SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

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Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA'S OVEN-ROASTED TOMATO BRUSCHETTA

The mouth-watering scents while roasting are second to none,

which provides for a super flavorful appetizer

served hot, room temperature or cold...

Yields: (Appx. 1-1/2 cups)
Serves: 10-12 (i.e., 2/person)

Prep: 5 Mins.

Roast: 1-1/2 Hrs.

INGREDIENTS

Sandra's Homemade French Bread Recipe
[Click here...]

2 (14.5-oz cans) organic stewed tomatoes, drained

3/4 cup finely chopped red onion

1 tablespoon dried basil leaves

1 teaspoon dried oregano (or 1/2 teaspoon ground)

1/4 cup olive oil

2 teaspoons granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Finishing addition:

--1-1/2 teaspoons red wine vinegar, to finish topping

--Shredded Parmesan, for serving garnish

-- Prepared toasted baguette slices (See 'Tip' below)

            [Click here for Sandra's Homemade French Bread recipe]

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray.

Place drained tomatoes in a large bowl (you'll end up with about 1-1/2 cups drained liquid when sufficiently drained); add onion, basil, oregano, oil, garlic, kosher salt and freshly ground pepper. Stir to combine. Spread mixture on prepared baking sheet in an even layer.

Prior to oven-roasting...

Bake 1-1/2 hours, stirring tomato mixture half way through, plus rotate baking sheet for even roasting.

Post oven-roasting...

Using care, roughly chop the roasted tomatoes, while on baking sheet, to bite-size pieces.

Using a spatula, place hot chopped roasted tomatoes into a bowl, and add 1-1/2 teaspoons red wine vinegar; cool mixture to room temperature.

Meanwhile, make the toasted baguette slices. (See instructions below)

Serve bruschetta in a decorative serving bowl placed in center of a platter with toast slices alongside. ~ Enjoy!

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Tip:

To make toast, slice a French baguette and brush one side of each slice lightly with olive oil. Place bread, oil-side up, on baking sheet. Bake in 350-degree oven 7 to 10 minutes, or until toasted and crisp to your liking.

Also, if you prefer to serve this as a hot appetizer, simply place the bruschetta topped with parmesan under the broiler a minute or two, just until cheese is melted.

SANDRA’S SPICE-RUBBED ROASTED KING SALMON FILLETS

The delightful spice rub adds an 

exciting, earthy, and exotic flare 

to these king salmon fillets...

Servings: (2)

Prep: 5 Mins.

Roast: 15 to 20 Mins.

INGREDIENTS

½ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon old bay seasoning

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon light olive oil

1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)

2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick

Garnish:

1 green onion, finely chopped (green part only)

2 wedges of fresh lime

METHOD:

Preheat oven to 400 degrees.

To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.

In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish.  Place the spice-rubbed fillets on top of onions.  Lightly spray all over the fillets with olive oil spray.  

Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork.  (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly).  Let fillets rest for 3 minutes for juices to redistribute.

To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!

Tip:  I served the king salmon fillets with steamed rice and glazed baby carrots.

SANDRA’S WHOLE-ROASTED SPICY BEER-CAN CHICKEN

Look for a whole chicken weighing 3 lbs.;
if larger, you may have trouble fitting
this tasty bird in your oven...

Serves (6)
Prep: 10 min |
Roast: 1 hour 10 min.

Posted by Sandra

INGREDIENTS

1 (3 lb.) whole, free-range organic chicken

***Rub
1 tablespoon brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground pepper
½ teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
--reserve 1 tablespoon for glaze

***Glaze
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 teaspoon sriracha sauce (or your preferred hot sauce)
1 tablespoon reserved rub

***Beer and spice 
1 (12 oz. can) of your favorite beer
2 bay leaves

METHOD

Preheat the oven to 375 degrees, and rearrange rack to lower shelf of oven.

Combine all the spice rub ingredients with a whisk in a small bowl, and reserve 1 tablespoon for the glaze, and set aside.

