SANDRA'S HOT ARTICHOKE-SPINACH DIP

My best recipe for this dip without a lot of frills
to let the artichoke and spinach flavors shine through...

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 garlic clove, grated

2/3 cup shredded parmesan cheese

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

6 oz. frozen spinach, thawed, then squeezed to drain excess liquid, and chopped finer

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, garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and spinach.

Spread mixture into prepared baking dish. Bake in preheated oven 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 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 15-MINUTE INDIVIDUAL ROMA PIZZA

When faced with preparing lunch for myself today,

this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)

Prep: 5 Mins.

Bake: 10 Mins.

INGREDIENTS:

Roma Pizza:

1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust

2 teaspoons, Extra Virgin Olive Oil (EEVO), divided

2 tablespoons, crumbled goat cheese, divided

2 Heaping teaspoons, Jarred, basil pesto sauce

4 Jarred, kalamata olives, quartered lengthwise

2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped

4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):

Small handful, baby spinach and arugula mix

Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.

METHOD:

Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

SANDRA’S 5-MINUTE FRESH APPLE SPINACH SALAD

This is a mouth-watering addition

to the table with the red and green

contrast of ingredients.

The versatile creamy sweet vinaigrette

would also pair nicely with any other

salad greens or toppings...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

Creamy Sweet Vinaigrette:

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seeds

Pinches of salt and fresh white pepper

Salad:

4 cups baby spinach

1 red delicious apple, unpeeled, cored and chopped

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

Sandra's Creamy Sweet Vinaigrette Recipe

To serve, divide the spinach and apples among 4 salad bowls, then drizzle with creamy sweet vinaigrette.  Enjoy!

SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ 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 LEBANESE-STYLE QUINOA (“KEEN-WA”) and SPINACH SALAD

A light and delicious Middle Eastern
type of salad that’s quick and easy
to prepare; the quinoa provides a
delicate nutty flavor that’s
rich in fiber, iron,
and 8 essential amino acids...

Servings: (4)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

Quinoa – (Yields 2 cups cooked):

1 cup water

1/2 cup Organic Whole Grain Quinoa

Pinch of kosher salt

Salad and Dressing (together):

1 generous handful fresh cilantro, chopped

½ cup chopped green onions

½ red bell pepper, chopped

2 tablespoons chopped fresh mint

2 garlic clove, grated

2 tablespoons chopped fresh basil

½ cup fresh lemon juice

4 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

½ lb. baby spinach, stems removed

METHOD

Cook the quinoa by bringing 1 cup of water and kosher salt to a boil in a small heavy-bottom saucepan.  Stir in 1/2 cup quinoa and bring back to a boil, cover, and cook over medium heat for 15 minutes.  Remove from heat, fluff with a fork, re-cover, and let stand to finish cooking for 15 minutes.  Let cool to room temperature.

Once quinoa is cooled, toss it together all the ingredients in a medium bowl, except the spinach, cover, and chill for a minimum of 1 hour for flavors to meld. 

Serve by placing baby spinach equally into four serving bowls, and top with chilled salad/dressing, (or family style by tossing the spinach together with the other ingredients beforehand). ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

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Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA’S CRANBANANA APPLE POWER SMOOTHIE

This power smoothie is delicious
and it's guaranteed to start your day off right...

Yields: 2-1/2 cups

Prep: 5 Mins.

INGREDIENTS

1/2 cup fresh or frozen organic cranberries

1 *banana, sliced (I use frozen)

1 unpeeled apple, cored and sliced

1 generous handful fresh organic baby spinach

1 stalk of organic celery

1 tablespoon honey

¼ teaspoon organic ground cinnamon

1 organic vanilla bean, split and seeds removed

1 tablespoon wheat germ

½ cup filtered water

-- 1 straw

METHOD

Add all ingredients to blender, and puree for 1-1/2 minutes, until smooth.  Serve, and enjoy!

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

*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~

Servings: (4)

Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:

1/2 fresh lime, juiced

1 teaspoon fresh lime zest, grated

1 tablespoon honey

1 teaspoon onion, grated

1/4 teaspoon dry mustard

1/4 cup light olive oil

Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:

Bunch of organic fresh spinach, washed, dried, and torn

Bearss Limes I grow
indoors on a dwarf
citrus tree...

2 organic granny smith apples, quartered, and thinly sliced

2 tablespoons chopped candied pecans

1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

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

Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia

SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP

A festive crowd-pleasing and year-round appetizer 
perfect for any occasion...

