SANDRA'S EASY NO-KNEAD DUTCH OVEN BREAD

An easy 5-minute no-knead dough to prepare the night before,
then quick to prepare upon waking the next morning
to enjoy throughout the day...

Yields: (1 loaf)

Prep: 5 Mins.

Total rising time: 9 hours

Bake 45 to 50 Mins.

INGREDIENTS

3 cups all-purpose flour

1 teaspoon active yeast (not rapid or instant)

1-1/2 teaspoons kosher salt

1-1/2 cups slightly warm water (tepid)

--2 teaspoons olive oil

(For top and bottom of dough ball so it doesn't stick or form crust while rising)

--Dutch oven (should be at least 4 quarts in size) with its lid.

Note: (Do not oil Dutch Oven, bread will not stick while baking).

METHOD

Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and stir thoroughly. The dough will look rough and shaggy.

Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl and do so on this side so the whole ball of dough is slightly coated with the oil.

Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 8 hours. (Save plastic wrap).

When risen, in the bowl, fold dough over on itself at 3 times, then reform into ball. Using a bit more olive oil on hands and bowl, if need be, to prevent sticking.

Cover dough with same plastic wrap and let it sit for 1 hour.

About 20 minutes before the hour is up, turn on oven to preheat at 450 degrees. Place an oven-safe Dutch Oven in oven to preheat at the same time as well.

After the full hour, the dough will have risen and nearly doubled in size. Quickly shape the dough into a round ball and drop it into the preheated Dutch Oven (be careful because it's really, really hot). Slash an 'X' on top of the dough with a sharp knife that's been sprayed w/oil. Place lid on hot Dutch Oven and carefully place in oven and bake for 30 minutes.

Note: When removing Dutch Oven lid/pot from hot oven, 

be sure to do so using heavy pot holders, 

to a baking rack or stove top 'cold burner' 
as they will be hot enough to scorch standard kitchen towels.

Remove the lid from the Dutch Oven and bake for an additional 15 to 20 minutes, until crust is golden. Bread is done when an instant-read thermometer inserted in center reads 190 degrees.

Remove bread from oven. To keep warm for serving, wrap loaf in a clean kitchen towel. Slice and serve! ~ Enjoy!

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Tips: 

This bread is quite forgiving and can be left to rise from 6 to 12 hours, although the longer you let rise the more yeast flavor you'll end up with.

To make wheat, rye, etc., versions...simply change out, when initially mixing, 1 cup of all-purpose flour with your desired alternate flour.

To make artisan...simply add, after the first rising of dough and before the last 1-hour rise, a few of your favorite sugar, spices, herbs, seeds, nuts, dried fruit, chocolate or other chips, zest,  flavorings, cheese, etc. in modest amounts.

SANDRA’S ADDICTIVE BAKED-STYLE SMASHED TATERS

These smashed potatoes are insanely delicious and a 

perfect accompaniment that doesn't require gravy, 

although if you so choose they’re fabulous that way too...

Prep:   10 Mins.

Cook:  15 – 20 Mins.

Servings: (8)

INGREDIENTS

6 russet potatoes, peeled and chopped into 1” cubes

2 tablespoons unsalted butter

¼ cup sour cream

1 tablespoon freshly-prepared bacon bits

1 tablespoon fresh chives, chopped

¼ teaspoon pepper

½ cup shredded medium cheddar cheese

METHOD

Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

SANDRA'S MEXICAN-STYLE PREMIUM CORNBREAD

Very hearty, flavorful, and moist cornbread
with the addition of fire-roasted green chilies,
Mexican corn, and cheddar cheese...

Servings: (8 to 10)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (20 to 25 Mins.)

INGREDIENTS

1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray a 8" round baking dish (or 8"x8" square baking dish) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Pour the cornbread batter into prepared baking dish.

Bake for 20 to 25 minutes, until cornbread is done (when a toothpick inserted in center comes out clean). Run knife around rim of baking dish, and cut cornbread into 9 serving portions. ~ Enjoy!

SANDRA’S REFRESHING TOMATO CUCUMBER and BASIL SALAD

A vibrant and delicious salad
you can prepare in minutes
that is so very refreshing and satisfying...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

1 cucumber peeled, and sliced

1 cup grape tomatoes, quartered

¼ red onion, julienned

1 tablespoon fresh torn basil

2 teaspoons apple cider vinegar

2 teaspoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

METHOD

In a medium glass bowl, toss together grape tomatoes, cucumber, onion, basil, apple cider vinegar, and olive oil.  Add kosher salt and pepper, to taste.

Let salad stand 15 minutes for flavors meld prior to serving.

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

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!

