SANDRA'S TERRIFIC TACO SOUP

Such comfort on a rainy day...been our favorite for years...

Servings: (8)

Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

1 lb. lean ground moose, venison, or beef

1 small yellow onion, chopped

1 medium carrot, scrubbed and grated

2 TB dry taco seasoning

1/2 TB chili powder

1 TB dry ranch seasoning

1 14.5-oz. can diced Mexican tomatoes, do not drain

1 14.5-oz. can chili beans, drained and rinsed

1 14.5-oz. can black beans, drained and rinsed

1 15-oz. can tomato sauce

4 cups water

1 tsp freshly squeezed lime juice

1 2.25-oz. can sliced black olives, drained (optional)

1 cup frozen corn kernels

1/2-1 TB diced jarred pickled jalapeños, depending on your desired spiciness

Toppings:

--Shredded sharp cheddar cheese

--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)

--Tortilla chips

METHOD

In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy! 

SANDRA’S DECADENTLY EASY FRENCH ONION SOUP

This quick and easy French Onion Soup

is loaded with caramelized onions in an aromatic beef broth,

then topped with rye croutons and melty gooey cheese…

Servings: (4)

Prep: 5 Mins

Cook: 50 Mins

Broil: 1-2 Mins

INGREDIENTS

3 medium yellow onions, sliced thin lengthwise into 1/8” strips

3 tablespoons salted butter

½ teaspoon agave

2 teaspoons dried thyme leaves (not ground)

1 large dry bay leaf

1/2 cup red wine (I used Pinot Noir)

2 tablespoons all-purpose flour

4 cups low-sodium beef broth

1 teaspoon Worcestershire

½ teaspoon freshly ground pepper

--4 slices toasted rye bread croutons (make in toaster, then cut into 1” cubes)

--8 slices Swiss cheese

METHOD

In a large pot melt butter, and add onions, agave, thyme leaves, and bay leaf. Cook over medium high heat while stirring often, for about 40 minutes until onions are amber in color and caramelized.

Add red wine and stir, breaking up any browned bits on the bottom of pan. Cook to let liquid reduce to half the amount, about 1 minute. Sprinkle with flour, stirring to coat.

Pour in beef broth, Worcestershire and pepper. Bring to a boil, then reduce heat and let simmer for 5 minutes. Discard bay leaf.

Meanwhile turn your oven on to broil, placing top rack 6” under broiler element.

Place four oven-safe bowls on a foil lined baking sheet. Ladle soup into bowls, divide the prepared rye croutons among the bowls, and top each bowl with two slices of Swiss cheese. Carefully place in preheated oven and broil until cheese is melted and bubbly, about 1-2 minutes (watch closely).

Use caution when serving, as the bowls will be very hot. ~ Enjoy!

SANDRA'S KIELBASA CABBAGE SWEET POTATO SOUP over STEAMED RICE

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

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

Serves: 10 to 12
Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

Sauté:

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

2 TB Mazola oil

1/2 white onion, diced

1/2 red bell pepper, diced

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

2 stalks celery, diced

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

1 pkg. shredded cabbage

3 garlic cloves, minced

1 TB Italian herb seasoning blend

1/2 tsp ground/dry mustard

1/2 tsp smoked paprika

Broth:

10 cups low-sodium beef broth

1 (14.5 oz can) Italian diced tomatoes, undrained

3 TB ketchup

1 tsp agave

1 TB Worcestershire

1 TB fresh lemon juice

Finish (off heat):

2 TB red wine vinegar

1 TB cold butter

--For Serving:

Pre-cooked hot steamed rice

Garnish:

Fresh basil, julienned

METHOD

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

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

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

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

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

SANDRA'S SAVORY CURRIED PUMPKIN SOUP

OMGoodness!! My favorite soup creation to date!

A culmination of ingredients I had on hand today,

and usually do most days,

so I'll be able to remake this delectable delight quite often...

Prep: 15 Mins.

Cook: 30 Mins.

