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 HOMEMADE APPLE-BANANA-CRAN BARS with CREAM CHEESE FROSTING

Very moist and flavorful homemade bars,
with a distinct hint of banana, apple and cinnamon,
including the pop here and there of delicious craisins... 

Yields (32 bars)

Prep: 10 Mins.

Bake: 20 Mins.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon fine-grain kosher salt

1/2 cup mashed ripe banana (1 medium banana)

1/2 cup unsweetened applesauce

1/4 cup craisins, roughly chopped

--Cream cheese frosting (recipe below)

METHOD

Preheat oven to 350 degrees. Line a 10x15" baking sheet with parchment paper, and spray top; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, then stir in sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana, applesauce, and chopped craisins.

Pour and spread batter onto prepared baking sheet, then gently shake side-to-side and tap baking sheet to distribute batter evenly. Bake for 20 minutes, until a toothpick inserted in center comes out clean.

Allow bars to cool completely for 30 minutes in pan place atop a baking rack.  Place baking rack on top and flip over to remove parchment paper.  Place baking sheet atop, then re-flip over to cool completely in baking sheet before frosting, then cut into 32 squares. ~ Enjoy!

CREAM CHEESE FROSTING (Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temperature

¼ cup (1/2 stick) unsalted butter, at room temperature

2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)

1 tablespoon milk (adding more or less, depending on your desired consistency)

1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

SANDRA’S SPRING ASIAN SWEET PEA GREEN SALAD with HONEY-LIME DRESSING

I created this vibrant and crunchy salad today,

mainly from "green" ingredients I had on hand;

it’s superb and will fare well alongside any main dish...

Servings: (8 to 10)

Prep: 10 Mins.

INGREDIENTS

Dressing:

4 tablespoons mayonnaise

1 tablespoon honey

2 teaspoons freshly-squeezed lime juice

Salad:

6 cups romaine lettuce, torn

1-1/2 cups frozen sweet green peas, thawed, and pat dry

1 (8 oz. can) sliced water chestnuts, drained, pat dry, and cut into slivers

3 ribs celery, diagonally sliced

4 long green onions (green parts only), sliced

Handful of fresh parsley, chopped

--(Or, 2 tablespoons dried parsley)

Garnish:

--Toasted sesame seeds

METHOD

In a medium glass (or non-reactive) bowl, add and whisk together all the dressing ingredients. Toss in all salad ingredients, and fold to combine. To serve, sprinkle with toasted sesame seeds. ~ Enjoy!

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I served this salad for lunch with homemade meatloaf, and smashed potatoes with sour cream and chives topped with mushroom-sage gravy. We'll also have this same salad this evening for dinner with barbecue pulled pork burgers.

SANDRA’S VIBRANTLY FRESH VIETNAMESE SPRING ROLLS

These light spring rolls have a gentle

crunch thanks to the addition of green leaf lettuce,

Alaska grown mung bean sprouts, and carrots...

Yields: 8 rolls, or 16 halves

--(A serving is 2 rolls, or 4 halves)

Prep: 30 Mins.

INGREDIENTS

Dipping Sauce:

3 tablespoons prepared hoisin sauce

1 tablespoon minced shallots

2 tablespoons seasoned rice vinegar

3 tablespoons water

--(more of less to reach desired consistency)

2 teaspoons Asian red chili paste

2 tablespoons minced roasted peanuts

Spring Rolls:

2 ozs. bean thread (vermicelli) noodles

2 teaspoons seasoned rice vinegar

8 (8.5” round) rice paper spring roll wrappers

12 cooked, peeled and deveined shrimp, cut in half lengthwise

4 large green leaf lettuce leaves, cut into ½” strips (remove tough stems)

2 teaspoons chopped fresh mint leaves

2 teaspoons chopped fresh cilantro leaves

1 cup julienned carrots

2 fully cooked, boneless, smoked pork chops, julienned

1 cup Alaska Grown mung bean sprouts (Purchased at Fred Meyer)

METHOD:

In a medium saucepan over medium-high heat, prepare the dipping sauce by whisking hoisin sauce, shallots, rice vinegar, and water; heat and stir just until mixture comes to a boil. Remove from heat, and whisk in chili paste. Let sauce cool for 30 minutes; whisking occasionally, while preparing spring rolls. Just before serving, stir minced peanuts into dipping sauce.

