SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 
with ingredients I generally have on hand...

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.

Bake: 10 Mins.

INGREDIENTS

Sourdough:

Click here for recipe:
sourdough baguette

1 (12") sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)

Spread:

1 smashed avocado

Bruschetta:

1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)

3 large fresh basil leaves, julienned

1 tablespoon balsamic vinegar

1 tablespoon Mazola oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Garnish:

Feta cheese crumbles

METHOD

Preheat the oven to 350F.

In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.

Smash the avocado in a separate small bowl; set aside.

Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.

Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

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Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned - it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

SANDRA'S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it's a fresh and tasty staple readily available at most times in my house...

Yield: 2 cups

Prep: 10 Mins.

Refrigerate: Up to 7 days

INGREDIENTS

1 cup mayonnaise

1 cup seeded and diced roma tomatoes

1/3 cup diced yellow onion

3 tablespoons cider vinegar

2 tablespoons Mazola oil

1/2 teaspoon garlic granules (or powder)

3 tablespoons dried parsley (or 1 tablespoon freshly chopped)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

METHOD

Place all ingredients into the pitcher of a blender; puree until smooth.

Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.

Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA'S OVEN-ROASTED TOMATO BRUSCHETTA

The mouth-watering scents while roasting are second to none,

which provides for a super flavorful appetizer

served hot, room temperature or cold...

Yields: (Appx. 1-1/2 cups)
Serves: 10-12 (i.e., 2/person)

Prep: 5 Mins.

Roast: 1-1/2 Hrs.

INGREDIENTS

Sandra's Homemade French Bread Recipe
[Click here...]

2 (14.5-oz cans) organic stewed tomatoes, drained

3/4 cup finely chopped red onion

1 tablespoon dried basil leaves

1 teaspoon dried oregano (or 1/2 teaspoon ground)

1/4 cup olive oil

2 teaspoons granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Finishing addition:

--1-1/2 teaspoons red wine vinegar, to finish topping

--Shredded Parmesan, for serving garnish

-- Prepared toasted baguette slices (See 'Tip' below)

            [Click here for Sandra's Homemade French Bread recipe]

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray.

Place drained tomatoes in a large bowl (you'll end up with about 1-1/2 cups drained liquid when sufficiently drained); add onion, basil, oregano, oil, garlic, kosher salt and freshly ground pepper. Stir to combine. Spread mixture on prepared baking sheet in an even layer.

Prior to oven-roasting...

Bake 1-1/2 hours, stirring tomato mixture half way through, plus rotate baking sheet for even roasting.

Post oven-roasting...

Using care, roughly chop the roasted tomatoes, while on baking sheet, to bite-size pieces.

Using a spatula, place hot chopped roasted tomatoes into a bowl, and add 1-1/2 teaspoons red wine vinegar; cool mixture to room temperature.

Meanwhile, make the toasted baguette slices. (See instructions below)

Serve bruschetta in a decorative serving bowl placed in center of a platter with toast slices alongside. ~ Enjoy!

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

Tip:

To make toast, slice a French baguette and brush one side of each slice lightly with olive oil. Place bread, oil-side up, on baking sheet. Bake in 350-degree oven 7 to 10 minutes, or until toasted and crisp to your liking.

Also, if you prefer to serve this as a hot appetizer, simply place the bruschetta topped with parmesan under the broiler a minute or two, just until cheese is melted.

SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!

SANDRA’S REFRESHING TOMATO CUCUMBER and BASIL SALAD

A vibrant and delicious salad
you can prepare in minutes
that is so very refreshing and satisfying...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

1 cucumber peeled, and sliced

1 cup grape tomatoes, quartered

¼ red onion, julienned

1 tablespoon fresh torn basil

2 teaspoons apple cider vinegar

2 teaspoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

METHOD

In a medium glass bowl, toss together grape tomatoes, cucumber, onion, basil, apple cider vinegar, and olive oil.  Add kosher salt and pepper, to taste.

Let salad stand 15 minutes for flavors meld prior to serving.

SANDRA’S SALMON-STUFFED GRAPE TOMATO APPETIZER

A festive and vibrant appetizer

you can make ahead of time

to serve to your guests prior

to the main course...

Servings: 10

Yields 2.5 dozen

Prep: 30 Mins.

INGREDIENTS

30 ripe grape tomatoes

Filling:

3 ozs. lox (cured and thinly sliced Alaska salmon), finely chopped

1/3 cup finely chopped red onion

1/3 cup finely chopped red bell pepper

¼ teaspoon garlic granules

¼ teaspoon freshly ground pepper

Topping:

1 (3 oz. pkg.) cream cheese, softened

1 teaspoon milk

1 teaspoon freshly squeezed lemon juice

1 teaspoon finely chopped fresh dill (or ¼ teaspoon dried)

½ teaspoon paprika

Pinch of cayenne pepper

Garnish:

30 Capers

Halved lemon slices

METHOD

Cut a thin slice off the top of each grape tomato, and a very, very thin slice off of bottom (just so they stand upright when filled), scoop out and discard pulp using a ¼-teaspoon measuring spoon (being careful not to get too close to bottom), and invert tomatoes on paper towels to drain.

