SANDRA'S MINI STUFFED ARTICHOKE AND PARM YUKON GOLD POTATOES

 

These are fantastic served hot,
warm or at room temperature...

Yield: 10 mini potato halves

Prep: 10 Mins.

Microwave 5 Mins.

Bake: 25 Mins.

 

INGREDIENTS:

 

5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times

 

Filling

2 artichoke bottoms, finely chopped

--(these are found in the area near the artichoke hearts in the store)

1 green onion, finely chopped

1/4 cup sour cream

2 tablespoons mayonnaise

1/4 tsp. freshly ground black pepper

1 teaspoon seasoning salt

1/2 teaspoon garlic granules

1 TB grated parmesan

 

Topping prior to baking

--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking

 

METHOD:

 

Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.

 

Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.

 

Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.

 

Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside. 

 

Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.

 

Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking).  Let rest 5 minutes prior to serving. ~ Enjoy!

 

SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees.  Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves).  Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves.  Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover.  Turn oven up to broil.  Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.

Slightly golden brown after broiling 

Cut individual loaves into fourths, and serve. ~ Enjoy!

SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. 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 SALMON-STUFFED GRAPE TOMATO APPETIZER

A festive and vibrant appetizer

you can make ahead of time

to serve to your guests prior

to the main course...

Servings: 10

Yields 2.5 dozen

Prep: 30 Mins.

INGREDIENTS

30 ripe grape tomatoes

Filling:

3 ozs. lox (cured and thinly sliced Alaska salmon), finely chopped

1/3 cup finely chopped red onion

1/3 cup finely chopped red bell pepper

¼ teaspoon garlic granules

¼ teaspoon freshly ground pepper

Topping:

1 (3 oz. pkg.) cream cheese, softened

1 teaspoon milk

1 teaspoon freshly squeezed lemon juice

1 teaspoon finely chopped fresh dill (or ¼ teaspoon dried)

½ teaspoon paprika

Pinch of cayenne pepper

Garnish:

30 Capers

Halved lemon slices

METHOD

Cut a thin slice off the top of each grape tomato, and a very, very thin slice off of bottom (just so they stand upright when filled), scoop out and discard pulp using a ¼-teaspoon measuring spoon (being careful not to get too close to bottom), and invert tomatoes on paper towels to drain.

3 oz. pkg. of Fresh Lox

Meanwhile, in a small bowl use a spoon to fold the lox, onion, bell pepper, garlic granules, and pepper to combine.

Spoon filling into tomatoes using the same ¼-teaspoon measuring spoon.

In another small bowl, using a hand mixer beat cream cheese, milk, lemon juice, dill, paprika, and cayenne until smooth.

 Insert a star tip into a pastry or plastic bag, and fill bag with cream cheese mixture; pipe a small amount on top of each tomato, and garnish with a caper. 

Arrange the prepared tomatoes decoratively on a serving vessel, and place sliced lemon halves around them. ~ Enjoy!

SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness...

Servings: (2)

Prep: 10 Mins.

Bake: 1 hr. + 10 mins.

INGREDIENTS

2 russet baking potatoes

1 tablespoon butter

1 garlic clove, minced

1/4 cup sour cream

1/4 cup pepper-jack cheese, chopped

2 tablespoons crushed French fried onions

1 teaspoon dried cilantro

1 tablespoon freshly grated Parmesan cheese

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

DIRECTIONS

Heat oven to 400.  Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

Meanwhile, in medium saucepan melt butter over medium heat, add garlic and cook for 30 seconds.  Add cooled potato flesh, pepper-jack cheese, crushed French fried onions, sour cream, cilantro, and kosher salt and freshly ground pepper, to taste. Mash potatoes until all ingredients are incorporated.  Spoon mixture into potatoes shells, and top equally with grated Parmesan. 

Place prepared potatoes on baking sheet, and bake for 10 to 12 minutes, or until heated through and lightly golden on top (time may vary depending upon the size of potatoes used). ~ Enjoy!

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

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

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

SANDRA'S DECADENT GERMAN-STYLE BAKED APPLES

This recipe was created due to an 
influx of wonderfully
delicious apples I had on hand...

[Today (12-18-11) I just found that 
two sites re-posted my recipe 
and this photo @ the following links:
1) Driving and Dining; and
2) What's for Dinner]

Also, at http://aquieterstorm.tumblr.com/page/44

Servings: (4)

Prep: 10 Mins.
Bake:  1 Hr.

INGREDIENTS

4 organic apples (I used Cripps Pink – also called Pink Lady; fall apples from Washington)

4 tablespoons fireweed honey

1 tablespoon butter, room temp.

1/2 teaspoon fresh lemon juice

½ teaspoon vanilla extract (I used half of a scraped organic bourbon vanilla bean)

1-1/2 teaspoons organic ground cardamom

¼ teaspoon organic ground nutmeg

2 tablespoons chopped candied pecans

1 teaspoon chopped organic crystallized ginger

Optional:

--French Vanilla Ice Cream

--Caramel Sauce

--4 Whole Maraschino Cherries, with stems

METHOD

Preheat oven to 350 degrees.  Pour ¼” deep of lukewarm water into bottom of a square 8”x8” baking dish, and set aside.  Mix the remaining ingredients in a small bowl, and set aside.