Servings: (4)

INGREDIENTS

1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil)

1 medium yellow onion, diced

1 cup sliced celery

1 red bell pepper, diced

1 garlic clove, minced

1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st)

1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth)

1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine)

2 teaspoons fireweed honey

1 teaspoon yellow curry powder

2 teaspoons Worcestershire

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

--2 cups baby spinach leaves, obvious stems removed, roughly chopped

--1 tablespoon cold, unsalted butter, cut into quarters

METHOD

In 3-quart saucepan, heat over medium-high heat, add the bacon and brown until crispy (do not drain drippings or remove bacon). Add onion, celery, and bell pepper and cook 5-7 minutes, stirring frequently, until onions are translucent. Add the garlic and cook 30 seconds, while sautéing.

Stir in all remaining ingredients, except fresh baby spinach and cold butter. Heat soup to boiling; reduce heat to low, cover, and simmer 12-15 minutes, stirring occasionally, until vegetables are crisp-tender. Add chopped spinach, stir to incorporate and cook, covered, for 3 minutes. ~ Remove saucepan from heat; fold in cold butter cubes, and gently stir just until incorporated. 

Serve with toasted, warm homemade bread slices. ~ Enjoy!

SANDRA'S CHICKEN and FRESH VEGETABLE TACO SOUP

I created this recipe using what I had on hand today, and I tell you...

this Chicken and Fresh Vegetable Taco Soup is quite phenomenal, 

you truly must give this recipe a whirl...

Servings: (4-6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

--1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below...

Taco Soup:

1 tablespoon olive oil

1/2 medium white onion, chopped

1/4 red bell pepper, chopped

1 ear of fresh corn, kernels removed, reserving corn cob

1 stalk of celery, finely chopped

1/2 bunch fresh asparagus, cut in half and discard rough end sections;

--Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately

1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher)

1/2 cup bottled chili sauce

2 cup of cooked, roughly shredded chicken

1 tablespoon of taco seasoning

1/2 teaspoon granulated garlic

2 cups of low-sodium chicken broth

3 cups hot water

Finishing:

Asparagus tips, reserved from above

1 green onion, both white and green parts, sliced

2 tablespoons freshly chopped parsley

1/2 teaspoon lime juice

Pasta par-cooked, reserved from above

--Optional side:

1 pkg Jiffy Cornbread, prepared according to package directions, with the addition to the batter before baking:

--2 TB shredded cheddar

--2 TB shredded Mozzarella

--1/2 teaspoon Old Bay Seasoning.

METHOD

In a medium heavy-bottom pot, par-cook the pasta, as stated above...for 5 minutes, drain; set aside.

Heat olive oil in same pot over medium-high heat. Add the onion, bell pepper, celery, sliced-stock-portion-only of asparagus, and corn kernels. Season with salt and pepper, to taste, and cook for 5 minutes.

Meanwhile, prepare the cornbread (as stated above), if using.

To continue with the soup, add stewed tomatoes with juices, chili sauce, chicken broth, water, taco seasoning and reserved corn cobs minus their kernels (adds flavor). Stir to combine. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, uncovered. Remove, then toss the corn cobs.

Add all the finishing ingredients, and simmer, uncovered, 5 minutes longer.

Serve soup immediately, with the prepared cornbread. ~ Enjoy!

SANDRA'S LIP SMACKIN' ALASKA VENISON TACO SOUP

Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)

Prep: 10 Mins.

Cook 25 Mins.

INGREDIENTS:

2 slices bacon, cut cross-wise into 1/4" strips

1/4 yellow onion, diced

1/4 red bell pepper, diced

1 fresh jalapeno, seeds and ribs removed, finely diced

1 (14.5 oz can) chili beans, undrained

1 (14.5 oz can) Mexican-style diced tomatoes, undrained

3 tablespoons taco seasoning

3 tablespoons medium Picante sauce (jarred salsa)

1 teaspoon red wine vinegar

2 tablespoons ketchup

1-1/2 to 2 cups water (depending upon your desired consistency)

1 pound left over venison roast, finely diced

Garnish:

Tortilla Strips (our's are from Costco)

Shredded medium cheddar cheese

Roma tomatoes, diced

Sour Cream

METHOD:

In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; sauté for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!

