SANDRA'S HOT BUFFALO CHICKEN DIP - For a Crowd!

A very spicy appetizer that I love to serve
on game day with plenty of Alaskan Amber,
which accompanies this dish very nicely...

Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (don't let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

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*---Poaching chicken:

Place chicken breasts in a pot large enough to form one layer, sprinkle with salt and pepper. Add water so it covers the chicken by an inch. Bring to a boil, and then reduce heat to low so the chicken simmers. ‘Partially cover’ the pot. Continue cooking for 10 minutes; turn off the heat, and ‘cover pot completely’, leaving the chicken to finish cooking in the hot water for 15 more minutes. Remove chicken, and shred by pulling it apart with two forks.

SANDRA'S APRICOT-DIJON GLAZED PORK CHOPS

Super moist and delicious
method in which to prepare pork chops
for a quick and easy family meal...

Servings (4)
Prep: 5 mins. |
Cook: 25 mins.

INGREDIENTS:

Pork Chops:
4 pork chops, 1/2" thick
1 tablespoon olive oil
1 medium onion, cut into rings
Kosher salt and freshly ground pepper

Apricot-Dijon Glaze:
1 (11.5 oz. can) apricot nector (I prefer Kern’s)
1 tablespoon dijon mustard
½ teaspoon Italian seasoning herb blend

METHOD:

Trim excess fat from chops, and sprinkle with kosher salt and ground pepper. Heat a large skillet over medium-high heat, add oil oil, and sear chops on both sides. Remove chops to a plate. Reduce heat to medium, add onions, and cook, while occasionally stirring, until translucent. Slide onions to one side of skillet, and return chops to to the other side.

Combine apricot-dijon glaze ingredients in a small bowl, then pour over chops and onions.

Cover skillet and reduce heat to medium-low and simmer for 15 minutes, until meat is tender and cooked through (turning the chops mid-way), or until center reaches 155 degrees.

--(I like to serve the glazed pork chops with steamed brown rice, and sautéed zucchini & yellow squash.)--

**IMPORTANT**: If using thicker than 1” chops, cook covered over medium-low heat for 30 minutes (turning the chops mid-way), or until center reaches 155 degrees.

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

TIP: This apricot-dijon sauce is also wonderful with halibut, salmon, chicken, or adding to pork roast to thicken drippings for gravy.

SANDRA'S AVOCADO DIP (or Salad Dressing)

A dip or salad dressing, either way is fabulous...

Servings: (3/4 cup)

Posted by Sandra
Prep: 10 mins.

INGREDIENTS
· 1 ripe avocado, deseeded and mashed
· 1/4 cup mayonnaise
· 1/4 cup sour cream
· 1 tablespoon milk for dip (2 tablespoons for dressing)
· 1-1/2 teaspoons cider vinegar
· 1/8 teaspoon salt
· 1/8 teaspoon dried parsley
· 1/8 teaspoon onion powder
· 1/8 teaspoon garlic powder

METHOD

Mash avocado in a bowl, then whisk in mayonnaise, sour cream, milk, and cider vinegar. Sprinkle with salt, parsley, onion powder, and garlic powder. Whisk until well blended.

Serve with your favorite sticks of veggies and/or chips as a dip, or as a dressing over your favorite garden salad. - Enjoy!

SANDRA'S GLAZED HAM with SMASHED POTATOES 'n CARROTS

A very delectable and classic no-fail roasted ham 
with Smashed Potatoes 'n Carrots...

Servings: (12)
Prep: 10 Mins.
Roast Ham: 2 Hrs.
Let Ham Stand: 20 Mins.

INGREDIENTS

---Roasting Ham:
· 6 to 8 pounds fully-cooked boneless ham
· ¼ cup honey
· ¼ teaspoon ground cloves
· ½ teaspoon ground mustard

---Smashed Potatoes 'N Carrots
2 pounds peeled potatoes, cut into 1-1/2” cubes
2 pounds carrots, cut into 1" pieces
1-1/2 to 2 cups milk
3 tablespoons butter, at room temp
Kosher salt and freshly ground pepper, to taste

---For a delicious accompanying sauce
(click here for: Sandra's Cranberry-Pineapple Chutney)

METHOD

--Roasting Ham:
Place ham fat side up on rack in a shallow roasting pan. Score top and sides in a diagonal fashion to make diamond shapes on outer skin.  Roast, covered, for 2 hours.

Meanwhile, in a small bowl mix honey, mustard and ground cloves.  Remove ham from oven and brush with glaze, and continue roasting ‘uncovered’ 20 minutes longer.

Remove from oven, re-cover, and let stand about 10 minutes for juices to redistribute.

--Smashed Potatoes 'N Carrots:
[Begin making 40 minutes before Ham is scheduled to be served.]

Meanwhile, in a large pot, add potatoes and carrots with ½ teaspoon salt.  Cover vegetables about an inch over the top with water. Place a lid on pot and heat just to boiling, and then reduce to gently boil. Continue cooking 20 to 25 minutes until tender; drain thoroughly. Return drained potatoes and carrots to pot. Mash potatoes together with carrots until no lumps remain (or do so in separate bowls to fashion swirls, see above photo, splitting milk,butter, and salt and freshly ground pepper in each respective bowl). Blend in milk in small amounts to desired consistency. Add 3 tablespoons butter, and salt and ground pepper to taste. Mash a bit more until potatoes and carrots are light and fluffy (please don’t over do it or they will have a slimy in texture). - Serve with sliced ham and your other chosen side dishes. ~ Enjoy!

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Tip:  Serve with your favorite sides, desserts, and so on... ~ Find many other options under the HOME tab, click on Special Occasions, and then scroll down to Easter or another special occasion.

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!

SANDRA'S PETITE SALMON SLIDERS

A very special tiny salmon slider that you
will love and won't feel guilty eating ~ they're moist
and carry a punch of flavor...