Serves: (4 to 6)

Prep: 10 Mins. | Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

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

1 cup cooked lump Dungeness crab meat

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

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

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in crab, artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

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

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

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

Posted by Sandra

INGREDIENTS

***Salad:

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

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

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

METHOD

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

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

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

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

SANDRA’S TURKEY PEPPERONI and SPINACH THIN-CRUST PIZZA

A creation I made simply
because I had a deep craving for
turkey pepperoni and cheese -
This pizza is actually quite addicting...

Servings (2)
Prep: 5 Mins. |
Bake 12 Mins.

Posted by Sandra

INGREDIENTS

1 store bought pizza dough (or Sandra’s recipe here: Homemade Pizza Dough)
cornmeal (for dusting pizza pan)
1 cup mozzarella, shredded
1 cup medium cheddar cheese, shredded
20 slices turkey pepperoni (Recommend: Hormel)
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 cups baby spinach leaves
1 tomato, thinly sliced
fresh ground pepper

METHOD

Preheat oven to 475 degrees, and place rack in lowest position. Prepare pizza pan brushing it with olive oil, and a light sprinkling of cornmeal.

Roll dough out on a surface slightly dusted with flour. Place dough onto prepared pizza pan; brushing it with 1 tablespoon olive oil, prick lightly with a fork, and par-bake for 5 minutes.

Remove pizza from oven and add toppings. First, brushing with remaining olive oil, sprinkle with minced garlic, two shredded cheeses, and turkey pepperoni. Return to oven and bake for 5 minutes.