Combine all the glaze ingredients in a separate small bowl, including the 1 tablespoon of reserved spice rub, and set aside.

Remove (or drink) 1 cup of beer from can, then crumble and add 2 bay leaves to can. Punch a few additional holes on the top of can, and set aside.

Remove the giblets and neck from chicken, and use them to make gravy after simmering, or freeze for making stock later on.

Rinse the chicken and pat dry with paper towels; removing any visible excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing some spice rub between skin and meat. Massage the remaining spice rub over the skin and inside the cavities. Poke the skin all over with a sharp knife. Tuck the wings under the chicken. Holding chicken upright with the body cavity facing down, insert the beer can into cavity. Place the chicken in a roasting pan, and spread front legs forward to form a tripod to support the chicken upright (see photo). Brush with ¾ of glaze mixture, tent with tin foil, and bake for 40 minutes.

Dinner plated...

Increase oven temperature to 425 degrees, remove foil from chicken (save foil to tent while resting), brush with remaining glaze, and bake an additional 30 minutes, or until a thermometer inserted in the middle of the meaty part of thigh (not touching bone) registers 170 degrees.

Let chicken stand loosely tented with reserved foil for 10 minutes. Using tongs; twist, remove, and toss beer can. Place the roasted chicken on a cutting board, carve, and serve – Enjoy!

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Tip: I served this with smashed red potatoes, chicken giblet gravy, roasted asparagus, and Ménage à Trois California red wine.

SANDRA'S PERFECTLY ROASTED TURKEY with HOMEMADE MOIST STUFFING

I've provided options to either stuff the turkey, 
and/or  bake the dressing separate, 
as many people have varying opinions regarding this...

Servings: (8 to 10)
Prep: 30 Mins. |
Bake: 3-1/2 Hrs. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

***Stuffing
1/2 cup butter
1 medium onion, chopped
2 stalks celery, chopped

Dressing as it's called, or stuffing if you choose to do so inside the turkey

8 crimini mushrooms, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)

***Turkey
1 (10 to 12-lb.) turkey, giblets removed
light olive oil, to rub on skin
kosher salt and ground pepper, to taste

METHOD

Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let stuffing cool.

Preheat the oven to 350 degrees.

Meanwhile, place the turkey into a large bowl (for easier handling) neck side up, and remove giblets (I save these for the gravy). Rub the bird with oil. When stuffing is cool, fill both the main turkey cavity and neck cavity with stuffing. (*and/or bake remaining or all of dressing in a dish as outlined below). Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 3 hours while basting on the hour, and then increase the heat to 450 degrees and cook for another 30 minutes, or until the thigh reaches 180 degrees and/or meat in the breast reaches 170 degrees (please do not let thermometer hit the bone to ensure correct readings). Remove from oven, and lightly tent with foil and let rest for 15 minutes for juices to redistribute. Remove the stuffing to a large bowl, carve the roasted turkey, and serve immediately. – Enjoy!

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*To bake dressing in pan: Preheat oven to 350 degrees. Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

**If you choose not to stuff the turkey, the roasting time will be less ~ be sure to keep an eye on your thermometer!!

SANDRA'S SMOKY KIELBASA and CABBAGE with ROASTED POTATOES

The key for this fabulous dish is to
cut the potatoes small so they
roast must faster...

Servings: (4 to 6)
Prep: 10 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Roasted Potatoes
2 russet potatoes, peeled and cut into ½” cubes
2 tablespoons light olive oil
1/2 teaspoon garlic powder
1/4 red onion, finely chopped
Kosher salt and freshly ground pepper, to taste

***Kielbasa and Cabbage
4 slices smoky bacon, cut into ½” strips
1 lb. smoked kielbasa, cut into ½” rounds on the diagonal
1 spanish onion, chopped
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
½ teaspoon dried sweet basil
¼ teaspoon ground thyme
¼ teaspoon ground caraway
¼ teaspoon freshly ground pepper
3 tablespoons red wine vinegar
½ cup good-quality white wine
1 cup low-sodium chicken broth
1 large head of green cabbage, cut into quarters, remove core, and the slice into ½” thin wedges

METHOD

Preheat the oven to 400 degrees. Prepare a baking sheet lined with tin foil and spray with oil. Also, prepare a saucer and a regular plate by lining them both with paper towel, and set aside.