3 oz. pkg. of Fresh Lox

Meanwhile, in a small bowl use a spoon to fold the lox, onion, bell pepper, garlic granules, and pepper to combine.

Spoon filling into tomatoes using the same ¼-teaspoon measuring spoon.

In another small bowl, using a hand mixer beat cream cheese, milk, lemon juice, dill, paprika, and cayenne until smooth.

 Insert a star tip into a pastry or plastic bag, and fill bag with cream cheese mixture; pipe a small amount on top of each tomato, and garnish with a caper. 

Arrange the prepared tomatoes decoratively on a serving vessel, and place sliced lemon halves around them. ~ Enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA’S TRI-COLOR ROTINI with a BROCCOLI PESTO SAUCE

A meal you can prepare within
15 minutes, and still have pesto
sauce leftover to further enjoy (see *Tip below)...

Servings: (4)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

Pasta:

12 oz. Tri-Color Rotini (I prefer Barilla brand)

Pesto Sauce:

4 cups organic broccoli florets

½ cup crumbled walnuts

2 organic garlic cloves

½ cup grated Parmesan and Pecorino Romano cheese

1 teaspoon fine-grained sea salt

½ teaspoon freshly ground pepper

½ cup fresh organic lemon juice

1/3 cup organic olive oil

1/3 cup organic canola oil

Garnish:

--1 roma tomato, chopped

--4 sprigs of parsley

METHOD

Prepare pasta according to package directions.  Drain, while reserving ½ cup pasta water.

Sandra's Broccoli Pesto Sauce

Meanwhile, in a food processor, pulse broccoli, walnuts, cloves, cheese, sea salt, and pepper until finely minced.  Mix the oils and lemon juice in a 2-cup glass-measuring cup, and slowly drizzle through spout of food processor while pulsing until smooth.

Return hot, drained pasta back to pot, and toss with desired amount of pesto (I used 1 cup), adding ½ cup of hot pasta water to provide for a creamier sauce.  Garnish with freshly chopped roma tomatoes and sprigs of parsley, and serve. ~ Enjoy!

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

*Tip:  A great pesto sauce to serve as a spread on bagels or crusty slices of bread, over omelets, or for spreading on hot fillets of salmon or halibut, or as a base sauce for pizzas, and so on.

SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

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

Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

SANDRA’S PORK ITALIAN RED SOUP with STEAMED RICE

I created this recipe using ingredients 
I readily had on hand this evening.
I must say, this is a keeper!

Servings: (4)

Prep: 5 mins. |
Cook: 25 to 30 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil

1.5 lbs. pork loin, cut into 1” x ½” strips

½ teaspoon freshly ground pepper

½ yellow onion, julienned

½ red bell pepper, julienned

1 stock of celery, diagonally sliced

2 garlic cloves, minced

1 (14.5 oz. can) Italian diced stewed tomatoes, with juices

2-1/2 cups low-sodium chicken broth

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1/2 tablespoon worcestershire sauce
1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups romaine lettuce, julienned

Garnish:

--2 green onions, sliced

--Also, prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Add the pork and freshly ground pepper, and cook until lightly seared about 5 to 7 minutes.  Add the onions, red pepper, and celery, and saute until onions are translucent, about 5 to 7 minutes.  Add all the remaining ingredients, except the romaine lettuce and green onions.  Cover and reduce heat to low, and let it simmer for 15 minutes. 

Add the romaine lettuce, and stir just until wilted. 

Serve over steamed rice in bowls, and garnish each with green onions. ~ Enjoy!

SANDRA'S RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE

A very tasty and simple meal to 
quickly put together on those busy nights.

Servings: (4 to 6)

Prep: 10 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1st Set of Ingredients

3 large russet potatoes, scrubbed and cut into 1” cubes

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

2 handfuls of baby carrots

1 pkg. dry Lipton onion soup mix

2 tablespoons sherry

1 teaspoon organic dry basil

½ teaspoon organic dry rosemary

1 teaspoon organic dry mustard

2 tomatoes, seeds and juice removed, and roughly chopped

2 zucchini, roughly chopped

METHOD

2nd Set of Ingredients

Preheat oven to 425 degrees.  Set aside a 9”x12” baking dish.

Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes. 

Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate.  Re-cover, return to oven, and bake for 15 minutes. 

