SANDRA'S TERRIFIC TACO SOUP

Such comfort on a rainy day...been our favorite for years...

Servings: (8)

Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

1 lb. lean ground moose, venison, or beef

1 small yellow onion, chopped

1 medium carrot, scrubbed and grated

2 TB dry taco seasoning

1/2 TB chili powder

1 TB dry ranch seasoning

1 14.5-oz. can diced Mexican tomatoes, do not drain

1 14.5-oz. can chili beans, drained and rinsed

1 14.5-oz. can black beans, drained and rinsed

1 15-oz. can tomato sauce

4 cups water

1 tsp freshly squeezed lime juice

1 2.25-oz. can sliced black olives, drained (optional)

1 cup frozen corn kernels

1/2-1 TB diced jarred pickled jalapeños, depending on your desired spiciness

Toppings:

--Shredded sharp cheddar cheese

--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)

--Tortilla chips

METHOD

In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy! 

SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE

A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting... 

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.

INGREDIENTS

Pasta:

1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

Filling:

2 TB mazola oil

1/2 cup diced yellow onion

1/4 cup diced celery

1/4 cup finely diced carrots

Assembled and ready for the oven...

1 (4-oz can) sliced mushrooms, drained

1/2 teaspoon garlic granules

1/2 teaspoon onion granules

1/4 teaspoon red pepper flakes

1/2 teaspoon Johnny's Seasoning

1/4 teaspoon Old Bay Seasoning

--1/4 cup frozen peas

Sauce:

1 (10.5-oz can) cream of mushroom soup

1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces

3/4 cup mayonnaise

1 cup 2% milk

3/4 cup shredded Mexican blend cheese
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

Topping:

13 ritz crackers, crushed
1 TB shredded parmesan

2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Spray, then set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

In a small bowl, add the crushed ritz crackers, parm cheese and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

SANDRA’S TERRIFIC TOASTED BLT BAGEL SURPRISE

You’ll need a lot of napkins for this

bad boy, while you savor the yummy explosion

of many fantastic flavors 

taking place with each and every bite...

Servings: (1)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

Honey-Dijon Spread:

4 tablespoons creamy dijon

4 tablespoons honey

1 teaspoon sesame seeds, toasted

1/4 teaspoon freshly grated ginger

Bagel:

1 sour dough bagel, sliced in half and toasted

Green leaf lettuce

2 slices of tomato

2 slices of crispy-cooked bacon, cut in half

¼ avocado, roughly mashed

1 egg, either poached or fried

METHOD

Toast sesame seeds in a dry skillet over medium-low heat, just until slightly golden and fragrant.  Add remaining spread ingredients to a small bowl, and whisk the toasted sesame seeds into spread, then combine.

Sandra's Universal Honey-Dijon
 Condiment Spread,
Dipping Sauce,
Dressing,
or Marinade

Toast bagel, and lightly spread both halves each with 1 teaspoon honey-dijon. Layer remaining bagel ingredients in order listed above. ~ Eat and enjoy!

SANDRA'S TERRIFIC RAINY DAY CHICKEN and DUMPLINGS

A comfort food that
is guaranteed to warm your soul
on those chilly days...

Servings: (4)
Prep: 15 Mins. |
Cook: 30 to 35 Mins.

Posted by Sandra

***Chicken Soup
2 tablespoons olive oil
4 boneless and skinless, uncooked chicken thighs, cut into bite size pieces
2 ribs of celery with green leafy tops, sliced
4 carrots, peeled and sliced
1 medium onion, diced
2 cloves of garlic, minced
2 (14.5 oz.) cans low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon dried parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 teaspoon worcestershire
1 tablespoon white wine vinegar
2 teaspoons chicken bouillon
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground pepper
Water

***Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of kosher salt
Pinch of ground pepper
1/4 cup, plus 2 tablespoons milk
2 tablespoons vegetable oil

METHOD

Heat a dutch oven over medium-high heat, add the chicken pieces and cook saute for 5 minutes. Add the celery, carrots, onion, and garlic, cooking until the onions are translucent. Add the chicken broth (pre-mixed with cornstarch), parsley, poultry seasoning, cayenne pepper, worcestershire sauce, white wine vinegar, chicken bouillon, and kosher salt and ground pepper, including enough water to amply cover chicken and vegetables, about 2 cups. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Taste for seasonings, adding more kosher salt and pepper, if needed, making sure the soup continues to simmer.

Meanwhile, sift through a sieve into a medium bowl all the dry dumpling ingredients, and add the milk and oil, mixing to form dough. Drop by tablespoonfuls into simmering soup. Cover and continue simmering for 15 to 20 minutes longer to cook dumplings, and serve. – Enjoy!


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Tip:  I store leftover dumplings and soup in separate containers in the refrigerator so the dumplings retain their integrity.

SANDRA'S TERRIFIC GRILLED FRESH CORN in the HUSK

My oh my, what a terrific
method in which to grill the
most flavorful and moist corn on the cob ever...

Serves: (4)

Prep Time: 10 mins. | Grill: 20 mins.
Posted: by Sandra

INGREDIENTS

4 ears corn, still in husk
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon brown sugar
2 tablespoons honey
a pinch of kosher salt
a pinch of ground pepper
2 tablespoons freshly grated parmesan cheese

METHOD

Heat the grill to medium-high heat.

Peel corn down to the end, but do not remove the husk from the cob. Remove all the fine silk hairs between the corn and husk, and set aside (with husk still pulled down).

On a plate, whisk together the paprika, cayenne pepper, garlic and onion powders, brown sugar, honey, kosher salt, and ground pepper. Roll the glaze on the ears of corn, and rub mixture onto corn with clean hands (it will warm the honey and ensure the spices adhere) and replace the husks.

On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes, turning half way through cooking process. Once cooked, peel the charred husk away from the cob, and sprinkle lightly with parmesan cheese. – Enjoy!


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Tip:  If you do not have husks, just use double-thick tin foil and wrap the corn cobs after they have been seasoned, and grill, or bake in oven at 350 degrees for the same amount of time.

SANDRA'S TERRIFIC BANANA SPLIT SUPREME

A delightful dessert I've been making 
since I was in elementary school...

Serves: (12)
Prep: 20 mins. |
Refrigerate: 1 hr.

INGREDIENTS

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries

METHOD

Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.

Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).

In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.

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Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.