Par-cook the potato cubes in a glass bowl in the microwave covered with a damp paper towel on high for 4 minutes, tossing mid-way through for even cooking. Add the remaining ingredients, toss to combine, and spread evenly in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, while turning mid-way through for even browning.

Meanwhile, in a large skillet, saute the bacon over medium heat until browned and crisp. Remove bacon from pan using a slotted spoon and place on the paper towel lined saucer, reserving drippings in skillet. Add kielbasa rounds and saute until lightly caramelized, and remove to the regular sized paper-towel lined plate, again, reserving drippings. Add the onion, and saute until translucent. Add the garlic, red pepper flakes, basil, thyme, caraway, and ground pepper, and saute for 30 seconds longer.

Deglaze the skillet by adding in the red wine vinegar, white wine, and chicken broth, while scraping bits from the bottom. Add the thin cabbage wedges, cover, bring to boil, and reduce heat to low to simmer for 15 to 20 minutes (depending upon your desired tenderness of cabbage), then return the caramelized kielbasa to the skillet, and stir to combine, cover, and let it simmer for a couple minutes longer to warm through.

Using a slotted spoon, ladle cabbage/kielbasa mixture onto a serving platter, along with the crispy potatoes on the side, sprinkle crumbled crispy bacon over the top, and serve hot. – Enjoy!


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Tip: It’s important to adhere to the recommended sizes for cutting certain ingredients, as this allows this entire entree to cook within a 30-minute timeframe.

SANDRA'S DELIGHTFUL ROASTED FRESH ASPARAGUS SPEARS

The absolute best method in which to
prepare hearty, thicker asparagus spears...

Servings: (2 to 4),
depending upon the size
of the bunch of asparagus)

Prep: 3 Mins. |
Roast: 15 to 20 Mins.,
depending upon your desired crispiness

Posted by Sandra

INGREDIENTS

1 bunch of fresh asparagus, tough ends removed
Olive oil
Pinch of granulated garlic
Pinch of granulated onion
Kosher salt and freshly ground pepper, to taste

METHOD:

Preheat oven to 350 degrees.

Rinse and pat dry the asparagus spears, and remove rough stems from ends of asparagus by bending them to find their natural breaking point. Cut remaining, accordingly.  Place prepped asparagus spears in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with granulated garlic, granulated onion, kosher salt and ground pepper, to taste. Toss to coat, and spread out spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness. ~ Enjoy!


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Tip:  The higher the temperature of your oven, the less the cooking time, so this recipe is very versatile when roasting fresh asparagus spears at the same time as a main or other side dishes.

MAX'S BRAISED CHICKEN and MUSHROOMS with ROASTED ASPARAGUS

This method of cooking the poultry is what 
makes it very tender and oh so flavorful...

Servings: (6)
Prep: 5 Mins. |
Cook: Just slightly over 1 Hr.

Posted by of Max via Sandra

INGREDIENTS

*Braised Chicken and Mushrooms
1 tablespoon olive oil
6 medium-size boneless, skinless chicken breasts, cut in half lengthwise
kosher salt and ground pepper, to taste
1 garlic clove, minced
2 (10.75 oz. cans) cream of mushroom soup (Campbell Brand)
1 (0.87 oz. pkg.) dry pork gravy mix (McCormick Brand)
1 cup celery, chopped
8 fresh crimini mushrooms, sliced
2 tablespoons yoshida sauce, (or for recipe, click here: Sandra's Homemade Yoshida Sauce)
1 tablespoon red wine vinegar
1 teaspoon poultry seasoning, (or for recipe, click here: Sandra's Poultry Seasoning Blend)
1 handful fresh parsley, chopped

