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 MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

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

*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

SANDRA’S FIESTA TACO SALAD in BAKED TORTILLA BOWLS

It’s healthy and easy to create
lovely shell-shaped bowls for
taco salad that’s crispy and yummy...


I found my recipe and photograph 
featured on  6-17-12 @
http://whotalking.com/flickr/guacamole+recipe

Servings: 4

Prep:  15 Mins.

Bake/Cook: 10 Mins.

INGREDIENTS

Shells:

4 8” Flour Tortillas

Olive oil spray

Salad:

1 lb. extra-lean ground venison/moose/beef/buffalo

1 pkg. taco seasoning

¾ cup water

2 cups lettuce, chopped

1 medium tomato, chopped

1 (4 oz. can) sliced olives, drained

Homemade salsa and guacamole

¼ cup sour cream

2 cups shredded cheddar cheese

Fresh sprigs of fresh cilantro

METHOD

Preheat oven to 350 degrees.

Spray tortillas on both sides with olive oil.  Gently push tortillas down into ovenproof bowls to form the shell shapes.

Bake for about 10 minutes, just until tortillas become rigid and lightly browned.  Remove tortillas from oven and let cool (shells will become a bit more crispy).

Meanwhile, place a skillet over medium-high heat and brown the burger, add the taco seasoning and water, then simmer, uncovered, for 5 minutes.

Fill the shells by alternating layers of taco seasoned meat, lettuce, tomatoes, and olives.  Top each off with spoonfuls of salsa, guacamole, and sour cream.  Garnish with shredded cheddar cheese, and fresh cilantro sprigs. ~ Enjoy!

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

Fine-grain kosher salt and freshly ground pepper, to taste

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!

MAX’S AMAZING VENISON ENCHILADAS

We love these venison
enchiladas, although Max makes them other
times that are equally delicious when he
substitutes the venison with
halibut, chicken, beef, and so on...

Yields: (7) 10” enchiladas

Prep: 15 Mins.

Bake: 25 Mins.

INGREDIENTS

1-1/2 lbs. cooked and shredded venison

--(Max used leftover venison roast simmered for 2 hrs. in low-sodium beef broth)

7 (10”) flour tortillas

***Sauce

1-1/2 cups medium picante sauce

1 (14.5 oz. can) medium enchilada sauce

1 (4 oz. can) mild diced green chilies

1-1/2 cups sour cream

1/1-2 cups medium shredded cheddar cheese

***Topping

½ cup medium picante sauce

½ cup shredded cheese

***Garnish:

½ cup chopped iceberg lettuce

½ cup homemade salsa

½ cup sour cream

METHOD

Preheat oven to 350 degrees.  Spray a 9x13 baking dish, and set aside.

Finished being prepared,
just prior to baking...

Combine all the sauce ingredients in a medium bowl.  Layer each tortilla with a couple tablespoons of shredded venison, spoon the same amount of sauce over meat, and sprinkle with the same amount of shredded cheese; roll up, and repeat with remaining tortillas.  Place enchiladas seam side down in prepared baking dish.  Top rolled enchiladas in baking dish with dollops of remaining picante sauce, and sprinkle with a layer of shredded cheese.

Bake, uncovered, for 25 minutes, until cheese melts and sauce bubbles.  Cut enchiladas in half crosswise, and garnish each serving with lettuce, salsa, and dollops of sour cream. – Enjoy!

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN TORTILLA SOUP

A tried and true fiesta comfort soup...


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

Serves: (4)
Prep/Cook: 25 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons light olive oil
2 ribs celery, chopped
½ red bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon sriracha sauce (or your preferred hot sauce)
4 cups low-sodium chicken broth
1-1/2 cups water
2 fresh corn on the cob, kernels removed, (or 1 cup frozen corn kernels, thawed)
2 tablespoons fresh lemon juice
2 cups skinless, cooked chicken, roughly shredded
1 (14.5 oz. can) cannellini beans, drained and rinsed (creamy white beans)
2 tablespoons freshly chopped cilantro
2 plum tomatoes, chopped
1 avocado, seeded, and chopped
Sea salt and freshly ground pepper, to taste

Garnish:
--4 lemon wedges
--tortilla chips

METHOD

In medium saucepan, heat oil over medium heat until hot. Add celery, bell pepper, onion, and garlic, and cook, covered, 8 to 10 minutes, until vegetables are tender while frequently stirring. Add cumin, chili powder, and sriracha sauce, and cook 30 seconds, while stirring. Add broth, water, corn kernels, and lemon juice to vegetable mixture; cover saucepot and heat to boiling over high heat.