Cut the very top off of the apples and scoop out the core; leaving a well while taking care not to cut all the way through the bottom.  Using a vegetable peeler, remove a strip of peel around the middle outer diameter section of each apple (so they can breathe while baking).

Method in which to prep
the apples

Equally fill each apple with stuffing mixture from small bowl. 

A filled apple

Place filled apples in the prepared baking dish. Bake, covered, for 40 minutes. Uncover, and continue baking for 20 additional minutes, or until apples are tender to your liking.

Fresh out of the oven
dripping in gooeyness

Serve the baked apples while hot in individual bowls, top each with a scoop of ice cream, drizzle them with caramel sauce, and top with a maraschino cherry. – Enjoy!

~~~~~~~~~~

Tip:  I prep all the ingredients beforehand to make assembling a breeze, except for the apples that I do lastly to prevent oxidation prior to baking.

SANDRA'S STUFFED BACON-WRAPPED JALAPENO POPPERS

Oh my, these are so very sinfully delicious...

Yields: (10 Poppers)
Prep: 10 mins. |
Roast: 10 to 15 mins.

Posted: by Sandra @

INGREDIENTS

***20 toothpicks, soaked for 30 minutes***
***Latex gloves for preparing jalapenos***

10 medium jalapeno peppers
--(All of similar size, about 3 inches)
1 (8 oz. pkg.) cream cheese, at room temp.
1 cup shredded cheddar cheese
10 slices of quality bacon
--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:
--Store-bought ranch dressing;
----(Or, Sandra's Homemade Ranch Dressing); or
--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

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


Tip: Cooking these on the grill is a great way to add even more smokiness to your poppers.

SANDRA'S TRIPLE-BAKED CHEDDAR BROCCOLI and BACON POTATO

Oh my, these are fabulous and a 1/2 of a triple-baked potato
with your favorite main dish will be utmost satisfying...

Servings: (2)
Prep: 5 Mins. |
Bake 30 Mins.

Posted by Sandra

INGREDIENTS

1) Par-Bake in Microwave
1 large russet potato, scrubbed and pierced

2) Finish Baking in Oven
baking spray
pinch of garlic powder
pinch of onion powder

3) Baked a Final Time Stuffed
1 strip bacon, cut into ½” strips
2 tablespoons spanish onion, chopped
1 small clove of garlic, minced
3 tablespoons frozen broccoli florets, thawed, and chopped
3 tablespoons sour cream
2 heaping tablespoons cheddar cheese, grated
kosher salt and ground pepper to taste

***Topping
--2 tablespoons cheddar cheese, grated

METHOD

Preheat oven to 350 degrees.

Scrub and pierce potato, and par-bake in microwave on high for 5 minutes. Carefully remove from microwave (it’ll be hot), and place on a sheet of tin foil. Spray the potato all over with baking spray, and sprinkle lightly with garlic and onion powder all over, then roll up and place in preheated conventional oven for 15 minutes.

Meanwhile, place a medium skillet over medium-heat, and brown bacon until crispy. Remove bacon to a paper towel lined saucer, reserving drippings. Add the onion to skillet, and saute until translucent. Add the garlic and saute for 30 seconds. Add the broccoli, sour cream, 2 tablespoons cheddar cheese, and kosher salt and ground pepper, to taste, and remove from heat.

Remove the potato from the oven, unwrap from tin foil, and using tongs cut the potato in half lengthwise. Using a tablespoon, scoop out flesh while leaving ¼” of the walls of the potato intact. Place the scooped out potato flesh into skillet, and mash the mixture with a fork, then stir to combine. Generously stuff the potato halves with the filling, and top with remaining cheddar cheese, and bake on a foil-lined baking sheet for 12 to 15 minutes, until warmed through and cheese on top has melted. Remove from oven, and sprinkle with crispy bacon. - Enjoy!

SANDRA'S SMOKED SALMON STUFFED CHERRY TOMATO APPETIZER

A vibrant and flavor-popping appetizer, 
which provides a  great addition 
to any gathering...

Yields: (2-1/2 doz.)
Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

--30 cherry tomatoes

***Salmon Mixture:
3 ozs. smoked salmon (or regular cooked salmon), finely chopped
1 green onion, finely sliced
1/3 cup red pepper, finely chopped
½ teaspoon garlic powder
½ teaspoon old bay seasoning
½ teaspoon lemon juice
1 tablespoon mayonnaise
Kosher salt and ground pepper to taste

***Cream Cheese mixture:
1 (3 oz.) pkg. cream cheese, at room temperature
1 teaspoon milk

--garnish with fresh chives, chopped
--torn individual lettuce leaves (30 pieces total)

METHOD

Cut the top off of each cherry tomato, and use a melon ball scooper (or small spoon) to remove inner pulp, and discard. Place cherry tomatoes upside down on paper towels to drain. In a large bowl, combine the salmon, green onion, red pepper, spices, lemon juice and mayonnaise, mixing well. Spoon into tomatoes.

In a small bowl, beat with a hand mixer the cream cheese and milk until smooth. Insert a large star tip into a pastry (or plastic) bag. Pipe a small amount of cream cheese mixture over salmon mixture on top of tomatoes. Garnish with chopped chives, and place each tomato on individually torn lettuce leaves placed around serving platter. – Enjoy!