MAX'S RED CURRY CHICKEN

 

Max says,
"This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"...

Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
 
INGREDIENTS:
 
2 tablespoons red curry paste

2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
 
--Prepared steamed rice for serving
 
METHOD:
 
If using, cook rice according to package directions.
 
Place all curry ingredients into a medium saucepan and bring to boil; reduce heat to low and continue cooking for 10 minutes, or until vegetables reach your desired doneness (Max likes his cooked about ½ way). 

Serve over steamed rice. ~ Enjoy!

I get this Red Curry Paste
by the case
from Amazon Prime...

 

SANDRA'S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it's a quick and easy recipe...

Yield: 3 Doz.

Prep:30 Mins.

Bake:28 to 30 Mins.

INGREDIENTS:

Crust

1/3 cup all-purpose flour

1/2 cup packed dark brown sugar

1 stick (1/2-cup) unsalted butter

1 tsp vanilla extract

1/4 tsp kosher salt

Middle Layer

1 cup (6 oz.) milk chocolate chips

Topping

2 whole large eggs, beaten

1 tsp vanilla extract

2 TB all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1-1/2 cups sweetened coconut

METHOD:

Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!

SANDRA'S ALASKAN HOMEMADE ICED TEA

An easy, inexpensive and healthy beverage
to prepare and serve

on those beautiful sunny days with your loved ones...

Yields: (1 quart)

Prep: 15 Mins.

INGREDIENTS

7 tea bags (Green Tea, Oolong, Lipton, or your choice of herbal tea)

2 cups boiling water

2 tablespoons fireweed honey [click for recipe]

1 tablespoon freshly squeezed lemon juice

2 cups cold water

METHOD

Heat 2 cups of water to boiling in a teapot. Pour into a 4-cup glass (heatproof) measuring cup, filling up to the 2-cup point. Steep for 10 minutes, exactly (set a timer).

After squeezing the teabags using a slotted spoon, discard them.

Add the fireweed honey and lemon juice, stir to combine.  Add cold water until the 4-cup liquid measure is reached; stir a final time to incorporate.

Pour sweetened tea into a 1-quart pitcher. To serve, pour over ice in individual glasses.

Store in a pitcher, covered, in refrigerator. ~ Enjoy!

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

Tip:

To ensure maximum flavor of your iced tea, make sure your ice cubes are freshly made, as they change flavor over time when too old.

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

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

Tip:

Store cookies, once they're completely cooled, in an airtight container.

FRUITY MEATLESS MINCEMEAT COOKIES (Easy 'N Tasty)

Even those who are not a fan of mincemeat adore these fruity (yes, meatless) cookies

and always come back for more!

The jarred meatless mincemeat consists mainly of fruit and spices,
hence this 7-ingredient recipe...

Yield: 4+ Doz.

Prep: 10 Mins.

Bake: 12 Mins.

INGREDIENTS

--Note: I've only slightly revised this recipe from its original None Such cookie recipe

and have been preparing these since grade-school days--

1-1/2 c granulated sugar

1 cup shortening at room temp (or 2 cubes salted butter, room temp - but omit salt below)
1 teaspoon vanilla extract

3 large eggs

3 cups sifted all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder

1/2 teaspoon table kosher salt

1-1/3 cups (1/2 of a 27 oz. jar) None Such (Borden) ready to use meatless (or 1 9-oz-pkg condensed, broken into small bits)

DIRECTIONS

Preheat oven to 350 degrees. Prepare cookie sheets lined with silpat liners or parchement paper; set aside.

In large stand mixer, beat sugar and shortening (or butter) until fluffy, about 4-5 minutes. Add vanilla extract and eggs; beat well. Sift flour, baking soda, baking powder, and salt through a sieve placed over mixing bowl of wet ingredients. Mix together, then add in mincemeat and mix until combined.

Drop cookie dough by heaping tablespoon fulls, 2 inches apart, onto prepared baking sheets.

Bake for 12 minutes, or until lightly browned, rotating baking sheet half way through. Do not over bake or cookies will become too dry.  These cookies are meant to be moist and cake like. ~ Enjoy!

SANDRA’S ADDICTIVE BAKED-STYLE SMASHED TATERS

These smashed potatoes are insanely delicious and a 

perfect accompaniment that doesn't require gravy, 

although if you so choose they’re fabulous that way too...

Prep:   10 Mins.

Cook:  15 – 20 Mins.

Servings: (8)

INGREDIENTS

6 russet potatoes, peeled and chopped into 1” cubes

2 tablespoons unsalted butter

¼ cup sour cream

1 tablespoon freshly-prepared bacon bits

1 tablespoon fresh chives, chopped

¼ teaspoon pepper

½ cup shredded medium cheddar cheese

METHOD

Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

SANDRA’S QUICK AND TASTY CHICKEN FRIED STEAK

This recipe includes an egg dredge

spiked with Sriracha sauce that provides

an excellent flavor without being too spicy...