Servings: (4 = 2 sliders each)
Prep: 15 mins. |
Cook: 8 mins.

Posted by Sandra

INGREDIENTS

---Sliders
· 1-1/2 lb. fresh skinless-boneless salmon fillet, cut into small chunks (My fav. is King Salmon)
· 2 tablespoons italian seasoned breadcrumbs
· 2 tablespoons mayonnaise
· 1 tablespoon dijon mustard
· 1 green onion, finely chopped
· ½ teaspoon garlic powder
· ½ teaspoon old bay seasoning
· ground pepper to taste
· 1 tablespoon water
· 2 eggs, beaten

---Honey/Mustard Spread
· 1/4 cup honey
· 1/4 cup mayonnaise
· 2 tablespoons dijon mustard
· 1-1/2 Tbsp. dried sweet basil
· ½ teaspoon Johnny’s salad elegance (or McCormick’s salad supreme)
· Fine-grain kosher salt and freshly ground pepper, to taste

· 8 sourdough rolls, cut in half and lightly toasted

METHOD

In a small bowl, whisk the honey/mustard ingredients to combine; then chill.

Place salmon chunks into a food processor, along with remaining burger ingredients and gently pulse to blend. Form burger mixture into 8 equally sized burgers and place on plate.

Heat cast iron skillet to medium-high, then spray with cooking spray and cook salmon patties for about 4 minutes per side without disturbing (do not overcook).

Place on lightly toasted sourdough buns, topped with sauce--(optional: add shredded lettuce and/or thin tomato slices). ~ Enjoy!

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---Tip: For the cucumber salad shown in photograph, I grate one peeled cucumber, and toss in a finely chopped green onion; add a tablespoon of the honey/mustard, and then toss to combine.

(3) RECIPES: SANDRA'S FRUIT and BERRY SMOOTHIES

Scrumptious Creamsicle 
Smoothies 
shown in photograph...

Three recipes total
Servings: (2 per recipe)

Posted by Sandra

CREAMSICLE SMOOTHIES (In photo)

1 cup vanilla ice cream
2 cans of mandarin orange sections, drain juice
1 cup milk
4 tablespoons frozen orange juice concentrate
1 teaspoon vanilla extract

Mix all ingredients in the blender and puree until smooth. Pour into glasses, place a straw in each, and garnish with orange slices.

STRAWBERRY BANANA SMOOTHIES

1-1/2 cups vanilla yogurt
2 bananas, cut into chunks
1/2 cup frozen strawberries
1 cup milk
2 tablespoons wheat germ
1 tablespoon honey

Combine the yogurt, bananas, strawberries, milk, wheat germ, and honey in a blender; blend until smooth. Pour into glasses, place a straw in each, and garnish with fresh strawberry slices.

CHOCOLATE STRAWBERRY SMOOTHIES

2 bananas, cut into chunks
1 cup frozen strawberries
1 cup milk
2 tablespoons chocolate syrup (more/less to taste)
1 cup vanilla yogurt

In a blender combine bananas, strawberries, milk, chocolate syrup, and yogurt. Blend until smooth. Pour into glasses, place a straw in each, and garnish with strawberry slices.

Enjoy!

SANDRA'S SUPERB FRESH HALIBUT PO’ BOYS

Serves: (4)

Prep: 5 mins. |
Cook: 10 mins.

Posted: by Sandra

INGREDIENTS:

***Topping
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lemon juice
1 teaspoon granulated sugar
1-3/4 cups shredded green cabbage
1/4 cup shredded carrots

***Prepare Halibut Strips
1 lb. fresh halibut fillets, cut into 2-1/2” strips (finger-size)
2 tablespoons milk
3 tablespoons all-purpose flour
1 tablespoon cornmeal
2 teaspoons cajun seasoning (or creole seasoning)
½ teaspoon fine-grain sea salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil

4 potato sandwich rolls split lengthwise, and lightly toasted
--(I do so in the toaster, although 5 to 7 mins. in
a 350-degree oven works as well)

METHOD

In a small bowl, whisk the mayonnaise, sour cream, lemon juice, and sugar until smooth. Add coleslaw mix; toss, and set aside.

In a shallow dish, coat the halibut with milk. In a large ziploc bag, combine flour, cornmeal, cajun seasoning, salt, and cayenne and mix thoroughly, and then add the halibut strips a few pieces at a time; zip bag closed and shake to coat.

In a large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat, and cook halibut for 3 to 4 minutes per side, just until fish flakes easily with a fork and coating is golden brown (do not overcook).

Spoon coleslaw onto bottom half of lightly toasted sandwich rolls, and top with halibut strips, and then add a bit more coleslaw mixture on top, topping with other half of roll.~ Enjoy!

SANDRA'S SPRING STRAWBERRY SPINACH SALAD with SUGARED ALMONDS AND GOAT CHEESE CRUMBLES

This is a salad with all the perfect
combination of ingredients, a must try...

Servings: (8)
Prep Time: 15 Mins.

Posted by Sandra

INGREDIENTS

· 2 pkgs. baby spinach, rinsed and dried with a salad spinner (or paper towels)
· 4 cups strawberries, sliced (slice with an egg slicer if you have one)
· 1/2 cup vegetable oil
· 1/4 cup red wine vinegar
· 2 tablespoons sugar
· 2 tablespoons honey (don’t substitute for sugar as vinaigrette won’t stick to spinach)
· pinch of kosher salt and ground pepper

---Garnish
· sliced almonds and a pinch of sugar (to candy them see below)
· goat cheese crumbles (Use dental floss to cut into tiny crumbles when cold)

METHOD

Heat a dry non-stick skillet over medium heat, once hot add sliced almonds, and lightly dust almonds with sugar, add a few drops of water very slowly and let it cook for a few minutes (watch closely until they caramelized as it happens very quickly). Place on plate to cool (they are very hot), and set aside.

In a large bowl, toss together the spinach and strawberries.

