SANDRA'S SALMON and/or HALIBUT ROYALE in PAPER POUCHES

An exquisite method in which to prepare
very flavorful and appealing pouches of
salmon and/or halibut...

Serves: (4)
Prep: 15 min
Bake: 15 mins.

INGREDIENTS

4 halibut and/or salmon steaks, cut 1" thick
2 teaspoons olive oil
½ red bell pepper, julienned
½ yellow bell pepper, julienned
½ zucchini, julienned
1/3 cup quality white wine
½ teaspoon garlic powder
1 teaspoon Italian herb seasoning blend
Kosher salt and freshly ground black pepper to taste
½ white onion, cut into 4 thin round slices, and separated
1 lemon, cut into 8 round slices, seeds removed

METHOD

Preheat the oven to 375 degrees. Cut lemon into 8 even slices, removing any seeds, set aside.

Heat small nonstick skillet with olive oil to medium-high heat; saute the peppers and zucchini just until they begin to soften. Add the broth, garlic powder, Italian seasoning, salt, and pepper, and simmer for 3 minutes. Remove the skillet from burner, and set aside.

On a flat surface, using scissors: cut four pieces of parchment (or aluminum foil) to wrap the steaks into 14” squares, then fold in half and cut a large heart shape out of each. Spray 1 side of each paper with oil.

Lay each thin onion slice on one half of heart paper, placing a steak on top, and spoon one quarter of the vegetable mixture on top, topping each with two lemon slices. Take the other heart half of paper and bring over the steak, then make tiny folds and crimps around edge to tightly seal (see photo). Repeat with other 3. Place all pouches on a foil-lined baking sheet.

Bake for about 15 minutes. (Thicker steaks will require additional cooking time, and thinner less.)

When done, carefully transfer packets to individual serving plates, cutting open with scissors just before serving; of course, along with your favorite side dishes.

SANDRA'S BEER BREAD topped with CHEDDAR CHEESE AND GREEN CHILIES

No kneading or rising required 
for such a delightful bread...

This particular photograph 
I found featured on 9-17-12 at 
"World of Beer"
http://www.worldofbeer.co.za/news/
entry/cooking-with-beer-beer-bread

Yields: (1 loaf)
Prep: 3 minutes
Bake: 1 hour

SIFT - Dry Ingredients:
- 3 cups all-purpose flour, (not self-rising)
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 1/4 cup sugar

Wet Ingredients:
- 1 (12 ounce) can/bottle of unopened beer brought to room temp. (Alaskan Pale Ale is best!)
- 1/4 cup melted butter

METHOD

Preheat oven to 375 degrees. Melt the butter for 40 seconds in the microwave, and set aside to cool to room temperature

Sift using fine-mesh sieve sift all the dry ingredients into a large bowl by tapping side.
[IMPORTANT: Don’t skip this step!]

Pour the beer in folding and drawing the spoon through the batter to gently mix in the dry ingredients. [It is very important to not stir in a circular motion while adding the beer just to moisten, (as you do not want it to form into a “globby ball.”)

Pour into a 9” x 5” loaf pan sprayed with oil, and place over a foil-lined baking sheet for easy clean up. Very lightly smooth the top with a teaspoon dipped in the melted butter (do not press the bread dough down though.) Pour remaining melted butter over mixture.

Bake 50 mins. to 1 hour (when lightly thumped it sounds hollow, not a thud). Remove loaf from pan and place on its side to cooling rack, and cover with a tea towel, letting it cool for at least 15 minutes.

---(Note: This is optional - I added a small can, drained, of chopped green chilis + 1/2 cup of shredded cheddar cheese during the last 5 mins. of  baking pictured in the above loaf.)---