Servings: 2

Prep Time: 10 Minutes

Cook Time: 10 to 14 Minutes

INGREDIENTS

2 (1” thick) steaks/fillets

--(of beef, venison, moose, buffalo, chicken, or turkey)

1 cup all-purpose flour

2 eggs

½ teaspoon Sriracha (an Asian hot sauce)

¼ teaspoon freshly ground pepper

¼ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

2 tablespoons olive oil

--Prepared potato salad

METHOD

Pound the steaks/fillets using the cuber edge of meat mallet to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so that can be purchased online, so I used venison cubed steaks).

Place flour in a shallow bowl. Whisk together in a separate shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and onion.  Dredge each steak first in the flour, then in the egg dredge, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the olive oil in a nonstick skillet to medium-high heat.  Cook the steaks until evenly golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!

Sandra's Best Potato Salad Recipe

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

Tips: I like to top my Chicken Fried Steak with A.1. Steak Sauce, while my husband prefers Ketchup, and these steaks are also wonderful drizzled with hot gravy and mashed potatoes as a side dish.

SANDRA’S QUICK N’ HEALTHY PICKLED CUCUMBERS and RED ONIONS

A favorite snack of mine to munch on
during mid-day,
or I use these pickled veggies
as a quick addition to salads,
sandwiches, burgers,
or as a side dish...

Exciting: My recipe was recently featured  on
http://thehomesteadsurvival.com/pickled-cucumbers-red-onions-recipe/

Servings: (6)

Prep: 10 Mins.

Marinate: 1 day

INGREDIENTS

1 medium unpeeled organic cucumber

--score outside flesh lengthwise using a fork, and cut into ¼” slices

¼ organic red onion, cut into ¼” strips

½ teaspoon celery seeds

Pinch of kosher salt

Pinch of granulated sugar

¼ cup apple cider vinegar 

1-3/4 cup cold filtered water

METHOD

Layer the cucumber slices in a wide-mouth pint-sized canning jar, add a pinch of celery seeds, and a layer of red onion strips.  Repeat this layering until jar is filled.  Add the pinches of kosher salt and sugar on top.  Fill jar with the apple cider vinegar and filtered water.  

Cover jar, and store in refrigerator to marinate for 1 day.  

Serve as a snack, side dish, or on your favorite sandwiches and burgers, or an addition to salads. ~ Enjoy!

SANDRA’S TASTY VENISON SALAMI FRIED RICE

I used homemade Venison Salami 
our brother in law 
Larry Harvey recently provided us...

Servings: (2)

Prep: 5 Mins. |
Cook: 15 Mins.

Posted by:  Sandra

INGREDIENTS

2 tablespoons light olive oil, divided

2 eggs

¼ cup yellow onion, diced

¼ cup celery, diced

¼ cup red bell pepper, diced

1 garlic clove, minced

¼ cup venison salami, diced

2 cups pre-steamed basmati rice

2 tablespoons ginger soy low-sodium sauce

¼ teaspoon freshly ground pepper

Garnish:

--1 green onion, sliced

--4 large cherry tomatoes, halved

METHOD

Heat a large skillet over medium heat with 1 tablespoon light olive oil.  Beat the eggs in a small bowl.  Scramble the eggs while breaking them up slightly, and set aside in a small bowl. 

Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat.  Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes.  Add the garlic, and saute for 30 seconds.  Add the diced venison salami, and saute for 1 minute.  Add the rice, and break it up to incorporate with other ingredients while sautéing.  Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes.  Lastly, add the reserved scrambled eggs, and saute until warmed through.

Serve equally between two dinner plates, and garnish the fried rice with sliced green onions.  Place the cherry tomato halves along side – Enjoy!

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


------------------------


Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

SANDRA'S REFRESHINGLY TASTY WALDORF SALAD

A very healthy Waldorf Salad
that has a punch of flavor you can make in minutes
that is ready in only 30 more minutes after standing in
your refrigerator...

Serves (6)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
¼ teaspoon ground pepper
4 apples, cored, and cut into ½” pieces
1 celery rib, thinly sliced crosswise
2 cups red seedless grapes, cut in half
1/2 cup toasted walnuts, chopped

METHOD

In a medium bowl, whisk together yogurt and lemon juice, and then season with kosher salt and ground pepper.

Add the apples, celery, red seedless grapes, and toasted walnuts, and then toss to coat with dressing. Cover, and refrigerate at least 30 minutes for flavors to meld, then serve. – Enjoy!

SANDRA'S TASTY and MOIST POACHED WILD ALASKA KING SALMON EVERY TIME

There is no healthier way to prepare
food than poaching without losing flavor,
and using the microwave
has proven to be a real time-saver...