In a small bowl whisk together the oil, vinegar, sugar, honey, and salt and pepper until sugar has dissolved and vinaigrette thickens. (Do not refrigerate vinaigrette or it will get cloudy and pasty). Pour over the spinach and strawberries, and toss to coat.

Place salad on serving plates, and then sprinkle each with a bit of caramelized almonds and crumbled goat cheese crumbles. - Enjoy!

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TIP: Make this as close to your serving time as possible because you do not want your spinach to wilt .

MAX’S PHEASANT in a WHITE WINE SAUCE

Max says this is “the other white meat,” 

and that the recipe is also delicious using Grouse, 

Ptarmigan, Chicken, or Pork...

[I found today that my photograph of Max's recipe 
was nicely featured on 8-14-12 on
 http://winemakingtechniques.com/some-simple-easy-wine-recipes]

Servings (6)

Posted by Max via Sandra
Prep: 10 mins. |
Cook/Simmer: 2.5 hours

INGREDIENTS:

---Pheasant
· 2 tablespoons olive oil, plus 2 tablespoon butter
· 2 pheasants, cleaned and cut into pieces
· kosher salt and ground pepper to taste

---Vegetables
· ½ onion, chopped
· 1 clove of garlic, minced
· ½ cup celery, chopped
· 10 crimini mushrooms, sliced (not too thin)
· 2 tablespoons butter

---Sauce
· 1 cup ‘good’ white wine
· 2 (10.5 oz.) cans cream of mushroom soup
· 1 tablespoon worcestershire sauce

--Steamed rice, prepared according to directions
--Tomato wedges

METHOD

Add the olive oil and butter in a heavy-bottom skillet and heat to medium-high, and brown the pheasant. Remove to plate, and set aside. In the same skillet, add remaining butter, and toss in the vegetables and saute until onions are translucent. Add the browned pheasant into skillet.

Deglaze with 1 cup of white wine while scraping bottom to release flavorful bits; reduce heat to medium to let wine reduce for 10 minutes. Once wine is reduced, add the cream of mushroom soup and reduce the heat to low; ‘cover’ skillet and let simmer for 2 hours while occasionally stirring.

Serve pheasant in white wine sauce with steamed rice, with sliced tomatoes sprinkled with salt and freshly ground black pepper along side – don’t forget to drink the rest of the wine. - Enjoy!

SANDRA'S HAM and POTATOES AU GRATIN

A splendid side dish to add to any entree, 
or to take to a get-together...

Servings: (4)
Prep Time: 15 Mins. |
Cook Time: 45 Mins.

Posted by Sandra

INGREDIENTS

4 cups red potatoes (*par-cooked in microwave to speed baking time)
½ yellow onion, chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
2 cups medium shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1-1/2 cups cooked ham, cut into ½” cubes

***Topping (Halfway through cooking)
¼ cup panko breadcrumbs
2 tablespoons parmesan cheese
½ teaspoon paprika
1 tablespoon, butter melted

METHOD

*Carefully pierce the whole-unpeeled red potatoes with a knife, and place on glass pie plate and microwave on high for 5 minutes to par-cook them, and set aside to cool.

Meanwhile, in a saucepan melt butter over medium-heat; stir in onions and saute until translucent, add flour and continue (switching to a whisk, and whisking constantly for 1 minute so flour flavor cooks out.) Gradually add milk; whisking until mixture thickens and bubbles. Add cheese, garlic powder, paprika, ground mustard, and salt and pepper; stirring until the cheese melts, and then remove from heat.

Preheat oven to 375 degrees.

Cut the unpeeled par-baked red potatoes into ½” cubes, and place them with the cubed ham into an oil-sprayed 9”x13” baking dish (placed over a foil-lined baking sheet in case of potential drippings). Pour sauce over potato mixture and fold gently to combine.

Cover dish with foil, and bake for 30 minutes. Meanwhile, mix the topping ingredients in a small bowl. Remove baking dish from oven after 30 minutes, and sprinkle with topping mixture, and then return to oven, uncovered, and continue baking for 15 final minutes.

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--TIP: This is an entree in itself, which I like to serve with a garden salad alongside.

SANDRA'S CRANBERRY OATMEAL COOKIES

Lusciously addicting cookies...

Yields: (5 doz.)
Prep Time: 15 Mins. |
10 to 12 Mins.

Posted by Sandra

INGREDIENTS

· 1 cup unsalted butter, at room. temp.
· 1 cup granulated sugar
· 1 cup packed dark brown sugar
· 3/4 cup vegetable oil
· 1/4 cup unsweetened applesauce
· 2 large eggs, slightly beaten
· 2 teaspoons vanilla extract
· 3-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons pumpkin pie spice (For my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· 1/2 teaspoon ground cinnamon
· 2 cups old-fashioned rolled oats (not quick cooking)
· 1 cup craisins, chopped finer
· 1 cup unsweetened flaked coconut, chopped finer

METHOD

Preheat oven to 350 degrees F. Set two cookie sheets lined with parchment paper aside.

In a large bowl, beat butter and sugars until fluffy, slowly add vegetable oil and beat until well incorporated and more fluffy (important). Add the applesauce, beaten eggs, and vanilla, and then beat just to combine.

With a sieve, sift over the bowl of wet ingredients the flour, baking soda, baking powder, and spices. Stir with a spoon just until mixed through. Add the oatmeal, craisins, and coconut; folding just to combine.

Spoon batter using a teaspoon (or a small scoop) onto a parchment –lined cookie sheet spaced 1" apart.  Bake for 10 to 12 minutes until lightly browned. Remove from oven and let stand a couple of minutes on cookie sheet prior to removing so they stay intact. Place another batch on the second parchment-lined baking sheet (you can do this while the prior batch is baking), and continue doing so until batter is gone.


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

TIP: Try not to "overwork" the batter after adding dry ingredients to the wet ingredients, as doing so will result in tough cookies.

