SANDRA’S OVER-THE-TOP MEYER-LEMONTINI

A refreshing,
must-try Meyer-Lemontini
you're sure to enjoy 
(made with my home-
grown meyer lemons)...

Servings: (1)

Prep: 10 Mins.

INGREDIENTS

Cocktail:

2 ozs. Stolichnaya Vodka
--(aka Stolies; Russian Vodka)

½ oz. Triple Sec

½ teaspoon superfine sugar

¾ oz. freshly squeezed Meyer lemon juice

Rimming:

Superfine sugar

Meyer lemon zest

Garnish

Superfine sugar

--Kitchen torch

METHOD

Cut one ½ slice meyer lemon to reserve for garnish, and set aside.

Cut a small wedge of meyer lemon to rim glass, and set aside.

Place superfine sugar and zest of meyer lemon on a saucer, and set aside.

Reserve the remaining meyer lemon to squeeze for the cocktail. 

Create the glazed meyer lemon slice by dipping it on both sides in the sugar/zest mixture, and use a kitchen torch to glaze.

Create a sugar-rimmed glass by taking a meyer lemon wedge and rub the rim of the glass so it is slightly moist. Dip the damp edge of the glass into the sugar/zest.

Mix the Stolichnaya Vodka, Triple Sec, sugar and lemon juice in a cocktail shaker half filled with ice cubes. 

Shake well to make sure sugar is blended, until the outside of shaker begins to frost.  

Pour strained liquor into the prepared sugar/zest-rimmed martini glass and garnish with the glazed meyer lemon wedge.

~ Enjoy, in moderation of course ~ Cheers!!

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Tips:  If you are using regular lemons instead be sure to increase the superfine sugar to 1 teaspoon in the cocktail, as meyer lemons tend to be sweeter.  


You can also glaze your lemon slice (garnish) by broiling it on a tin foil-lined baking sheet for a couple of minutes if you do not have a kitchen torch.

SANDRA’S ON-THE-RUN BREAKFAST EGG N’ CHEDDAR BLT

A splendid and hearty morning sandwich
to take with you on those busy mornings working, fishing,
hunting, or just any time when you and 
your children are on-the-run - It's great warm,
although wonderful at room temperature too...

Serving: (1)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

2 strips of quality bacon, cut in half crosswise, and browned
1 organic whole egg, fried (with yolk broken)
2 lettuce leaves
2 slices of tomato
1 slice of cheddar cheese
Mayonnaise, for spreading on toast
2 slices whole wheat bread, toasted
Fine-grained Sea salt and freshly ground pepper, to taste

METHOD

In a small non-stick skillet over medium heat, brown the bacon, and drain on a paper towel lined plate, reserving a bit of drippings. Reduce the heat to low, and gently fry the egg with the broken yolk.

Meanwhile, place the bread in the toaster. When toast is done, spread one side of each with mayonnaise, and layer the bacon, lettuce, tomato, cheese, and egg on top of one slice of toast. Sprinkle fried egg with sea salt and ground pepper, to taste. Add the other slice of toast. – Enjoy!

SANDRA'S CRAZY-GOOD CHILI BRAT BURGERS with the WORKS

A comfort food second to none 
on those stressful kind of days...

Servings: (2)
Prep: 5 Mins. |
About 10 Mins.

Posted by Sandra

INGREDIENTS

3 smoked brats (I prefer Johnsonville)
2 hamburger buns
butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons jarred sliced pickled jalapenos, roughly chopped
Ketchup
French’s mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hamburger buns and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted, about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Slice each brat lengthwise, then in half (you'll have 12 pieces), and score the outside to prevent curling while cooking, then place in skillet, and sear on both sides until golden brown.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted buns on 2 plates, then 3 pieces of browned brats on each of the four bun halves, spoon the chili equally among them, and sprinkle with cheese, tomatoes, onions and jalapenos. Finally, lightly squirt each with ketchup and mustard, and place potato chips alongside – Enjoy!

SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS

Now this is love on a plate if you ask me,
in moderation of course ;)

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!

SANDRA'S TO-DIE-FOR CAJUN GRILLED CORN

How can you resist this??

Servings: (8)
Prep/Brine: 35 mins. |
Grill: 12 to 14 mins.
Posted by Sandra

INGREDIENTS

8 ears corn , husks and silk removed

***Brine
½ cup salt
½ cup sugar
4 quarts cold water

***Cajun Butter (Yields about ½ cup)
½ teaspoon chili powder
½ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
4 tablespoons butter
2 teaspoons cornstarch
½ cup low-sodium chicken broth

METHOD

Preheat grill to medium-high  (we use charcoal of course). Take a ½ cube of butter out to come to room temperature 30 minutes beforehand.

Meanwhile, in large pot, stir ½ cup salt and ½ cup sugar into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes while grill gets hot.

In a small bowl, whisk together the cornstarch and broth until well combined, and set aside.

Begin making the cajun sauce by heating small saucepan over medium heat. Melt the butter, and then add all the spices and saute for one minute. Increase heat to medium high, and whisk the broth and cornstarch mixture (as cornstarch will have settled), and bring cajun sauce to boil to thicken. Reduce heat to low and keep warm.

Dry corn cobs with paper towel, and baste with cajun sauce.  Cook prepared corn on the cob over hot portion of grill, baste with cajun sauce and turn slightly every 2 to 3 minutes, until kernels are lightly charred, and keep doing so for a total of 12 to 15 minutes cooking time. Remove corn from grill, and brush a final time with Cajun Butter before serving hot. – Enjoy!


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Tip:  This is a perfect side to any barbecue or other entree!

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.