--3 cups prepared steamed rice

***Roasted Asparagus
1 bunch of pencil-thin asparagus, tough ends removed (roasting time may vary, depending upon thickness)
olive oil
kosher salt and ground pepper, to taste

METHOD

*Braised Chicken and Mushrooms:
Heat olive oil in a dutch oven, or large heavy-bottom skillet, to medium-high heat. Add the halved chicken pieces, and sprinkle with kosher salt and ground pepper, to taste, and sear on each side, until golden brown. Remove excess grease with a spoon, while retaining 1 tablespoon in dutch oven.  Add the garlic and saute for 30 seconds. Add all the remaining ingredients, and bring to boil, and then reduce heat to a low simmer, cover, and continue cooking for 1 hour, while occasionally stirring.  Taste for seasonings, adding additional kosher salt and ground pepper, if need be.

**Prepare the steamed rice, and the following Roasted Asparagus; so they finish cooking at the same time the Braised Chicken and Mushroom mixture is due to be done.

***Roasted Asparagus:
Preheat oven to 350 degrees. Remove rough stems from ends of asparagus by bending them to find their natural breaking point. Place in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with kosher salt and ground pepper, to taste. Toss to coat, and spread out asparagus spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness.

To serve, place the steamed rice on a plate, and ladle the Braised Chicken and Mushroom mixture over the top, along with placing the Roasted Asparagus on the side – enjoy!


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Tip: Max says this recipe also works excellent using most poultry as well.

SANDRA'S ROASTED ASPARAGUS SOUP with GREMOLATA

A perfect first course...

Servings: (2)

Prep: 5 Mins. |
Roast: 30 to 35 Mins. |
Cook 3 Mins.

Posted by Sandra

INGREDIENTS

***Gremolata

1 tablespoon parsley, finely chopped

1 teaspoon lemon peel, grated

1 small garlic clove, grated

2 tablespoons olive oil
Kosher salt and ground pepper, to taste

Asparagus, onions, and garlic
ready for roasting

***Roasted Asparagus Soup:

1 bunch size pinky-sized asparagus, cut into 2” pieces

1 medium white onion, peeled and cut into wedges

1 garlic clove, cut in half lengthwise
1 tablespoon olive oil
½ cup heavy cream
½ cup low-sodium chicken broth
Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside. Whisk together gremolata ingredients in a small bowl, and set aside as well.

Finished roasted asparagus,
onion, and garlic

Add asparagus, onions, and halved garlic clove pieces to a medium bowl, and toss with 1 tablespoon olive oil. Place on prepared baking sheet. Sprinkle with kosher salt, and ground pepper, to taste. Roast for 30 to 35 minutes while using tongs to toss every 10 minutes, while roasting. Roast just until asparagus pieces are crisp-tender and slightly browned, and onions and garlic begin to caramelize.

Carefully add hot vegetables to blender using tongs. Add ½ cup heavy cream, ½ cup chicken broth, and puree until smooth. Transfer to medium saucepan, and warm soup over medium heat; thinning with more broth, if need be. Taste for seasonings, adding additional kosher salt and ground pepper to taste, if necessary.

Ladle soup into bowls, and drizzle with gremolata; serve hot, warm, or cold. – Enjoy!


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Tip: I like to serve this soup with a warm french baguette that I bake along with the roasted veggies. Also, if you are using thicker asparagus you’ll need to increase the roasting time.

SANDRA'S WARM ROASTED VEGETABLE SALAD with GOAT CHEESE CRUMBLES

Servings: (4)

A very fulfilling and tasty salad
that you're sure to
make over and over again...

Prep: 5 mins. |
To prepare roasted vegetables recipe: 20 to 30 mins.

Posted by Sandra

INGREDIENTS

***One prepared recipe of Roasted Vegetables (Click here: Roasted Vegetables Recipe)

***Salad
1 head of boston lettuce,
torn into bite-sized pieces
1 (4 oz. pkg.) goat cheese, crumbled
Seasoned croutons

***Classic Dijon Vinaigrette
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Fine-grain kosher salt and freshly ground pepper, to taste

METHOD

Once you’ve prepared the “Roasted Vegetable Recipe” listed above, set aside.