SANDRA'S EGG DROP SOUP - RESTAURANT STYLE

A very satisfying, quick, and easy
way to prepare egg drop soup...

Servings (4)

Posted by Sandra
Prep: 5 Mins. |
Cook:10 mins.

INGREDIENTS

· 5 cups chicken broth, divided
· 1/3 cup carrot, grated
· 1/3 cup frozen peas, thawed
· 1/3 cup cabbage, finely diced
· 2 green onions, finely sliced on the diagonal
· 1/4 teaspoon garlic powder
· 1/4 teaspoon ground ginger
· 1/4 teaspoon salt
· 1/8 teaspoon finely ground pepper
· 1-1/2 tablespoons cornstarch
· 4 eggs, beaten

METHOD

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan, along with the carrots, peas, cabbage, green onions, and garlic powder. Stir the ginger, salt and pepper into the saucepan, and bring to a boil for 5 minutes.

Meanwhile, in a small bowl, stir together the remaining broth and cornstarch until smooth, and slowly add to soup while whisking (you can add more/less cornstarch to achieve your desired thickness, just mix it with a bit of liquid first).

In a small bowl, whisk the eggs using a fork. Reduce heat just until soup is still simmering, and while whisking in a clockwise motion very slowly drizzle the eggs to form ribbons (eggs will cook immediately). - Enjoy!

SANDRA'S CHOCOLATE BUNDT CAKE with CHOCOLATE BUTTERCREAM SPRINKLED with PISTACHIOS

A chocoholics dream dessert...

Servings (12)
Prep: 15 mins. |
Cook 50 mins.

Posted by Sandra

INGREDIENTS:

***Cake
· 2 cups granulated sugar
· 1-3/4 cups all-purpose flour
· 3/4 cup unsweetened chocolate powder (I prefer Hershey’s)
· 1-1/2 teaspoons baking powder
· 1-1/2 teaspoons baking soda
· 1 teaspoon salt
· 2 large eggs
· 1 cup milk
· 1/2 cup vegetable oil
· 2 teaspoons vanilla extract
· 1 cup boiling water

***Chocolate Buttercream: (Yields about 2 cups)
- 3 cups confectioners' sugar
- 2/3 cup unsweetened chocolate powder (Again, I prefer Hershey’s)
- 1 cup unsalted butter, at room temp.
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons of milk

***Garnish
- ¼ cup pistachios, chopped

METHOD:

--Bundt Cake: Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Stir together sugar, flour, chocolate powder, baking powder, baking soda and salt in large bowl. In a small bowl whisk the eggs, milk, oil and vanilla, then add to dry ingredients in large bowl. Beat mixture on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared bundt pan. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Cool in bundt pan for 15 minutes, and then remove and place on a wire rack to cool completely.

--Chocolate Buttercream: Meanwhile, begin making the buttercream. Sift the confectioners’ sugar and chocolate powder through the cleaned sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer, begin by adding the butter and mix with sugar on low speed until well blended, and then increase speed to medium and beat for another 3 minutes. Add vanilla extract, and milk, and then continue to beat on medium speed for 2 more minutes, adding additional cream a bit at a time if needed for your desired consistency (see photograph). Frost your cooled bundt cake, and sprinkle top with pistachios. - Enjoy!

SANDRA'S CRISPY ROAST DUCK with an ORANGE GLAZE

This recipe is fabulous for all types of poultry, 
especially Wild Alaska Duck Breasts...

Serves (4)

Posted by Sandra
Prep: 5 minutes |
Cook 25 minutes

INGREDIENTS

***Duck:
· 4 fresh duck breasts, (if frozen, thaw)
· 1 tablespoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon poultry seasoning
· 1/2 teaspoon ground cumin

***Glaze:
· 1 cup orange marmalade
· 1/2 cup honey
· 2 tablespoons orange liqueur (I prefer Grand Marnier)

METHOD

Preheat oven to 475 degrees F.

Rinse and pat duck breasts dry, and lightly score the skin surface several times with a knife (only in the inner skin area so it remains intact with breast). In a small bowl, combine seasonings and season the duck breasts all over.

Insert a thermometer at an angle in the thickest part of a breast.

Turn down heat to 375 degrees, and place the duck in the oven roasting for about 25 minutes, or until internal temperature reaches 165 degrees.

Meanwhile, in a medium bowl, stir together glaze ingredients. About 15 minutes before duck is finished cooking, liberally brush duck breasts with glaze, and continue cooking 10 more minutes (checking to ensure breast is at 165 degrees).

Remove duck breasts and tent with tinfoil for 5 minutes. (I serve mine with steamed brown rice, and broccoli.) - Enjoy!

SANDRA'S SUCCULENT COCONUT SHRIMP with a TANGY DIPPING SAUCE

A beautiful and tasty explosion of flavors
that will leave you oh so satisfied...

Servings (4)
Prep: 15 Mins. |
Stand time: 30 |
Cook: 4 Mins.

Posted: By Sandra

INGREDIENTS

***Shrimp:
24 medium shrimp, shelled (leaving tails intact), and de-veined

***Beer Batter
1 egg, beaten
1-1/2 teaspoons baking powder
2/3 cup Alaskan Summer Ale (or another medium-bodied beer)
1/2 cup all-purpose flour

***Dredging:
1/4 cup all-purpose flour
2 cups flaked coconut, chopped finer

3 cups peanut oil for frying (has a higher smoking point)

***Tangy Dipping Sauce:
½ cup orange marmalade
¼ cup dijon mustard
¼ cup honey
4 drops sriracha sauce (or tabasco)

METHOD

In a small bowl, make dipping sauce, and set aside.

Local Alaskan Summer Ale

In medium bowl, add egg, ½-cup flour, beer, and baking powder and whisk to combine. Place 1/4-cup flour in a separate small, flat dish. Also, finely chop coconut, and place in another separate small, flat dish.