The final result should be hearty, slightly dense, and a very moist and tasteful loaf of bread.

~~~~~~~~~~~~~~~~~~~
TIP: If using non-alcoholic beer, please add a packet of dry Active Dry Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get proper rise.

SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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

Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.

SANDRA'S WORLD-CLASS ALASKA TRI-SEAFOOD CHOWDER - NEW ENGLAND STYLE

An exceptionally textured Alaska seafood chowder
as it is super flavorful because it's thickened
using cooked down vegetables, not flour...

Servings:  (8 to 10)
Prep: 15 mins. |
Cook: 50 Mins. to 1 Hr.

INGREDIENTS:

½ lb. bacon, cut into ½” strips
2 onions, finely minced
3 carrots, peeled
--(2 finely minced, and 1 chopped)
3 medium russet potatoes, peeled
--(1 finely minced, and 2 chopped)
3 stalks celery with leaves
--(2 stalks finely minced, and 1 chopped)
2 garlic cloves, minced
3 tablespoons flour
2 bay leaves
1-1/2 teaspoons old bay seasoning
Kosher salt and ground pepper, to taste
1 lb fresh halibut, cut into 1” cubes
1 lb fresh salmon, cut into 1” cubes
1 lb. fresh shrimp/prawns, peeled & de-veined
1 pint half and half
2 tablespoons fresh parsley

--Prepared warm and crusty French loaf slices

METHOD

In dutch oven, to make broth saute bacon until browned, add 'minced' veggies, and stir until cooked (be sure to place the remaining 'chopped' potatoes and carrots covered with cold water in a small bowl to prevent oxidation). Sprinkle flour into pot and stir two minutes longer. Add some salt and pepper, bay leaves, and old bay seasoning.  Add water to pot to cover veggies by a couple of inches, (more for a soup, or less for stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce to a simmer, cooking for 30 minutes to make a nice broth that will be used to make the chowder (the vegetables should have nearly disappeared so you should now have a thickened consistency).

Add remaining 'chopped' veggies and let them simmer for 20 to 30 minutes, just until potatoes and carrots are tender. Check seasoning for salt and pepper, and if too thick add water at this point.

Add halibut, salmon, and shrimp. Allow seafood to cook just at a low simmer until tender, about 3 to 5 minutes. Don’t overcook, just until salmon flakes. When seafood is done remove from heat (we do not want the cream to curdle), now add the half and half, and fresh parsley. Remove bay leaves and toss.

Serve with the warm french loaf cut into diagonal slices, and place them alongside of bowls chowder. ~ Enjoy!


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

Tip:  You can use alternate seafood, including clams, scallops, lobster, etc.

SANDRA'S BACON WRAPPED CHILI/JALAPENO PEPPERS

Servings: (2 to 4)

Posted: by Sandra 

Prep: 10 mins. | Cook: 10 to 12 mins.

INGREDIENTS

- 10 Peppers (red chilies, jalapenos, etc.)
- 1 (8 oz. pkg.) cream cheese, at room temp.
- 1 cup shredded cheddar cheese
- 10 slices of bacon

METHOD

Preheat the oven to 425 degrees.

Cut the jalapeno peppers in half lengthwise and remove the stems and seeds (leave some in if you like them spicier).

Cut each piece of bacon in half.

Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with a toothpick (or place seam side of bacon down on rack).

Put the bacon-wrapped jalapeno poppers on a foil line cookie sheet (with a rack on top) and bake in the oven until the bacon is fully cooked, about 10 to 12 minutes (depending on how crispy you like your bacon).-- [Don't forget to wash your hands after handling hot peppers.]

Serve the bacon-wrapped poppers with a ranch dressing or sour cream, although they're also great plain.


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

Tip: Cooking these on the grill is a great way to add some smokiness to the jalapeno poppers (just soak the toothpicks, if using, 30 minutes beforehand so they don’t burn).

SANDRA'S FANTASTICALLY EASY MEATLOAF MUFFINS with a PUNCH

Meatloaf muffins take almost half the time to bake 
versus the traditional loaf, and they
are so very tasty..

Servings (6 = 2 muffins ea.)
Prep: 10 mins. |
Bake: 35 mins.

INGREDIENTS

- 2 lbs. extra-lean beef/moose/venison/buffalo burger
- 3/4 cup italian seasoned breadcrumbs
- 1 pkg. lipton onion dry soup mix
- 2 eggs, beaten
- 3/4 cup water
- 1/3 cup chili sauce (for a recipe click here:  Homemade Chili Sauce)
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon cider vinegar
- Freshly ground pepper to taste

METHOD

Preheat oven to 350 degrees.

Place all ingredients in a large mixing bowl; mix with hands just until combined (try not to over-mix or you will end up with a tough meatloaf).

Spray the 12-cup muffin pan with cooking spray, and place pan atop a foil-lined baking sheet (to catch potential splatters).

Fill each muffin cup with about 1/2 cup of the meat mixture, and gently press the top flat. Add an extra dollop of chili sauce to tops and spread it evenly with the back of a spoon.

Bake for 35 minutes, or just until meatloaf muffins slightly pull away from the sides of the muffin cups.

--[It's important to use extra-lean burger, as you don’t want your muffins puddling in grease.]--


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

Tips: While the muffins are baking you will have plenty of time to make mashed potatoes, including sauteing fresh garlic asparagus in olive oil.