SANDRA'S 30-MINUTE CHICKEN NOODLE SOUP with CHEDDAR CORNBREAD

An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)

Prep/Cook: 30 Mins.

INGREDIENTS

Soup:

1/2 tablespoon light olive

2 cups diced celery

1 cup diced carrots

Pinch of red pepper flakes

1/4 cup dry minced onion

1 teaspoon dried basil

2 tablespoons dried parsley, divided (see below)

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper

1/4 teaspoon ground poultry seasoning

1/8 teaspoon ground turmeric

6 cups low-sodium chicken broth

1/2 tablespoon white wine vinegar

1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces

2 green onions, cut into 1/4" slices (both white and green parts)

1 (reserved) tablespoon dried parsley

1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)

--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):

1 egg

1/3 cup milk

--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix

1/4 cup shredded medium cheddar cheese

METHOD

Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

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

Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.

SANDRA'S TRADITIONAL PORK GREEN SOUP with STEAMED RICE

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

Servings: (8-10)

Prep: 15 Mins.

Cook: 1 hour total time

INGREDIENTS

Meat:

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

2 TB veg oil

1/4 tsp kosher salt

1/4 tsp pepper

Soup:

4 ribs celery, sliced

1/2 yellow onion, julienned

1 clove garlic, minced

1/2 tsp garlic granules

1/2 tsp onion granules

2 tsps ground ginger

1 bay leaf
3 TB rice vinegar

1 tsp lemon juice

1-2 TB worcestershire, to taste

2 tsp soy sauce

2 qts low-sodium chicken broth

Finishing:

4 green onions (all parts), sliced

2 lg eggs, beaten with 1 tsp cold water

1 heart of romaine, julienned
1 TB dried parsley

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

METHOD

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

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

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

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

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

SANDRA'S WHOLESOME PINTO BEAN AND HAM SOUP

The perfect hot bean and vegetable soup
on a snowy Alaska winter night...

Servings: (8 to 10)

Prep: 10 mins. |

Cook: Appx. 2 hrs.

INGREDIENTS

-1 (16 oz. pkg.) dried pinto beans

-6 cups water

-6 cups low-sodium chicken broth

-1 tablespoon cider vinegar

-2 heaping teaspoons brown sugar

-2 cups cooked ham, cubed

--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)

-1 lg. carrot, scrubbed, and chopped

-2 ribs celery, chopped

-½ onion, diced

-1 russet potato (or sweet potato), peeled and chopped

-1 garlic clove, minced

-1 bay leaf

-1/8 teaspoon each: dried oregano, basil, and thyme

-1/2 teaspoon freshly ground pepper

--(I do not add any salt due to the saltiness of the ham)

-Dash of hot sauce

METHOD

Spread the dried pinto beans out on a baking sheet and pick through them; toss any unwanted matter, then rinse beans in a colander. In a large dutch oven (or heavy-bottom soup pot), bring pinto beans and water to a boil. Cover, and reduce heat to simmer and par cook for 1 hour. 

Drain beans in colander, and return to dutch oven. Add broth, cider vinegar and brown sugar, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes; stirring occasionally. 

Add remaining ingredients, cover, and simmer for 30 additional minutes, until vegetables and beans are tender. 

Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot wheat rolls or crusty slices of French bread. ~ Enjoy!

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

*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the bean cooking process, and remove after 1 hour to pull meat from hocks or bone, cube (when draining beans), and return to pot when adding vegetables.

SANDRA'S MINI-PENNE CHICKEN 'N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD

A quick 30-minute pasta 'n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand...

