SANDRA'S 30-MINUTE CHICKEN NOODLE SOUP with CHEDDAR CORNBREAD

An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)

Prep/Cook: 30 Mins.

INGREDIENTS

Soup:

1/2 tablespoon light olive

2 cups diced celery

1 cup diced carrots

Pinch of red pepper flakes

1/4 cup dry minced onion

1 teaspoon dried basil

2 tablespoons dried parsley, divided (see below)

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper

1/4 teaspoon ground poultry seasoning

1/8 teaspoon ground turmeric

6 cups low-sodium chicken broth

1/2 tablespoon white wine vinegar

1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces

2 green onions, cut into 1/4" slices (both white and green parts)

1 (reserved) tablespoon dried parsley

1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)

--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):

1 egg

1/3 cup milk

--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix

1/4 cup shredded medium cheddar cheese

METHOD

Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

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Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.

SANDRA'S MINI-PENNE CHICKEN 'N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD

A quick 30-minute pasta 'n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand...

Servings: (4)

Prep:  5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 cups cooked boneless skinless chicken breasts, cubed

7 cups low-sodium chicken broth

1 small yellow onion, chopped

1 red bell pepper, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon Poultry Seasoning Blend
1 whole bay leaf

Freshly ground pepper, to taste

8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly

1 Generous handful fresh parsley, roughly chopped

--1 recipe of Sandra's Mexican-Style Premium Cornbread:

Sandra's Mexican-Style
Premium Cornbread Recipe

METHOD

In a medium heavy-bottom saucepan, heat 1 tablespoon vegetable oil to medium high heat.  Add onions, bell pepper, and celery, then saute until onions are translucent.  Add garlic, poultry seasoning and bay leaf, then saute for 30 seconds.  Add chicken broth, and bring to boil; cover, and reduce heat to low and gently simmer for 15 minutes.  Add chicken cubes and continue simmering, covered, for an additional 10 minutes.

Meanwhile, in another medium saucepan, cook the mini-penne according to package directions, then drain.

Toss bay leaf once chicken/vegetable soup has finished cooking.  Add parsley; stirring to combine.

To serve, place pasta in equal amounts into 4 soup bowls, ladle chicken and vegetable broth on top, with slices of warm cornbread alongside. ~ Enjoy!

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Tip:  If you have leftovers, store pasta separate in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

SANDRA’S 8-INCH GRILLED TURKEY PEPPERONI PIZZAS

Absolutely fabulous when you want

grilled, flavorful, and tasty pizzas in a hurry

without a lot of fuss…

Yields: (2) 8” Pizzas

Prep: 5 Mins.

Grill: 8 to 10 Mins.

INGREDIENTS

1 pkg. of 2 (8”) Boboli pizza crusts (these stand up to grilling)

½ cup pizza sauce

1 cup shredded mozzarella cheese, divided

1 cup shredded medium cheddar cheese, divided

14 turkey pepperoni slices

2 tablespoons roughly chopped peperoncini

2 tablespoons roughly chopped, jarred fire-roasted red bell peppers

--1/4 teaspoon yellow cornmeal

METHOD

Preheat grill to medium-high heat.  Spray a foil-lined baking sheet, sprinkle with a light dusting of yellow cornmeal, and set aside.

Spread half of the pizza sauce on each of the crusts.

Equally, sprinkle half of the cheeses over the sauce.

Next, layer the turkey pepperoni, and sprinkle with the fire-roasted red pepper, and peperoncini.

Finally, sprinkle with the remaining cheeses.

Place pizzas on the prepared baking sheet.  Grill, covered, for 8 to 10 minutes. Remove and let stand for 5 minutes, slice into quarters, and serve. ~ Enjoy!

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Tip: Feel free to alternatively bake the small pizzas in a hot oven preheated to 450 degrees using the same method and baking for the same amount of time, although you’ll be lacking the great smoky flavor.

SANDRA’S QUICK AND TASTY CHICKEN FRIED STEAK

This recipe includes an egg dredge

spiked with Sriracha sauce that provides

an excellent flavor without being too spicy...

Servings: 2

Prep Time: 10 Minutes

Cook Time: 10 to 14 Minutes

INGREDIENTS

2 (1” thick) steaks/fillets

--(of beef, venison, moose, buffalo, chicken, or turkey)

1 cup all-purpose flour

2 eggs

½ teaspoon Sriracha (an Asian hot sauce)

¼ teaspoon freshly ground pepper

¼ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

2 tablespoons olive oil

--Prepared potato salad

METHOD

Pound the steaks/fillets using the cuber edge of meat mallet to about ½” thickness (or we use our Cabela’s Manual Meat Cuber to do so that can be purchased online, so I used venison cubed steaks).