Preheat warming oven to 175 degrees, and place pie plate inside.

While holding shrimp by tail, dredge in flour, and shake off excess. Dip in beer batter; allow excess to drip off. Roll shrimp in finely chopped coconut, and place on a baking sheet lined with wax paper. Refrigerate coated shrimp for 30 minutes.

Meanwhile, heat oil in electric skillet to 350 degrees (or in a dutch oven using a cooking thermometer). Cook in batches, so you don’t overcrowd them. Fry shrimp in batches only for a total of 4 minutes; turning once with tongs after 2 minutes. Remove shrimp to drain on a paper towel lined plate. Transfer batches of fried shrimp to warm pie plate in oven. Continue frying shrimp until done.

Serve warm coconut shrimp with the tangy dipping sauce, along with a couple of beers, i.e., local Alaskan Summer Ale ~ Enjoy!


~~~~~~~~~~~~
Tip: If using larger prawns, you might consider doubling the recipe.

SANDRA'S (3) RECIPES: HOT COFFEE TODDIES

All 3 recipes for
hot toddies are immensely
spectacular on
cold winter days,
and especially nice
on St. Patrick's Day...

Serving: (1 each)

IRISH COFFEE

1 teaspoon raw sugar
--(or dark brown sugar)
1-1/2 ozs. Irish whiskey
4 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the whiskey over the sugar in an 8 oz. glass mug, and top with coffee within 1” of rim, then spoon cream over top, and serve.

(Note: If you use sweetened whipped cream the toddy tends to become too sweet.)

IRISH CREAM COFFEE

1-1/2 ozs. Irish whiskey
1/2 oz. Irish cream (I prefer Baileys)
1 teaspoon dark brown sugar
--(or raw sugar)
6 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the coffee over the brown sugar in an 8 oz. glass mug and stir to dissolve, adding the whiskey and Baileys Irish Cream within 1” of rim; spoon the whipped cream over top, and serve.

KEOKE COFFEE

1/2 oz. kahlua
1/2 oz. creme de cacoa
1/2 oz. Christian Brothers Brandy
4 ozs. hot coffee
Unsweetened whipped cream

Make whipped cream, and coffee. Add spirits to an 8 oz. glass mug, and stir to combine. Pour in coffee to within 1” of rim, then spoon whipped cream over top and serve.

(Credits: To a bartender in a famous downtown Anchorage restaurant who provided this Keoke Coffee recipe to me years ago.)

SANDRA'S MOIST MINT BUTTERCREAM CHOCOLATE CUPCAKES

How festive are these?!

Perfect cupcakes to serve any day of the year, 
although they're extra special on St. Patrick's Day...

Yields: (30 cupcakes)
Prep: 20 Mins.
Bake: 20 to 22 Mins.

***Chocolate Cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup hershey’s cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon table salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

***Mint Buttercream
3 cups confectioners' sugar
1 cup butter, at room temp.
1 teaspoon mint extract
A few drops of organic green food coloring
--(enough to achieve your desired green hue)
1 to 2 tablespoons milk

***Garnish
15 peppermint patties, cut in half

Method for cupcakes:

Heat oven to 350 degrees.

In a small bowl, whisk eggs, then add the milk, oil and vanilla. Sift together, through a sieve, sugar, flour, cocoa, baking powder, baking soda and salt into a large bowl, then add wet ingredients from small bowl; continue whisking for 2 minutes. Add 1 cup boiling water and mix to combine (batter will be thin). Line medium-sized muffin cups with paper baking cups, and fill each 2/3rds full of batter. Bake 20 to 22 minutes until a toothpick inserted in center comes out clean. Move cupcakes onto wire racks to cool completely.

Method for buttercream:

Meanwhile, sift confectioners’ sugar through a clean sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer on lowest setting, begin by adding butter and mix with sugar until well blended, and then increase speed to medium and beat for 3 additional minutes. Add mint extract, a few drops of green food coloring, and cream. Continue to beat on medium speed for 1 more minute, adding additional cream a bit at a time if needed for your desired consistency. Slightly snip bottom corner of a large ziploc bag and place a star-decorating tip into snipped hole, then fill bag with frosting, and close up bag. Pipe frosting onto cooled cupcakes.  Top each cupcake off with a half slice of peppermint patty. ~ Enjoy!

(9) Recipes: MAKE YOUR OWN SPICE and HERB BLENDS

When using dry spices
place in palm first and rub with finger
to activate oils before adding to recipes...

ITALIAN SEASONING HERB BLEND

· 2 tablespoons basil

· 2 tablespoons marjoram

· 2 tablespoons oregano

· 2 tablespoons rosemary

· 2 tablespoons thyme

Method: Mix all ingredients in a small bowl until well combined. Add mixed herbs to a grinder specifically designated for spices, which has been cleaned, and pulse a few times.  Store in a “labeled” airtight container in your pantry.

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PUMPKIN PIE SPICE BLEND

2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/2 teaspoons nutmeg
1 teaspoon ground cloves

Mix all ingredients together well and store in an airtight container.

POULTRY SEASONING

2 tablespoons Parsley
2 tablespoons Sage
2 tablespoons Thyme
1 tablespoon Marjoram (or celery salt)
1 tablespoon Rosemary
1 tablespoon Savory
1 tablespoon Ground Pepper
1/2 teaspoon Nutmeg

Mix all ingredients together well and store in an airtight container. Use for stuffing or other recipes that call for poultry seasoning.

SEASONING SALT

6 tablespoons kosher
1/2-teaspoon dried thyme
1/2-teaspoon marjoram
1/2-teaspoon garlic powder
2 1/4 teaspoons paprika
1 teaspoon dry mustard
1/4-teaspoon onion powder
1/8-teaspoon ground dill
1/2-teaspoon celery salt

Mix all ingredients together well and store in an airtight container.

BLACKENED SEASONING

4 teaspoons smoked paprika (or regular)
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons packed brown sugar
2 teaspoons kosher salt
2 teaspoons ground pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
