SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA’S 15-MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut 

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

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 SASSY SWEET and SOUR SMOKED KIELBASA BITES

These delectable kielbasa bites

are the first to be devoured

at functions, oh my...

[My kielbasa bites photograph was featured
on 12-1-12 @
http://stubborns.com/recipes/
appetizers/crock-pot-kielbasa/]

Servings: (4)

Prep: 5 Mins.

Cook/Simmer: 45 Mins.

INGREDIENTS

¼ cup of chili sauce

¼ cup organic apricot preserves

¼ cup dark brown sugar

¼ cup of tangerine juice

2 teaspoons dijon

½ teaspoon ginger root powder

1 tablespoon apple cider vinegar

1 lb. ring of smoked kielbasa, cut into 3/4” thick slices

METHOD

Whisk the first 7 ingredients in a heavy-bottom medium saucepan over medium-high heat, until bubbly and smooth.  

Reduce the heat to low, add kielbasa, and toss to combine.  

Gently simmer, uncovered for 45 minutes, until the sauce reduces to form a nice glaze, while occasionally stirring.  

Serve glazed kielbasa bites in a decorative dish, along with toothpicks. ~ Enjoy!

SANDRA’S APPLE-CRANBERRY-ORANGE LATTICE TART

A decadently elegant dessert

that I often make ~ it’s also great

substituting pears for apples,

and other dried fruit for the cranberries...

Servings: (8)

Prep: 20 Mins.

Bake: 45 Mins.

INGREDIENTS

Sour cream tart crust:

2 cups all-purpose flower

½ cup sour cream

6 tablespoons unsalted butter, at room temp.

1/3 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons cold water

Filling:

4 apples, peeled, cored, and cut into small slices

¼ cup craisins (dehydrated cranberries), chopped

2 teaspoons granulated sugar

1 teaspoon freshly grated orange zest

4 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon cold butter cut into 16 small squares

Topping:

1 tablespoon milk

1 tablespoon granulated sugar

½ teaspoon cinnamon

Garnish:

Confectioners’ sugar, for dusting

METHOD

 

Preheat oven to 375.  Place a pizza pan in oven to heat.

Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form.  Add the water and continue to mix until dough starts to pull together.  Knead together using hands to form a ball.  Reserve 1/3 of dough, and wrap in plastic and set aside.

Roll out the remaining dough on a lightly floured surface into a 13” circle.  Place into an 11” tart pan with a removable bottom; trim sides.  Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.

In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.

Weave the lattice strips as shown in photo on top of tart, and trim sides.  Brush lattice strips with milk.  Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.

Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown.  Cool 15 minutes on rack.  Remove sides and bottom of tart pan, and slide onto serving tart pedestal.  To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.

SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE

A great Sweet N’ Sour dipping sauce
for potstickers, egg rolls,
and many other Asian appetizers,
including seafood
such as scallops and shrimp...

Yields: (Appx. ½ cup)

Cook: 5 Mins.

INGREDIENTS

1/3 cup rice vinegar

4 tablespoons brown sugar

1 tablespoon ketchup

2 teaspoons low-sodium soy sauce

1 tablespoon crushed pineapple

2 teaspoons cornstarch mixed with 4 teaspoons water

METHOD

Whisk the rice vinegar, brown sugar, ketchup, soy sauce, and pineapple together and bring to a boil in a small pot over medium heat. Whisk together the cornstarch and water, add to the other ingredients in pot, and stir to thicken. ~ Enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA’S SPICY SWEET and SOUR CHICKEN THIGHS

The addition of red pepper flakes 
takes this recipe over the top...

Servings: (4)
Prep: 10 Mins. |
Braise: 40 Mins.

Posted: by Sandra

INGREDIENTS

2 tablespoon olive oil

4 chicken thighs, bone-in, skin-on

¼ cup low-sodium soy sauce

2 tablespoons dark brown sugar

1 tablespoon red wine vinegar

1 (8 oz. can) pineapple tidbits, with juice

½ red bell pepper, julienned

½ red onion, julienned

1-1/2 cup low-sodium chicken broth

1 teaspoon freshly chopped ginger

½ teaspoon red pepper flakes

1 garlic clove, minced

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons water

2 teaspoons corn starch

--Prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes.  Using a spoon, remove all but 1 tablespoon of drippings.  Add all the remaining ingredients, except water and cornstarch.  Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear.  Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce.  Serve with steamed rice. - Enjoy!

SANDRA'S SUPER VENISON TACO SALAD

A crowd-pleasing taco salad
that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.