Add chicken pieces, chopped cilantro, and cannellini beans into broth mixture in saucepan; heat to boiling, covered, over high heat for 3 minutes. Remove saucepan from heat; stir in chopped tomatoes. Taste for seasonings, adding sea salt and freshly ground pepper to taste, if desired.

Place a handful of crushed tortillas in bottom of each bowl, and ladle soup over top, and then sprinkle each bowl with avocado pieces. Serve with lemon wedges to squeeze over soup just prior to eating. Place additional whole tortilla chips along side for scooping. ~ Enjoy!


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


Tip:  This soup is fabulous using lime instead of lemon as well (I just happened to have fresh lemons on-hand today.

SANDRA'S SUPER BREAKFAST BURRITO

A hearty and delicious breakfast to prepare for your
family when you're all on-the-run...

My recipe of this burrito was featured on 1-16-11 @
http://paper.li/tortillaland/1302552605

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

Posted by Sandra

INGREDIENTS

1 medium russet baked potato (*See below)
2 strips quality bacon, browned and crumbled
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, lightly beaten
4 tablespoons medium cheddar cheese, shredded
1 tablespoon fresh basil, chopped (or cilantro is my preference at times)
2 (10”) flour tortilla shells
-- Taco sauce (for dipping) – or feel free to make: (Sandra's Homemade Mexican Salsa)

METHOD

Prepare a plate by lining only half with paper towel, and set aside.

Scrub an unpeeled potato, and pierce it with a paring knife, and then microwave on high for 4 minutes. Carefully remove potato (it’ll be hot) and cut in half lengthwise and allow it to cool by setting it aside.

Meanwhile, heat a large nonstick skillet over medium heat, and brown the bacon, until crispy, (reserving drippings) and place cooked bacon on paper-towel lined portion of plate for later chopping into crunchy crisps.

Peel and chop the baked potato into ¼” cubes and add to skillet, along with red onion, and red bell pepper, kosher salt and ground pepper, sautéing just until onions are translucent, and then remove mixture to other half of plate.

Reduce heat under skillet to low. Add the crunchy bacon crisps to the beaten eggs, and scramble in skillet, and remove from heat.

While the heat is on low, toss a tortilla directly onto burner, until slightly browned and bubbly, about 30 seconds per side, and repeat with remaining tortilla. Place each tortilla on a serving plate and evenly fill with the scrambled eggs, potato/vegetable mixture, and then sprinkle with cheddar cheese and fresh basil (or cilantro). Roll each tortilla up; cut them diagonally in half, and serve with taco sauce or homemade salsa. – Enjoy!

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

*Tip: I always have a baked potato or two wrapped in foil on-hand in the refrigerator after microwaving them, which are quick to eat alone, or to prepare in recipes such as this.

SANDRA'S OUTSTANDING BLT ROLL-UP BITES

I created this appetizer on-the-fly
with ingredients I had on-hand
when company unexpectedly dropped by
for an impromptu BBQ...

Yields: (32 Roll-ups)

Prep Time: 15 Mins. |
Set Time: 1 hr. in refrigerator

Posted by Sandra

INGREDIENTS

1 green onion, finely chopped
4 oz. cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground pepper
2 teaspoons lemon juice
1 teaspoon sugar
1 tablespoon dried parsley
2 tablespoons sun-dried tomatoes in oil, finely chopped
6 slices bacon, browned, and crumbled
4 flour tortillas (10” diameter)
3 plum tomatoes, juiced and seeded, and finely chopped
2 cups romaine lettuce, shredded

--Lettuce leaves to garnish serving platter
--Paprika and freshly chopped parlsey to garnish BLT Roll-up Bites

METHOD

Heat a skillet to medium-heat, and brown the bacon until crispy. Remove to drain on a paper towel lined plate, and set aside to cool to crumble later.

Meanwhile, in medium bowl mix green onions, cream cheese, mayonnaise, garlic powder, onion powder, ground pepper, lemon juice, sugar, and whisk to combine. Chop the cooled bacon into crumbles, and the sun-dried tomatoes, then add to bowl, and then stir with a spoon until well blended.

Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce, and then roll up tightly. Place all 4 tortillas on a plate and cover with plastic wrap, refrigerating for 1 hour for flavors to meld.

After one hour, cut each tortilla into 1” thick slices with a serrated knife (so as to not squish them), and arrange on lettuce-leaf lined serving platter, dusting each with paprika and freshly chopped parsley. – Enjoy!

SANDRA'S INCREDIBLE CHICKEN CHALUPAS TEX-MEX STYLE

I have enjoyed these chalupas for years 
at a local eatery,
but they have since closed their doors 
so this is my reiteration...

Servings: (4)
Prep: 20 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS:

***Chalupas:
1 tablespoon olive oil
2 cooked boneless-skinless chicken breasts, roughly shredded
1/2 cup chicken low-sodium broth
2 teaspoons bacon grease
1 can of refried beans
4 (8”) corn tortillas, lightly sprayed with oil
1 cup monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

***Garnish:
3 cups romaine lettuce, shredded
2 roma tomato, chopped
2 green onion, chopped
Jarred pickled jalapeno slices
1 sm. jar whole baby corns spears, drained
1 lime cut ino 4 wedges

***Dressing
4 tablespoons mild green tomatillo taco sauce (I prefer La Victoria)
1 tablespoon juice from pickled jalapeno jar
1 teaspoon hot horseradish (not sauce)

METHOD:

Preheat oven to 375 degrees. Make the dressing by combining all ingredients in small bowl, and set aside.

In a small saucepan over low heat melt the bacon grease, and add the refried beans while stirring, and heat just until warm, and set aside.

Heat olive oil in skillet over medium heat. Add the shredded chicken and heat just until it begins to slightly brown, and add broth while scraping bits from bottom of pan, and heat until skillet becomes devoid of water while occasionally stirring; turn off heat.

Spray bottom side of tortilla with oil. Spread the refried beans on dry side of corn tortillas, sprinkle each equally with chicken, and both shredded cheeses. Place in the oven and bake until the cheese melts, about 10 to 15 minutes.

Gently remove warmed tortillas from oven, and place each on serving plat. Garnish each tortilla equally shredded lettuce, chopped tomatoes, sliced green onions, sliced pickled jalapenos, and then place baby corn spears, and a wedge of lime around outside of plates. Drizzle with equal amounts of dressing – Enjoy!


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


Tip:  This is also great with a dollop of sour cream, guacamole and homemade salsa.

SANDRA'S SPRING FRUIT and BERRY SALSA with CINNAMON CRISPAS

A decadent dessert  or snack for your children
that you can have in less than 20 minutes...

Serves (4)
Prep: 15 mins. |
Bake: 8 mins. (chips)

Posted by Sandra

INGREDIENTS

--Salsa
-2 kiwis, peeled and diced
-2 apples - peeled, cored and diced (any sweet apples will do nicely)
-1 cup fresh raspberries
-½ cups fresh strawberries, diced
-1 teaspoon fresh lime juice
-2 tablespoons dark brown sugar
-3 tablespoons raspberry preserves (or any flavor of your choosing)

--Crispas:
-5 (10 inch) flour tortillas
-butter flavored cooking spray
-1 cup cinnamon sugar

METHOD:

In a large bowl, mix kiwis, apples, raspberries, strawberries, lime juice, brown sugar, and raspberry preserves. Cover and chill in refrigerator for a minimum of 15 minutes.

Preheat oven to 350 degrees.

Meanwhile, coat one side of each tortilla with spray, sprinkle with sugar and cinnamon, and then spray once more. Cut into dipping-size triangles and arrange in a single layer on a large baking sheet lined with foil. Bake for 8 minutes. Repeat with any remaining crispas. Allow to cool for 15 minutes. Serve with the chilled spring fruit and berry salsa. - Enjoy!


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

TIP: I substitute the berries throughout the seasons, as blackberries, blueberries, and salmon berries are wonderful as well.

CAROLINE'S CHICKEN ENCHILADAS with a GREEN SAUCE

I so thank Caroline for providing
this delightful recipe; it's impeccably delicious...

Serves (6)
Prep: 20 min. |
Cook: 30 min.

