SANDRA'S ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you'll be making again and again,
making you want to maintain your sourdough starter over time...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/2 teaspoons rapid rise yeast

3/4 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding)
1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, beaten

1/2 teaspoon table salt

3-1/2 to 4 cups all-purpose flour
1 TB water, if needed

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1 tablespoon ground cinnamon (depending upon your preference)

1/3 cup unsalted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup unsalted butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla extract

1/8 teaspoon table salt

1-1/2 cups confectioners' sugar, sifted
1 TB milk, if needed

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have risen. Preheat oven to 400F.

Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

~~~~~~~~~~~~~~
Tip:

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA'S EPIC ALASKA CINNAMON ROLLS

A family favorite dessert that 's divine to  partake in

any time of day...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/4 teaspoons regular yeast

1 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1/2 cup granulated sugar

1/3 cup salted butter, melted

2 large eggs, beaten

1 teaspoon kosher salt

4 to 4-1/2 cups all-purpose flour

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1  tablespoon ground cinnamon (more or less, depending upon your preference)

1/3 cup salted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup salted butter, softened
3 oz. cream cheese, softened

1 teaspoon vanilla extract

1-1/2 cups confectioners' sugar, sifted

1 TB milk

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer (with the yeast mixture), add the sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook. Turn speed to medium to knead dough in stand mixture for 7 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, cinnamon, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla, and milk until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have nearly risen (15 minutes before they have fully risen), preheat oven to 400F.

Bake, uncovered, for 10 minutes, turning half way. Reduce heat to 350F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish placed on a wire rack, until frosting has fully set. ~ Enjoy!

~~~~~~~~~~~~~~
Tip:

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA'S HOMEMADE APPLE-BANANA-CRAN BARS with CREAM CHEESE FROSTING

Very moist and flavorful homemade bars,
with a distinct hint of banana, apple and cinnamon,
including the pop here and there of delicious craisins... 

Yields (32 bars)

Prep: 10 Mins.

Bake: 20 Mins.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon fine-grain kosher salt

1/2 cup mashed ripe banana (1 medium banana)

1/2 cup unsweetened applesauce

1/4 cup craisins, roughly chopped

--Cream cheese frosting (recipe below)

METHOD

Preheat oven to 350 degrees. Line a 10x15" baking sheet with parchment paper, and spray top; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, then stir in sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana, applesauce, and chopped craisins.

Pour and spread batter onto prepared baking sheet, then gently shake side-to-side and tap baking sheet to distribute batter evenly. Bake for 20 minutes, until a toothpick inserted in center comes out clean.

Allow bars to cool completely for 30 minutes in pan place atop a baking rack.  Place baking rack on top and flip over to remove parchment paper.  Place baking sheet atop, then re-flip over to cool completely in baking sheet before frosting, then cut into 32 squares. ~ Enjoy!

CREAM CHEESE FROSTING (Yields 2 Cups)

Prep: 5 Mins.

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

¼ cup (1/2 stick) unsalted butter, at room temperature

2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)

1 tablespoon milk (adding more or less, depending on your desired consistency)

1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

SANDRA’S RHUBARB BANANA ORANGE CRUMBLE

The banana addition nicely sweetens 
this dessert, and is a great 
combination with the rhubarb...

Servings (6 to 8)
Prep: 10 Mins. |
Bake 50 Mins.

Posted by Sandra

INGREDIENTS

***Filling
3 cups sliced fresh rhubarb, cut into ½” pieces
1/2 cup packed brown sugar
1/4 cup orange juice
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
1/4 cup flour
pinch of sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
3 medium ripe bananas, peeled and sliced (wait until adding to crumble; see below)

***Crumble
3/4 cup quick cooking rolled oats, (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into small cubes
1/2 cup walnuts, finely chopped

METHOD

Preheat oven to 400 degrees. Spray a 8”x8”x2” square glass-baking dish, and set aside.

Toss together rhubarb, sugar, orange juice, vanilla been seeds, flour, sea salt, cinnamon, ginger, and nutmeg in a large bowl, and pour into prepared baking dish. Dot top with butter pieces, cover with foil, and bake at 400°F, stirring once midway through, until crisp-tender, about 25 minutes.

Meanwhile, combine oats, flour, granulated sugar, brown sugar, and cinnamon; with a pastry cutter (or two butter knives), cutting in butter until crumbly.