3/4-teaspoon ground cumin
1/4-teaspoon ground nutmeg

Mix all ingredients together well and store in an airtight container. I use this by putting a light coating of olive oil on halibut, salmon, or steak, then covering it in the blackened seasoning. Place the prepared meat on a medium-high skillet, and cook through, turning once.

TACO (or Mexican) SEASONING

1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular)
1 teaspoon powdered oregano
1 teaspoon packed brown sugar
1/2 teaspoon kosher salt

Mix all ingredients together well and store in an airtight container. This makes the equivalent of a 1/4-ounce package of commercial taco seasoning mix.

DRY RUB (BBQ)

6 tablespoons packed brown sugar
2 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground pepper
1/2 teaspoon cayenne
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Mix all ingredients together well and store in an airtight container. This is great on a pork shoulder and then let it sit overnight in the refrigerator before roasting.

GRILL SEASONING

3 tablespoons freshly ground pepper
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground coriander
1 teaspoon red pepper flakes

Mix all ingredients together well and store in an airtight container.

CHILI POWDER

1 teaspoon smoked paprika (or regular)
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder

Combine all ingredients; store in an airtight container.

MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW

Max often prepares this rustic and comforting stew 
during hunting trips for his buddies, 
on our F/V Chelsey for deckhands,
and at home for us.  
It's nothing short of incredible...

Servings (4)
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time

INGREDIENTS

· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped

METHOD

Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.

Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.

Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!

(6) Recipes: SMOOTHIE FROZEN BERRY/FRUIT/YOGURT POPS

A fabulously healthy and tasty treat...

RASPBERRY AND BANANA YOGURT POPS (Shown in Photo)

Yields: (12) pops

· 1 cup of frozen raspberries
· 1 banana, peeled and quartered
· 2 (6-oz. containers) raspberry yogurt
· 1 cup milk

Peel the banana and slice it in quarters, then place berries in blender. Spoon in the yogurt, and then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 2 minutes. Spoon mixture into molds (or paper cups with pre-purchased popsicle sticks) and freeze for a minimum of 6 hours, or overnight. Peel pops away from orka molds (or paper cups) and enjoy!

-Note: These are “orka ice pop molds” that are bpa free as they are made of silicone so are flexible and easy to peel away from popsicles, including no-drip handles...Bonus! – I purchased three sets for about $12 ea. (4/set) sometime ago on Amazon.com, whereby I received them in 3 days; plus they last forever ;-)

♥ KIDS AND ADULTS LOVE UM’ ♥
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PUMPKIN POPS

Yields: (12 pops)
· 2 (15 oz.) cans pumpkin puree
· 1/2 cup pure maple syrup
· 2/3 cup milk
· 1/2 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· ½ teaspoon vanilla extract

Place the pumpkin puree into a medium-size bowl. Add pure maple syrup, milk, umpkin pie spice, and vanilla to the bowl and mix well. Spoon mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CREAMY RASPBERRY POPS

Yields: (12 pops)

· 1 cup milk
· 1 (1 oz.) package vanilla pudding mix
· 1/2 cup milk
· 1 cup frozen raspberries
· 2 cups raspberry sherbet
· 2 cups cool whip, thawed

Pour 1 cup of milk into a bowl, and stir in pudding mix, beating with an electric mixer for about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree 2 minutes until smooth, and add to bowl with pudding mixture, stirring to combine. Spoon the mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.

-Note: If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

YOGURT JUICE POPS

Yields (10 pops)

· 3/4 cup milk
· 1 cup (any flavor) frozen juice concentrate (do not add water)
· 1 cup plain yogurt

Mix all the ingredients using a blender. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ORANGE AND MANGO POPS

Yields (12 pops)

· 4 large ripe mangoes, peeled, pitted and roughly chopped
· 1 cup freshly squeezed orange juice

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FRUIT AND BERRY YOGURT POPS

Yields (12 pops)

· 4 (6-oz) containers of vanilla yogurt
· 2 cups frozen fruit (or berries)
· 2 tablespoons honey

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!

SANDRA'S OVEN BRAISED CORNED-BEEF BRISKET and CABBAGE with a HORSERADISH SAUCE

Excellent for St. Patrick's Day or any other day of the year...

Servings (6)
Prep: 15 mins.
Cook: 4 hrs.

INGREDIENTS:

--Brisket:
· 4 lb. center-cut corned-brisket, trimmed of visible surface fat
· 1 bottle of beer (Recommend: Alaskan Pale Ale)
· 2 tablespoons pickling spice (tied up in cheesecloth)
· Water to cover
· 3 large garlic cloves, minced
· 1 lemon, quartered, seeds removed
· 1/2 teaspoon ground pepper

***Add to pot 1 hour before done:
· 10 medium red potatoes; scrubbed, unpeeled, and cut in half
· 5 medium carrots; scrubbed, and cut into 1” chunks

***Add to pot 20 minutes before done:
· 1 onion, cut into 8 wedges
· 1 large head of green cabbage, cut into 8 wedges

--Optional:  Fresh lemon wedges for serving (although highly recommended)

Horseradish sauce:
· ¾ cup sour cream
· ¼ cup jarred ‘hot’ horseradish
· 1 tablespoon dried chives
· 1 tablespoon freshly squeezed lemon juice

METHOD:

Preheat oven to 350 degrees.

Rinse brisket to release its corning salt. Place corned beef in dutch oven and cover with beer and water. Add the pickling spice tied in cheesecloth, then the garlic, lemon wedges, and pepper. Cover pot and bring to boil on stove top.  Transfer dutch oven, covered, to preheated oven, placing it on middle rack. Braise for 3 hours, and add ingredients listed as stated above (1 hour before done), and return, covered, to oven.  After 40 minutes, add remaining ingredients listed as stated above (20 minutes before done), and return, covered, to oven.