These are handy to make into quick sandwiches the following day, or kids love em’ with mac & cheese, and they also transport well for lunch and outings, and freeze perfectly fine.


You can alternatively make a loaf, just bake it for 1 hour at the same 350 degree temp.

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.)

MY SON'S HOME EC BAKING SODA DROP BISCUITS

A rustic baking soda drop biscuit is the
ultimate addition to most any meal... 

Yields: (12)

Posted: by Carl
--(my Son who made these in Home Ec.
many years ago)

Prep: 10 mins. |
Cook 10 to 12 mins.

INGREDIENTS

- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 stick of unsalted cold butter, cut into small cubes
- 2/3 cup milk
- 1 egg

METHOD

Preheat oven to 425 degrees.

In a bowl, sift through a sieve into a large bowl to combine the first five ingredients. Cut in butter (with two butter knives, or a pastry cutter) until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg; stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet.

Bake at for 10-12 minutes or until golden brown. Serve warm.

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

Tip: 1) I also substitute buttermilk for the milk for slightly tangy biscuits; and

2) Be sure your Baking Powder and Cream of Tartar are fresh so they rise and you get the right texture!

SANDRA'S PAN-SEARED SCALLOPS with an ASIAN DIPPING SAUCE

My absolute favorite
method in which to guarantee the most
succulently flavored scallops every time...

Servings: (4)

Prep: 10 min. |
Sear: 2 to 4 mins.

INGREDIENTS

*** Bay Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)

***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 1 teaspoon agave (or 2 teaspoons honey)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon water

METHOD

In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside for flavors to meld.

Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist).  Season scallops with kosher salt and ground pepper.

In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.

Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!

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

Tip: I serve mine with a small container of toothpicks for dipping scallops into sauce.

Also, this is wonderful to serve as a surf-n-turf meal with grilled steak, or with steamed rice and fresh veggies, or just as an appetizer is simply divine.

SANDRA'S GENUINELY DELICIOUS EGGS BENEDICT

How can you not serve this to your loved ones...

Servings (2 as an entree,
or 4 as a side dish)
Prep: 30 mins. |
Cook: 15 to 20 mins.

Posted by Sandra

INGREDIENTS

***Poaching Eggs:
· 4 large eggs
· 2” depth of water in a 10” skillet
· 2 tablespoons white vinegar (it quickly coagulates the egg white)

***Hollandaise Sauce:
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon lemon juice
· 2 sticks butter, at room temperature (cut into 2 tablespoon pats while cold)
· 1/8 teaspoon cayenne pepper

 *** Topping:
· 4 canadian ham, slices (or regular ham slices)
· 1 tablespoon butter

***Garnish:
· fresh parsley, chopped

Equipment for poaching eggs:
- a small bowl or ramekin to break the eggs into before adding to water
- a kitchen timer
- a slotted spoon;
- a pie plate of very warm water (to wash off vinegar)

METHOD

Preparing the sauce:  Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale. Set the pan over low heat and continue to whisk. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. Add the soft pats of butter while whisking constantly to incorporate each addition, continue adding one pat of butter at a time until it is all fully absorbed. Whisk in the cayenne pepper.

Preparing the poached eggs:  Pour water into the skillet and heat to boiling; pour in vinegar and stir, reducing the heat so water is just simmering – quietly bubbling. Crack 1 egg into small bowl, and then holding the bowl as close over the water as you can manage – to let the egg slide gently into the simmering water. Set timer for 4 minutes. Continue with the 3 other eggs, adding them clockwise around edge of pan. Regulate the heat so that the poaching water remains at hardly a bubble, and when 4 minutes are up, carefully remove first egg with a slotted spoon and slide it into the pie plate of very warm water, and then remove the other eggs in turn.

Just before serving, toast the muffins lightly, and warm the ham in a frying pan with a tablespoon of butter. Center a toast round on each warm serving plate; cover with a slice of ham and then a poached egg (I first dab under the spoon lightly with a paper towel to remove excess water from egg). Spoon hollandaise sauce over each egg, and sprinkle with parsley.

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

Note: I like to serve with fresh strawberries; plus fried potatoes I make beforehand, and keep warm in a 225-degree oven, along with warm plates.

SANDRA'S HASHBROWN and CANADIAN BACON DELIGHT

A very satisfying hot meal
to serve to your family or at a gathering
or brunch...

Servings (4)
Prep: 5 mins |
Cook 30 mins

Posted by Sandra

INGREDIENTS

· 4 pieces of canadian bacon, cut into ½” cubes
· 5 eggs
· 1/2 cup milk
· 3 cups frozen, real hash brown potatoes, thawed
· 1/3 cup chopped green onions
· 1 small can chopped green chilies, drained (I use mild)
· 1-1/2 cups medium shredded cheddar cheese, divided
· Kosher salt and freshly ground pepper, to taste

Sandra's Homemade
Mexican Salsa