Place flour in a shallow bowl. Whisk together in a separate shallow bowl the eggs, sriracha, pepper, salt, and granulated garlic and onion.  Dredge each steak first in the flour, then in the egg dredge, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the olive oil in a nonstick skillet to medium-high heat.  Cook the steaks until evenly golden brown, 5 to 7 minutes per side, then serve with potato salad. ~ Enjoy!

Sandra's Best Potato Salad Recipe

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Tips: I like to top my Chicken Fried Steak with A.1. Steak Sauce, while my husband prefers Ketchup, and these steaks are also wonderful drizzled with hot gravy and mashed potatoes as a side dish.

SANDRA'S HOMEMADE BASIC MOIST DRESSING (or stuffing if inside bird)

This my most flavorful basic dressing
that I tend to change up depending upon
what the main course is that I'm serving it with, i.e.,
with pork, I'll add chopped apples and dried cranberries, and so on...

Servings: (8 to 10)
Prep: 15 Mins. |
Bake 1 Hr..

Posted by Sandra

INGREDIENTS

1/2 cup unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
8 crimini mushrooms, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)
Kosher salt and freshly ground pepper, to taste

METHOD

Preheat the oven to 350 degrees.

Melt butter in large skillet and add all ingredients, except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let dressing cool.

Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with foil that has been sprayed on the underside, and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes longer. - Enjoy!


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Tip:  I prefer my dressing more moist, so I leave the baking dish covered for the entire hour, your choice ;)

SANDRA'S PERFECTLY ROASTED TURKEY with HOMEMADE MOIST STUFFING

I've provided options to either stuff the turkey, 
and/or  bake the dressing separate, 
as many people have varying opinions regarding this...

Servings: (8 to 10)
Prep: 30 Mins. |
Bake: 3-1/2 Hrs. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

***Stuffing
1/2 cup butter
1 medium onion, chopped
2 stalks celery, chopped

Dressing as it's called, or stuffing if you choose to do so inside the turkey

8 crimini mushrooms, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)

***Turkey
1 (10 to 12-lb.) turkey, giblets removed
light olive oil, to rub on skin
kosher salt and ground pepper, to taste

METHOD

Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let stuffing cool.

Preheat the oven to 350 degrees.

Meanwhile, place the turkey into a large bowl (for easier handling) neck side up, and remove giblets (I save these for the gravy). Rub the bird with oil. When stuffing is cool, fill both the main turkey cavity and neck cavity with stuffing. (*and/or bake remaining or all of dressing in a dish as outlined below). Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 3 hours while basting on the hour, and then increase the heat to 450 degrees and cook for another 30 minutes, or until the thigh reaches 180 degrees and/or meat in the breast reaches 170 degrees (please do not let thermometer hit the bone to ensure correct readings). Remove from oven, and lightly tent with foil and let rest for 15 minutes for juices to redistribute. Remove the stuffing to a large bowl, carve the roasted turkey, and serve immediately. – Enjoy!

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*To bake dressing in pan: Preheat oven to 350 degrees. Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

**If you choose not to stuff the turkey, the roasting time will be less ~ be sure to keep an eye on your thermometer!!

SANDRA'S CRANBERRY-PINEAPPLE CHUTNEY

This chutney is most excellent served 
with ham, turkey, pork, or chicken, 
including as a sandwich spread...

Yields: (3 cups)
Prep: 15 Mins.

Posted by Sandra

INGREDIENTS:

½ (12 oz bag) of frozen, whole cranberries
½ cup water
½ cup dark brown sugar
pinch of kosher salt
1 hand-full of raisins
1 (8 oz. can) crushed pineapple, drained
2 tablespoons prepared ‘hot’ horseradish, or more if you like it spicier

METHOD

Combine frozen cranberries, water, dark brown sugar, kosher salt, and raisins in a medium saucepan, and bring to a boil, then reduce heat to low to gently simmer for 10 minutes. Add the drained crushed pineapple, and horseradish; folding to combine, and simmer for 1 minute more. Taste for spiciness, adding more horseradish, if desired.

Serve hot with your choice of ham or poultry, or chill for 1 hour in refrigerator to serve cold, if desired. – Enjoy!

SANDRA'S TURKEY DINNER IN ONE HOUR

I was craving a turkey dinner (for lunch), 

so I whipped this up meal with ingredients 

I had on-hand today, and it was scrumptious...