Meanwhile, prepare horseradish sauce in a small bowl by adding all  ingredients in order listed; whisk to combine (I like to do so about 1 hr. ahead of time to allow flavors of sauce to meld)

Place vegetables on serving platter, adding brisket sliced against the grain and drizzled with a bit of cooking liquid. Place lemon wedges around edge of platter. Serve meal family style with a side of horseradish sauce. ~ Enjoy!

SANDRA'S ROASTED UNCURED-BEEF BRISKET with ROSEMARY POTATOES

The best ever...
You should try this...

Servings: (6)
Prep: 15 mins.
Cook 4 hrs.
+ 3.5 hrs. for rub & standing time

Posted by Sandra

INGREDIENTS:

· 4 lb. uncured brisket

**Rub:
· 2 tablespoons flour
· 1 tablespoon chili powder
· 1 teaspoon cumin
· 1 teaspoon oregano
· 1 teaspoon basil
· 1/2 teaspoon dry mustard

***Roasting Sauce:
· 2-1/2 cups beef broth (plus more if needed)
· 1 cup tomato juice
· 3 teaspoons worcestershire sauce
· 2 cloves garlic, minced
· 1 onion, finely chopped

***Add 30 minutes before brisket is done:
· 2 lbs. ‘baby’ potatoes (or 1” cubed potatoes)
· 3 tablespoons olive oil
· 1 tablespoon rosemary

METHOD:

Clean and pat dry the brisket, trimming any excess visible fat and grey film.

Combine flour, chili powder, cumin, oregano, basil and dry mustard in a small bowl. Rub seasoning mix all over brisket, place in a large ziploc bag and refrigerate for 3 hours for flavors to penetrate, take out to return to room temp. for 30 minutes before roasting.

Meanwhile, in a small saucepan combine stock, tomato juice, worcestershire sauce, garlic and onion. Bring to a boil, reduce heat and simmer 15 minutes to reduce and enhance flavors. Remove from heat and allow to cool.

When brisket has returned to room temperature, in a dutch oven heat 2 tablespoons olive oil over medium-high heat, and brown the brisket on both sides. Remove dutch oven from heat and add the roasting sauce. Put brisket in the oven and roast, tightly covered at 325 for 4 hours, adding more broth as needed.

30 minutes before brisket is done, toss baby potatoes in oil and rosemary. Remove lid from roasting pan. Add potatoes, scattering them on top of the brisket. Add more broth until you have about 1.5 cups around the sides of the brisket. Continue to roast uncovered for 30 minutes to cook the baby potatoes (if using larger sized potatoes, increase cooking time accordingly). Poke potatoes with a toothpick to ck. tenderness.

Remove from the oven. Take brisket out of the pot and place on serving platter along with all the other ingredients, tent with foil and let brisket rest for 10 minutes. Take any remaining liquid and drippings in the Dutch oven and make gravy, adding more broth if need be. (I usually just add equal amounts of flour and water to jar fitted with a lid and shake it until smooth, then pour into roasting liquid and drippings in dutch oven until desired thickness of gravy is achieved), and pour gravy into serving container.

Slice the brisket against the grain and return to platter with potatoes. Serve it with the gravy, along with hot with rolls and your favorite vegetables. - Enjoy!

SANDRA'S POTLUCK EIGHT-LAYER NACHO DIP

Servings: (12)
Cook/Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

***Cooked ingredients:
1 lb lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lime juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top
· 1 small can hot green chilies (use mild if you like it less spicy); although hot green chilies are perfect because so many ingredients make this the right choice
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, finely sliced
-  a few dollops of sour cream

-- Tortilla chips for scooping

METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine. Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass pan (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions. Top with dollops of sour cream. Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

SANDRA'S STEAMED WHOLE ARTICHOKES with a DIPPING SAUCE

Incredible steamed artichokes
with a creamy lemony garlic
dipping sauce...

(Step-by-Step Instructions)

Serves: (2)
Prep: 15 mins. |
Cook: 40 mins.

INGREDIENTS
 · 2 artichokes, cleaned and trimmed (choose the tight-leaved, heavier ones)
 · 1 tablespoon lemon juice

*** Dipping Sauce:
 · ¼ cup mayonnaise
 · 1 teaspoon fresh lemon juice
 · dash of garlic powder
 · dash of onion powder
 · pinch of salt and pepper

***Artichokes:
Rinse thoroughly under cold water

• Pull off lower tougher petals.
• Using a serrated knife to cut off the stem about 2" from the base of the artichoke. (The stems are edible, so peel them first.)
• Slice off the top ½” of choke, creating a flat top.
• Using kitchen shears, snip off the sharp tips of each petal.
• Place artichokes in a large pot.
• Fill pot with water until halfway up to choke level, and add the lemon juice.
• Cover and simmer at least 40 minutes (for average sized chokes).
• Remove with tongs (or spider), and drain chokes upside down for a few minutes.
• Serve warm right side up on plates, with the sauce on the side (see sauce recipe above).

PREPARE THE SAUCE:
Meanwhile, while the chokes are steaming, whisk all sauce ingredients together so the flavors can meld, and transfer to small serving containers - placing one on each plate along side the prepared chokes.

HOW TO EAT IT:
Peel off outer petals and dip fleshy end into sauce. Place petal in mouth and pull through teeth to remove the tender part of the choke at the base of the petal. Discard the rest of the petal. Repeat until all the petals are nearly gone. When you reach the fuzzy/hairy portion located at the base of the choke (just before the heart) scoop it out with a teaspoon and discard while leaving the heart intact. Enjoy the tender and entirely edible heart - the jewel of the choke!