***Garnish Options:
· Sour cream
· Homemade Salsa (see recipe here:  Sandra's Homemade Mexican Salsa)

METHOD

Preheat oven to 350 degrees.

In a large bowl, whisk the eggs and milk. Fold in bacon, hash browns, green onions, green chilies, and 1 cup shredded cheddar cheese. Pour into the prepared 9”x 9” baking dish that has been lightly sprayed with oil.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Sprinkle the remaining cheddar cheese, and then continue baking for 5 more minutes, or until the cheese is melted and golden brown.

Remove from oven, and let stand for 5 minutes to set, and then cut into squares before serving (I serve mine with a dollop of sour cream and freshly made salsa). - Enjoy!


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

Note: This is wonderful served for brunch with a bowl of fresh fruit, along with mimosas (champagne with a splash of orange juice, garnished with sliced strawberry placed on the rim of the flute).

SANDRA'S ZUCCHINI MEDALLIONS with CHIPOTLE DIPPING SAUCE

A surprising delight that I invented out of too
many zucchinis on-hand, and these are
now one of our top favorite appetizers
that are crunchy on the outside and moist
and delicious on the inside...(We eat them like popcorn ;)

Servings (4)
Prep: 5 mins |
Cook: 4 to 6 mins

Posted by Sandra

INGREDIENTS

***Medallions:
· 1/4 cup yellow corn meal
- 1/2 cup all-purpose flour
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 3 tablespoons parmesan, grated
· 1/4 teaspoon cayenne
· 2 eggs, beaten with a tiny bit of water
· 2 medium zucchini, sliced ¼” thick (pat dry)

***Chipotle Dipping Sauce:
· 4 tablespoons mayonnaise
· 1 chipotle pepper in adobo sauce, finely chopped (I freeze the remaining to use in recipes later on)

METHOD

Heat 1/2" of canola oil in an electric skillet to 350 degrees. Meanwhile, mix together the dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Add the corn meal, flour, garlic powder, onion powder, basil, Parmesan, and cayenne in a shallow medium dish, and set aside.

In a small shallow dish, beat the eggs with a tiny bit of water and set aside.

Working in small batches, toss the zucchini medallions in the beaten eggs, then coat in the cornmeal mixture to cover completely.  Place breaded zucchini medallions into the oil for 2 to 3 minutes, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkle of kosher salt while hot, cool for a couple of minutes, and serve with dipping sauce on the side, along with carrot and celery sticks if you wish.


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

Note: I discovered many also prefer dipping the medallions in prepared ranch or blue cheese dressing as an appetizer, so I usually provide both; plus I serve mine on the side as a tasty veggie side dish to most any meal.

SANDRA'S TRADITIONAL CHEDDAR MAC and CHEESE

As you have probably gathered
I'm big on comfort food without unnecessary additives,
just so they're big on flavor as this dish is...

Servings: (4)
Prep: 12 minutes |
Bake: 15 to 20 minutes

Posted:by Sandra

INGREDIENTS

2 cups elbow macaroni
--(I prefer Barilla brand due to the
ridges in this particular macaroni
that captures the sauce)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon fine-grained kosher salt
¼ teaspoon white pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 ozs.) cheddar cheese, shredded
--(I prefer ‘sharp’)

METHOD

Preheat oven to 350 degrees.

Cook macaroni as directed on package, (but a few minutes less so it is al dente, as it continues to cook in oven).

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour and continue cooking for 1 minute while whisking. Whisk in milk, salt, white pepper, mustard, worcestershire, and continue to do so until bubbles begin to form. Continue whisking and simmering for 1 minute longer. Remove from heat, and fold in cheese with a spoon until melted.

Drain macaroni and return to medium saucepan with cheese sauce, and gently fold in macaroni to combine.

Pour mixture into an ungreased 9"x9"x2" casserole dish. Bake in the preheated oven, uncovered, for 15 to 20 minutes, just until bubbly. - Enjoy!

SANDRA'S HOMEMADE MEXICAN PICO DE GALLO -salsa- and GUACAMOLE

Fresh salsa (pico de gallo) is great as an appetizer
with chips, although it's a fabulous
accompaniment to seafood and fish as well...

Servings: (4)
Prep: 15 min.

INGREDIENTS

***Salsa (fresh pico de gallo):
· 6 medium roma tomatoes, de-seeded
· ½ medium onion
· 1 tablespoon jarred jalapenos, chopped
· 2 teaspoons jarred jalapeno juice

· ¼ cup fresh cilantro, chopped

· 1 lime, juiced
· Salt and pepper, to taste

--restaurant style tortilla chips

METHOD

Finely chop the onions, tomatoes, jalapenos, and cilantro. Add the lime juice, and salt and pepper, to taste. Serve with your favorite chips.  Drain a bit of liquid from left-overs, if present. - Enjoy!

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

INGREDIENTS

I like my guacamole a bit on the
chunky side...

***Guacamole

2 ripe avocados, peeled, de-seeded, and chopped

1 tablespoon sour cream

2 heaping tablespoons
of salsa
--(Recipe above)

METHOD

In a small bowl, roughly
mash the chopped avocados with a fork, and fold in the sour cream and salsa.

SANDRA'S GERMAN CHOCOLATE BROWNIES with BERRIES and CREAM

A lovely dessert that will
more than likely keep you 
coming back for more...

Prep: 15 min |
Bake: 30 to 35 mins

Posted by Sandra

INGREDIENTS:

1 cup unsalted butter, melted
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon fine-grained kosher salt
1/2 cup pecans, finely chopped
1/4 cup grated, sweetened coconut, chopped finer

Garnish options:
Fresh strawberries, raspberries, and prepared whipped cream
--(If you wish to macerate* your berries, see Tip below)

METHOD

Preheat oven to 350 degrees.

Melt the butter in microwave; add to large bowl, along with remaining ingredients in the order listed.

Line a 9x13 baking dish with foil and spray with oil (leave overhanging edges to form handles for removing after baking).  Add the batter to the prepared baking dish, and bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.

Cool completely.  Remove foil, cut into squares, and serve as shown in the photograph above. - Enjoy!


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

Tip: To macerate* 2 cups of berries, de-stem and rinse, then gently dry with paper towels. Place in medium bowl with 1 tablespoon sugar and 1 teaspoon lemon juice; gently toss, and let berries sit at room temperature to macerate for 30 minutes.

SANDRA'S CHOCOLATE COVERED STRAWBERRIES and CHAMPAGNE

I traditionally prepare this romantic delight 
every year to share with my husband
on Valentine's Day...

Servings: 2
Prep: 20 Mins.

INGREDIENTS:

10 large fresh strawberries, stems intact (at room temperature)
1 cup semisweet chocolate chips
2 tablespoons half n' half
1 tablespoon brandy, (or your favorite liqueur)

***Drizzle:
1/4 cup white chocolate chips
1 teaspoon half and half

METHOD

Line a baking sheet with wax paper. Wash the strawberries and pat dry thoroughly with paper towels, and set aside.

In a heavy-bottom, small saucepan over low heat, melt chocolate chips, cream, and brandy, stirring just until completely melted (this may take time, do not turn up heat).

Grasp the stem while lifting the green leaves of the strawberry at the same time, and dip into the chocolate, while swirling to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate, and then swirl over bowl to let the excess chocolate drip off, then place on wax paper. Repeat with the remaining strawberries.

Make the white chocolate drizzle in the same method as previously stated, and when it is slightly cooled place the drizzling mixture inside a ziploc bag, and snip one corner (a very small snip). Pick up a strawberry and drizzle as shown in photograph; repeating until done.

Allow the chocolate to harden, about 30 minutes. Transfer to a serving platter and share these tasty morsels with your special one, along with flutes of champagne.

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

Tip: Please make sure the strawberries are at room temperature and completely dry (refrigerator causes condensation). Even a drop of water in the melted chocolate can cause it to 'seize' and turn the entire mixture into a grainy mess.

SANDRA'S GRILLED LOBSTER TAILS with CITRUS BUTTER , FILLET MIGNON and ASPARAGUS

Our tradition is to serve this decadent 
meal on Valentine's Day ~
(It would also be most suitable 
for any other special occasion)...

Servings (2)
Grill: Lobster tails-15 Mins. |
Steaks-8 Mins.

Posted: by Sandra

--Prep: Begin aerating a quality Pinot Noir, and set out steaks and lobster tails for 30 minutes prior to grilling to reach room temp.

INGREDIENTS:

· 2 lobster tails, butterflied (6 to 8 ounces each)—thaw, if frozen

***Sauce:
· 2 tablespoons butter , melted
· 1 teaspoons lemon juice
· 1/4 teaspoon lemon zest
· pinch of kosher salt
· dash ground ginger
· dash paprika
· dash of hot sauce
· lemon wedges

· 2 fillet mignon steaks, (pat dry with paper towel before grilling)

***Seasonings:
· grilling seasoning (your favorite brand)
· worcestershire sauce
· olive oil

---Prepared steamed asparagus

METHOD

Preheat grill to medium-high heat, or preheat oven to broil, but cook 8 to 10 inches from heat.

Combine melted butter, lemon juice, lemon zest, salt, ginger, paprika, and hot sauce.

Brush the both sides of steaks with olive oil, liberally rub with grill seasoning, and sprinkle with worcestershire sauce.

Place a metal skewer through the length of each lobster (keeps them from curling while grilling), and brush with butter sauce; place on grill shell side up, and close lid.  After 7 minutes brush with butter sauce again. At this time, add the steaks to the grill and, cover, and cook on the first side for 4 minutes. Turn over with tongs, and continue cooking, covered, for 4 more minutes, or until done to your desired tenderness.

Remove both steaks and lobster tails, and cover loosely with foil and let stand for 5 minutes for juices to redistribute. Serve your grilled steak and lobster with lemon wedges, steamed asparagus, and glasses filled with Pinot Noir.

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

TIP: Watch to make sure the lobster does not burn. Meat should be opaque and flake easily.

SANDRA'S SWEET and SOUR CLASSIC RECIPE for many types of MEATS OR POULTRY

A perfectly seasoned and flavorful
recipe that'll quickly become
your quick go-to and main-stay recipe
when you're craving sweet and sour...

Servings (4)

Prep: 10 mins |
Cook: 20 mins

Posted: by Sandra

INGREDIENTS:
·  1 pound beef tenderloin (or moose/venison/buffalo/chicken/pork)
· 1 tablespoon vegetable oil
· 1/2 medium onion, julienned
· 1/2 medium green bell pepper, julienned (or red)
· 1 can (8 ounces) pineapple chunks in juice, (do not drain)