 Meanwhile, cover bean thread noodles with boiling water in a glass bowl and let soak 15 minutes; drain using a sieve. Return noodles to dry bowl, and toss with seasoned rice vinegar. Cover with a damp paper towels, and set aside.

 Fill a pie plate with warm water. Immerse rice paper in warm water for 10 seconds, just until slightly soft.  

Very easy to assemble spring rolls
when you prepare the work area beforehand

Work with one rice paper at a time, being gentle as they break easily when brittle. Remove from water and place rice paper on a clean, damp kitchen cloth. Arrange three pieces of shrimp halves (cut side up) across the center of rice paper (this is so it properly shows through from the outside when wrapped).  Spread a light layer of lettuce over shrimp to outer border of rice paper, but retain 1” clear space around outer edge. Add a light layer of bean thread noodles, and sprinkle with small pinches of mint and cilantro.  Add a light layer of pork, carrots, and mung bean sprouts, while ensuring you don't overfill. Also, be sure the ingredients on top of shrimp are evenly distributed before rolling.

 Gently press down on filling with fingers to tighten the roll while folding the bottom end of the sheet nearest you over the top of the filling and roll into a cylindrical shape half of the way. 

Fold the left and right sides of rice paper up and inward.

 Complete rolling up the spring roll. 

Transfer spring roll to a plate, seam-side down, and cover each of them with a damp paper towel to ensure the spring rolls do not touch each other 

(or they will stick together). Repeat until all spring rolls are formed. 

[Note: A this point, if you choose to make these spring rolls ahead of time, 

you can store them as such in the refrigerator covered with plastic wrap 

for several hours prior to serving.]

Add the minced peanuts to the cooled dipping sauce; whisk to combine.

To serve, cut spring rolls diagonally in half, and place small individual serving bowls of dipping sauce alongside. ~ Enjoy!

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Tip:  I usually end up making leftover ingredients, just so I can add all of them together to form a salad; I drizzle the salad with a bit of dipping sauce when ready to serve.

SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS

What a wonderful way to bring in 
a fine spring day 
with such an exquisite dessert...

Yields: (4 mini-tartlets,
or large tartlet)
Prep/Bake:  20 Mins.
+ crust cooling time

Posted by Sandra 

INGREDIENTS

***Crust:

1 refrigerated, prepared pie crust
(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon

***Filling:

1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)
2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam

***Topping:

1 cup fresh strawberries, sliced
2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam

--Prepared whipped cream

METHOD

Preheat oven to 450 degrees.

Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture.  Prick bottoms and sides of crusts with a fork.  Bake for about 8 minutes, until light and golden brown.  Remove from oven, and let crusts cool completely.

Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.

In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine.  Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving.  Serve by topping each tartlet with whipped cream. – Enjoy!

SANDRA'S SPRING FRUIT and BERRY SALSA with CINNAMON CRISPAS

A decadent dessert  or snack for your children
that you can have in less than 20 minutes...

Serves (4)
Prep: 15 mins. |
Bake: 8 mins. (chips)

Posted by Sandra

INGREDIENTS

--Salsa
-2 kiwis, peeled and diced
-2 apples - peeled, cored and diced (any sweet apples will do nicely)
-1 cup fresh raspberries
-½ cups fresh strawberries, diced
-1 teaspoon fresh lime juice
-2 tablespoons dark brown sugar
-3 tablespoons raspberry preserves (or any flavor of your choosing)

--Crispas:
-5 (10 inch) flour tortillas
-butter flavored cooking spray
-1 cup cinnamon sugar

METHOD:

In a large bowl, mix kiwis, apples, raspberries, strawberries, lime juice, brown sugar, and raspberry preserves. Cover and chill in refrigerator for a minimum of 15 minutes.

Preheat oven to 350 degrees.

Meanwhile, coat one side of each tortilla with spray, sprinkle with sugar and cinnamon, and then spray once more. Cut into dipping-size triangles and arrange in a single layer on a large baking sheet lined with foil. Bake for 8 minutes. Repeat with any remaining crispas. Allow to cool for 15 minutes. Serve with the chilled spring fruit and berry salsa. - Enjoy!


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TIP: I substitute the berries throughout the seasons, as blackberries, blueberries, and salmon berries are wonderful as well.

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!

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