Cooking recipes: sandra’s

Showing posts with label sandra’s. Show all posts

Wednesday, April 16, 2014

SANDRA’S COMFORTING NEW ENGLAND STYLE TRI SEAFOOD CHOWDER

A deep flavored, luxurious textured chowder

with generous chunks of white king salmon,

lobster tail chunks, and shrimp adorned with only

a few simple ingredients

so the seafood takes center stage...

Servings: (6 to 8)

Prep: 10 Mins.

Cook/Stand: 40 Mins.

INGREDIENTS

4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices

2 tablespoons unsalted butter

1 white onion, chopped

2 ribs celery, cut into 1/4” thick slices

2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning

1 dried bay leaf

1 garlic clove, minced

2 tablespoons all-purpose flour

1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes

3 cups low-sodium chicken stock

1 cup quality white wine

¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)

¾ lb. cooked shrimp

¾ lb. cooked lobster tail chunks, thawed (from Costco)

2 cups heavy cream

Freshly ground sea salt

Ground gray pepper

Garnish

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread

METHOD

Fry bacon in dutch oven over medium-high heat until brown and crispy.

Remove cooked bacon to a paper towel lined plate using a slotted spoon,

and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.

Add flour, and garlic, then sauté for 1 minute.

Add the potatoes, broth, and white wine to cover vegetables

(add water if more liquid is needed to do so).

Bring to a boil, scrape bits off of bottom of pot,

then cover and boil for 10 minutes.

Reduce the heat to low,

then gently fold in white king salmon chunks,

and cook over low heat for 5 minutes.

Gently fold in lobster tail chunks, shrimp,

and reserved bacon,

(being careful not to break up white king salmon chunks),

then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit,

covered, for 5 minutes to ensure

that the fish continues to cook

(without overcooking the fish or other seafood).

Taste for seasonings; adding salt and pepper to your desired level.

Toss bay leaf.

Serve chowder in individual bowls, topped with fresh parsley,

along with warm, crusty French bread

for sopping up the delicious broth. ~ Enjoy!

Monday, April 14, 2014

SANDRA’S CHAI BANANA APPLE ORANGE KIWI SMOOTHIE

A delightful and healthy
afternoon fruity smoothie you
can have within minutes...

Serving: (1)

Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

½ tablespoon organic Rooibos Winter Chai Tea leaves

½ cup hot water

1 organic kiwi, peeled and sliced (reserve one slice for garnishing rim of glass)

1 organic *banana, peeled, sliced, and frozen

1 unpeeled organic apple, cored, and sliced

1 organic orange, peeled, and remove pulp and seeds by sectioning

1 teaspoon organic freshly squeezed lime juice

½ tablespoon wheat germ

-- 1 straw

METHOD

Place ½ cup hot tap water and tea leaves in a 2-cup glass measuring cup and microwave on high for 1 minute, and set aside to steep for 3 minutes. Strain into a small bowl, toss tea leaves, and let broth cool.

Meanwhile, prep and add all remaining ingredients to blender. Add cooled tea broth and puree for 1 minute, just until smooth, and serve. – Enjoy!

Getting ready to
press the puree button...

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

*Tip: I freeze peeled, ripe bananas that Ive cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

Thursday, March 27, 2014

SANDRA’S SLOW COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...

Servings: (8 to 10)

Prep: 20 Mins.

Slow-Cooker: 4 Hrs. Total (2 Hrs. on High +2 Hrs. on Low)

INGREDIENTS (I used all organic vegetables, and Marties Organic Magic Mexican Seasoning)

Meatballs (can be made ahead of time and stored in freezer or refrigerator):

1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup homemade seasoned breadcrumbs

1 garlic clove, finely minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

½ teaspoon Martie’s Magic Mexican Seasoning

Stoup:

4 medium red potatoes, scrubbed and cut into 1” cubes

2 carrots, scrubbed and chopped into ½” slices

3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces

--(tender white and light green parts only)

2 ribs celery, chopped into ½” slices

¼ cup whole sweet peas, strings removed, and cut in half

1 small zucchini, cut into ½” slices

1 celery root, peeled, and cut into 1” cubes

1 (14.5 oz. can) diced tomatoes, undrained

1 (7 oz. can) tomato sauce

3 cups low-sodium beef broth

2 tablespoons dried minced onion

1 tablespoon worcestershire sauce

2 tablespoons white wine vinegar

1-1/2 teaspoons Martie’s Magic Mexican Seasoning

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

Preheat the oven to 350. Line a baking sheet with foil, and spray with olive oil, and set aside.

In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.

Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed. When the meatballs are par-baked, add them to the slow-cooker. In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.

Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender.

To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!

Thursday, March 20, 2014

SANDRA’S KNOCKWURST POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade

‘Venison Hot Smoky Knockwurst’ that absolutely

made this an utmost-terrific dinner...

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat. Drizzle pot contents with the red wine vinegar, and hot water.