*** It may seem like a lot of work, but it's really not and oh so very worth it! - Enjoy! ***

SANDRA'S BOUNTIFUL BROCCOLI SALAD SUPREME

A salad that is so very healthy
and tasty, it'll have you going back for more...

Serves (6)
Prep: 10 mins. |
Set time: 30 mins.

Posted by Sandra

INGREDIENTS

***Salad
- 2 heads of broccoli (flowerets only) – cut into bite-size pieces
- ¼ cup raisins
- ¼ cup green onion, finely chopped

***Dressing
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon garlic powder
- Freshly ground pepper, to taste

***Last-minute additions:
- 2 strips bacon, sliced, then browned
- 2 tablespoons toasted sunflower seeds

METHOD

In a small bowl, combine mayonnaise, vinegar, sugar, garlic powder, and pepper. Blend together until smooth; set aside for flavors to meld.

In a medium dry skillet heat to medium heat, and add the sunflower seeds and toast just a couple of minutes just until fragrant (do not burn). Remove to a small bowl and set aside. In the same skillet raise temp. to medium-high, add the bacon slices and cook until crispy. Remove and let cool on paper-towel covered plate.

In medium bowl, combine all salad ingredients and pour dressing onto broccoli mixture. Toss salad to combine, and refrigerate 30 minutes prior to serving.

Just before serving, finely chop the bacon into small bits, and add to mixture, along with the sunflower seeds. Toss the salad, serve, and enjoy!

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

Tip: At times I’ll add radish slices. BTW: Leftovers are delicious...if there are any. Also, this is an often-requested salad for gatherings!

SANDRA'S HUEVOS RANCHEROS – Anytime!

How can you resist this,
it's wonderfully fabulous!

Servings: (2)
Prep: 15 mins.

Posted by Sandra

INGREDIENTS

- 2 10” flour tortillas
- olive oil
- 4 eggs
- 2 cups cheddar cheese, shredded (I like ‘sharp’)
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro (optional)

Beans

- 1 (15 oz) can rosarita refried beans

Red sauce
- 1 (16 oz.) jar of ‘medium-spiced’ picante salsa
- 1 large tomato, chopped (reserving 2 tablespoons for garnish)
- ½ teaspoon jarred pickled jalapenos, chopped
- ½ teaspoon chili powder
- ½ teaspoon ground cumin

METHOD

Heat the oven to a warm 150 degrees, and place 2 serving plates in it to keep warm.

Place the refried beans in a small saucepan over medium-low heat, and heat until warm, stirring occasionally.

In another small saucepan, heat all the red sauce ingredients over medium-low heat as well (remember to reserve 2 tablespoons of freshly chopped tomatoes for garnishing).

Heat a large non-stick skillet on medium high. Brush each side of tortillas with olive oil and place one at a time into skillet and cook just until pockets of air bubbles rise up inside of them, turn over and repeat, remove from heat.

Remove warm plates form oven and place tortillas on them. Spread each tortilla with warm refried beans (using a butter knife), then also spread salsa all over the top of the refried beans. Sprinkle each with 1 cup of shredded cheese, and return to the warm oven while you cook the eggs.

Using the same skillet as was used for the tortillas, add a little oil to the pan, and heat medium-low heat. Crack 4 eggs into the skillet and cook to your desired doneness (for tender, beautiful eggs this process is important).

Remove the plates from the oven, and place two eggs on top, spoon over remaining salsa, adding tiny dollops of sour cream here and there, and freshly chopped ‘reserved’ tomatoes, plus a dusting of chopped cilantro if you choose.

KATHY'S MEXICAN HALIBUT

I'm so happy that a friend of mine shared
this delightful recipe - it's splendid...

Servings (6)
Prep: 10 mins. |
Cook: 25 to 30 mins.

Posted by Sandra
Courtesy of Kathy Crenshaw)

INGREDIENTS:

2 lbs. halibut, cut into 1” cubes

***Sauce mixture:
1 medium onion, chopped
¼ cup butter
2 cups sour cream
1 lemon, juiced
1 garlic clove, minced
¼ cup cilantro, chopped
1 teaspoon jalapenos, chopped
Salt and pepper to taste

METHOD

Preheat oven to 350 degrees.

Place butter in medium skillet over medium high heat, and sauté onion just until translucent, about 3 minutes. Add the garlic and sauté one more minute. Remove skillet from heat and add sour cream, juice of one lemon, garlic, cilantro, and jalapenos; whisking to combine.

Place halibut in 9” x13” baking dish sprayed with oil, and pour sauce mixture over halibut cubes. Add salt and pepper, to taste.

Bake for 25 to 30 minutes, just until halibut flakes (no longer—don’t overcook).

KATHY'S HALIBUT STEAKS GO HAWAIIAN

What a tasty entree Kathy provided us
for a wonderful halibut recipe
that is a refreshing and delightful surprise...

Servings (6)
Prep 5 mins. |
Cook: 15 mins.
--(Marinade: 30 mins.)


Posted: by Sandra
(Courtesy of Kathy Crenshaw)


INGREDIENTS:
· 2 lbs. halibut, cut into 6 steaks

***Cheese/Topping Mixture:
· 2 (8 oz) cans pineapple, crushed (drain, reserving liquid)
· 1/2 cup cheddar cheese, shredded


***Sauce:
· 3 tablespoons pineapple liquid
· 1/3 cup french dressing
· 1/2 teaspoon salt
· 1/8 teaspoon pepper
· dash ground cloves

***Garnish:
· paprika

METHOD

Place halibut steaks in a single layer in shallow dish.

Drain pineapple, reserving juice for sauce.

Prepare sauce in a non-reactive small bowl, and pour over halibut steaks, letting stand 30 minutes, turning once.

Preheat oven broiler.

Remove halibut steaks, reserving sauce for basting, and set. Place fish in a single layer onto well-greased 9” x 13” baking dish. Broil 10-12 minutes (8 inches from heat source) or until fish flakes easily. Baste once during broiling with sauce.

Combine crushed pineapple and cheese in a non-reactive small bowl. Remove halibut from oven and spread with mixture. Sprinkle with paprika. Broil 2-3 minutes more until cheese melts.