Remove rhubarb, and reduce oven temperature to 350 degrees. Slice bananas, and carefully arrange over top of hot rhubarb in baking dish. Sprinkle crumble topping over bananas, while pressing gently to form an even layer. Sprinkle with chopped walnuts, and bake, uncovered, at 350°F until bubbly and crumble is golden, about 25 minutes.

Cool completely to set.  Serve with French vanilla ice cream. – Enjoy!


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


Tip:  This crumble is fantastic served over waffles, french toast, or pancakes as well ;)

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


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


Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

SANDRA'S STRAWBERRY SPINACH SALAD with CACAO NIBS and GINGER BALSAMIC VINAIGRETTE

This is a tremendous salad as
all the flavors of these ingredients 
make for a spectacular sensation...

Servings: (4)
Prep: 5 Mins.
+ 30 Mins. for Vinaigrette
flavors to meld

Posted by Sandra

INGREDIENTS

***Salad:

8 ozs. baby spinach
1 cup strawberries, sliced
½ cup glazed pecans, chopped
2 tablespoons organic cacao nibs
2 ozs. parmigiano-reggiano cheese, shaved

***Vinaigrette: (Yields about 1/3 cup (best served cold)

2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
½ teaspoon finely chopped organic crystallized ginger
pinch of organic fine Pink Himalayan salt
pinch of organic white pepper
pinch of organic dried basil
pinch of organic dried oregano
¼ cup organic extra virgin olive oil

METHOD

In a glass pint jar (with a lid and ring), add all the vinaigrette ingredients.  Place lid and ring on top of jar and tightly secure, then vigorously shake for 1 minute, and place jar in refrigerator for 30 minutes for flavors to meld.

Once vinaigrette flavors meld, toss the spinach with the sliced strawberries, and a light drizzle of vinaigrette (do not over-dress please), then distribute equally amongst 4 salad plates; topping each with parmesan reggiano cheese shavings, glazed pecans, and cacao nibs. - Enjoy!

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

Tip:  When storing remaining jarred vinaigrette in the refrigerator, shake well before using later on.

SANDRA’S GRILLED ASIAN PORK SIRLOIN TIP ROAST

A perfect roast delicious as is,
including wonderful for pulled pork burgers
or sliced and dipped in hot mustard as an appetizer...

Prep: 10 Mins.
Marinate: 3 Hrs.
Grill: Appx. 1 Hr.-15 Mins.
--(Or, until internal temp. reaches 160 degrees)
Servings: (6 to 8)

INGREDIENTS:

2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)

***Marinade:

2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ-type sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon hot chili garlic sauce (found in the Asian aisle of the market)
1 inch fresh ginger root, grated
2 teaspoons fresh orange zest
1/2 tablespoon low-sodium tamari (soy sauce)
2 tablespoons ketchup
1-1/2 teaspoons organic curry powder

METHOD:

In a non-reactive 13x9x2” glass-baking dish, whisk all the marinade ingredients. Add the roasts to the baking dish, and turn and rub to evenly coat. Cover, and refrigerate for 2.5 hours, and remove from refrigerator to counter to come to room temperature for 30 more minutes, while preparing charcoal in grill (ample amount of charcoal placed on one ½ side, as in-direct grilling will be on other side with no charcoal).

Remove roasts from marinade; wiping off most of it, then toss marinade.  Grill marinated roasts over in-direct heat (no coals side of grate) at 350 degrees, with grilling lid on, until center is barely pink and registers 160 degrees internally (as roast temperature will continue to rise while resting), about 35 to 40 minutes per side.  Remove sirloin tip roasts from grill, and let rest for 5 minutes under a tent of foil for juices to redistribute, then carve into 1/8” thick slices against the grain. – Enjoy!

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

Tip:  Non-reactive bakeware is not metal or plastic, and instead it typically consists of glass, glazed ceramic, or stainless steel so as not to react with acidic ingredients found in most marinades.

SANDRA’S SPRINGTIME BACON and FRESH VEGETABLE CHOWDER

I came up with this recipe from 
an assortment of fresh vegetables 
and herbs I had on hand, 
as my Full Circle order 
arrived this afternoon; 
hence the need to make room
 in the refrigerator...(This chowder is fab!)

Servings:  (4 to 6)

Prep: 5 Mins. |
Cook 25 Mins.