Servings: (4)

Prep:  5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 cups cooked boneless skinless chicken breasts, cubed

7 cups low-sodium chicken broth

1 small yellow onion, chopped

1 red bell pepper, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon Poultry Seasoning Blend
1 whole bay leaf

Freshly ground pepper, to taste

8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly

1 Generous handful fresh parsley, roughly chopped

--1 recipe of Sandra's Mexican-Style Premium Cornbread:

Sandra's Mexican-Style
Premium Cornbread Recipe

METHOD

In a medium heavy-bottom saucepan, heat 1 tablespoon vegetable oil to medium high heat.  Add onions, bell pepper, and celery, then saute until onions are translucent.  Add garlic, poultry seasoning and bay leaf, then saute for 30 seconds.  Add chicken broth, and bring to boil; cover, and reduce heat to low and gently simmer for 15 minutes.  Add chicken cubes and continue simmering, covered, for an additional 10 minutes.

Meanwhile, in another medium saucepan, cook the mini-penne according to package directions, then drain.

Toss bay leaf once chicken/vegetable soup has finished cooking.  Add parsley; stirring to combine.

To serve, place pasta in equal amounts into 4 soup bowls, ladle chicken and vegetable broth on top, with slices of warm cornbread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:  If you have leftovers, store pasta separate in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

SANDRA’S 30-MINUTE POTATO ‘N BACON CHOWDER

A welcoming hot chowder

on a blustery winter day that takes

minimal time to prepare...

Servings: (4)

Prep: 5 Mins.

Cook: 30 Mins.

INGREDIENTS

4 strips center-cut bacon, cut into ½” wide slices

½ yellow onion, chopped

½ red bell pepper, chopped

2 ribs celery, chopped

2 garlic cloves, minced

¼ cup all-purpose flour

3 cups low-sodium chicken broth

3 russet potatoes, peeled, and cut into ½” cubes

1 teaspoon old bay seasoning

1 teaspoon dried basil

½ teaspoon white pepper

½ cup condensed milk (not sweetened)

--Fresh sprigs of parsley for garnish (optional)

METHOD

Brown bacon until crispy in a medium heavy-bottom saucepan over medium-high heat.  Retain drippings, and remove bacon to drain on paper towel.

To the saucepan drippings, add the onion, bell pepper, and celery.  Saute until onions are translucent.  Add garlic; saute for 30 seconds. Add flour, and stir to fully incorporate while cooking for 1 minute.

Add chicken broth to saucepan; stirring to incorporate.  Add potatoes, old bay seasoning, basil, and pepper.  Bring to boil, and reduce to low to simmer for 20 minutes, while occasionally stirring, just until potatoes are tender.

Add drained bacon and milk to chowder; stirring to combine.  Cook for an additional 2 to 3 minutes, just until thoroughly heated (do not boil).