Remove from oven, and while hot add the spinach leaves, tomato slices, a couple of twists of fresh ground pepper, and a light drizzle of olive oil. Return to oven and bake for 2 more minutes.- Enjoy!


~~~~~~~~~


Tip: For a thicker crust pizza, you will need to add more baking time.

SANDRA'S SCRUMPTIOUS SPINACH ZUCCHINI MOOSE BURGER PIZZA

Thank you for the inspiration Randy!

This recipe was inspired by a deckhand named Randy that Max hired aboard the F/V Chelsey this summer who made us the best pizza we ever ate, and he used a similar method such as this...

Servings: (4)
Prep/Cooking: 15 Mins.

Recipe by Sandra

INGREDIENTS

1 store-bought pizza dough
--Or for recipe, click here: (Sandra's Homemade Pizza Dough)
Olive oil
1 teaspoon corn meal
1/2 lb. moose burger, (or venison, beef, or buffalo)
½ spanish onion, cut into quarters lengthwise, and julienned
2 garlic cloves, chopped
Vege-Sal (in the health food section of market--see below*)
--Or seasoning salt, to taste
fresh ground pepper, to taste
2 cups mozzarella cheese, shredded
1 (9 oz. pkg.) frozen, chopped spinach, thawed in microwave on high for 4 mins., and squeezed dry
1 small zucchini, cut in half lengthwise, and thinly sliced into half rounds
¼ cup jarred roasted bell peppers, drained, and roughly chopped
1 tablespoon fresh parsley, chopped

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes.

Meanwhile, brown the moose burger in a medium skillet over medium high heat. Once meat is halfway cooked, add the onions, garlic, and mix to combine. Sprinkle with vege-sal, to taste. Once onions are translucent, remove meat mixture from heat.

Sprinkle pizza with mozzarella cheese, and evenly distribute the meat mixture atop. Top with spinach that has been squeeze-dried, zucchini slices, and roasted bell peppers, and parsley. Drizzle with olive oil, and a sprinkling of vege-sal.

Bake pizza for 10-12 minutes, depending on thickness of your crust. Remove from oven, and finish with a drizzle of olive oil, and a final light sprinkling of vege-sal just before slicing into 8 triangular pieces. Enjoy!

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


Tip: I often top the pizza just before serving with 2 freshly ripe roma tomatoes that are sliced into 1/8” thin discs, although I did not have and tomatoes today ;-)

Vege-Sal

*Vege-Sal:  
This all-purpose spice blend is my newest find (thanks to Randy) in most all of my dishes instead of salt, as it is an all-purpose vegetable mineral salt seasoning consisting of the finest salt crystals with a blend of 39 herbs, spices and exotic flavors! 

--[Disclaimer:  It was previously recalled for a time due to one of its ingredients, including many other seasoning products back then, although to my knowledge and in-depth research nothing was ever found after it was tested...so, I continue using it most every day!]--

I purchase mine off of Amazon.com in 10 oz. boxes...(Randy got his 3 oz. shaker size at Fred Meyer here in Juneau, AK,) and I double-checked the product number stamped on top of the box, or bottom of bottle, to make sure that they are not one of the recalled numbers posted online by the FDA.]

SANDRA'S SALMON LASAGNA with an HERB MORNAY SAUCE

A very nice change-up to the traditional
lasagna, with this being a white
sauce and its complimenting ingredients...

Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted by Sandra

INGREDIENTS:

***Fresh Salmon
1 tablespoon peanut oil
1 tablespoon butter
½ lb. fresh salmon, de-boned and de-skinned, and cut into 1/2" cubes

***Cheese Mixture
15 ozs. ricotta cheese
1-1/2 cup grated mozzarella cheese
1 (9 oz. pkg.) frozen, chopped spinach (thawed) and squeezed dry (and chopped again)
1/2 cup milk
1 egg, beaten
kosher salt and ground pepper to taste
Pinch of freshly grated nutmeg

***Herb Mornay Sauce
1 tablespoon peanut oil
2 tablespoons butter
2 crimini mushrooms, finely sliced
1 garlic clove, grated
1 teaspoon shallots, grated
3 tablespoons all-purpose flour
2 cups milk
1 egg yolk, mixed with
--2 tablespoons heavy cream
Zest of ½ lemon
¼ teaspoon old bay seasoning
2 tablespoons fresh basil, chopped
2 tablespoons fresh chives, chopped
kosher salt and ground pepper to taste

9 no-bake lasagna noodles
4 tablespoons dubliner irish cheese, grated (from Costco in block form – it’s to die for!)--or parmesan

METHOD

Preheat oven to 350. Spray a 2 qt. square baking dish (9”x9”x2”) with oil, and place on a baking sheet (to prevent potential spillovers).

In a medium skillet, heat the peanut oil and butter over medium-heat, add the strips of salmon; cooking without disturbing for 1 minute on each side, remove to plate and set aside.

In a medium bowl, combine the ricotta, mozzarella, spinach, 1/4 cup milk, beaten egg, salt and nutmeg.

In a medium saucepan, make the sauce by melting the butter over medium heat. Add the finely-sliced crimini mushrooms, grated garlic, shallots, and saute for 2 minutes; whisk in flour and cook while whisking for 2 more minutes. Slowly add milk and continue whisking until smooth and sauce starts to thicken. In a small bowl, whisk the egg yolk with the cream and lemon zest. Ladle a little of the hot sauce into the egg yolk and whisk to temper, then stir tempered mixture into the sauce. Season to taste with old bay seasoning, kosher salt and ground pepper to taste, and remove from heat. Flake the salmon into chunks, and gently fold into sauce, and set aside.

To make the lasagna, form layers as follows: 1/3 sauce mixture; 3 no-bake noodles overlapped; and 1/3 cheese mixture. Repeat layers two more times. Sprinkle with grated dubliner irish cheese. Cover; bake 40 minutes, and then uncover and bake for 10 minutes longer. Let stand 10 minutes to set. – Enjoy!


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


Tip: I served this with fresh asparagus sautéed in olive oil, freshly grated garlic, and a pinch of grated lemon zest.

SANDRA'S SPRING STRAWBERRY SPINACH SALAD with SUGARED ALMONDS AND GOAT CHEESE CRUMBLES

This is a salad with all the perfect
combination of ingredients, a must try...

Servings: (8)
Prep Time: 15 Mins.

Posted by Sandra

INGREDIENTS

· 2 pkgs. baby spinach, rinsed and dried with a salad spinner (or paper towels)
· 4 cups strawberries, sliced (slice with an egg slicer if you have one)
· 1/2 cup vegetable oil
· 1/4 cup red wine vinegar
· 2 tablespoons sugar
· 2 tablespoons honey (don’t substitute for sugar as vinaigrette won’t stick to spinach)
· pinch of kosher salt and ground pepper

---Garnish
· sliced almonds and a pinch of sugar (to candy them see below)
· goat cheese crumbles (Use dental floss to cut into tiny crumbles when cold)

METHOD

Heat a dry non-stick skillet over medium heat, once hot add sliced almonds, and lightly dust almonds with sugar, add a few drops of water very slowly and let it cook for a few minutes (watch closely until they caramelized as it happens very quickly). Place on plate to cool (they are very hot), and set aside.

In a large bowl, toss together the spinach and strawberries.

In a small bowl whisk together the oil, vinegar, sugar, honey, and salt and pepper until sugar has dissolved and vinaigrette thickens. (Do not refrigerate vinaigrette or it will get cloudy and pasty). Pour over the spinach and strawberries, and toss to coat.

Place salad on serving plates, and then sprinkle each with a bit of caramelized almonds and crumbled goat cheese crumbles. - Enjoy!

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

TIP: Make this as close to your serving time as possible because you do not want your spinach to wilt .

SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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

Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.

BAKED SPINACH AND ARTICHOKE DIP

A perfect hot dip to serve on game day, 
at a festive occasion, 
or just because...

Serves: (4 to 6)
Prep: 5 Mins. |
Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

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

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

1/4 teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

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

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!