MAX'S RED CURRY CHICKEN

 

Max says,
"This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"...

Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
 
INGREDIENTS:
 
2 tablespoons red curry paste

2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
 
--Prepared steamed rice for serving
 
METHOD:
 
If using, cook rice according to package directions.
 
Place all curry ingredients into a medium saucepan and bring to boil; reduce heat to low and continue cooking for 10 minutes, or until vegetables reach your desired doneness (Max likes his cooked about ½ way). 

Serve over steamed rice. ~ Enjoy!

I get this Red Curry Paste
by the case
from Amazon Prime...

 

SANDRA’S GRILLED SHRIMP and VEGGIES with LINGUINI

A light, easy, and quick shrimp pasta
dinner that's sure to please...

Servings: (4)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

Grill:

1 lb. shrimp, peeled and deveined (I used large Skagway Coon Prawns)

½ red onion, julienned to ½”

½ red bell pepper, julienned to ½”

2 tablespoons extra-virgin olive oil

½ teaspoon garlic granules

½ teaspoon Italian herbs blend

1/4 teaspoon crushed red pepper flakes

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

Pasta:

1 (16 oz. pkg.) linguini

2 tablespoons unsalted butter

3/4 cup Parmesan cheese

1 cup reserved hot pasta water

Garnish:

2 tablespoons Parmesan cheese

2 tablespoon fresh basil, chopped

METHOD

Place the shrimp, bell pepper, onions, olive oil, and remaining herbs and seasonings into a medium bowl; toss to combine.  Let the mixture marinade for 10 minutes.

Meanwhile, prepare pasta according to package directions, about 10 minutes cooking time.

While the pasta is cooking, preheat an indoor (or outdoor) grill to medium-high heat.  Using tongs, place the shrimp, bell pepper, and onions onto hot grill.  

Grill the shrimp only 2 minutes per side, and then remove to a plate (they should have a loose curl as shown in photograph, not a tight curl as that indicates they are overcooked).  

Continue grilling vegetables until crisp-tender, about 5 to 7 minutes.

Drain the linguini, reserving 1 cup of hot pasta water.  Add butter to the hot pot to melt, and add the drained linguini, basil, Parmesan cheese; toss to combine. Add the reserved hot pasta water, and toss to form the sauce. 

Place the linguini among four serving plates.  Add the grilled vegetables over top, and garnish with Parmesan and basil. ~ Enjoy!

SANDRA’S IRRESISTIBLE CRISPY CHINESE CHICKEN SALAD

This irresistible salad is like a meal in itself,
and fairly quick to prepare
using leftover chicken or shrimp as well...

Servings: (8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS/METHOD

Chicken:

4 skin-on bone-in chicken thighs

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling over medium-high heat; reduce heat to low. Cover the saucepan and simmer until the chicken is no longer pink and fully cooked through (170 degrees), about 30 minutes.  

Remove chicken thighs from broth and set to cool on a plate, and then remove skin and bones from breasts, and cut chicken into strips. (*See Tip below to save chicken broth for later use.)

Crispy rice noodles:

1 (8.8 oz pkg.) Chinese rice noodles

1/2 cup vegetable oil

Meanwhile, pour boiling water over rice noodles, and let stand for 15 minutes.  

Heat 4 tablespoons of oil in wok or skillet to 350 degrees.  

Drain the rice noodles.

To crisp noodles, using tongs carefully place tender noodles in small batches in the hot oil in wok to fry for about 2 minutes, and then drain on paper towels.

Dressing:

5 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon hot garlic chili sauce, more if you like it spicier

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons ground ginger

In a medium bowl, whisk together the soy sauce, rice vinegar, hot garlic chili sauce, sugar, sesame oil and ginger.

 Salad:

8 cups chopped romaine lettuce

1 (14 oz. can) bean sprouts, drained

¼ cup shredded carrots, about 1 carrot

--Prepared rice noodles, separate slightly

--Prepared chicken, cut into strips

1/3 cup finely chopped peanuts

1 tablespoon toasted sesame seeds

2 tablespoons finely chopped red onion

4 tablespoons finely chopped cilantro, or 2 tablespoons dried

In a large bowl, toss together the romaine, bean sprouts, carrots, noodles, chicken, peanuts, sesame seeds, green onions, and cilantro. Add the dressing, tossing to lightly coat. 

Serve immediately. ~ Enjoy!

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*Tip:  Save chicken broth by letting it cool, skim it (or use a broth/oil separator), and then store broth in an airtight container either in the refrigerator or freezer to make soups, stews, sauces, or gravies, and so on at a later time.

SANDRA’S LIGHT and HEALTHY QUINOA (“KEEN-WA”) FIESTA SALAD

Quinoa has more protein then other grains.

It is full of iron and B and E vitamins,

contains more calcium then milk,

and it’s easy to digest...

Serves: (4)

Prep: 5 Mins.

Cook: 15 Mins.