Servings: (4)
Prep: 30 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Turkey:
1 (1.5 lb.) fully-cooked, extra lean ¼-hickory-smoked turkey breast, cut into ½” thick slices
sprinkling of poultry seasoning

***Deviled Eggs:
4 eggs
1 tablespoon mayonnaise
1 teaspoon sweet pickle relish
pinch of garlic powder, and onion powder
¼ teaspoon lemon juice
kosher salt and ground pepper, to taste
--garnish: paprika, and freshly chopped parsley

***Dressing:
1 (6 oz. bag) seasoned dressing cubes
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery, finely chopped
¼ teaspoon poultry seasoning
1-1/2 cup low-sodium chicken broth (more if you like moister dressing)
--garnish: freshly chopped parsley

***Smashed Potatoes:
2 large russet potatoes, peeled, and cut into ½” cubes for faster boiling
¼ cup milk
2 tablespoons butter
2 tablespoons sour cream
½ teaspoon garlic powder
kosher salt and ground pepper, to taste

***Gravy:
1 (10.75 oz. can) cream of mushroom soup (save can to measure broth & milk)
1/3 can low-sodium chicken broth
1/3 can milk
¼ teaspoon poultry seasoning
pinch of ground garlic powder, ground onion powder, and ground pepper
¼ teaspoon worcestershire sauce

***Sweet Potatoes:
1 (9.3 oz. can) cut sweet potatoes, drained, reserving ½ the liquid
½ tablespoon brown sugar
¼ teaspoon pumpkin pie spice
¼ cup miniature marshmallows

***Cranberry Sauce:
1 (14.oz. can) cranberry sauce (whole berries, or jellied)

METHOD

Begin by boiling the eggs in a small saucepan, covered, for 15 minutes. When done, let cold water run over them in the saucepan placed in the sink so they cool quickly.

While eggs are cooking, in a medium saucepan, melt the butter over medium-high heat. Add the onions, and celery, and poultry seasoning, and saute until onions are translucent. Add the chicken broth and bring to boil, and let simmer for 3 minutes. Stir in the bread cubes in with a fork and combine until moistened. Spray a small baking dish with butter spray, add the dressing, and sprinkle with parsley. Cover with tin foil, and set aside.

When the eggs are cooled, peel and cut them in half lengthwise and pop out the yolks into a small bowl. Smash the yolks with a fork, then add mayonnaise, relish, garlic and onion powders, lemon juice, kosher salt, and ground pepper to taste; mixing to combine. With a teaspoon, fill each of the egg white halves equally. Place on a small plate, and sprinkle with paprika and parsley, cover with plastic wrap, and refrigerate.

Preheat the oven to 350 degrees.

Place the cranberry sauce in a decorative dish, and cover with plastic wrap, and then place in refrigerator to cool.

Place the sweet potatoes and half of the sauce into a small baking dish, and add the remaining ingredients in order listed, and set aside (uncovered).

Place the smoked turkey breast slices in a 9”x9” baking dish, and sprinkle with poultry seasoning, cover with a glass lid (or tin foil), and place in oven. Also, place the uncovered sweet potatoes, and the covered stuffing in as well. Bake all for 30 minutes (I like to baste the turkey in it’s own juices about ½ way through the baking process).

Place the potato cubes in a medium saucepan, cover the potatoes with water, and add a ½ teaspoon kosher salt and a drizzle of oil, and bring to boil. Tilt the lid so it is ajar to prevent them from boiling over, and cook for 20 minutes, until tender. Drain, and add remaining ingredients, and smash to your desired consistency.

Meanwhile, prepare the gravy by adding all the ingredients into a small saucepan, whisk to combine until smooth. Cover, and bring to a slight boil, and reduce the heat to warm, just until potatoes and the remaining dishes are done.

Serve family style, and don’t forget your deviled eggs and cranberry sauce in the refrigerator. - Enjoy!


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Tip: A fruit salad, rolls, whole olives, and pumpkin pie for dessert would be nice side dishes as well ;-)

SANDRA'S CREAMY HOMEMADE HONEY DIJON DRESSING or DIP

You'll never buy store-bought again
because you can make this fantastic
recipe that's so flavorful
and know all the ingredients within it...

Yields: (1/3 cup)
Prep. 3 Mins

Posted by Sandra

INGREDIENTS

1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey (for my recipe, click here:  Sandra's Alaska Fireweed Honey - Homemade)
1/2 tablespoon fresh lemon juice

METHOD

In a small non-reactive bowl (glass or ceramic), whisk together the mayonnaise, dijon, honey, and lemon juice, until smooth and emulsified.