Posted by Sandra

INGREDIENTS

***First set of ingredients:

4 strips of bacon, cut into ½” slices
3 tablespoons flour
½ teaspoon freshly ground pepper
1 teaspoon old bay seasoning
1 whole bay leaf
1 teaspoon worcestershire sauce
4 cups low-sodium chicken broth
4 russet potatoes, peeled and cut into ½ in cubes
2 garlic cloves, minced
½ onion, chopped
1 carrot, scrubbed and chopped
1 rib celery, chopped
½ red bell pepper, chopped

***Second set of ingredients:

1 small zucchini, chopped
1 cup broccoli florets, cut smaller
3 tablespoons chopped parsley
1 tablespoon chopped cilantro (optional)

***Third set ingredients:

1-1/2 cups 2-percent milk

--Warm and crispy bread (optional)

METHOD

Heat a medium heavy-bottom pot to medium-high heat; add the bacon, and brown, until crisp.  Add the flour, and saute for 1 minute (for the flour flavor to cook out).  Add the seasonings, and chicken broth, while scraping bits from bottom.  Add remaining first set of ingredients, bring to boil, cover, and reduce heat to low to simmer for 15 minutes.

Add the second set of ingredients, stirring to combine, cover, and simmer for 5 minutes.

Add milk, stir for 1 minute, and remove from heat; tossing bay leaf.  Ladle into chowder bowls, along with a side of warm and crispy bread. – Enjoy!

SANDRA’S BACON-WRAPPED FINGERLING POTATOES with a SRIRACHA DIPPING SAUCE

I just pulled this appetizer 
out of the oven for our weekly 
get-together at my father in laws home
 where the family gathers most 
every Friday after work ~ 
The rosemary adds the perfect twist...


Found my photograph featured on 
Yummly on 6-25-12,
but she revised the recipe quite a bit ;(
@ http://www.yummly.com/recipe/Bacon-Wrapped-
Potato-Bites-With-Spicy-Sauce-Recipezaar 

Yields: (About 50 bites)

Prep: 15 Mins. |
Bake 30 Mins.

Posted: by Sandra 

INGREDIENTS

***Bacon-Wrapped Fingerling Potatoes:

1 lb. organic fingerling potatoes (or red, or Yukon potatoes cut into 1” cubes)
½ teaspoon organic dried rosemary
½ teaspoon organic garlic powder
½ teaspoon organic onion powder
1 tablespoon organic olive oil
¼ teaspoon freshly ground pepper
½ lb. quality bacon

Organic Fingerling
Potatoes

***Sriracha Dipping Sauce
1 cup sour cream

¼ teaspoon organic garlic powder
¼ teaspoon organic onion powder
½ teaspoon sriracha (Asian hot sauce), or more if you like it spicier
1 teaspoon organic fresh lime zest
1 tablespoon organic chopped fresh parsley
sea salt and freshly ground pepper, to taste

METHOD

Preheat the oven to 400 degrees. Line a baking sheet with foil, and top it with a sprayed baking rack on top, and set aside. 

Whisk the Spicy Creamy Dipping Sauce ingredients in a small bowl, and set aside for flavors to meld.

Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Season the water with sea salt. Once the water begins to boil, par-cook potatoes for about 5 minutes.  Drain the potatoes, and place them in a large Ziploc bag. Add the rosemary, olive oil, and freshly ground pepper, and toss until the potatoes are evenly coated.

Skewers hot out of the oven

Cut the strips of bacon in half lengthwise, and then in half crosswise.  Wrap each piece of potato in a strip of the cut bacon, securing them on metal skewers (or toothpicks/wooden skewers that have been soaked for 30 minutes), leaving a bit of space in between pieces.

Place skewered potatoes on the prepared baking sheet/rack, and bake for 30 minutes, turning half way, until the bacon is cooked through and crisp. Place the potato bites on a serving platter, along with the dipping sauce. – Enjoy!

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

Tip:  I made these ahead and removed them from the skewers, and will reheat in the microwave prior to serving, which makes for easier transporting.

SANDRA’S ALASKA GRILLED BAY SCALLOPS

These succulent bay scallops 
were a super special treat 
as an appetizer for us last night...

Servings: 8
Prep: 5 Mins. |
Grill 4 to 6 Mins.

Posted by Sandra 

INGREDIENTS

***Scallops:

2 pounds Alaska bay scallops (if using the larger sea scallops, allow for more cooking time)
4 tablespoons olive oil; plus more for oiling the grill
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika

***Dipping Sauce:

1 cube of unsalted butter, melted
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
½ fresh lemon, cut in half horizontally, seeds removed

***Garnish

½ fresh lemon, cut in half horizontally, seeds removed and cut into 4 wedges
Sprigs of whole parsley

METHOD

Liberally oil the grill with olive oil, and preheat to medium-high. (I use charcoal, and the direct heat method).