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

*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 ANYTIME MARSHMALLOW-WHIPPED SWEET POTATOES

A very scrumptious

side dish to serve anytime,

not just during holidays anymore...

Serves: 4

Prep:  10 Mins.

Cook/ Bake: 30 Mins. Total

INGREDIENTS

2 lbs. sweet potatoes (about 3 to 4), peeled, and cut into 1” cubes

3 tablespoons freshly squeezed orange juice

½ teaspoon fresh orange zest

2 tablespoons unsalted butter

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain sea salt

Pinch of white pepper

2 cups miniature marshmallows, divided

METHOD

Preheat the oven to 350 degrees. Spray a 1-quart baking dish, and set aside.

Place the sweet potatoes into a medium sized pot and cover with cold water, cover pot and bring to boil over medium-high heat.  Boil for 15 minutes, just until sweet potatoes are tender when pierced.  Drain, and pour the hot sweet potatoes into a medium bowl; add the orange juice, butter, ginger, sea salt, white pepper, and 1 cup of miniature marshmallows.  Using an electric hand mixer immediately beat the hot mixture on medium speed until light and fluffy. (If you need to further melt the marshmallows, as I do at times, feel free to microwave the mixture on high for 1 minute, then continue mixing until fluffy.)

Spoon the mixture into the prepared baking dish. Arrange the remaining 1 cup of miniature marshmallows over the top of the whipped sweet potatoes.

Bake, uncovered, for about 15 minutes, until the marshmallows turn a light and crispy golden brown. ~ Enjoy!

This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):

Sandra's Whole-Roasted Spicy Beer-Can Chicken

SANDRA’S MEDITERRANEAN SALAD with SWEET BALSAMIC VINAIGRETTE

A wonderful salad combination
that marries well with
Sweet Balsamic Vinaigrette...

Serves: (6)

Prep: 10 Mins.

This is a wonderful salad that most everyone loves with nearly any type of main dish...

2 cups spinach, torn

2 cups romaine, torn

1 rib of celery, sliced on the diagonal

1 tomato, seeded and juiced, then chopped

¼ green pepper, chopped

1 small cucumber, quartered lengthwise, and chopped

¼ red onion, julienned

12 pitted whole kalamata olives, quartered

½ cup goat cheese crumbles

3 tablespoons of prepared Sweet Balsamic Vinaigrette

METHOD

Combine all the ingredients, except the goat cheese in a medium bowl.  

Toss with a 3 tablespoons of Sweet Balsamic Vinaigrette (I try not to over-dress my salads). 

Sweet Balsamic Vinaigrette
Recipe 

Top with goat cheese crumbles (this is to retain the vibrant white color of the goat cheese crumbles), and serve family style. ~ Enjoy!

SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE

All of the flavors marry together so well that
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...

Serves: 4

Prep: 10 Mins. 

--(With candied pecans 

and vinaigrette 

made ahead of time)

INGREDIENTS (all organic)

Salad:

2 cups fresh spinach, stems removed and torn

2 cups romaine, torn

¼ cup parsley, sprigs only

1/4 cup honey and red wine vinaigrette 

½ cup candied pecans 

2 gala apples, cored and diced

½ cup goat cheese crumbles

METHOD

Prepare the honey and red wine vinaigrette (can be made ahead of time).

Honey and Red Wine 
Vinaigrette 
Recipe

Prepare the candied pecans (cab be made ahead of time).

Candied Pecans 
Recipe

To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette.  Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!

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

Tip:  This salad is a favorite of mine to take to functions, especially during the summer BBQ season...

SANDRA’S LIGHT and HEALTHY QUINOA (“KEEN-WA”) FIESTA SALAD

Quinoa has more protein then other grains.

It is full of iron and B and E vitamins,

contains more calcium then milk,

and it’s easy to digest...

Serves: (4)

Prep: 5 Mins.

Cook: 15 Mins.

INGREDIENTS

Quinoa:

1/2 cup organic whole-grain quinoa, washed and drained

1 cup water

Pinch of kosher salt

Salad additions:

1 fresh corn on the cob, cooked with kernels removed

1 avocado, chopped

1 tomato, chopped

1 green onion, sliced on the diagonal

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

¼ teaspoon cumin

¼ teaspoon garlic powder

Kosher salt and freshly ground pepper to taste

METHOD

Bring the water, salt, and quinoa to a boil over medium-high heat in a small saucepan.  Reduce the heat to low, cover, and simmer for 15 minutes.  Place the quinoa in a medium bowl to cool, with a damp paper towel placed over top of bowl so the quinoa doesn’t dry out while steam escapes. 

Add the remaining salad ingredients to bowl, toss to combine, and serve. ~ Enjoy!

SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES

This low-temperature process

allows all the flavors to gradually and fully

meld into the potatoes

over the 2-hour baking period...

Servings: (6)

Prep: 15 Mins.

Bake: 2 Hrs.

INGREDIENTS

5 medium russet potatoes, peeled and thinly sliced (about 1/4" thick)

1 medium yellow onion, chopped

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1-3/4 cup low-sodium chicken broth

2 tablespoons mayonnaise

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dry mustard

½ teaspoon dried sweet basil

3/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 teaspoon dried parsley

¼ teaspoon paprika

DIRECTIONS

Preheat oven to 325 degrees.  

Peel and slice the potatoes, and chop the onions.

Spray a 2-quart baking dish with olive oil, and alternatively layer potatoes and onions; three times.

In a medium saucepan, melt the butter; whisk in flour until smooth, and cook for 2 minutes while continuing to whisk. Gradually whisk in chicken broth, mayonnaise, garlic powder, onion powder, dry mustard, sweet basil, kosher salt and white pepper; cook and stir for 2 minutes, until thick and bubbly. 

Pour sauce over potatoes. Sprinkle with parsley and paprika. 

Cover baking dish, and bake for 2 hours, until potatoes are tender. ~ Enjoy with your favorite main dish and salad or sauteed veggies.

Tip:  This side dish can be prepared in the morning, refrigerated, and then baked when you return home from work in the early evening.

SANDRA’S TANGY RHUBARB-CHERRY CHUTNEY

This chutney is great with salmon, poultry,

lamb, pork, or any rich meat complemented

by the punch of a sweet and tangy condiment.

You can also serve the chutney with cream cheese

and crusty bread or crackers as an appetizer...

Yields: 2 cups

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS:

2 tablespoons canola oil

1 cup chopped Vidalia (sweet) onion

1 teaspoon ground allspice

1 teaspoon paprika

1/8 teaspoon cayenne (optional)

½ teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup dark brown sugar

1/4 cup water

1 lb. rhubarb stalks, sliced 1/2 inch thick (about 3 cups)

1/3 cup dried cherries

2 teaspoons red wine vinegar

METHOD:

Heat oil in a large skillet. Add the onion, allspice, paprika, cayenne (if using), ginger, salt and pepper, and cook for 3-4 minutes, just until softened.  Add rhubarb, dried cherries, brown sugar and water to the skillet, and simmer, uncovered, until the rhubarb is tender, about 5 minutes; you don’t want rhubarb to fall apart.  Remove from heat and stir in red wine vinegar. ~ Enjoy.

SANDRA’S JALAPENO POPPER QUESADILLA

This delicious and exquisite quesadilla

is guaranteed to ignite your appetite...

Servings: (1)

Prep: 5 Mins.

Cook: 6 Mins.

INGREDIENTS

¼ lb. extra-lean ground burger (beef, venison, moose, buffalo, or poultry)

1 tablespoon taco seasoning

2 tablespoons water

1 tablespoon cream cheese

½ tablespoon ranch dressing

1 tablespoon green onions, thinly sliced

3 slices jarred fire-roasted pickled jalapenos, roughly chopped

½ tomato chopped

½ teaspoon fresh cilantro

1 cup medium shredded cheddar cheese

1 (10”) flour tortilla

olive oil spray

Garnish:

1 tablespoon sour cream

Pinch of chopped fresh cilantro

1 tomato wedge

METHOD

In a small skillet, brown the burger (I used venison).  Add the taco seasoning and water and simmer for 5 to 7 minutes until liquid is absorbed.

Spray one side of tortilla with olive oil, and flip over. 

Meanwhile, mix the cream cheese, ranch dressing, and green onions together in a small bowl.  Spread sauce (on the un-sprayed side) on half of the tortilla.  Top sauce with seasoned burger mixture, sprinkle with jalapenos, tomatoes, and shredded cheese.  Fold the tortilla in half, and cook in a large nonstick skillet over medium heat until golden brown on each side, about 6 minutes total.  Slice quesadilla into four triangles, plate, and garnish with dollops of sour cream and a pinch of chopped cilantro, with a tomato wedge alongside. ~ Enjoy!

SANDRA’S THAI-STYLE SWEET POTATOES and CARROTS

A simple to prepare 

superbly delicious side dish

that you’ll probably be making

over and over again...

Servings: (4)

Prep: 10 Mins.

Bake Time: 45 Mins.

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1” cubes

2 large carrots, peeled and cut into 1” chunks

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon dried cilantro

2 tablespoons quality maple syrup

Kosher salt and freshly ground pepper, to taste

METHOD

Preheat oven to 350 degrees.