Cover and refrigerate any leftovers.


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Tip: Try using this instead of beaten eggs when breading meat, seafood, or poultry. Also, this is fantastic as a dip for chicken tenders, or as a dressing for garden salads, esp. when adding strips of chicken, turkey, or fish.

SANDRA'S OVEN BRAISED TEX-MEX CHICKEN

A very flavorful method in which to make
a hearty and rewarding meal that you'll wait in anticipation for...

Servings: (6)
Prep: 15 mins. |
Braise: 1 hr.

Posted by Sandra

INGREDIENTS

4 boneless chicken thighs, cut in half
Kosher salt and freshly ground black pepper
4 strips of bacon, sliced
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
½ cup chopped red bell pepper
1 fresh jalapeno, seeds, stems, and ribs removed, and finely chopped
4 cloves garlic, minced
1/4 cup quality white wine
2 (15.5 oz. can) cannellini beans, rinsed and drained
--(or your fav. brand of white beans)
1 bay leaf
2 teaspoons poultry seasoning
1-1/4 cup low-sodium chicken stock
1 tomato, sliced
1/4 cup italian seasoned breadcrumbs
1 tablespoon fresh cilantro, finely chopped

--Prepared baguette, sliced on the diagonal
--Coleslaw (Click for recipe here: Sandra's Coleslaw)

METHOD

Begin making coleslaw 2 hours before servings for flavors to meld in refrigerator.

Preheat oven to 350 degrees.

In a large dutch oven, over medium-low heat, brown the bacon until crispy, and remove to drain on paper towel-lined plate (retaining all the drippings in pot). Raise the heat to medium-high and add the chicken, placing it skin side down. Sear the chicken on both sides, and then remove to the same plate as the bacon.  Remove all but 2 tablespoons of the drippings.  Add the onion, celery, and carrots saute for 3 minutes. Add the red bell pepper, jalapeno, and garlic, and continue sauteing for 2 more minutes. Add the white wine, while scraping bits from bottom of pot, and continue to simmer, until reduced by half. Stir in the beans, bay leaf and poultry seasoning. Return the chicken and bacon to the pot, immersing chicken into vegetable mixture. Add the chicken stock, cover, and bake for 20 minutes. Remove casserole from oven, and top with sliced tomatoes, and then sprinkle with breadcrumbs. Return to oven and continue to bake, uncovered, for 15 minutes longer. Serve family style on a large platter, with a sprinkling of fresh cilantro. Place hot baguette slices around casserole. I also like to serve this dish with a side of coleslaw. - Enjoy!

SANDRA'S TASTY TURKEY MEATBALLS with a SPICY DIPPING SAUCE

These are super tasty and moist meatballs 
- The perfect appetizer...

Yields: (30 Meatballs)

Posted by Sandra
Prep: 10 Mins. | Cook: 10 Mins.

INGREDIENTS

***Spicy Dipping Sauce
1/2 cup mayonnaise
2 tablespoons tomato paste
2 teaspoons sriracha sauce (or your favorite hot sauce)
1/2 teaspoon red pepper flakes
1 teaspoon paprika
kosher salt and ground black pepper to taste

***Turkey Meatballs
1 pound ground turkey (or chicken)
2 cloves garlic, minced
1 egg, beaten
¼ cup sour cream
3 tablespoons italian seasoned bread crumbs
2 teaspoons worcestershire sauce
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon Italian herb seasoning blend
1 teaspoon brown sugar
1 lemon, zested
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

METHOD

First, make the sauce in a small bowl by whisking together all of the ingredients until well combined, and set aside.

In a large bowl, begin making turkey meatballs by ‘gently’ mixing the ground turkey, garlic, beaten egg, sour cream, bread crumbs, worcestershire, cayenne pepper, onion powder, italian seasoning, brown sugar, lemon zest, kosher salt and a few grinds of pepper to taste in a bowl. Form into 1-1/2” meatballs, making 30 meatballs. Warm the butter and oil in a large skillet over medium heat. Transfer the meatballs to the pan and do not disturb for 3 to 5 minutes to lightly brown, (cook in batches if need be, so as not to overcrowd pan). Turn, cooking another 3 to 5 minutes on other side without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch (do not overcook). Transfer to a paper towel-lined plate to drain.

Serve on a platter with toothpicks for dipping into spicy sauce. ~ Enjoy!

