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A healthy method in which to prepare  an abundance of fresh organic veggies...

Servings: (4)

Prep: 5 mins. |
Roast: 20 to 30 mins.
Posted by Sandra

Please do not cut vegetables any smaller than the size listed, as they tend to shrink while roasting. Also, don’t skimp on the olive oil or youll end up with dried out veggies.

INGREDIENTS

1 eggplant, peeled and cut into 1” cubes
1 red bell pepper, cut into 1” pieces
1 orange bell pepper, cut into 1” pieces
1 red onion, cut into 1” pieces
1 green chili, de-seeded and de-ribbed, and cut in 1” pieces
1 small garlic clove, minced
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 tablespoons of italian parsley, chopped

METHOD

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

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large ziploc bag, mixing to coat, and place on prepared baking sheet. Roast for 20 to 30 minutes, until browned but ensure to retain a bit of crispiness to them – be sure to turn vegetables midway through cooking process for even cooking.

Remove from oven, and sprinkle with parsley, and serve immediately ~ Enjoy!


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Tip: You can also barbeque these vegetables in a heatproof grilling basket (the type that has holes in it) for the same amount of cooking time. These roasted vegetables are also a nice addition to many soups, pizzas, salads, pasta, rice, couscous, orzo, and so on.

I finally created Sweet Potato Fries  with a Dipping Sauce  thats simply addicting ~ (Use small appetizer forks  for dipping)...

Serves: (2 to 4)
Prep: 5 min. |
Roast: 35 min

Posted by Sandra

INGREDIENTS

***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste

***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste

METHOD

Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.

In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).

Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.

Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of  Dipping Sauce. ~ Enjoy!

A perfect way to barbecue fresh salmon on a summer day...

Servings: (4)

Prep: 5 Mins. |
Marinade 15 Mins. |
Grill: 10 mins.


Posted by: Sandra

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges

METHOD:

Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, (turning once after 7 minutes).

Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack, or grill pan.

Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, and flakes easily with a fork, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy all!

A light and refreshing appetizer,  with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.

A spicy, but not too hot, pleasing appetizer that will have your crowd roaring on game day...

Yields: (20 half poppers)
Prep Time: 15 min |
Cook Time: 20 to 25 min.

Posted: by Sandra

INGREDIENTS

***Poppers:
· 10 medium (3″) jalapenos
· 1 (8 oz.) pkg. cream cheese, at room temperature
· 2 cups “sharp” cheddar cheese, grated--& chopped even finer (don’t skimp on this)
· 3 eggs (divided)
· 3/4 cup all purpose flour, sifted through a sieve
· 1-1/2 cups panko (Japanese breadcrumbs)
· salt and pepper


***Dip:
· 1-1/2 cups plain yogurt
· ¼ cup sweet pickles, finely chopped
· 2 garlic cloves, grated
· 1 lime (1 teaspoon of zest; plus juice of half of it)
· ¼ cup cilantro, chopped
· salt to taste

METHOD

Preheat the oven to 400ºF.

In a medium sized bowl, beat (1) egg, adding the cream cheese and with a hand-mixer mix until smooth, and add in the cheddar cheese, salt, and pepper, stirring to combine. [Note: The egg addition prevents hot cheese from squirting out when biting into the peppers.]

Slice each jalapeno in half lengthwise, scooping the seeds out of the peppers, leaving the ribs intact (for spicier poppers), or remove if you so choose (I use a melon baller, or a spoon).

Stuff each jalapeno half with a mound of cream cheese mixture.

Lightly spray a rack (I use a cooling rack) to sit on top of your baking sheet lined with tinfoil.

For the breading station, put the flour in the first bowl, the (2) beaten remaining eggs in the second bowl seasoned liberally with salt and pepper, and the third bowl the panko. Roll the each of the stuffed jalapenos in the flour; dip into beaten eggs and turn to make sure they are well coated. Shake off any excess, and gently roll in panko, pressing down gently as you turn to coat.

Place on rack, making sure they don’t touch. Bake the poppers for 20 to 25 minutes, or until the tops are lightly browned and the crust is crispy. Let set for 10 minutes, and then serve with dip.

