SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

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Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

SANDRA’S TROPICAL OPEN-FACED BAGEL AFTERNOON DELIGHT

I've been making this snack
for 20+ years and I simply
adore it to this day, literally...

Servings: (1)

Prep/Toast: 5 Mins.

INGREDIENTS

1 whole wheat and honey bagel, cut lengthwise in half

1 tablespoon whipped cream cheese

8 baby spinach leaves, remove stems; stack and roll up, then julienne

2 pineapple rings

2 teaspoons honey

1 green onion, chopped (green parts only)

METHOD

Toast the bagel in the toaster (on the bagel setting if you have one).  Spread both cut halves equally with whipped cream cheese.  Sprinkle with julienned spinach, top with pineapple rings, drizzle with honey, garnish with chopped green onions, and serve. ~ Enjoy!

SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

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Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA’S ZESTY PEPERONCINI BACON AND EGG SANDWICHES

My Dad loved Peperoncini, as do I
and they make these sandwiches pop with flavor...

Servings: (2)

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS

4 strips of bacon, cut crosswise in half

2 large eggs

4 Whole peperoncini, cut in half, then into strips (I like to retain the seeds)

4 slices of whole wheat bread

1 tablespoon mayonnaise

1/2 teaspoon yellow mustard

Freshly ground pepper, to taste

Serving option:

-- 4 Whole peperoncini

METHOD

Place a skillet over medium heat, and cook bacon to your desired crispiness, and drain on paper towel.  Retain a bit of drippings in skillet, and reduce the heat to low to fry the eggs (I break the yolks).

Meanwhile, spread bread slices with mayonnaise, and ever so lightly with mustard.  

Sprinkle with sliced peperoncini, and top with bacon, egg, and freshly ground pepper to taste.  

Cut sandwiches in half, and serve each of them with two whole peperoncini. ~ Enjoy!

SANDRA’S WHOLE CRANBERRY N’ FRESH ORANGE BREAD

I make this bread year round,
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...

Servings: 10 to 12

Prep: 20 Mins.

Bake: 1 hr. -15 Mins.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour, sifted

1 cup granulated sugar

¼ cup dark brown sugar

1-1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain kosher salt

1 large egg

1 tablespoon freshly grated orange zest

¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)

2 tablespoons unsalted butter, melted

1 vanilla bean, split, and scraped to remove seeds

2 cups fresh or frozen cranberries

-- Cream Cheese, at room temperature (For spreading later on warm bread slices).

METHOD

Preheat oven to 350 degrees.  Spray a loaf pan, and set aside.  Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.

Ready for the oven...

In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds.  Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick.  Gently fold in cranberries. Spoon batter into prepared loaf pan.

Hot n' fresh out of the oven...

Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.

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Tip:  This bread is fantastic when toasted, then spread with cream cheese as well.  Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.

SANDRA’S WHOLE-ROASTED SPICY BEER-CAN CHICKEN

Look for a whole chicken weighing 3 lbs.;
if larger, you may have trouble fitting
this tasty bird in your oven...

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

Posted by Sandra

INGREDIENTS

1 (3 lb.) whole, free-range organic chicken

***Rub
1 tablespoon brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground pepper
½ teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
--reserve 1 tablespoon for glaze

***Glaze
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 teaspoon sriracha sauce (or your preferred hot sauce)
1 tablespoon reserved rub

***Beer and spice 
1 (12 oz. can) of your favorite beer
2 bay leaves

METHOD

Preheat the oven to 375 degrees, and rearrange rack to lower shelf of oven.

Combine all the spice rub ingredients with a whisk in a small bowl, and reserve 1 tablespoon for the glaze, and set aside.

Combine all the glaze ingredients in a separate small bowl, including the 1 tablespoon of reserved spice rub, and set aside.

Remove (or drink) 1 cup of beer from can, then crumble and add 2 bay leaves to can. Punch a few additional holes on the top of can, and set aside.

Remove the giblets and neck from chicken, and use them to make gravy after simmering, or freeze for making stock later on.

Rinse the chicken and pat dry with paper towels; removing any visible excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing some spice rub between skin and meat. Massage the remaining spice rub over the skin and inside the cavities. Poke the skin all over with a sharp knife. Tuck the wings under the chicken. Holding chicken upright with the body cavity facing down, insert the beer can into cavity. Place the chicken in a roasting pan, and spread front legs forward to form a tripod to support the chicken upright (see photo). Brush with ¾ of glaze mixture, tent with tin foil, and bake for 40 minutes.

Dinner plated...

Increase oven temperature to 425 degrees, remove foil from chicken (save foil to tent while resting), brush with remaining glaze, and bake an additional 30 minutes, or until a thermometer inserted in the middle of the meaty part of thigh (not touching bone) registers 170 degrees.

Let chicken stand loosely tented with reserved foil for 10 minutes. Using tongs; twist, remove, and toss beer can. Place the roasted chicken on a cutting board, carve, and serve – Enjoy!

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Tip: I served this with smashed red potatoes, chicken giblet gravy, roasted asparagus, and Ménage à Trois California red wine.

SANDRA'S GRILLED WHOLE-SECTIONED DUNGENESS CRAB

The absolute perfect method
in which to enjoy grilling
the tastiest Dungeness Crab ever...

Servings: (2)
Prep: 20 Mins. |
Grill on BBQ: 15 to17 Mins.

INGREDIENTS:

1 whole, fresh uncooked Dungeness crab, cleaned and sectioned
--(See instructions below***)
3 large cloves of garlic, chopped
--(Reserved juices of crab)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 teaspoon old bay seasoning
½ fresh lemon, cut lengthwise,
--(Set aside one half; cut other into 4 wedges for serving)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon flat-leaf italian parsley, chopped

---Garnish:
4 reserved fresh lemon wedges

METHOD

Pre-heat BBQ grill to medium-high heat (we prefer to use a charcoal.)

***Clean and section the fresh uncooked crab (see below).

Melt butter with olive oil over medium heat, add the chopped garlic and saute for 1 minute. Add the reserved juices of the crab (see below) and old bay seasoning; cooking just until warmed through.

Place cracked crab in a medium cast iron dutch oven. Pour the garlic/butter/oil mixture over the crab sections, and add salt and pepper, to taste, while gently turning crab sections to coat. Place dutch oven (without lid) with crab onto BBQ grill over direct medium-high heat, close lid on grill, and cook for 15 to 17 minutes (depending on size of crab), shells should be pink and flesh opaque when done. Remove from grill, and squeeze 1⁄2-fresh lemon over crab; it'll steam as you do so.

Using tongs, place grilled Dungeness crab sections onto a large, deep platter, and drizzle juices in dutch oven over top. Sprinkle with chopped parsley, and place 4 reserved lemon wedges along side. Provide crab crackers and pickers, including an abundance of napkins ~ Enjoy!

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Tip: You can alternatively roast the crab in a 425-degree oven, using the same method for the same amount of cooking time.

***HOW TO SECTION A LIVE DUNGENESS CRAB 
(For sauteing, roasting, or grilling):

Place the live crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for above recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread and split each leg and body area if you want to separate it further into eight sections.