SANDRA'S BASIC FRIED RICE: Pork, Beef, Chicken, Shrimp, or other Seafood

This is a recipe you'll often make
from ingredients that you readily have on-hand,
and you can change it up in so many ways that it's
bound to be just fabulous...

(Serves 4)
Prep: 5 Mins. | 

Fry:  10 Mins.

Posted by Sandra

INGREDIENTS

1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

¼ teaspoon freshly ground pepper

2 tablespoons olive oil

2 eggs, lightly beaten

2 cloves garlic, minced

4 crimini mushrooms, thinly sliced

1/4 cup low-sodium chicken broth

+ an additional (2) tablespoons of low-sodium soy sauce

2 green onions, chopped

4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste

METHOD

In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.

Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.

Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine.  Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve.  Enjoy!

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Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!

SANDRA'S TACO PIZZA - HOMEMADE

I created this recipe inspired by a pizza I ate at a local eatery
while attending a conference in the San Francisco Bay Area...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
1 lb. ground moose/venison/beef/buffalo/chicken/turkey burger
1 onion, diced
2 cloves of garlic, chopped
1 pkg. taco seasoning
1 (14.5 oz.) cans diced tomatoes with zesty mild green chilies, undrained
1 cup of picante salsa (or make this: Homemade Mexican Salsa)

***Toppings:
1 (14.5 oz.) can of refried beans
1 (2.25 oz.) can of sliced black olives
2 cups of mexican-blend cheese, shredded

***Garnish options:
1 roma tomato, de-seeded and chopped
1 cup shredded lettuce
¼ cup mexican blend cheese, shredded
1 green onion, finely sliced
2 tablespoons nacho cheese chips, finely crumbled
taco sauce

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat a medium-size skillet over medium heat, add the moose/venison burger, onion and saute until burger is browned. Add the garlic, and taco seasoning. Stir in the diced tomatoes with zesty mild green chilies, and picante salsa, and then simmer until sauce is reduced and mixture thickens, about 5 to 7 minutes. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Spread with a spatula the refried beans over crust. Ladle the sauce evenly over the pizza to within ½” of edge. Sprinkle with the sliced black olives, and shredded mexican-blend cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with garnish ingredients in the order listed - Enjoy!

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Tip: Prepare the sauce so it can cool, and other topping and garnish ingredients while pizza dough is rising.

SANDRA'S HOMEMADE CHILI SAUCE

A very good Chili Sauce staple 
to have on-hand at all times.
You'll find that I use this in
many recipes listed on this site...

Yields: (Appx. 4 cups)

Prep: 5 mins. |
Cook 30 mins.


Posted by Sandra

INGREDIENTS

2 (14.5 oz. cans) diced tomatoes, undrained
1 small spanish onion, diced
½ cup dark brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 tablespoon chili powder
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon cider vinegar

METHOD

Place all ingredients together in blender; pulsing just until slightly chunky. Place in a saucepan over medium-high heat and bring to boil, then reduce heat and simmer with lid tilted (letting some steam escape) for 30 minutes.

Cool and place in an airtight jar (labeled with name, date made, including expiration date). ~ Enjoy!

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Tip: This chili sauce will last up to 6 months in your refrigerator to use in a host of recipes, or when making chili,  or just to heat and use as a sauce with seafood.

MILLIE'S ARTICHOKE and WILD RICE SALAD

We used to make this salad
religiously when my friend Millie
lived in Juneau, and we often shared we it while others
made different salads to swap for lunch
so we all had a variety = great memories...

Servings: (6)
Prep Time: 5 min. |
Cook Time: (To cook wild rice)

Posted via Millie via Sandra

INGREDIENTS

***Salad:
· 1 box -long-Grain-Wild-Rice-Quick Cooking (Steam wild rice according to directions.)
· 2 cups cooked turkey (or ham), cut into ½” cubes
· 1 cup Swiss cheese, chopped into ¼” cubes
· 2 green onions, finely sliced
· 2 celery stalks, finely chopped
· 1 (14 oz. can/jar) marinated artichoke hearts, drained, then cut into quarters
· 1 (4 oz. can) of sliced black olives, drained


***Dressing:
· ¼ cup lemon juice
· 2 teaspoons dijon mustard
· kosher salt and ground pepper to taste
· ¼ cup light olive oil

METHOD

Cook wild rice with seasoning packet according to package directions, and set aside to let cool.

Meanwhile, whisk the dressing ingredients in a medium non-reactive bowl (glass or ceramic) until emulsified. Add salad ingredients; toss, and then refrigerate for at least a ½ hour for flavors to meld before serving. - Enjoy!