***Sauce:
· 1-1/4 cups water
· 1/4 cup dark brown sugar
· 1/4 cup apple cider vinegar
· 1/4 cup ketchup
· 1 tablespoon soy sauce
· 2 tablespoons cornstarch

---Prepared steamed rice

METHOD

Cut meat with grain into 1" strips; cut strips across the grain into 1" cubes.

In a glass measuring cup, whisk all the sauce ingredients and set aside.

Heat large skillet over medium-high heat. Add oil; rotate skillet to coat. Add moose meat and let brown, add onion and continue cooking for 2 minutes, and then add bell pepper and continue cooking for 2 more minutes. Stir in pineapple with its juice and heat to boiling; reduce heat to medium. Whisk sauce ingredients together to re-combine cornstarch in bottom of bowl, and then slowly pour in sauce mixture while stirring for 2 final minutes until sweet & sour thickens.

Serve sweet and sour over steamed rice.

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

Tip:  When I use moose or venison tenderloin, I brown the meat and let it simmer in a bit of beef broth on low heat for about 1-1/2 hours, just to ensure it is tender.  I then re-crisp it by browning it again by following the above recipe.

SANDRA'S SALMON and PINEAPPLE GRILLED with a MAPLE GINGER GLAZE

A tropical surprise type of salmon with a burst of flavor
that you are bound to love...

Serves: (4)

Prep: 10 min |
Marinade: 20 min |
Cook: 10 min


Posted: by Sandra

INGREDIENTS

· 4 fresh salmon fillets
· 4 fresh pineapple slices (or if canned, drain juice)

***Marinade:
· ¼ cup maple syrup
· 1 tablespoon soy sauce
· 1 teaspoon gingerroot, grated
--(or ½ teaspoon ground)
· 1-1/2 teaspoons dijon
· 1/8 teaspoon cayenne pepper

· 1 box long-grain rice, prepared according to directions
· steamed fresh green beans

METHOD

In small glass bowl, whisk maple syrup, soy sauce, gingerroot, dijon, and cayenne pepper until combined. Place salmon in a single layer glass dish skin side down, pour over marinade (reserving ¼ of it for basting), cover and refrigerate for 20 minutes. Baste both sides of pineapple slices with marinade, and set aside.

Meanwhile, oil and heat grill to medium-high heat, arrange salmon fillets (skin side up) on pan or rack so sides are not touching; adding the pineapple slices as well. Cook pineapple just until grill marks form, and gently flip over doing the same. Grill salmon for 4 minutes, and then gently flip over so skin side is now up on grill - for a total cooking time of 4 to 6 minutes (depending on thickness of salmon fillets).

Place salmon fillets on serving plates with the pineapple. Serve with sides of rice and steamed green beans. ~ Enjoy!

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 ANTIPASTO PLATTER with DRESSED SALAD GREENS

This is a very simple “go to” that I like
to make on the fly if you have unexpected company,
or just because it’s a very romantic meal
to serve just for 2 as an entree
~ Of course, with red wine ~

(Serves 4)
Posted: by Sandra |
Prep: 15 to 20 mins

***Dressing for salad:
· 1 clove garlic, minced
· 2 tablespoons red wine vinegar
· 1 teaspoon dijon mustard
· ¼ cup olive oil
· 1 teaspoon dried basil
· Salt and black pepper to taste

***Salad:
· 1/2 small purple onion, julienned
· 1 pkg. mixed salad greens
· Parmesan shavings

Antipasto options:
· 1 (6 oz) jar artichoke hearts packed in oil, halved
· 4 oz provolone cheese, cut to 1” cubes or strips
· 1 med. size can whole pitted black olives, drained
· A variety of whole, pitted olives (black, calamata, green-pimento stuffed, etc.)
· 3 oz dry salami roll, cut into strips
· 1/2 red bell pepper, cut into strips
· 4 roma tomatoes, quartered (marinate first for a few minutes in some of the dressing before plating)
· 4 pepperoncini (green mild italian jarred pepper)

METHOD

Whisk garlic, dijon, vinegar, and oil in small bowl until emulsified. Stir in basil, and season with salt and pepper to taste.

Combine salad greens with red onions, and place in center of large platter, drizzling with desired amount of dressing, and then sprinkling shaved parmesan on top. Arrange antipasto ingredients in a decorative manner ‘in groups’ around salad on the platter.

Serve with four salad plates, forks, and napkins; plus wine glasses, along with your favorite red wine ~ I generally serve this with Chianti. - Enjoy!

SANDRA'S CHICKEN ENCHILADAS with RED and GREEN SAUCE

This is a fabulous recipe to also change up with using halibut
shrimp, crab, turkey, and cooked n'
shredded meats of any type, including burger...

Servings: (6)
Prep Time: 15 mins. |
Cook Time: 30 mins.

Posted by Sandra

INGREDIENTS

4 boneless skinless chicken breast, cooked – cooled & shredded
1 tablespoon olive oil
1 cup chopped white onions
2 garlic cloves, minced
2 tablespoons dried cilantro
2 cups pre-shredded cheddar cheese, divided
1 (15 oz. can) red enchilada sauce, (I prefer ‘medium’ spice)
1 (8 oz. can) green enchilada sauce
1 cup sour cream, divided
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 (8”) corn tortillas

METHOD

Preheat oven to 350 degrees.

Shred cooled chicken using two forks, and set aside.

In a medium skillet, heat to medium-high heat and saute onion in olive oil until translucent, adding garlic, and cilantro, then mix together and continue sauteing 30 seconds. Remove from heat (divide in half).

Pour 1/3 of the red enchilada sauce to coat the bottom of a 9x13 baking dish that has been lightly sprayed with oil beforehand.