Posted by Caroline in Yakutat, Alaska via Sandra

INGREDIENTS

***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour

Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.

***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained

Saute onions; blend chips, and add all ingredients to a large bowl and mix well.

·12 (8") flour tortillas

Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.

Bake at 300 just until hot, about 30 minutes.

Serve with sour cream, and your preference of toppings.

SANDRA'S FIVE-STAR HALIBUT CEVICHE

A very pleasing appetizer that
you'll be proud to serve
to any crowd, gathering, 
or family get-together anytime...

Servings: (6)
Prep time: 20 min |
Marinade time: 8 hours
+ 30 mins. more

Posted by Sandra

***Marinade halibut 
(this process fully cooks/cures the halibut):
· 1 lb. Fresh halibut, skinned and de-boned, cut into ¼” cubes
· 3 limes + 3 lemons, juiced (or bottled works fine)

***Ingredient additions:
· ¼ cup fresh cilantro, chopped
· 2 medium tomatoes, diced
· 1 green bell pepper, diced
· 2 jalapenos, finely chopped (retain ribs and/or seeds if you like it spicier)
· 2 tablespoons white wine vinegar
· 3 green onions, finely chopped
· Salt & freshly ground pepper to taste

***Garnish options:
· Olive Oil
· Sprigs of Parsley
· 1 avocado, peeled, de-seeded, and diced (wait until very end to add)
· paprika
· lemon wedges
· Tortilla chips and/or crackers for scooping.

METHOD

Prepare halibut, and place in non-reactive glass bowl. Pour lime and lemon juice over halibut just enough to cover. Cover bowl with plastic wrap, and place in refrigerator to marinade for 8 hours (stirring several times throughout).

Drain 3/4s of the juice from halibut and lime/lemon marinade, add remaining ingredients (except for garnishing ingredients), toss well, and place back into refrigerator for 30 minutes for further marinating of added ingredients. Just before serving, cut up the avocado and gently fold into ceviche.

Serve as pictured, along with a few of drops of olive oil, a dash of paprika, and a lemon wedge along side each. [Another option is to serve it atop a platter lined with romaine lettuce leaves, with a side of tortilla chips.]

(Note: This works well with shrimp/prawns, scallops, lobster or a mix of them, although ensure you maintain a total of 1-pound white seafood ratio.)

SANDRA'S VENISON BURRITOS VENDOR-STYLE

Burritos are fantastic, hearty and delicious!

Especially with homemade pico de gallo and guacamole,
which I made with indoor-grown jalapeno peppers...

Servings: (4)
Prep Time: 15 min.
Cook Time: 15 min.

INGREDIENTS

***Meat mixture
· 1 lb. extra lean venison burger (or moose, buffalo, or beef )
· 1 package taco seasoning (click link for homemade)
· ¾ cup water
· 1 (14.5 oz.) can of refried beans

***Garnish
· 2 cups cheddar and/or Mexican blend shredded cheese
· ¼ head iceberg lettuce, shredded
· 2 tomatoes, diced
· 2 green onions, thinly sliced
· 1 cup sour cream

Homemade pico de gallo- Um-Um Good!

· 1 cup Picante Salsa (or homemade is better, click here: [Sandra's Mexican Salsa (pico de gallo) and Guacamole]
· 1 avocado, sliced into diagonal strips

· 4 (10”) flour tortillas

METHOD

In a large skillet over medium heat brown burger. Add taco seasoning with water and simmer until liquid cooks down, about 7 minutes. Add refried beans and fold in, just until warm and incorporated; reduce heat to keep warm.

Meanwhile, prepare garnishments by placing wet ingredients in small bowls or ramekins, and others on a separate large platter and/or in small decorative bowls or plates.

Preheat a dry large non-stick skillet to medium heat; once heated place flour tortilla in dry skillet until it begins to slightly bubble, turn over and do the same on the other side (this process removes the “flour & tangy” taste). [In our house each person does their own.] Place warm tortilla on plate by adding a couple large spoonfuls of meat mixture diagonally across the center and top with garnish ingredients in the order listed above. Roll up as in photograph and enjoy!!!

VENDOR STYLE: Wrap inside a square of tinfoil, making “TO GO” burritos—these are excellent warm or at room temperature—out on the boat, at camp, driving out the road or wherever your outing takes you...