SANDRA’S CRISPY TWO-POTATO and CELERY ROOT SKILLET PIE

Celery root, also known as celeriac,
is just what its name claims it to be:
the root of the celery plant.
It has a mild, celery-like flavor
but with a potato-like texture that
greatly enhances this skillet pie...

Serves: (6)

Prep: 10 Mins.

Cook:  40 Mins.

INGREDIENTS

4 (2 lbs.) organic russet potatoes, peeled, and grated

2 (1 lb.) organic sweet potatoes, peeled, and grated

1 (1-lb.) organic celery root, peeled, and grated

1 small organic red onion, chopped
1 organic garlic clove, minced

2 teaspoons kosher salt

½ teaspoon red pepper flakes

1 teaspoon organic Italian herb seasoning

1 teaspoon fresh organic lemon juice

4 tablespoons light organic olive oil, divided

4 tablespoons butter, divided

The celery root is shown above,
along with the prepped
ingredients, and after
being added to the skillet...

Garnish:

--Sour cream

--Sprigs of fresh organic parsley

METHOD

Shred the sweet potatoes, and celery root using the grater blade in a food processor, or on the large holes of a box grater, and add to a large bowl. Grate the russet potatoes, then working in batches, hand squeeze out liquid from grated russet potatoes, and add to bowl.  Chop the onion and mince the garlic, and add to bowl, including salt, red pepper flakes, Italian herb seasoning, and lemon juice; tossing to combine.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a 10” nonstick skillet over medium-low heat. Spread shredded potato mixture evenly in skillet, and press gently with a spatula to flatten. Cook, uncovered, for 20 minutes, while shaking occasionally to loosen. Carefully invert onto a plate.  Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in skillet. Return potato pie to skillet, golden side up. Cook while shaking occasionally to loosen, until underside is golden and begins to crisp for about 20 minutes longer, or until potatoes are tender in center. Transfer to a serving plate, cut into wedges, and garnish with dollops of sour cream and parsley sprigs. ~ Enjoy!

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 TRANSLUCENT ASIAN NOODLES and PORK over RICE

Traditionally this spectacular recipe is served
to a ratio of 3 parts Asian noodle mixture on top
over 1 part steamed rice underneath, as I do as well...

Servings: (2)
Prep: 10 mins. |
Cook: 6 to 8 mins.
(+ 15 mins. to soak bean threads)

Posted: by Sandra

INGREDIENTS:

***Noodles:
¼ lb. dried bean thread noodles (found in the asian section)

***Meat
2 tablespoons peanut oil
½ pound pork, thinly sliced

***Sauce:
3 tablespoon low-sodium soy sauce
3 teaspoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon asian chili sauce
1 teaspoon honey (link to Homemade Alaska Fireweed-Clover Honey)
1 teaspoon fresh ginger, finely chopped
1 garlic clove, finely chopped
2 green onions, finely chopped diagonally
1 jarred roasted bell pepper, finely chopped
2 cups low-sodium chicken stock

Garnish:
1 tablespoons fresh cilantro, roughly chopped

--1 cup prepared steamed basmati rice

METHOD:

Prepare steamed basmati rice.

Cut the dried bean threads with kitchen scissors, and soak a ¼ lb. in a large bowl of hot water for 10 to 12 minutes, just until soft. Drain in colander, discarding the water.

Meanwhile, prepare all the sauce ingredients, stirring to combine in a medium-size bowl, and set aside.

Drizzle peanut oil in a large nonstick skillet and heat to medium-high. Add the sliced pork, and stir-fry until brown and slightly crispy, about 3 to 4 minutes. Pour the sauce ingredients into skillet to deglaze, and scrape the bottom to loosen any meat drippings. Add the noodles to the sauce in the skillet and heat just until the sauce simmers and the noodles are warmed through.

Place steamed basmati rice in two pasta bowls, and ladle the pork and noodles and sauce equally over the top, then garnish with cilantro. – Enjoy!

SANDRA'S SUCCULENT GRILLED BEER CAN CHICKEN

Once you grill these chickens, you'll
have so many options of making
additional recipes on my site,
just search "chicken"
on the "home" page...

Serves (6)
Prep: 10 min |
Grill: 1 hour 20 min.

Posted: by Sandra

INGREDIENTS

Look for a whole chicken
weighing 3 to 3-1/2 pounds;
if larger, you may have trouble
fitting the lid on the grill.

2 (3-to 3-1/2-pound) whole chickens

***Rub
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper



***Glaze
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon hot sauce

***Additions
2 (12-ounce) cans beer
4 bay leaves
1 (13-by-9-inch) disposable aluminum-roasting pan (if using charcoal)
4 cups wood chips, soaked, drained and sealed in a foil packet

METHOD

FOR THE RUB AND CHICKEN

Combine sugar, paprika, salt, pepper and cayenne in a bowl. Measure out and reserve 1 tablespoon of the spice rub for the glaze. Pat the chickens dry with paper towels, and loosen the skin covering the breasts and thighs by sliding your fingers between the skin and the meat. Massage the spice rub on the skin, under the skin and inside the cavity. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs of each chicken.

FOR THE GLAZE AND BEER

Combine the sugar, ketchup, vinegar, hot sauce, reserved tablespoon spice rub and 2 tablespoons of the beer in a bowl. Remove (or drink) 1 cup more beer from each can, then add 2 bay leaves, crumbled, to each can. Punch additional holes in the top of each can.

FOR A CHARCOAL GRILL

Open the bottom grill vents halfway and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes = 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Place the wood chip packet on top of one of the coal piles. Set the cooking grate in place, cover, and open the top lid vents halfway. Heat the grill until hot and the wood chips start to smoke heavily, about 5 minutes.

Clean and oil the cooking grate. Place the chickens, upright on the cans, on the grill (in the center on the grill if using charcoal). Cover (positioning the lid vents over the chicken if using charcoal) and cook until the skin is well-browned and very crisp, 40 to 60 minutes.

Brush the chickens with the glaze mid-way through grilling, and continue to cook, covered, until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, about 20 minutes longer.

Wearing oven mitts or using a wad of paper towels, transfer the chickens (still on their cans) from the grill to a carving board, tent loosely with foil, and let rest for 10 minutes. Working with one chicken at a time, hold the base of the can with an oven mitt or a wad of paper towels, insert a pair of tongs into the neck cavity of the chickens, and pull the chickens off the cans. Carve the chickens and serve. - Enjoy!