SANDRA'S CANDIED PECANS

 

Ingredients

1/2 cup granulated sugar, or more to taste
1-1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg white
1 tablespoon water
1 pound pecan halves (4 cups)

Method

Preheat the oven to 250F.
Mix sugar, cinnamon, and salt together in a small bowl.
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.

SANDRA'S HOT ARTICHOKE BASIL DIP

I have quite a few fresh basil plants always growing,
so decided to try it in my traditional hot artichoke dip recipe
(instead of spinach) and we love it...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise
1 teaspoon granulated garlic

2/3 cup shredded parmesan cheese (not grated)

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

2 tablespoons freshly chopped basil

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.

Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S BEST ALASKAN SALMON DIP/SPREAD

A go-to appetizer that is a family favorite
which you are able to use with salmon (as I did here),
or sub the salmon for cooked halibut, dungeness or tanner crab, or minced clams...
--for king crab which is richer here's the link for that recipe https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc...

Yield: (1-1/2 cups)

Prep: 10 mins.

INGREDIENTS

1 cup (about 2 fillets) prepared cooked, regular or smoked salmon, flaked (no bones or skin)

--do not use lox--

1/4 cup whipped cream cheese

2 tablespoons mayonnaise

1/2 teaspoon freshly squeezed lemon juice

1/2 teaspoon worcestershire

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/2 teaspoon old bay seasoning

1/4 teaspoon seasoning salt

1/4 teaspoon ground paprika

Pinch of ground cayenne

Pinch of freshly ground black pepper

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

METHOD

Combine all the above ingredients in a small bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld.

Serve with your favorite snacking options (a few suggestions are listed above), then top with finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

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

Tip:

Also great to make halibut, dungeness or tanner crab, or clam dip, simply substitute the 1 cup of cooked salmon for cooked halibut, dungeness or tanner crab, or minced clams, respectively.

If you're lucky to have King Crab...here's the separate recipe link, as it's richer and requires different ingredient proportions: https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc

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!

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

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 HOMEMADE GRANOLA CLUSTERS

My favorite homemade
granola ingredient combo to date
~ this is a keeper!

Yields: (Appx. 4-1/4 cups)

Prep: 15 Mins.

Bake: 30 Mins.

INGREDIENTS

1st -- Pulse in food processor until half its size:

1-1/2 cups old-fashioned oats (not quick cooking)

2nd -- Pulse in food processor until the size of the 'pulsed oats'

1/4 cup whole candied pecans

1/4 cup whole walnuts

1/2 cup shelled sunflower seeds

1/4 cup sliced almonds

1/4 cup dried cranberries 

1/4 cup shredded, sweet coconut

3rd -- Final addition:

1/4 cup maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

2-*3 tablespoons coconut oil, melted (takes about 40 seconds in the microwave on High)

Fine-grain kosher salt, to taste

Granola serving options, add:

--Milk for cereal

--Yogurt and fresh fruit for a layered parfait

--Snack-size Ziploc bag for snacking on the go (feel free to add chocolate chips, M&M's, etc.)

METHOD

Preheat the oven to 300 degrees. Line a 14x17" rimmed baking pan (makes for easier stirring, as you'll read below) with parchment paper; set aside.

Add 1st Pulse the old-fashioned oats to the food processor and process until 1/2 its size, or to your desired texture. Pour into a large bowl. (No need to clean out processor at this point.) -- Add the 2nd Pulse ingredients to the food processor and process until the size of the 'pulsed' oats (if you desire softer texture cranberries, pulse separately and hold aside to add after baking).  Pour this mixture also into the bowl with the oats.

Add to the bowl the final addition of ingredients, folding together to fully combine. Pour mixture into prepared baking pan, and spread out in an even layer -- do not compact.

Bake for 30 minutes, tossing with a fork at 10-minute intervals to ensure nuts do not burn.

Remove from oven, let granola cool completely in pan (add reserved cranberries if you chose to not bake them).

Crumble into clusters. Store granola in a tightly closed container(s), e.g., mason jar(s) at room temperature in a cool, dark place (1-2 months), or freeze for extended storage (3-6 months). Be sure to label and date each container/jar.

Serve as a cereal, layer in a parfait, or take it on the road with you as a 'trail-mix-type' snack. ~ Enjoy!

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

*For larger clusters, simply add a bit more melted coconut oil where listed to do so in recipe.

SANDRA'S STRAWBERRY-BANANA-ORANGE SMOOTHIE

A perfect, sinfully scrumptious afternoon snack...

Serving: (1)

Prep: 5 Mins.

INGREDIENTS

1 cup Dole Pineapple-Orange-Banana juice

1 ripe banana

1 cup frozen, whole strawberries

1 (5.3 oz container) Chobani Greek Yogurt (I used strawberry)

1/8 teaspoon ground cinnamon

2 teaspoons Organic Light Agave (or honey)

METHOD

Add all ingredients in order listed to the blender pitcher, cover, and blend until smooth. ~ Enjoy!