In a small bowl, combine the chicken, ½ the onions, and cilantro mixture, the green sauce, ½ cup sour cream, 1 cup of shredded cheddar cheese, onion powder, garlic powder, and salt and pepper, to taste, while gently folding so as not to break up chicken further.

Microwave tortillas for 20 seconds just until soft (so they do not break apart while folding). Place the filling inside tortilla; roll them up and place in baking dish (seam side down). Repeat until your baking dish is full. Pour remaining 2/3rds of the red sauce to cover the tortillas. Sprinkle the enchiladas with other ½ of the onions, and cilantro mixture, including remaining 1 cup of cheese.

Bake for 30 minutes. - Enjoy!


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

Garnish options: Shredded iceberg lettuce, chopped tomatoes, sour cream, sliced avocados, and chopped cilantro.

Serving options: With refried beans (adding: cumin, picante sauce, cilantro, garlic and onion powder to beans while heating) topping beans with shredded cheddar cheese. Also, with steamed rice (once cooked, toss with 1 can diced Mexican-spiced tomatoes—heated first for 2 minutes in the microwave). Both of these can be served on the side.

SANDRAS HEALTHIER TIPS: For "Salad Bar" Dining

My guide to make the right choices
when visiting the salad bar...

Posted: by Sandra

The joy of eating at a salad bar is that you can make healthy choices as to what to place in your container. A salad bar can be very nutritious, depending on your choices.

Foods to limit or avoid include mayonnaise and cream-based salads like potato salad, pasta salads and desserts. Cheese, bacon, and croutons are generally also high-fat options.

For the healthier choices go for the veggies, plain fruits, eggs, ham, beans and marinated salads.  Also, avocado, olives, and nuts contain monounsaturated fat; a healthy choice.

SANDRA'S (3) VEGGIE "Salad Bar" HEALTHIER OPTIONS

These are my suggestions for healthier choices
when you visit the salad bar
and decide to have a veggie salad...

Posted by Sandra

TURKEY SALAD:

·Mixed dark greens
·Tomato slices
·Cooked turkey or chicken slices
·Crimini mushrooms slices
·Sunflower seeds
·Kidney beans (or any type of prepared beans, i.e., green beans, wax, beans, etc.)
---Along with vinaigrette

BABY SPINACH SALAD:

·Fresh baby or regular sized spinach
·Hard boiled egg slices
·Olive slices
· Mozzarella cheese, grated 
·Tomato slices
·Garbanzo beans (or other beans, including marinaded ones)
·Bell pepper slices (red/yellow/green)
·Optional: red onions slices, sliced crimini mushrooms, and sliced or cubed avocado.
---Along with vinaigrette

SALAD NICOISE:

·Dark salad greens
·Cooked turkey or chicken slices or cubes
·Tomato slices
·Calamata olives
·Red onion slices
·Cucumbers slices
---Along with vinaigrette


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


Tip:  Please feel free to 'print' this out to take along when you visit the salad bar, or upload my mobile app for when you are there or at the market shopping.

SANDRA'S (3) FRUIT "Salad Bar" HEALTHIER COMBINATION OPTIONS

These are my suggestions for healthier choices
when you visit the salad bar
and decide to have a fruit salad...

Posted: by Sandra

FRUIT and BERRY SALAD with RASPBERRY VINAIGRETTE:

·Strawberries, sliced
·Raspberries
·Blueberries
·Kiwi slices
---Along with raspberry vinaigrette

BERRY and FRUIT SALAD with a POPPY SEED DRESSING:

·Blueberries
·Raspberries
·Peach slices
·Nectarine slices
·Strawberry slices
·Cantaloupe cubes
·Watermelon cubes
---Along with poppyseed dressing

FRUIT MEDLEY SALAD with RASPBERRY VINAIGRETTE:

·Blueberries
·Grapes
·Peaches slices
·Nectarines slices
·Mango slices
·Kiwifruit slices
---Along with raspberry vinaigrette


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


Tip:  Please feel free to 'print' this out to take along when you visit the salad bar, or upload my mobile app for when you are there or at the market shopping.

MAX'S SMOKY KIELBASA CREOLE with STEAMED RICE

This is such a fabulous dish
that Max prepares using kielbasa as he did tonight.

Other nights he'll change it up using halibut, salmon, shrimp/prawns
and/or scallops every few weeks...

(Serves 6)
Prep Time: 10 min
Cook Time: 30 min.

INGREDIENTS

· 1 lb. ring of smoked kielbasa sausage
· 4 tablespoons butter
· ½ medium onion, diced
· 1 cup celery, diced
· ½ red bell pepper, diced
· 2 cloves garlic, minced
· 1 (15-oz. can) Italian stewed tomatoes, undrained (break up tomatoes)
· 2 (15-oz. cans) of beef broth
· 1 teaspoon kosher salt
· 1/4 teaspoon cayenne pepper (or more if you like it spicier)
· 1 teaspoon creole seasoning
· 2 bay leaves (remove after cooking)
· 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

--- 2 cups prepared steamed rice (i.e., 1 cup raw rice cooked according to pkg. directions)

Garnish option:
· Fresh chopped parsley

METHOD

In a dutch oven, melt the butter over medium-high heat, add onion, celery, bell pepper, and garlic, cooking until tender. Stir in stewed tomatoes, beef broth, spices; bring to boil, then reduce heat to low and simmer, uncovered, for 20 minutes (adding water, if needed); stir in parsley, add the kielbasa, and cook for 5 minutes.

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

Tip: Refrigerate leftovers in separate containers, i.e., rice in one, and creole in the other.

SANDRA'S ALASKA KING CRAB MELT SUPREME

What a special treat that is so quick to prepare,