Hot out of the oven

Remove once again from oven, and toss to combine.  Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!

~~~~~~~~~~

Tip:  I served this casserole with a loaf of warm and crispy French bread.

SANDRA'S MINI-MARGARITA PIZZAS UNDER 10 MINUTES

These are fantastically easy 
and oh so flavorful!

Yields: (4 Mini-Pizzas) | Servings: (2)

Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra

INGREDIENTS

2 english muffins, split in half

1 teaspoon olive oil

8 ripe tomato slices

Fine-grained sea salt and freshly ground pepper, to taste

Pinches of ground oregano

Pinches of dried basil

¼ cup shredded mozzarella

Pinches of dried parsley

METHOD

Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!

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

Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.

SANDRA’S GREEK CUCUMBER TOMATO and GOAT CHEESE SALAD

A perfect salad that transports very 
well to your favorite functions ~ 
And, it's oh so delicious...

Servings: (4)
Prep: 15 Mins.
+ refrigeration time

Posted: by Sandra 

INGREDIENTS

***Salad:

1 english cucumber, rinsed, peel scored with a fork, and cut into ½” cubes
½ red bell pepper, seeded, deribbed, cut into ½” pieces
1 large tomato, cut into ½” cubes
¼ of an red onion, chopped
1 (2.25 oz. can) sliced black olives, drained (and/or pitted calamata olives)
1/4 cup, goat cheese, cubed

***Vinaigrette:

4 tablespoons, extra virgin olive oil
2 tablespoon red wine vinegar
Sea salt and freshly ground pepper, to taste
1 teaspoon dried oregano

***Bread croutons:

1 slice of bread
½ tablespoon extra virgin olive oil
½ teaspoon garlic powder
1 teaspoon dried parsley

METHOD

In a medium bowl, combine cucumber, bell pepper, tomatoes, onion, olives, and goat cheese.

In a small bowl, whisk vinaigrette with olive oil, red wine vinegar, oregano, sea salt and pepper, to taste.  Combine with vegetables and let stand for 30 minutes before serving.

Meanwhile, to make the croutons, heat a medium nonstick skillet with the olive oil to medium-high heat, and sprinkle them with garlic powder, and parsley.  Saute the croutons, until crispy, for about 5 minutes, and set aside.

Once the Greek Salad has been refrigerated for 30 minutes, serve equally amongst four salad plates, and top with croutons. – Enjoy!

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

Tips:  I most successfully cube my goat cheese using dental floss vs a knife.  Also, if you are using a regular cucumber, please peel and remove seeds before cutting it into cubes.

SANDRA’S OVEN-BAKED GARDEN FRITTATA with SMOKY PEPPER BACON

I made this with ingredients 
from my refrigerator today ~
What a treat this turned out to be...

Servings: (6)
Prep: 15 Mins. |
Bake 40 Mins. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

2 strips smoked pepper bacon, cut into ½” strips ¼ onion, chopped
4 button mushrooms, sliced
¼ orange bell pepper, chopped
1 garlic clove, minced
1 teaspoon dried sweet basil
¼ teaspoon oregano
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground pepper
1 cup fresh baby spinach leaves, roughly chopped
5 eggs
1-1/2 cups whole milk
½ cup medium cheddar cheese, shredded

Optional, for serving:
-- 1 roma tomato, cut into 6 wedges
-- 1 orange cut into 6 wedges

METHOD

Preheat oven to 350 degrees. Prepare a 10” round (or 9”x9” square) baking dish by spraying it with butter spray.

Heat medium non-stick skillet over medium-high heat, and brown the bacon until crispy; reserving drippings in skillet. Remove bacon pieces to a small paper towel lined plate to drain, and set aside.

Add the onion, button mushrooms, bell pepper, garlic, basil, oregano, red pepper flakes, and fresh ground pepper to the reserved drippings in skillet, and saute until onions are translucent. Remove from heat, and add fresh chopped spinach; tossing to combine.

In a medium bowl, whisk the eggs. Add the milk, and whisk to combine. Add the skillet ingredients, and browned bacon to the bowl; mixing with a spoon to combine. Pour the mixture into the prepared baking dish, and bake for 30 minutes (it will puff up during the baking process ;) Remove from oven and sprinkle top with cheddar cheese, and return back to oven and bake for an additional 10 minutes.

Fresh out of the oven

Remove from oven, and let set for 10 minutes. Cut Garden Frittata into 6 wedges, and serve with wedges of fresh tomatoes and oranges. – Enjoy!


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


Tip: This Garden Frittata is excellent 
served hot, or at room temperature.

SANDRA’S VIBRANT BROCCOLI BACON and TOMATO SALAD

I've been making this salad for functions
that I have attended over the years, and this
somewhat resembles the flavors
of a BLT; a crunchy salad...

Servings (4 to 6)
Prep/Cook: 10 Mins.

Posted: by Sandra

INGREDIENTS

***Salad:
2 heads broccoli, florets only (reserve stems for making veggie broth, or soups)
2 roma tomatoes, chopped
2 tablespoons pine nuts, toasted
¼ cup raisins
4 strips bacon, cut in half crosswise

***Dressing:
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon lemon juice

METHOD

Bring a medium saucepan filled ½ full of water. Cut the broccoli florets into smaller pieces. Add the florets to the boiling water to blanche for 30 seconds. Drain into sieve/colander, and immediately run florets under cold running tap water to stop cooking process and retain vibrant green color. Set aside to drain.

Meanwhile, heat a medium and dry non-stick skillet over medium heat. Add the pine nuts and toast, while occasionally stirring until golden and fragrant, for a couple of minutes, and remove to a small plate and set aside.

In the same medium skillet, turn the heat to medium-high, and add the half strips of bacon, and brown until crispy. Place on paper towels to drain, and chop into bacon bits.

To make the dressing, add mayonnaise, honey, and lemon juice to a medium bowl, and then whisk until smooth. Add the blanched broccoli, tomatoes, raisins, bacon, and toss to combine. Let salad set for about 20 minutes in refrigerator for flavors to meld. Sprinkle with toasted pine nuts just before serving. – Enjoy!


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


Tip: You can make this salad sweeter, or less sweeter by adding more/less honey to the dressing...(I like mine a bit sweeter though.)

SANDRA’S TURKEY PEPPERONI and SPINACH THIN-CRUST PIZZA

A creation I made simply
because I had a deep craving for
turkey pepperoni and cheese -
This pizza is actually quite addicting...

Servings (2)
Prep: 5 Mins. |
Bake 12 Mins.

Posted by Sandra

INGREDIENTS

1 store bought pizza dough (or Sandra’s recipe here: Homemade Pizza Dough)
cornmeal (for dusting pizza pan)
1 cup mozzarella, shredded
1 cup medium cheddar cheese, shredded
20 slices turkey pepperoni (Recommend: Hormel)
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 cups baby spinach leaves
1 tomato, thinly sliced
fresh ground pepper

METHOD

Preheat oven to 475 degrees, and place rack in lowest position. Prepare pizza pan brushing it with olive oil, and a light sprinkling of cornmeal.

Roll dough out on a surface slightly dusted with flour. Place dough onto prepared pizza pan; brushing it with 1 tablespoon olive oil, prick lightly with a fork, and par-bake for 5 minutes.

Remove pizza from oven and add toppings. First, brushing with remaining olive oil, sprinkle with minced garlic, two shredded cheeses, and turkey pepperoni. Return to oven and bake for 5 minutes.

Remove from oven, and while hot add the spinach leaves, tomato slices, a couple of twists of fresh ground pepper, and a light drizzle of olive oil. Return to oven and bake for 2 more minutes.- Enjoy!