Posted by Sandra

INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


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


Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!

SANDRA'S QUICKER FLAVORFUL BAKED POTATOES

The creamy all-american baked potato
has never been easier and quicker
to prepare...

Servings: (2)
Prep: 5 Mins. |
Microwave: 4 Mins. |
Grill/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

2 large russet baking potatoes
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
Fine-grain kosher salt, and freshly ground pepper, to taste

Topping Options:
--Butter
--Bacon Bits
--Cheddar Cheese, grated
--Green Onions/Chives, chopped
--Fresh parsley, chopped or whole sprigs
--Sour Cream

METHOD

Lay out 2 layers of tin foil, ending up with about 12”x12” sheets, and set aside.

Gently scrub, dry, and pierce potatoes. Place potatoes, uncovered, on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes using tongs or mitts.  Place each potato on their respective sheet of foil and spray all around them with cooking spray, sprinkling each with garlic powder, onion powder, kosher salt, and ground pepper, to taste . Roll them up in the foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender. – Enjoy!

SANDRA'S SPICY SWEET and SOUR SMOKED MINI-FRANKS

I just love playing with my food,
and these sweet and sour mini-franks
allow you to do just that...

Yields:
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW

Posted by Sandra

INGREDIENTS

2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco

--Toasted french baguette slices

METHOD

Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.

Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!


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


Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!

SANDRA'S SWEET and SOUR CLASSIC RECIPE for many types of MEATS OR POULTRY

A perfectly seasoned and flavorful
recipe that'll quickly become
your quick go-to and main-stay recipe
when you're craving sweet and sour...

Servings (4)

Prep: 10 mins |
Cook: 20 mins

Posted: by Sandra

INGREDIENTS:
·  1 pound beef tenderloin (or moose/venison/buffalo/chicken/pork)
· 1 tablespoon vegetable oil
· 1/2 medium onion, julienned
· 1/2 medium green bell pepper, julienned (or red)
· 1 can (8 ounces) pineapple chunks in juice, (do not drain)

***Sauce:
· 1-1/4 cups water
· 1/4 cup dark brown sugar
· 1/4 cup apple cider vinegar
· 1/4 cup ketchup
· 1 tablespoon soy sauce
· 2 tablespoons cornstarch

---Prepared steamed rice

METHOD

Cut meat with grain into 1" strips; cut strips across the grain into 1" cubes.

In a glass measuring cup, whisk all the sauce ingredients and set aside.

Heat large skillet over medium-high heat. Add oil; rotate skillet to coat. Add moose meat and let brown, add onion and continue cooking for 2 minutes, and then add bell pepper and continue cooking for 2 more minutes. Stir in pineapple with its juice and heat to boiling; reduce heat to medium. Whisk sauce ingredients together to re-combine cornstarch in bottom of bowl, and then slowly pour in sauce mixture while stirring for 2 final minutes until sweet & sour thickens.

Serve sweet and sour over steamed rice.

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

Tip:  When I use moose or venison tenderloin, I brown the meat and let it simmer in a bit of beef broth on low heat for about 1-1/2 hours, just to ensure it is tender.  I then re-crisp it by browning it again by following the above recipe.

SANDRA'S EASY CHEESY POTATO BAKE

A tasty side dish you'll be serving
often with your favorite entrees...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 30 min.

Posted by Sandra

INGREDIENTS

6 russet potatoes, peeled and cut into 1” cubes
5 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cheddar cheese, shredded
--(plus more for garnishing)
1-1/2 cup sour cream
1/3 cup green onions, sliced
Salt & freshly ground black pepper, to taste

***Garnish:
· Cheddar Cheese, grated
· Paprika

METHOD:

Preheat oven to 350 degrees.

Place potato cubes in a large pot, covered with cold water, and par-boil for 8 to 10 minutes, drain in a colander, set aside.

Meanwhile, in a small saucepan add a 1/2 cup of the butter until halfway melted; add the minced garlic and onion powder and cook for 30 seconds, just until butter has melted; remove from heat, and set aside to cool.

Add the drained potatoes back into large pot, and set aside.

Add the cheddar cheese, sour cream, green onions, and salt and pepper to butter mixture in small saucepan that has cooled slightly; gently fold to combine; add mixture to the large pot of potatoes and gently fold to combine (no need to heat the additions).

Spray a 9 x 13 baking dish with oil. Add the potato mixture, spreading evenly. Sprinkle with remaining grated cheese, and then lightly dust with paprika on top.

Bake uncovered at 350 degrees for 30 minutes; let stand for 10 minutes, and serve. - Enjoy!