SANDRA'S NO-CORN-SYRUP PECAN PIE (Easy to Prepare)

A very, very easy recipe to prepare
resulting in an incredible pecan pie that will
leave your guests raving...

[Photograph credits and permission via @Polar_Gal on Twitter
who requested my recipe, prepared it,
then provided this stunning pic ~ Kudos to her!]

Servings: (8)

Prep. : 15 Mins.

Bake: 40 Mins.

INGREDIENTS

1 cup dark brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans; plus more whole pecans for garnish, if desired

--1 Unbaked 9” pie shell (Sandra's Homemade Pie Crust)

METHOD

Preheat oven to 400 degrees.

In a large bowl, beat eggs until foamy. Stir in melted butter. Stir in brown sugar, granulated sugar, and flour; mix well. Add milk, vanilla, and chopped pecans.

Pour filling into an unbaked 9” pie shell (you can prepare Sandra's Homemade Pie Crust, or use store-bought in the freezer section of the market, and thaw beforehand, as directed). Decorate top of pie by fanning out whole (or halved pecans in a decorative manner...my preference is to use halved 'candied' pecans). Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, until done. ~ Enjoy!

SANDRA'S ALL-TIME 'GO TO' MARINARA SAUCE

A hearty and boisterous marinara
sauce recipe that I created
and have never purchased the
store-bought jarred version since...

[Max just informed me that I should not change
an ingredient...a new love has been born
for both of us ~ it's a good thing]

Yields: (5 cups)
Prep: 5 Mins.
Cook and Simmer: 40 Mins.

INGREDIENTS

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
2 teaspoons dried parsley flakes
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons agave
1/2 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

METHOD

In a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, onion granules, and parsley.  Pour in tomatoes with juices, tomato sauce, agave, and kosher salt; bring sauce to a boil. Reduce heat to low, and simmer for 40 minutes, then stir in  balsamic vinegar.

Here is a recipe [click on link below photograph] where I've added mini-meatballs to make subs (feel free to use any burger meat of your choice):

Sandra's Marvelous Moosey Mini-Meatball
Open-Faced Subs Recipe

SANDRA’S ‘GO-TO’ HONEY and RED WINE VINAIGRETTE

In 5 minutes you can prepare

this phenomenal vinaigrette

that pairs superbly with most

any tossed salad...

Yields: 1 cup

Prep: 5 Mins.

INGREDIENTS

1/4 cup red wine vinegar

1/4 cup honey

1 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon white pepper

½ cup light olive oil

METHOD

To make the vinaigrette, in a blender, combine red wine vinegar, honey, garlic, kosher salt, and white pepper. 

Place lid on blender and blend on high. While blender is running, remove center of lid and add oil in a steady stream, and run until vinaigrette is emulsified. 

Vinaigrette can be stored in refrigerator for about 2-3 weeks. Shake well before serving. ~ Enjoy!

SANDRA'S INSIDE-OUT SALMON STEAKS (Instructions and Recipe)

My husband cleaning my two, 20-lb.
Wild Alaska King Salmon
I caught in May 2011...

Servings: (2)
Prep: 10 Mins. |
Roast: 10 to 15 Mins.
--(for 1" thick steaks)

Posted: by Sandra at

INGREDIENTS

2 Inside-Out Salmon Steaks (* See instructions below)
2 tablespoons butter, melted
2 tablespoons lemon juice,
+ 2 wedges for serving
1 green onion, sliced

Inside-Out Steaks of
Wild Alaska King Salmon...

1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
¼ teaspoon kosher salt
1/8 teaspoon lemon-pepper

METHOD

Preheat oven to 400 degrees.

Place Inside-Out Salmon Steaks in a lightly greased 9” square baking dish. Top with melted butter and lemon juice. Combine green onion, parsley, garlic powder, kosher salt, and lemon pepper; sprinkle over Inside-out Salmon Steaks on both sides. Bake, uncovered, for 10-15 minutes, until fish flakes easily with a fork – Serve, and squeeze a fresh lemon wedge over top of each – Enjoy!

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


Tip: These are also spectacular when grilled because they cook evenly and better than the traditionally cut fillets - just ensure you turn them half way through the grilling process ;-)

* HOW TO MAKE INSIDE-OUT SALMON STEAKS (See photo)


1 whole, boneless salmon fillet, with skin on and still intact along back (see 1st photo).


With salmon closed, slice off a strip 1-inch wide x 5 to 7 inches long (“cross-wise” across entire fillet).


With your knife, score the center of the flesh, being careful not to cut through the skin.


Fold in half “backwards” so the skin creates a hinge and sticks to itself, creating an "Inside-Out Salmon Steak" (see 2nd photo).


Roast, saute, or grill as you normally do with salmon steak – feel free to try the above recipe – They're delish.

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!


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


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

SANDRA'S FAVORITE WAY TO EAT FRESH PAPAYA with a SQUEEZE of LEMON

A simple, yet exquisite
blend of two ingredients
that incredibly go together beautifully...

Servings: (2)

Prep: 5 mins.
Posted: by Sandra

INGREDIENTS

2 papayas
2 lemons

METHOD

Cut each papaya in half lengthwise, and remove inner seeds with a spoon then discard.

Cut each lemon in half and squeeze half of one lemon over each papaya section.

Scoop papaya fruit out with a spoon to eat the tasty flesh of this fruit – Enjoy!

SANDRA'S TUTORIAL ON HOW TO SECTION A LIVE CRAB (for sautéing, roasting, or grilling):

It's rather easy and enjoyable to do...

***HOW TO SECTION A LIVE CRAB
(For sauteing, roasting, or grilling):


Place the crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for Sandra's Grilled Whole-Sectioned Dungeness Crab recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread, and chop between each leg and body area if you want to separate it further into eight sections.

SANDRA'S TRADITIONAL VINAIGRETTE MADE EASY

It doesn't get any easier than this to
make the most flavorful vinaigrette...

Yields: (Appx. 1 cup)

Posted by Sandra

INGREDIENTS:

¼ cup white wine vinegar
2 teaspoons dijon mustard
1 teaspoon onion, grated
¾ cup olive oil
kosher salt and ground pepper to taste

METHOD:

In a small bowl, whisk all the ingredients together, except the olive oil. Add olive oil in a slow and steady stream until emulsified. Season to taste with kosher salt and ground pepper. Refrigerate for up to one week.

SANDRA'S GO-TO GREEK SALAD

It just doesn't get better than this -
this is a salad that I often crave...

Servings: (6)
Prep Time: 10 min |
Stand Time: 30 min

Posted by Sandra

INGREDIENTS

***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved

***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper

METHOD

Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.

For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.

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

Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.