Meanwhile, make the “Classic Dijon Vinaigrette” by whisking together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking emulsify. Once thickened, add kosher salt and ground pepper to taste, and set aside.

In a medium bowl, add the torn boston lettuce and drizzle with just enough “Classic Dijon Vinaigrette” to lightly moisten (do not over dress or lettuce will become limp), and toss to combine. In four serving bowls, equally distribute the dressed lettuce among them, then topping them with warm roasted vegetables, seasoned croutons, and goat cheese crumbles. – 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 ROASTED RED PEPPER SAUCE

A fantastically versatile sauce
that is great with most any seafood, shellfish,
meat, or poultry entree...

Yields: (3/4 cup)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS:

4 whole jarred roasted red bell peppers
1 tablespoon fresh parsley
¼ cup sour cream
¼ cup mayonnaise
1 teaspon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon honey
--(For the homemade recipe click here:  Alaska Fireweed-Clover Honey)
2 teaspoons red wine vinegar
1 clove garlic, grated
1 teaspoon onion, grated
Kosher and ground pepper, to taste

METHOD

Puree the all the ingredients in the blender, taste for seasoning, and add salt and pepper as desired. - Enjoy!


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Tip: Can be refrigerated up to 2 days. This sauce is wonderful with seafood, or as a dip for jalapeno poppers, chicken tenders, etc. It is also great as a sandwich spread, or a salad dressing, or toss with prepared pasta.

SANDRA'S ROASTED SALMON with LEMON and DILL

A quick and rewarding method in which
to prepare fresh salmon that is very
beautiful on presentation, and oh so tasty...

Servings: (2)
Prep: 5 mins. |
Cook: 20 mins.

Posted: by Sandra

INGREDIENTS:

2 salmon fillets
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons fresh dill weed, chopped (reserve some whole for garnish)
1 clove of garlic, minced
kosher salt and ground pepper to taste

METHOD

Preheat oven to 350 degrees. Lightly spray a medium-sized baking pan with oil.

Place salmon in the prepared baking dish. Mix the olive oil, lemon juice, dill weed, and minced garlic in a small bowl, and drizzle over the salmon; season with kosher salt and ground pepper to taste.

Bake 20 minutes (depending on thickness of fillets), or just until salmon flakes easily with a fork.

SANDRA'S ROBUST ROASTED SHRIMP with a HOMEMADE THOUSAND ISLAND DIPPING SAUCE

A quick and easy method in which to prepare
a very tasty and rewarding shrimp dish...

Servings: (4)
Prep: 10 mins. |
Roast: 6 mins.

Posted: by Sandra 

INGREDIENTS:

***Thousand Island Dip/Dressing (Yields 2-1/2 cups)
1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
2 teaspoons worchestershire sauce
1 tablespoon sugar
2 tablespoons milk (add more or less, depending of your desired thickness)
1 boiled egg, finely chopped

***Roasting Shrimp
20 large raw shrimp/prawns, peeled (tails on)
kosher salt and freshly ground pepper to taste
2 teaspoons olive oil
2 teaspoons lemon juice

--Lemon wedges for serving

METHOD

To make the dip, whisk all ingredients in a medium-sized bowl until creamy. Place into refrigerator in an airtight covered glass container, until ready to serve, and for flavors to meld.

To roast the shrimp, preheat oven to 400 degrees. Prepare a baking sheet lined with foil and sprayed with oil, and set aside.

Place prepared fresh shrimp in a medium-sized bowl and sprinkle with kosher salt and freshly ground pepper, to taste. Pour olive oil and lemon juice over the shrimp, and toss to coat. Place onto prepared baking sheet, and roast in oven for 5 to 6 minutes, just until the shrimp are opaque and have a slight curl; turning halfway through cooking - do not overcook. Cool shrimp and serve with a side of homemade thousand island dip and lemon wedges ~ Enjoy!