Ladle chowder into 4 serving bowls and garnish with sprigs of parsley. ~ Enjoy!

~~~~~~~~~~~

Tip:  I served the delicious hot chowder with warm French bread slices, and a nice garden salad drizzled with vinaigrette.

SANDRA’S JAPANESE HOT and SOUR SOUP

I like to prepare this hot and sour soup

ahead of time to allow the vegetables and tofu 

to marinate at room temperature for 30 minutes,

then just reheat and serve...

Servings: (8 to 10)

Prep: 5 Mins.

Cook: 30 Mins.

Stand: 30 Mins. to marinate, then reheat and serve

INGREDIENTS

2 qts. (8 cups) chicken stock

3 boneless pork chops, thinly sliced

2 garlic cloves, minced

3 tablespoons low-sodium ginger soy sauce (from Fred Meyer)

1 (15 oz. can) peeled straw mushrooms, drained, and cut in half (or sliced shiitake)

1 tablespoon red chile paste

1/2 teaspoon white pepper (or black)

4 tablespoons rice vinegar

1 (5 oz. can) sliced bamboo shoots, drained, and sliced into quarters

1 (15 oz. can) baby sweet corn cobs, drained and sliced

1 (5 oz. can) sliced water chestnuts, drained and cut into strips

1/2 cup fresh Alaska grown mung been sprouts (from Fred Meyer)

4 tablespoons cornstarch

4 tablespoons water

2 eggs, beaten

1/4 lb. firm tofu, sliced into 1”x1/4” strips

1 teaspoon sesame oil

Garnish:

1 green onion (green parts only), finely sliced

METHOD

Bring stock to a boil in a medium-large saucepan, add pork, garlic, soy sauce, mushrooms, and chili paste, then reduce to simmer for 10 minutes.

Add white pepper, rice vinegar, bamboo shoots, baby corn, water chestnuts, and fresh bean sprouts; simmer 10 minutes.

Mix cornstarch with water, and slowly drizzle slurry into soup while stirring.

Bring back up to a simmer, and drizzle eggs in a very thin stream over the surface of soup while stirring.

Let soup stand for 10 seconds before gently folding in tofu, and stirring in sesame oil.

Let soup marinate at room temperature for 30 minutes, then reheat and serve garnished with sliced green onions. ~ Enjoy!

SANDRA’S COMFORTING NEW ENGLAND STYLE TRI-SEAFOOD CHOWDER

A deep-flavored, luxurious-textured chowder

with generous chunks of white king salmon,

lobster tail chunks, and shrimp adorned with a few simple ingredients

so the seafood takes center stage...

Servings: (6 to 8)

Prep: 10 Mins.

Cook/Stand: 40 Mins.

INGREDIENTS

4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices

2 tablespoons unsalted butter

1 white onion, chopped

2 ribs celery, cut into 1/4” thick slices

2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning

1 dried bay leaf

1 garlic clove, minced

2 tablespoons all-purpose flour

1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes

3 cups low-sodium chicken stock

1 cup quality white wine

¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)

¾ lb. cooked shrimp

¾ lb. cooked lobster tail chunks, thawed (from Costco)

2 cups heavy cream

Freshly ground sea salt

Ground gray pepper

Garnish

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread

METHOD

Fry bacon in dutch oven over medium-high heat until brown and crispy.  

Remove cooked bacon to a paper towel lined plate using a slotted spoon, 

and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.  

Add flour, and garlic, then sauté for 1 minute.

 Add the potatoes, broth, and white wine to cover vegetables 

(add water if more liquid is needed to do so). 

Bring to a boil, scrape bits off of bottom of pot, 

then cover and boil for 10 minutes. 

Reduce the heat to low, 

then gently fold in white king salmon chunks, 

and cook over low heat for 5 minutes.  

Gently fold in lobster tail chunks, shrimp, 

and reserved bacon, 

(being careful not to break up white king salmon chunks), 

then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit, 

covered, for 5 minutes to ensure 

that the fish continues to cook 

(without overcooking the fish or other seafood).

 Taste for seasonings; adding salt and pepper to your desired level.  

Toss bay leaf. 

Serve chowder in individual bowls, topped with fresh parsley, 

along with warm, crusty French bread 

for sopping up the delicious broth. ~ Enjoy!

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 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 SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...
 

Servings: (8 to 10)

Prep: 20 Mins.

Slow-Cooker: 4 Hrs. Total (2 Hrs. on High  +2 Hrs. on Low)

INGREDIENTS (I used all organic vegetables, and Martie's Organic Magic Mexican Seasoning)

Meatballs (can be made ahead of time and stored in freezer or refrigerator):

1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup homemade seasoned breadcrumbs

1 garlic clove, finely minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

½ teaspoon Martie’s Magic Mexican Seasoning

Stoup:

4 medium red potatoes, scrubbed and cut into 1” cubes

2 carrots, scrubbed and chopped into ½” slices

3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces

--(tender white and light green parts only)

2 ribs celery, chopped into ½” slices

¼ cup whole sweet peas, strings removed, and cut in half

1 small zucchini, cut into ½” slices

1 celery root, peeled, and cut into 1” cubes

1 (14.5 oz. can) diced tomatoes, undrained

1 (7 oz. can) tomato sauce

3 cups low-sodium beef broth

2 tablespoons dried minced onion

1 tablespoon worcestershire sauce

2 tablespoons white wine vinegar

1-1/2 teaspoons Martie’s Magic Mexican Seasoning

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

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

In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.

 

Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed.  When the meatballs are par-baked, add them to the slow-cooker.  In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.  

Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender. 

To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!