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

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

Prep: 15 Mins.
Bake: 1 Hr.

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

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

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

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

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

METHOD

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

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

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

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

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

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

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

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

Tips: 

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

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

Store loaves tightly wrapped in plastic wrap.

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

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

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S ULTIMATE ALASKA HALIBUT CEVICHE

This halibut ceviche lovingly triggers

fond memories of many

of our past Mexico vacations...

Yields: (Appx. 4 cups)

Prep: 10 Mins.

Marinate: 1 Hr.

Stand: 1 Hr.

INGREDIENTS

Marinade halibut:

1 lb. boneless skinless halibut, cut into ¼” pieces

1 small yellow onion, finely diced

1 teaspoon sea salt

Fresh lime juice, enough to cover diced onion and halibut (about 1/2 cup)

Ceviche:

3 vine-ripe tomatoes, seeded and finely diced

½ red bell pepper, finely diced

1 jalapeno, seeds and ribs removed, and finely diced

1 handful fresh cilantro, finely chopped

½ teaspoon dried oregano

1 tablespoon lime juice

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

--Restaurant-style tortilla chips

METHOD

Place diced halibut, lime juice, and 1/4 cup of the white onion in a glass or ceramic non-reactive bowl.  Add sea salt and stir.  Let onion and halibut mixture marinate refrigerated for 1 hour, until halibut is cooked through and opaque.

Once halibut is done, drain liquid using a sieve, and place mixture back into a glass serving bowl.

Add remaining diced onion, jalapeno, tomatoes, bell pepper, cilantro, oregano, lime juice, and sea salt and pepper.  

Toss gently to combine. Place back in refrigerator for 1 hour for flavors to meld.

Serve with restaurant-style tortilla chips. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with scallops, shrimp, crab, or a 1-lb. combination thereof.

SANDRA’S TROPICAL MANGO-PAPAYA-PINEAPPLE-BANANA SMOOTHIES

A taste of the tropics with every sip

that will definitely put 

a 'spring in your step'...

Servings: (2)

Prep: 10 Mins.

INGREDIENTS

--Non-dairy smoothies--

1 frozen banana (I freeze mine in quarters)

1 cup pineapple chunks in light syrup (retain juice)

1 diced ripe papaya

1 diced ripe mango

1 teaspoon freshly grated ginger

1 teaspoon vanilla extract

2 teaspoons freshly squeezed lime juice

4 mint leaves, torn

Ganish:

Whole mint leaves

METHOD

Place all ingredients in blender in order listed.  

Pulse several times, 

and then puree until smooth and incorporated, about 1 minute.  

Serve in a tall glass with a straw and a sprig of fresh mint. ~ Enjoy!

SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

~~~~~~~~~~~

Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

SANDRA’S 8-INCH GRILLED TURKEY PEPPERONI PIZZAS

Absolutely fabulous when you want

grilled, flavorful, and tasty pizzas in a hurry

without a lot of fuss…

Yields: (2) 8” Pizzas

Prep: 5 Mins.

Grill: 8 to 10 Mins.

INGREDIENTS

1 pkg. of 2 (8”) Boboli pizza crusts (these stand up to grilling)

½ cup pizza sauce

1 cup shredded mozzarella cheese, divided

1 cup shredded medium cheddar cheese, divided

14 turkey pepperoni slices

2 tablespoons roughly chopped peperoncini

2 tablespoons roughly chopped, jarred fire-roasted red bell peppers

--1/4 teaspoon yellow cornmeal

METHOD

Preheat grill to medium-high heat.  Spray a foil-lined baking sheet, sprinkle with a light dusting of yellow cornmeal, and set aside.

Spread half of the pizza sauce on each of the crusts.

Equally, sprinkle half of the cheeses over the sauce.

Next, layer the turkey pepperoni, and sprinkle with the fire-roasted red pepper, and peperoncini.

Finally, sprinkle with the remaining cheeses.

Place pizzas on the prepared baking sheet.  Grill, covered, for 8 to 10 minutes. Remove and let stand for 5 minutes, slice into quarters, and serve. ~ Enjoy!

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

Tip: Feel free to alternatively bake the small pizzas in a hot oven preheated to 450 degrees using the same method and baking for the same amount of time, although you’ll be lacking the great smoky flavor.

SANDRA’S SMOKY GRILLED MINI SUMMER PIZZAS

A perfect lunch or dinner option, especially with homemade coleslaw as a side...

Servings:  2

Prep: 10 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 mini 8” Boboli pizza crusts, or one 12”

--(These crusts are thicker and perfect for grilling)

6 tablespoons pizza sauce

1 teaspoon balsamic vinegar

1 small garlic clove, minced

4 tablespoons medium shredded cheddar cheese

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped red onion

1 teaspoon freshly chopped parsley

6 seeded kalamata olives, quartered lengthwise

4 tablespoon shredded mozzarella

2 tablespoons grated Parmesan

METHOD

Preheat charcoal grill.

Spread each crust with 3 tablespoons of pizza sauce, and drizzle both with ½ teaspoon balsamic vinegar.  Top crusts equally by dividing the remaining ingredients in half in order listed.

Place prepared pizzas directly onto grill, cover, and cook for 10 to 12 minutes, until cheese melts and pizzas are golden. ~ Enjoy!

I like to serve these mini pizzas with homemade coleslaw:

Best Homemade Coleslaw recipe 

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

Tip:  If you prefer to bake these pizzas in an oven, place them on a sprayed baking sheet sprinkled with cornmeal and bake at 450 degrees on rack placed in lowest position.

SANDRA’S SWEETLY SPICED CANDIED PECANS

Candied pecans are fantastic to eat as a snack,

are a great addition to salads,

and feel free to top desserts

with these yummy morsels...

Yields: 2 cups

Prep: 5 Mins.

Bake: 30 Mins.

INGREDIENTS

1 egg white

1 tablespoon water

¼ teaspoon vanilla extract

2 cups whole pecans

½ cup granulated sugar

1-½ teaspoons ground cinnamon

¾ teaspoon fine-grain kosher salt

METHOD

Preheat oven to 300 degrees.  Line a baking sheet with foil and spray with oil, and set aside.

Pour sugar, cinnamon, and fine-grain kosher salt into a plastic bag, and shake to mix.

Place egg white, water, and vanilla extract into a medium bowl, beat with a hand mixer until slightly foamy, and add pecans; tossing to coat well. Lift pecans out of bowl with a slotted spoon (or spider used in Asian cooking and stir-fry recipes) and place them into the bag of sugar and spices. Shake pecans in bag making sure they are well coated.

Place the coated pecans so they are separated and in a single layer on the prepared baking sheet. Bake for 30 minutes, while tossing with a fork 15 minutes into the baking process. Let cool completely before serving. ~ Enjoy!

SANDRA’S GLAZED MAPLE RAISIN OATMEAL COOKIE BITES

Heavenly maple cookie bites

that pair nicely with an

ice cold glass of milk...

Yields: (38 Bites)

Prep: 15 Minutes

Bake: 10 to 12 Minutes

INGREDIENTS

Cookie bites:

6 tablespoons butter, at room temperature

½ cup granulated sugar

1 egg

½ teaspoon vanilla extract

1-1/4 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup old-fashioned oats

1 cup raisins

¼ cup quality maple syrup

Glaze:

1 cup confectioners’ sugar

2 tablespoon quality maple syrup

1 tablespoon water

METHOD

Preheat oven to 350 degrees.  Line a couple of baking sheets with parchment paper.

In a medium bowl, cream together butter and sugar using a hand mixer until smooth, then beat in egg and vanilla. Using a spoon, stir in the flour, baking powder, and salt.  Fold in oats, raisins, and maple syrup until fully incorporated.

Drop dough in rounded teaspoonfuls 1” apart onto prepared cookie sheets (I use a miniature scoop and drag it up the side of the bowl to ensure uniform bites).

Bake for 10 to 12 minutes, until edges are lightly browned and centers are set.  Cool 1 minute on cookie sheets.  Remove to a wire rack to cool completely.

Meanwhile, sift, and then whisk 1 cup of confectioners’ sugar with maple syrup and water until a smooth glaze has formed, (adding more or less maple syrup/water for proper consistency).  Spoon glaze into the bottom corner of a ziploc bag, and snip the tip.  Glaze the cooled cookies using a back and forth motion. Let glaze set. ~ 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 TROPICAL OPEN-FACED BAGEL AFTERNOON DELIGHT

I've been making this snack
for 20+ years and I simply
adore it to this day, literally...

Servings: (1)

Prep/Toast: 5 Mins.

INGREDIENTS

1 whole wheat and honey bagel, cut lengthwise in half

1 tablespoon whipped cream cheese

8 baby spinach leaves, remove stems; stack and roll up, then julienne

2 pineapple rings

2 teaspoons honey

1 green onion, chopped (green parts only)

METHOD

Toast the bagel in the toaster (on the bagel setting if you have one).  Spread both cut halves equally with whipped cream cheese.  Sprinkle with julienned spinach, top with pineapple rings, drizzle with honey, garnish with chopped green onions, and serve. ~ Enjoy!

SANDRA’S LUSCIOUS STRAWBERRY/PEAR/APPLE/ORANGE SMOOTHIES

These organic light and fruity
smoothies are perfect for those
sunny spring mornings...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

Smoothies:

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

Garnish:

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth.  Pour into two serving glasses with straws, and garnish with halved strawberry slices.

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

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

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!