SANDRA'S ROASTED UNCURED-BEEF BRISKET with ROSEMARY POTATOES

The best ever...
You should try this...

Servings: (6)
Prep: 15 mins.
Cook 4 hrs.
+ 3.5 hrs. for rub & standing time

Posted by Sandra

INGREDIENTS:

· 4 lb. uncured brisket

**Rub:
· 2 tablespoons flour
· 1 tablespoon chili powder
· 1 teaspoon cumin
· 1 teaspoon oregano
· 1 teaspoon basil
· 1/2 teaspoon dry mustard

***Roasting Sauce:
· 2-1/2 cups beef broth (plus more if needed)
· 1 cup tomato juice
· 3 teaspoons worcestershire sauce
· 2 cloves garlic, minced
· 1 onion, finely chopped

***Add 30 minutes before brisket is done:
· 2 lbs. ‘baby’ potatoes (or 1” cubed potatoes)
· 3 tablespoons olive oil
· 1 tablespoon rosemary

METHOD:

Clean and pat dry the brisket, trimming any excess visible fat and grey film.

Combine flour, chili powder, cumin, oregano, basil and dry mustard in a small bowl. Rub seasoning mix all over brisket, place in a large ziploc bag and refrigerate for 3 hours for flavors to penetrate, take out to return to room temp. for 30 minutes before roasting.

Meanwhile, in a small saucepan combine stock, tomato juice, worcestershire sauce, garlic and onion. Bring to a boil, reduce heat and simmer 15 minutes to reduce and enhance flavors. Remove from heat and allow to cool.

When brisket has returned to room temperature, in a dutch oven heat 2 tablespoons olive oil over medium-high heat, and brown the brisket on both sides. Remove dutch oven from heat and add the roasting sauce. Put brisket in the oven and roast, tightly covered at 325 for 4 hours, adding more broth as needed.

30 minutes before brisket is done, toss baby potatoes in oil and rosemary. Remove lid from roasting pan. Add potatoes, scattering them on top of the brisket. Add more broth until you have about 1.5 cups around the sides of the brisket. Continue to roast uncovered for 30 minutes to cook the baby potatoes (if using larger sized potatoes, increase cooking time accordingly). Poke potatoes with a toothpick to ck. tenderness.

Remove from the oven. Take brisket out of the pot and place on serving platter along with all the other ingredients, tent with foil and let brisket rest for 10 minutes. Take any remaining liquid and drippings in the Dutch oven and make gravy, adding more broth if need be. (I usually just add equal amounts of flour and water to jar fitted with a lid and shake it until smooth, then pour into roasting liquid and drippings in dutch oven until desired thickness of gravy is achieved), and pour gravy into serving container.

Slice the brisket against the grain and return to platter with potatoes. Serve it with the gravy, along with hot with rolls and your favorite vegetables. - Enjoy!

SANDRA'S ROASTED FALL ACORN SQUASH

A spicy and sweet roasted acorn squash that is
a perfect side dish to most any entree...

Serves: (4)
Prep Time: 10 min |
Roast Time: 45 min to 1 hr

Posted by Sandra

INGREDIENTS

2 acorn squash, cut in half lengthwise
4 tablespoons butter, softened
2 tablespoons maple syrup
Kosher salt, to taste
Cayenne pepper, to taste

METHOD

Preheat oven to 400 degrees.

Wash and dry squash, and then cut in half lengthwise (along the ribs); be super careful. Scrape seeds and pulp from the insides with a spoon and discard.

In a small bowl combine the softened butter with the maple syrup, spread inside of each half with mixture, and then lightly dust all four halves with kosher salt and cayenne pepper.

Place halves cut side up on a baking dish lined with foil.

Bake for 45 minutes to one hour until soft, which will have a pool of goodness in the middle of each half.  Use a pastry brush to evenly distribute pooled sauce on both halves of acorn squash.  Stand to let cool for 10 minutes before serving. - Enjoy!