Place chopped vegetables and remaining ingredients in a medium bowl; toss to coat.  Pour mixture into an 8”x8” casserole dish, cover, and bake for 45 minutes ~ Enjoy!

SANDRA’S OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

SANDRA’S IDEAL PEPPER-JACK CHEESE CORNBREAD

This sweet and moist pepper-jack-cheese
cornbread is a "must have"
with baked beans, chili, or soup...

Servings: (16)

Prep: 5 Mins.

Bake: 50 Mins.

INGREDIENTS

¾ cup unsweetened evaporated milk

¾ cup water

2 large eggs

1/3 cup vegetable oil

3 tablespoons unsalted butter, melted

1-1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 teaspoon double-acting baking powder (or regular)

1 teaspoon kosher salt

¼ cup pepper-jack cheese, finely diced

METHOD

Preheat oven to 350 degrees. Spray an 8”x8” square baking dish, and set aside.

Whisk milk, water, eggs, vegetable oil, and melted butter in medium bowl.  Whisk in flour, sugar, corn meal, baking powder, and kosher salt, just until combined.  Add pepper-jack cheese, and whisk to incorporate. 

Pour batter into prepared baking dish.

Bake for 50 minutes, or until wooden pick inserted in center comes out clean.

Cool in pan on wire racks for 5 minutes; cut into 16 squares and serve warm. ~ Enjoy!

SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness...

Servings: (2)

Prep: 10 Mins.

Bake: 1 hr. + 10 mins.

INGREDIENTS

2 russet baking potatoes

1 tablespoon butter

1 garlic clove, minced

1/4 cup sour cream

1/4 cup pepper-jack cheese, chopped

2 tablespoons crushed French fried onions

1 teaspoon dried cilantro

1 tablespoon freshly grated Parmesan cheese

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

DIRECTIONS

Heat oven to 400.  Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

Meanwhile, in medium saucepan melt butter over medium heat, add garlic and cook for 30 seconds.  Add cooled potato flesh, pepper-jack cheese, crushed French fried onions, sour cream, cilantro, and kosher salt and freshly ground pepper, to taste. Mash potatoes until all ingredients are incorporated.  Spoon mixture into potatoes shells, and top equally with grated Parmesan. 

Place prepared potatoes on baking sheet, and bake for 10 to 12 minutes, or until heated through and lightly golden on top (time may vary depending upon the size of potatoes used). ~ Enjoy!

SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...

Servings: (6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

6 slices of bacon, cut crosswise into ½” wide strips

½ yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

4 cups low-sodium chicken broth

5 medium red potatoes, scrubbed and chopped

1 bunch of kale (stems removed), and torn into small pieces

1 teaspoon dried oregano

1 teaspoon smoky paprika

1 cup heavy cream

1/4 cup freshly grated Parmesan

2 teaspoons dried parsley

--Prepared warm and crusty garlic bread

METHOD

In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!

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

Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).

SANDRA’S GRANDIOSE FRESH RAW BEET N’ FRUIT SLAW WRAPS

I used organic ingredients
to prepare these healthy slaw wraps
 - a great starter that’s oh so fun
and delicious to serve before
the main course
(even those that dislike beets
tend to love these)... 

Servings: (6 to 8)

Prep: 10 Mins.

Marinate: 30 Mins.

INGREDIENTS

Slaw:

1 unpeeled pear, cored and quartered

1 unpeeled apple, cored and quartered

1 large (1 lb.) peeled beet, cut lengthwise into 6 pieces

Citrus Vinaigrette:

2 teaspoons orange zest

¼ cup freshly squeezed orange juice (I used 1 large orange)

2 tablespoons freshly squeezed lemon juice (I used one large lemon)

2 tablespoons honey

Pinch of kosher salt

2 tablespoons olive oil

Garnish:

1 teaspoon parsley, chopped + a few whole sprigs

Wraps:

Leaves of green leaf lettuce

METHOD

Grate slices of pear and apple in the food processor fitted with a shredding blade (or by hand using a box grater). Peel the beets with a vegetable peeler, slice them, then grate in the food processor as well.

Whisk the orange juice, lemon juice, dijon, and kosher salt in a medium glass or ceramic non-reactive bowl, then slowly drizzle in olive oil while whisking to form vinaigrette. Add the slaw mixture to the medium bowl of vinaigrette, and toss to combine.  Cover, and place in refrigerator for 30 minutes to let the flavors meld. 

Line a platter with green lettuce leaves, top each with the slaw mixture using a slotted spoon, garnish with chopped parsley, including some whole sprigs, and serve.  Let your guests have fun forming their own individual healthy slaw wraps. ~ Enjoy!