Combine 4 tablespoons olive oil, sea salt, ground pepper, and paprika in a shallow bowl, and whisk well. Pat the scallops very dry and remove any visible cartelidge.  Add scallops to the olive oil misture and coat evenly. Slide scallops through the side onto stainless steel skewers (so they lay flat while grilling, and are easier to turn over), and allow a bit of space between each of them (or if using wooden skewers, soak them in water for 30 minutes to prevent burning on grill).

Skewered bay scallops
just placed on the grill

Place scallops on grill over direct heat, cover, and grill for 2 to 3 minutes without disturbing them.  Turn skewers over, cover, and continue to grill on the other side for 2 to 3 more minutes. Using mitts, remove skewers from heat before scallops are completely cooked to allow them carry-over-cook on a serving platter.

Meanwhile, melt the butter, with garlic powder in a small saucepan over medium-low heat, add freshly chopped parsley, and stir to combine, and pour into a small serving bowl.

Serve the grilled scallops with the dipping sauce, and fresh lemon wedges for squeezing over top.  Garnish with fresh parsley sprigs – Enjoy!

SANDRA’S SPRINGTIME SALAD with CREAMY GOAT CHEESE DRESSING

I used organic goat cheese 
ordered from Full Circle Farms 
made in Seattle, 
including all organic vegetables 
in this fantastic springtime salad...

Servings: (4)
Prep: 15 Mins.

Posted by Sandra 

INGREDIENTS

***Dressing:

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon worcestershire
½ tablespoon fireweed honey (or more if you like a sweeter dressing)
½ teaspoon fine sea salt
¼ teaspoon ground pepper
¼ cup cold water
½ cup goat cheese, crumbled; and divided

***Salad:

1 head of romaine lettuce, torn into pieces
2 carrots, trimmed, and peeled into short ribbons
12 radishes, trimmed, and thinly sliced
1 zucchini, thinly sliced
1 avocado, peeled, deseeded, and thinly sliced

***Garnish:
Sprigs of fresh parsley

METHOD

In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, onion powder, garlic powder, worcestershire, honey, sea salt, ground pepper, and cold water. Stir in 1/4 cup crumbled goat cheese with a spoon, and set aside to allow flavors to meld for 15 minutes.

Meanwhile, with a vegetable peeler, peel carrots into short, thin ribbons, and prepare remaining salad ingredients (See *Tip, or simply use a knife to slice remaining veggies).

After the dressing flavors meld, add the torn lettuce to the dressing, and gently toss to combine.  Serve dressed lettuce among 4 serving plates, and top each equally with carrot ribbons, and then radish, zucchini, and avocado slices.  Sprinkle with remaining ¼ cup of crumbled goat cheese.  Garnish each plate of salad with fresh sprigs of parsley, and serve. – Enjoy!

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*Tip:  I use a mandoline to thinly and evenly slice the radishes and zucchini, and a vegetable peeler for the carrots to make short, thin ribbons.

SANDRA’S SMOKY KIELBASA with ORGANIC SNAP PEAS N’ MUSHROOMS over RICE

This is so fast and easy to have a 
delicious meal on the table 
in under 30 minutes...

Servings: (6)
Prep/Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

***Steamed basmati rice:
1-1/2 cups basmati rice
3 cups water
½ teaspoon light olive oil
½ teaspoon sea salt

***Kielbasa n’ Veggies:
1 lb. smoked kielbasa, sliced lengthwise, and sliced again into bite size pieces)

½ red onion, chopped
2 handfuls of fresh organic sugar snap peas, inner and outer strings removed
2 organic garlic cloves, minced
6 organic crimini mushrooms, sliced
freshly ground pepper, to taste

***Sauce:
1 pkg. dry Lipton onion soup mix

2 cups cold water
1 cup Alaskan Amber beer
2-1/2 tablespoons cornstarch (or more, if you prefer a thicker gravy)

***Garnish

1 organic roma tomato, chopped

METHOD

To make the basmati rice, place olive oil in a heavy-bottom sauce pan and heat to medium-high, add rice and saute for 2 to 3 minutes, while stirring (this provides for a nutty flavor and keeps the rice from sticking together).  Add the remaining ingredients, bring to boil, cover, and reduce heat to low and let steam for 20 minutes (no peeking).