INGREDIENTS

Quinoa:

1/2 cup organic whole-grain quinoa, washed and drained

1 cup water

Pinch of kosher salt

Salad additions:

1 fresh corn on the cob, cooked with kernels removed

1 avocado, chopped

1 tomato, chopped

1 green onion, sliced on the diagonal

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh parsley, chopped

¼ teaspoon cumin

¼ teaspoon garlic powder

Kosher salt and freshly ground pepper to taste

METHOD

Bring the water, salt, and quinoa to a boil over medium-high heat in a small saucepan.  Reduce the heat to low, cover, and simmer for 15 minutes.  Place the quinoa in a medium bowl to cool, with a damp paper towel placed over top of bowl so the quinoa doesn’t dry out while steam escapes. 

Add the remaining salad ingredients to bowl, toss to combine, and serve. ~ Enjoy!

SANDRA’S ‘ANYTIME’ GARDEN OMELET

Oh what cheesy goodness!


This photo is featured 
@ http://lacucinaitaliana.org/paccheri-pesto-gamberi

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

Posted by Sandra

INGREDIENTS

2 tablespoons butter, divided
2 green onions, finely chopped, divided
2 tablespoons red bell peppers, finely chopped
1 roma tomato, finely diced, divided
5 eggs
1 tablespoon milk
Pinch of garlic powder
Finely ground sea salt and freshly ground pepper, to taste
3 to 4 tablespoons medium shredded cheddar cheese

METHOD

Melt one tablespoon butter in a small skillet over medium heat. Place half of the onion, all the bell pepper, and half the tomatoes in small skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are tender. Remove from heat.

While the vegetables are cooking, whisk the eggs in a small bowl with the milk, garlic powder, sea salt and ground pepper, to taste.

Melt the remaining 1 tablespoon butter in a large non-stick skillet low heat. Add the egg mixture and cook for a couple of minutes, just until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges by swirling the skillet. Continue cooking for 2 to 3 minutes or until the center of the omelet starts set.

Sprinkle the cheese over half side of omelet and spoon the cooked vegetables on top of the cheese section. Using a spatula gently loosen underneath of the omelet, and then fold one edge of omelet over the vegetables. Cover with tin foil and let the omelet cook for another two minutes, until the cheese melts and the omelet is fully set. Slide the omelet out of the skillet onto a cutting board; slice in half and serve on two serving plates by sprinkling remaining uncooked tomatoes and green onions on top as a garnish. – Enjoy!


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Tip: This omelet is wonderful with your favorite salsa, or hot sauce, basically it's great served any time of day.

SANDRA'S PERFECT VENISON/MOOSE/BEEF ROAST with VEGETABLES and GRAVY DINNER – Every time!

This is an ultimate weekend dinner when you're busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are...

To make a tender Venison Roast, place it “frozen” into a low temperature oven ~ 

and smell the happiness do its work...

Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness

Posted by Sandra

INSTRUCTIONS

***Cook for the first 2 hours:
4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper

***Add and cook for an additional 2 hours:
1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms

***Serving (Options)
--Horseradish Sauce (for recipe, click here: Sandra's Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice

METHOD

Preheat oven to 275 degrees.

Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.

Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.

Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.

*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160

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


Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts  (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.

MAX’S HOMEMADE CHICKEN NOODLE SOUP

An outstanding comfort food for the soul,
especially when you're feeling a bit
under the weather...

Servings: (4)

Prep:  5 Mins. | 
Cook: 45 Mins.

Posted by Max via Sandra

INGREDIENTS

2 bone-in, skin-on chicken breasts

6 cups low-sodium chicken broth

1 small spanish onion, chopped

2 medium carrots, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon poultry seasoning (for the homemade recipe, (Click here: Sandra's Poultry Seasoning Blend)

Kosher salt and ground pepper, to taste

8 ozs. (1/2 box) Ronzoni-Rotelle spiral pasta, cooked accordingly

¼ cup fresh parsley, roughly chopped (We also often prefer cilantro, or both, at times)

--1 loaf of prepared, warm crispy bread, sliced

METHOD

Rinse chicken, and remove skin, and trim off any excess fat, then add to medium saucepan, and add the chicken broth.  Bring to boil, cover, and reduce heat to a medium simmer, and cook for 20 minutes.  Remove chicken from saucepan, and set aside on a plate.

Add the onions, carrots, celery, garlic, and poultry seasoning to the saucepan of broth.  Taste for seasonings and add kosher salt, if needed, and ground pepper.  Bring to a boil, and then turn down heat to medium and cover to simmer, just until vegetables are tender (not mushy), about 20 minutes.

Meanwhile, when chicken has cooled, de-bone and cut into bite-sized pieces, and set aside.  Also, prepare the noodles according to package directions, (about 10 to 12 minutes), then drain and set aside.

Add the cooled chicken pieces to saucepan when vegetables are tender, and cook for a couple minutes, just until warmed through. (This is important, so a not to overcook the chicken otherwise it gets too tough, Max says ;-)

To serve, place pasta in equal amounts into four soup bowls, ladle chicken and vegetable broth on top.  Garnish with freshly chopped parsley and/or cilantro, along with slices of warm crusty bread.– Enjoy!

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

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

SANDRA’S GRILLED BONE-IN RIBEYE STEAKS (+ a host of other BBQ recipes)

You'll find this and many other spectacular grilling recipes below...

