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 TANTALIZING TOASTED COCONUT-BANANA CREAM PIE

A lovely dessert of many wonderful flavors and textures...

Serves: (8)

Prep and Stand Time: 2 Hours

Cook: About 1 Hour Total

INGREDIENTS (Updated as of 8-3/15)

Pie:

3/4 cup granulated sugar

1 cup unsweetened coconut milk
1 cup unsweetened condensed milk, divided (as you'll need to form a slurry with 1/2 cup)

1/4 cup cornstarch

5 egg yolks*

1/4 teaspoon fine-grained kosher salt

1-1/2 cup shaved, toasted sweetened coconut (or grated)

2 teaspoons vanilla extract

1 tablespoon unsalted butter

1 (9”) baked pie shell (store-bought, or Sandra’s Homemade Pie Crust)

3 ripe bananas, sliced

Topping:

2 cups of prepared whipped cream

1/2 cup toasted sweetened coconut

METHOD

Preheat oven to 300 degrees.

Sweet shaved coconut...

Oven toasted coconut...

Meanwhile, toast 2 cups of shaved coconut in the oven by spreading in a thin layer on a dry foil-lined baking sheet. Bake for about 15 minutes; stirring half way through to ensure coconut browns evenly.  Set aside to cool.

Increase oven to 350 degrees, and allow it to preheat.

Bake pie shell until golden, about 20 minutes. Remove from the oven, and cool completely before using.

In a medium saucepan, combine 3/4 cup sugar, coconut milk, and 1/2 cup milk; heat just prior to boiling point while occasionally stirring.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks and salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks while whisking. Add yolk mixture and slurry back into milk mixture in the saucepan and whisk over medium heat until thickened, about 10 minutes. Remove from heat and add 1-1/2 cups toasted coconut (reserve other ½ cup for topping), vanilla, and butter; whisking until uniformly incorporated.  Cover and let filling cool to room temperature.

Banana slices in baked pie shell...

Filled pie shell...

Add a layer of bananas to the bottom of baked pie shell, and top with ½ the filling.  Add another layer of bananas, and the remaining filling over top.  Top with whipped cream, and remaining ½ cup toasted coconut.  

Whipped cream on top of filling...

Final layer of toasted coconut over whipped cream
and ready to refrigerate for 2 hours to set...

Loosely cover the pie with plastic wrap and place in refrigerator to chill and set, about 2 hours.  Then slice, and serve. ~ Enjoy!

SANDRA’S BLUEBERRY BANANA TOASTED PINE NUT PARFAITS

A perfect way to start
this glorious day...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

¼ cup fresh organic blueberries

2 (6 oz. containers) Greek Non-fat Pomegranate Blueberry and Acai Yogurt

½ organic banana, peeled and sliced

¼ cup toasted pine nuts, chopped

METHOD

In a tall fluted glass, layer the ingredients in the order listed, twice.  Garnish with three blueberries, and serve. – Enjoy!

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

Tip:  To prepare your toasted pine nuts (or any other type of nuts), place the nuts in a dry skillet over medium heat and toast, while occasionally stirring, until lightly golden and fragrant, and let nuts cool before chopping.

SANDRA'S BLOOD ORANGE SALAD with TOASTED PECANS and SHAVED PARMESAN

A perfect blend of ingredients
that makes this salad absolutely pop...

Servings: (2)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon champagne vinegar
1 roma tomato, de-seeded, juiced and sliced
2 cups spring salad greens
1 blood orange, with peel cut off, and then cut into segments from membrane
1 avocado, peeled, and cut into cubes
Kosher salt and freshly ground pepper, to taste
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 cup pecans, toasted
Parmesan cheese, shaved

METHOD

Whisk the vinegar and mustard while slowly drizzling in oil to emulsify, and taste for seasonings, adding kosher salt and ground pepper to taste, if needed, and set aside

Toast the pecans in a dry skillet over medium-low heat, just until fragrant, and remove to a small plate, and set aside to cool.

To assemble salad, toss the salad greens with 1/2 tablespoon of vinaigrette in a small bowl, and then place in the center of each of two plates. Place the cubes of avocado around the outside perimeter of the plates. Place the blood orange segments decoratively atop each salad, and then garnish them with sliced tomato, and toasted pecans. Lightly drizzle each with remaining vinaigrette. To finish, add shavings of parmesan cheese, and serve. Enjoy!