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

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

Tip: Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well. It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

Sunday, March 9, 2014

SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES

This low-temperature process

allows all the flavors to gradually and fully

meld into the potatoes

over the 2-hour baking period...

Servings: (6)

Prep: 15 Mins.

Bake: 2 Hrs.

INGREDIENTS

5 medium russet potatoes, peeled and thinly sliced (about 1/4" thick)

1 medium yellow onion, chopped

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1-3/4 cup low-sodium chicken broth

2 tablespoons mayonnaise

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dry mustard

½ teaspoon dried sweet basil

3/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 teaspoon dried parsley

¼ teaspoon paprika

DIRECTIONS

Preheat oven to 325 degrees.

Peel and slice the potatoes, and chop the onions.

Spray a 2-quart baking dish with olive oil, and alternatively layer potatoes and onions; three times.

In a medium saucepan, melt the butter; whisk in flour until smooth, and cook for 2 minutes while continuing to whisk. Gradually whisk in chicken broth, mayonnaise, garlic powder, onion powder, dry mustard, sweet basil, kosher salt and white pepper; cook and stir for 2 minutes, until thick and bubbly.

Pour sauce over potatoes. Sprinkle with parsley and paprika.

Cover baking dish, and bake for 2 hours, until potatoes are tender. ~ Enjoy with your favorite main dish and salad or sauteed veggies.

Tip: This side dish can be prepared in the morning, refrigerated, and then baked when you return home from work in the early evening.

Wednesday, January 29, 2014

SANDRA’S SILKY RASPBERRY MID AFTERNOON SMOOTHIES

My favorite smoothie that has
just the right amount of tartness without
being too sweet ~ simply delicious...

Servings: 2

Prep: 10 Mins.

INGREDIENTS

2 cups frozen raspberries

1 cup cold water

12 ozs. (2, 6-oz. containers) berry yogurt

--(I used 1 strawberry, and 1blueberry)

1 teaspoon vanilla extract

1 tablespoon wheat germ

1 tablespoon honey

METHOD

Place all ingredients in blender in order listed, cover, and pulse a couple of times. Switch to puree setting, and blend for 3 minutes.

To remove seeds, strain mixture through a sieve into a 4-cup glass measuring vessel, using a spoon to push puree mixture through sieve while retaining seeds. Pour smoothie mixture into glasses and garnish with fresh raspberries, then serve. ~ Enjoy!

BTW: This is my friendly porcupine that came to visit when I was picking the fresh raspberries last evening to garnish these smoothies...he was gently snorting 1 away when I discovered him visiting, and he acted like he was happy to see me and hung around for about 15 minutes; he kind of likes his picture taken ;)

Tuesday, January 28, 2014

SANDRA’S SENSATIONAL SOUTH OF THE BORDER POTATO BAKE

A very hearty one-dish mexican casserole
you can whip together without a lot of fuss...
[Featured on 9-23-11 on "Pinterest
@ http://pinterest.com/pin/192061310/]

Servings: (6)
Prep: 15 Mins. |
Bake 45 Mins.

Posted by Sandra

INGREDIENTS

***Potato Bake:

1 lb. extra lean ground venison burger, (or moose, or beef)
½ onion, chopped
¼ red bell pepper, chopped
2 cloves garlic, minced
1 (16 oz. can) refried beans
2 tablespoons organic taco seasoning
1 teaspoon organic chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup (of a 10. oz. can) rotel diced tomatoes and green chilies, undrained, and divided (see *Tip below)
3 medium russet potatoes, peeled and cut into small ½” cubes
1 cup cheddar cheese, shredded
2 tablespoons chopped cilantro

***Garnish:

Fresh Homemade Salsa

1 cup Sandras fresh salsa (Shown in photo to the left, and link to the recipe.)
6 teaspoons sour cream
2 teaspoons fresh cilantro, chopped

METHOD

Preheat oven to 400 degrees. Spray a 9”x9” casserole dish with oil, and set aside.

Heat a large skillet to medium-high heat, and brown the burger until 3/4s the way done. Add the onions, bell pepper, and garlic, and saute until the onions are translucent. Add the refried beans, organic taco seasoning, organic chili powder, sea salt, ground pepper, and rotel; stirring until warmed through and refried beans are soft and incorporated; remove from heat.

Meanwhile, place the small cubed potatoes into the casserole dish in an even layer.

Spoon the meat/refried bean mixture atop of potatoes; smoothing to an even layer.

Hot out of the oven

Cover with lid (or foil), and bake for 35 minutes. Remove from oven and sprinkle with freshly chopped cilantro, and cheese over top, and return to oven to bake for a final 10 minutes, until cheese is melted.

Top each serving equally with Sandras fresh salsa, dollops of sour cream, and freshly chopped cilantro. – Enjoy!

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

*Tip – I add the remaining rotel by draining it, and then folding it into the fresh salsa!