Servings: (2)

Prep: 5 Mins. |
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.

Posted by Sandra

INGREDIENTS

4 tablespoons low-sodium tamari (aged soy sauce)

3 green onions, sliced

2 tablespoons packed dark brown sugar

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon freshly ground pepper

2 bone-in ribeye steaks (1-1/2” thick)

METHOD

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper, mixing with hands to combine. Add the steaks. Seal bag and turn several times to coat; refrigerate for a 1-hour minimum (or preferably overnight, if possible).

Drain and discard marinade, pat steaks to somewhat dry. Grill steaks, uncovered, over direct heat for 1 minute per side, and then move to indirect heat for 8-10 minutes or until the steaks reach desired doneness (medium-rare is 145 degrees; medium is 160 degrees; and well-done is 170 degrees), timing will vary, depending upon thickness of steaks. Remove steaks to serving platter, and cover with foil to let stand for juices to redistribute for 5 minutes before serving. ~ Enjoy!

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

Tip: You can broil the steaks versus grilling them for 8 to 10 minutes, or until the desired doneness is achieved.

Accompanying Grilled Side Dish Options:

-- For quick but still tasty baked potatoes in half the time, click here for recipe: (Quickly Baked Potatoes)

--For quick but still tasty baked ‘sweet’ potatoes in half the time, click here fore recipe: (Quickly Baked Sweet Potatoes)

-- For a side of freshly grilled succulent corn in the husk or wrapped in tin foil, click here: (Grilled Fresh Corn in the Husk (or Wrapped in Tin Foil)

-- For a side of fresh vegetables medley on the BBQ in a grilling basket recipe, click here: (Grilled Fresh Vegetable Medley - [requires a grilling basket])

-- For a side of fresh grilled cajun corn, click here:  (Cajun Grilled Corn)

-- For a side of grilled peach dessert, click here:  (Sandra's Grilled Peach Melba Dessert)

SANDRA'S HEALTHY ROASTED ROOT VEGETABLES

A healthy and flavorful side dish 
addition to most any entree...

Servings: (4)
Prep: 10 mins. |
Cook: 30 to 40 mins.

Posted by Sandra

Please do not cut root vegetables any smaller than size noted, as they tend to shrink while roasting. Also, don’t skimp on the olive oil because you’ll end up with dried out root vegetables otherwise.

INGREDIENTS

2 carrots, peeled, and cut into 1-1/4” cubes
2 russet potatoes, peeled, and cut into 1-1/4” cubes
1 sweet potato, peeled, and cut into 1-1/4” cubes

Vegetables prepped for roasting

1 small butternut squash, peeled and seeded, and cut into 1-1/4” cubes
1 purple onion, peeled, and cut into 1-1/4” pieces
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh Italian flat-leaf parsley, chopped

METHOD

Preheat the oven to 425 degrees. Line a baking sheet with foil, and set aside.

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large Ziploc bag, mixing to coat, and place on prepared baking sheet in a single layer (see photograph of prepped vegetables). Roast for 30 to 40 minutes, until slightly caramelized and tender when poked with a paring knife – (be sure to turn vegetables midway through cooking process for even cooking).

Remove from oven, sprinkle with freshly chopped parsley, and serve immediately – Enjoy!


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


Tip: You can also grill these vegetables in a heatproof grilling basked (the type that has holes in it) for the same amount of cooking time.

SANDRA'S FAMILY SNACKS ~~~ HEALTHY AND QUICK

Posted: by Sandra

Fruit and dip:
Vanilla yogurt
Peanut butter
Honey

Apples & banana slices

Mix the first 3 ingredients, proportioned to your desired taste in a small bowl. Slice the fruit, and then dip into yogurt mixture for an enjoyable snack.
Or;
Apple and/or banana slices, topped with a bit of peanut Butter

Veggies and dip:
Vegetable sticks
Fat free dip/dressing

Celery/Peanut Butter/Raisins or Honey:
Celery stocks
Peanut butter
Raisins or honey

Spread the peanut butter on the inside curved portion of the celery, and top with a few raisins, or a drizzle of honey.

Sandwich:
whole grain bread
tomatoes
cucumbers
chicken or ham
mayonnaise in limited quantity

Yogurt and Granola with Fruit:
Low fat flavored yogurt
Granola
Fruit (strawberries and cantaloupe)

Popcorn:
Popcorn (butterless)
Sprayed with I Can’t Believe It’s Not Butter (with pump sprayer)
Salt in limited quantity

Mixed Nuts:
Nuts are high in protein, but not more than 3 tablespoons

OTHER HEALTHY SNACK OPTIONS:

· Hard boiled eggs

· Whole grain crackers with low fat cheese

· Bowl of healthy cereals

· Low-fat peanut butter and sugar-free jelly sandwiches on whole wheat bread

· Individual pizzas made with whole wheat English muffins, salt-free tomato sauce, dried oregano, and low-fat mozzarella cheese

· Orange fruit smoothie made with fresh orange juice, ice cubes, and fat-free, sugar-free vanilla yogurt (or search this site for Sandra's numerous smoothie recipes.)