Meanwhile, heat a large skillet to medium-high, and add the kielbasa and saute until slightly caramelized, for about 8 minutes.  Add the onions to the hot skillet and saute until just about translucent, then add the garlic, and mushrooms, and ground pepper to taste, and saute for 2 minutes.

In the meantime, in a medium bowl, whisk all the sauce ingredients together, and pour while stirring into the skillet; scraping bits off of bottom of skillet, and bring to boil to thicken.  Reduce the heat to low to simmer for 5 minutes.

Serve the kielbasa and sauce mixture over the steamed basmati rice, and garnish with freshly chopped roma tomatoes. – Enjoy!

SANDRA’S HEARTY N' HEALTHY MOOSE GARDEN STEW

An incredible stew and oh so comforting on
this slightly chilly autumn day
in Juneau, Alaska...

Servings: (6)

Prep:  10 Mins. |
Stew: 2 Hrs. 15 Mins.

Posted by Sandra 

INGREDIENTS

***Meat and spices:

2 tablespoons olive oil
1 lb. moose meat, trimmed and cut into ½” cubes (or venison, or beef)
1 garlic clove, minced
3 cups low-sodium beef stock
2 cups hot water
1/2 teaspoon sea salt
½ teaspoon freshly ground pepper
1  organic bay leaf
½ teaspoon organic dried basil
½ teaspoon organic dried oregano
3 teaspoons worcestershire

***Veggies:

1 (15 oz. can) diced fire-roasted tomatoes, with juices
2 ribs celery, chopped
2 carrots, chopped
½ yellow onion, chopped
½ red bell pepper, chopped
1 large russet potato, peeled and chopped
1 jalapeno, seeded and ribs removed, and very finely chopped (retain seeds/ribs for spicier stew)

***More Veggies, and Slurry:

4 crimini mushrooms, thickly sliced
1 unpeeled zucchini, quartered lengthwise and chopped
2 tablespoons cornstarch
4 tablespoons sherry

METHOD

Heat a 6 qt.-saucepot with olive oil over medium-high heat.  Add the moose meat and cook until browned, stirring often.  Add the minced garlic and cook for 30 seconds.  Add the remaining meat/spice ingredients, and bring to boil.  Cover, and reduce to low and let simmer for 1 hr. and 30 minutes. 

Add the first set of veggies to the saucepot, and bring to boil.  Cover, reduce heat to low, and cook for 20 minutes.

Add the additional set of veggies to pot.  Whisk the cornstarch and sherry together in a small bowl until smooth, then slowly add to stew while stirring, and bring to boil.  Cover, reduce heat to low, and cook for a 10 final minutes.  Remove from heat, toss bay leaf, and serve. – Enjoy!

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

Tip:  I prefer to serve this Hearty N Healthy Garden Moose Stew with warm cornbread muffins, biscuits, rolls, or focaccia bread (Click on respective links for each recipe).

SANDRA’S FLAVORFUL STEAMED BASMATI RICE N’ HERBS

This special rice partners wonderfully 
with most any seafood, meat, 
or poultry entree...

Yields: (Appx. 2 cups) | Servings: (4 = ½ cup ea.)
Prep: 10 Mins. |
Steam: 20 Mins.

Posted by Sandra 

INGREDIENTS

1 tablespoon unsalted butter

2 teaspoons light olive oil
1 cup basmati rice
1 clove of garlic, minced
2 cups low-sodium chicken stock
½ teaspoon organic dried basil
½ teaspoon  organic minced onion
½ teaspoon organic dried rosemary
½ teaspoon dried savory
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

METHOD

In a medium heavy-bottom saucepan, heat the butter with the olive oil over medium-high heat.  Add the basmati rice, and saute while stirring constantly for 3 minutes (this prevents the basmati rice from sticking together when steamed and adds a nutty flavor).  Add the garlic and saute for 30 seconds.  Add the chicken stock, basil, minced onion, rosemary, savory, sea salt, and pepper; mixing to combine. Bring to a boil; cover, and reduce heat to low to simmer for 20 minutes, until rice is tender (no peeking ;). Fluff with a fork, and serve. – Enjoy!

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

Tips:  If using “salted” butter and “non-” low-sodium chicken broth, please omit the sea salt.  Also, visit Red Onion Organic Spice and Tea for a few of the spices I incorporate.

SANDRA’S FRESH N’ SMOKED WILD KING SALMON JALAPENO DIP

It is so hard to wait for the 
flavors to meld ~ Although it's a must!