~~~~~~~~~


Tip: For a thicker crust pizza, you will need to add more baking time.

SANDRA'S FRESH TOMATO BASIL SOUP

A perfect silky soup when married 
with a nice hot grilled cheese sandwich...


[Featured on 9-13-11 at 
http://www.laurieconstantino.com/
resources/alaska-food-blogs/ 


And, on 3-19-12 at
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup ]

Servings: (4 to 6)
Prep: 10 mins.
Cook: 50 mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
sea salt and pepper to taste
--Garnish options:
Croutons
Chopped basil

METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and sea salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/or croutons.

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

Tip: Some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing.

SANDRA’S BUFFALO PULLED-CHICKEN BURGERS

All the ingredients 
for a perfect game day feast...

Servings: (4)
Prep: 5 Mins. |
Cook: 7 to 10 Mins.

Posted by Sandra

***Chicken:
2 cups cooked, skinless, boneless chicken, shredded

*** Sauce:
2 tablespoons butter, melted
½ cup bottled chili sauce
--(or, for Sandra's recipe, click here: Homemade Chili Sauce)
1 dash sriracha sauce (hot sauce)
1 teaspoon cider vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon dry mustard
¼ teaspoon celery seed
½ teaspoon molasses

***Remaining ingredients:
4 hamburger buns, toasted
4 tomato slices
4 lettuce leaves
celery sticks
Ranch dressing (or blue cheese dressing)

METHOD

Add the butter to a medium saucepan, and heat to medium-heat to melt. Add the shredded chicken, and remaining ingredients, tossing to combine, and reduce heat to low and cook for 5 minutes.

Meanwhile, toast the buns. Place about 1/2 cup chicken mixture on bottom halves of buns; top each with one tomato slice, and one lettuce leaf, and place other halves of buns on top. Place celery sticks, and ranch dressing alongside. – Enjoy!

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!