Servings: (4)

Prep:  3 Mins. |
Microwave: 6 Mins.

Posted: by Sandra

INGREDIENTS:

4 boneless, skin-on wild alaska king salmon 1-1/2 " thick fillets, (skin-on while microwaving makes for
moister salmon)

4 tablespoons butter

1/4 cup quality white wine

1 tablespoon lemon juice

1 teaspoon paprika

1 teaspoon dark brown sugar

1 tablespoon crushed dried dill seeds

½ teaspoon kosher salt

¼ teaspoon ground pepper

METHOD

In a microwavable 9”x9” casserole dish with a glass lid, combine butter, wine, lemon juice, paprika, dark brown sugar, dill weed, and kosher salt and ground pepper. Microwave, covered, on high, until butter is melted for about 2 minutes, depending on the individual wattage of your microwave.

Add salmon flesh-side down (it makes it easier to remove the skin after microwaving).  Cover casserole dish, and microwave on high for 6 minutes.  Be sure to use oven mitts when removing the hot casserole dish from microwave.  Serve with your favorite side dish. ~ Enjoy!

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

Tip:  This recipe is fabulous if you choose to use halibut fillets, although reduce the cooking time to 5 minutes and substitute the dill for your favorite herb (e.g., parsley, tarragon and/or chives) please.

SANDRA'S TASTY TURKEY MEATBALLS with a SPICY DIPPING SAUCE

These are super tasty and moist meatballs 
- The perfect appetizer...

Yields: (30 Meatballs)

Posted by Sandra
Prep: 10 Mins. | Cook: 10 Mins.

INGREDIENTS

***Spicy Dipping Sauce
1/2 cup mayonnaise
2 tablespoons tomato paste
2 teaspoons sriracha sauce (or your favorite hot sauce)
1/2 teaspoon red pepper flakes
1 teaspoon paprika
kosher salt and ground black pepper to taste

***Turkey Meatballs
1 pound ground turkey (or chicken)
2 cloves garlic, minced
1 egg, beaten
¼ cup sour cream
3 tablespoons italian seasoned bread crumbs
2 teaspoons worcestershire sauce
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon Italian herb seasoning blend
1 teaspoon brown sugar
1 lemon, zested
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

METHOD

First, make the sauce in a small bowl by whisking together all of the ingredients until well combined, and set aside.

In a large bowl, begin making turkey meatballs by ‘gently’ mixing the ground turkey, garlic, beaten egg, sour cream, bread crumbs, worcestershire, cayenne pepper, onion powder, italian seasoning, brown sugar, lemon zest, kosher salt and a few grinds of pepper to taste in a bowl. Form into 1-1/2” meatballs, making 30 meatballs. Warm the butter and oil in a large skillet over medium heat. Transfer the meatballs to the pan and do not disturb for 3 to 5 minutes to lightly brown, (cook in batches if need be, so as not to overcrowd pan). Turn, cooking another 3 to 5 minutes on other side without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch (do not overcook). Transfer to a paper towel-lined plate to drain.

Serve on a platter with toothpicks for dipping into spicy sauce. ~ Enjoy!

SANDRA'S BAKED RAVIOLI with HOMEMADE SAUCE

An awesome dish and a must-try recipe...just sayin'

Servings: (6)
Prep: 20 mins. |
Baking: 55 mins.

Posted by Sandra

INGREDIENTS:

3 tablespoons olive oil
1 yellow onion, diced
3 cloves of garlic, minced
½ teaspoon red pepper flakes
1 teaspoon Italian herb seasoning blend
2 (14.5 oz. cans) crushed tomatoes
1 teaspoon honey
2 tablespoons roughly chopped fresh basil
Kosher salt and freshly ground pepper, to taste
1 package (25 to 27 1/2 ozs.) frozen meat-filled ravioli (I like Buitoni)
2 cups mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

Garnish:
parmesan cheese, grated; and
chives, roughly choped

METHOD

Heat oven to 350 degrees. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.

***Prepare the sauce:  Heat the olive oil in a medium-size skillet over medium heat, add the onion and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and italian seasoning, and then sauté for 2 minutes. Stir in the crushed tomatoes, honey, and basil. Season with salt and pepper to taste, and simmer for 15 minutes over low heat.

Spread 3/4 cup of the sauce in prepared baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining sauce and 1 cup of the mozzarella cheese. Repeat layers once, beginning with the frozen ravioli. Sprinkle top with parmesan cheese.

***Finish: Cover baking dish with aluminum foil and bake for 40 minutes. Remove foil, and continue baking uncovered for 15 minutes longer. Let stand for 10 minutes before serving. Garnish with parmesan cheese and roughly chopped chives before serving. – Enjoy!

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

Tip: This dish can be made beforehand and refrigerated, and then baked when you walk in the door from work! I like to serve this with a side of garlic bread – This is a crowd pleaser.