Yields: (Appx. 3 cups)
Prep: 15 Mins.
+ chill, and then return to room temp. time

Posted by Sandra 

INGREDIENTS:

2 cups quality white wine

1 bay leaf
1 teaspoon old bay seasoning
1 teaspoon sea salt
6 whole black peppercorns
2 fillets of fresh wild king salmon, skinned and boned, cut into 1-inch cubes
2 fillets wild smoked king salmon, minced
4 tablespoons sour cream
4 tablespoons red onion, finely chopped
4 tablespoons freshly squeezed lemon juice
1 jalapeno, seeded and ribs removed, and finely chopped
2 teaspoons dried parsley
Sea salt and freshly ground pepper, to taste

Baked wheat thin crackers (or your preferred brand)

METHOD

Add the white wine, bay leaf, old bay seasoning, sea salt, and peppercorns in a non-reactive saucepan and bring to a simmer. Add the salmon cubes and cook for 30 seconds. Remove with a slotted spoon, to drain on a paper towel-lined plate, then place poached salmon in a medium-sized mixing bowl. Mash the salmon cubes with a fork to sufficiently break them up. Add the smoked salmon, sour cream, minced onions, and lemon juice, and mix well. Add the minced jalapeno, parsley, and salt and pepper, to taste.  Chill for 1 hour in refrigerator for flavors to meld.

Return to room temperature, about 30 minutes, before serving. To serve, spread on baked wheat thin crackers. – Enjoy!

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!

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

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 BURGER RICE and ASPARAGUS CASSEROLE

This website added my photograph 
of my above casserole to their site 
stating that it was created by 
a 'Sandra and it was interesting' 
on 5-19-11...(Funny, as it's a website 
dedicated by everything 
created by "SANDRA'S")  
@ http://flickriver.com/photos
/tags/sandras/interesting/...

Servings: (6 to 8)

Prep:  15 Mins. |
Bake 1 Hr.

Posted: by Sandra 

INGREDIENTS

1 lb. extra-lean moose burger (or venison, beef , or buffalo)

1 yellow onion, chopped
1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley

--½ cup crushed Hawaiian Luau BBQ potato chips

METHOD

Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.

Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine.  Pour into the casserole baking dish, and cover.

Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!

~~~~~~~~~~

 
Tip:  Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.

SANDRA’S SENSATIONAL SOUTH-OF-THE-BORDER POTATO BAKE

A very hearty one-dish mexican casserole 
you can whip together without a lot of fuss... 
[Featured on 9-23-11 on "Pinterest 
@ http://pinterest.com/pin/192061310/]

Servings: (6)
Prep: 15 Mins. |
Bake 45 Mins.

Posted by Sandra

INGREDIENTS

***Potato Bake:

1 lb. extra lean ground venison burger, (or moose, or beef)
½ onion, chopped
¼ red bell pepper, chopped
2 cloves garlic, minced
1 (16 oz. can) refried beans
2 tablespoons organic taco seasoning
1 teaspoon organic chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup (of a 10. oz. can) rotel diced tomatoes and green chilies, undrained, and divided (see *Tip below)
3 medium russet potatoes, peeled and cut into small ½” cubes
1 cup cheddar cheese, shredded
2 tablespoons chopped cilantro

***Garnish:

Fresh Homemade Salsa

1 cup Sandra's fresh salsa (Shown in photo to the left, and link to the recipe.)
6 teaspoons sour cream
2 teaspoons fresh cilantro, chopped

METHOD

Preheat oven to 400 degrees. Spray a 9”x9” casserole dish with oil, and set aside.

Heat a large skillet to medium-high heat, and brown the burger until 3/4s the way done.  Add the onions, bell pepper, and garlic, and saute until the onions are translucent.  Add the refried beans, organic taco seasoning, organic chili powder, sea salt, ground pepper, and rotel; stirring until warmed through and refried beans are soft and incorporated; remove from heat.

Meanwhile, place the small cubed potatoes into the casserole dish in an even layer.

Spoon the meat/refried bean mixture atop of potatoes; smoothing to an even layer.

Hot out of the oven

Cover with lid (or foil), and bake for 35 minutes.  Remove from oven and sprinkle with freshly chopped cilantro, and cheese over top, and return to oven to bake for a final 10 minutes, until cheese is melted.

Top each serving equally with Sandra's fresh salsa, dollops of sour cream, and freshly chopped cilantro. – Enjoy!

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

 *Tip – I add the remaining rotel by draining it, and then folding it into the fresh salsa!