a must when you have fresh Alaskan king crab...

(Serves 2 as an entree,
or 4 as a sidedish)

Posted: by Sandra
Prep: 15 min |
Cook time 20 min

INGREDIENTS

***Crab mixture
· ½ lb. king crab meat
· 1/4 cup mayonnaise
· 1/4 cup sour cream
· ½ teaspoon lemon juice
· ½ teaspoon worcestershire sauce
· ½ teaspoon dijon mustard
· 1/8 teaspoon curry powder
· ¼ teaspoon each:
--Old bay seasoning, onion powder, garlic powder
· Kosher & freshly ground pepper to taste

***Cheddar cheese sauce
· 1-1/2 tablespoons butter
· 1-1/2 tablespoons flour
· Kosher salt & freshly ground pepper to taste
· 3/4 cup milk
· 1/2 cup sharp cheddar cheese; grated
· 1/4 teaspoon ground turmeric (beautifully enhances ‘yellow’ color)
· 4 slices of quality bread
· Olive oil (for brushing the bread before toasting)
· 4 bacon slices, cut in half, and cooked
· 1 tomato, thinly sliced (placed on top after cooking, but before cheese sauce)

***Garnish options
· paprika
· 1 chives (or green onions), chopped

METHOD

Preheat the over to 300 degrees. Cook the bacon then set aside on paper towel. In a medium bowl whisk the mayonnaise, sour cream, lemon juice, worcestershire, dijon, and curry powder together, and then fold in the crabmeat; set aside.

Scantly brush the bread with olive oil and ‘lightly’ toast in toaster (to prevent getting soggy in the oven), and place on a foil-lined baking sheet. Layer each with two ½-slices of bacon, and generously place crabmeat mixture over the bacon. Bake for 20 minutes.

Meanwhile, melt butter in a saucepan over medium heat. Whisk in the flour and seasonings and let the ‘flour flavor’ cook out for a couple of minutes; gradually adding the milk and heat (do not boil), whisking constantly until well blended. Turn heat off and add the cheese and tumeric, blending until smooth.

Remove bread with crab and bacon from oven; placing two apiece on each serving plate, place a slices of tomato on top, covering with cheese sauce, and garnish with paprika, and chives. Serve hot. ~ Enjoy!

SANDRA'S STEAMER CLAMS in a WHITE WINE SAUCE

Life just doesn't get any
better than when you're eating
these tasty steamer clams and sopping
up the flavorful sauce with warm
crusty bread...

Serves: (4)
Prep Time: 10 min |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

***Steamer Clams:
3 lbs. live steamer clams, cleaned and scrubbed
1 tablespoon olive oil
2 tablespoons butter
½ medium onion, cut into quarters and julienned
3 cloves garlic, minced
3/4 cup good white wine, I used Pinot Grigio
1 tablespoon fresh basil, chopped (or ½ teaspoon dried)
Kosher salt and freshly ground pepper, to taste

***Garnish:
1 green onion, chopped
Fresh parsley, chopped
Fresh lemon wedges

--Warm, crusty bread slices for sopping up sauce

METHOD

Place a steam-insert into a large pot, and add water so it is just below it and heat to boiling (this is to let any remaining sand fall to the bottom of pot, not in your sauce).

Meanwhile, heat a large skillet to medium-high, add olive oil and butter until melted, toss in onions; cooking just a few minutes until translucent, add the garlic and cook 30 seconds longer. Add the white wine (remove from heat source beforehand if using gas burners to prevent flare up). Add the basil, kosher salt, and freshly ground pepper; turn heat down to warm.

Reduce heat under large pot to medium-high. Place the steamer clams inside of insert and cook with lid on for about 4 minutes. Remove lid from pot and most steamer clams should be open, and toss any that are not. Remove insert with clams and gently place clams into large skillet with sauce, spooning sauce over them to ensure flavors are distributed throughout, and cook for 1 minute.

Transfer clams with tongs into pasta-type serving bowls, pour sauce over them, garnish with green onions, sprinkle with fresh parsley, and place lemon wedges on the side, including crusty bread slices for dipping. ~ Enjoy!


**********************************

***Imperative: Do Not Eat or Serve any Steamer Clams
that Do Not Open after Cooking!***

SANDRA'S VENISON HUNGARIAN-STYLE WITH NOODLES

A great method in which to prepare venison with a sauce and pasta
so it is super tender, moist and tasty...

Servings:  (4 to 6)

Posted by Sandra
Prep: 15 minutes |
Cook: 2.5 hrs.

INGREDIENTS

· 2 pounds venison, cut into ¾” cubes
· 2 garlic cloves, chopped
· 1 medium onion, chopped
· 1 tablespoon paprika
· 1 teaspoon kosher salt
· ½ teaspoon coarsely ground black pepper
· 1/8 teaspoon cayenne pepper
· ¼ cup all-purpose flour
· 1 (14-oz.) can beef broth
· 1 box frozen sweet peas, thawed
· ½ cup sour cream

· 1 lb. wide egg noodles, cooked according to package

***Garnish options:
· Parsley, chopped
· Paprika

METHOD

Place venison, garlic, onion, paprika, salt, pepper, and cayenne in Dutch Oven (or large heavy-bottom pot). In a small bowl whisk the broth with the flour until no lumps remain, and add to venison mixture, and then combine all ingredients together.

Cook over medium heat for 20 minutes, stirring often. Reduce to a low simmer; place lid on pot and continue cooking 2 hours, stirring occasionally. At this point the venison is finished braising, so add the thawed peas, and sour cream and continue to cook over low heat for 10 more minutes until the peas are tender.

To serve, place hot cooked noodles on a serving plate, spoon the venison mixture over the top; garnish with parsley, and a sprinkling of paprika.