For the Dip:
Super finely chop the sweet pickles, really, I mean “finely chopped,” as nobody likes big chunks of sweet pickle in their dip. In a small bowl, combine the yogurt with the sweet pickles. Grate (I use a rasp) one packed teaspoon of fresh lime zest, and squeeze in the juice of half the lime into bowl. Grate the garlic with the rasp as well, and add the chopped cilantro; plus season with salt and pepper. - Enjoy!

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!

I have been making these muffins for years, and they are a delightful surprise to serve to your guests when they expect the typical version...

Yields: (12 cupcake-size, or 6 muffins-size)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (15 Mins. for cupcake-size, or 20 Mins. for muffin-size)

INGREDIENTS

1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray 6 muffin tins (or paper liners) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into six prepared muffin tins, or 12 cupcake tins. (I use an ice cream scoop.)

Bake for 15 or 20 minutes, accordingly, until cornbread is done (when a toothpick inserted comes out clean). - Enjoy!

These potatoes are a perfect marriage together flavor-wise ~ Its a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick
***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices
-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

***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!

Delicate tartlets - a crowd pleaser at gatherings...

Yields: (30)
Prep: 10 Mins.

Posted: by Sandra

INGREDIENTS:

30 frozen phyllo tartlet shells

***Filling
1 (8 oz.) pkg. cream cheese, softened
1-1/2 teaspoons worcestershire sauce
2 teaspoon grated onion
1 teaspoon garlic powder
1/4 teaspoon lemon juice
1 teaspoon dried parsley
1/2 cup chili sauce (for a recipe click here:  Homemade Chili Sauce)
kosher salt and fresh ground pepper

***Topping
30 small cooked shrimp, peeled and deveined; leaving tails intact

METHOD

Combine cream cheese, worcestershire sauce, grated onion, garlic powder, lemon juice, parsley, and chili sauce in a bowl. Add kosher salt and fresh ground pepper to taste.

Spoon mixture evenly in each of the 30 tart shells. Top each shell with one shrimp. Refrigerate until ready to serve. ~ enjoy!


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If using larger prawns, you might want to cut them in half horizontally, and then crosswise.

A very impressive presentation that is actually simple to make, and a very decadent treat...

Yields: (1 large braided loaf, or two small)

Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

***Egg Wash
1 egg
1 tablespoon milk

***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Combine all the cream cheese filling ingredients in a bowl and mix until combined.

Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):



At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


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Variation: Click here for: Apple Walnut Braided Bread Recipe

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).-- [Dont forget to wash your hands after handling hot peppers.]

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


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Burritos are fantastic, hearty, and delicious! Especially with homemade salsa and guacamole, which I made with indoor-grown jalapeno peppers...

Servings: (4)
Prep Time: 15 min.
Cook Time: 15 min.

INGREDIENTS

***Meat mixture:
· 1 lb. extra lean venison burger (or moose, buffalo, or beef )
· 1 package taco seasoning (click link for homemade)
· ¾ cup water
· 1 (14.5 oz.) can of refried beans (optional, but I love it in this recipe)

***Garnish options (these are our favorite):
· 2 cups cheddar (or Mexican blend) cheese, shredded
· ¼ head iceberg lettuce, shredded
· 2 tomatoes, diced
· 2 green onions, thinly sliced
· 1 cup sour cream

Homemade Salsa - Um-Um Good!

· 1 cup Picante Salsa (or homemade is better, click here: (Sandras Mexican Salsa and Guacamole)
· 1 avocado, sliced into diagonal strips

· 4 (10”) flour tortillas

METHOD

In a large skillet over medium heat brown burger. Add taco seasoning and simmer until liquid cooks down, about 7 minutes. Add refried beans and stir until warm and incorporated; reduce heat to keep warm.

Meanwhile, prepare garnishments, placing wet ingredients in small bowls or ramekins, and others on a separate large platter and/or in small decorative bowls or plates.

Preheat a dry large non-stick skillet to medium heat; once heated place flour tortilla in dry skilled until it begins to slightly bubble, turn over and do the same on the other side (this process removes the “flour & tangy” taste). [In our house each person does their own.] Place warm tortilla on plate adding a couple large spoonfuls of meat/refried bean mixture diagonally across the center of it, and then top with garnish options in the order listed above. Roll up as in photograph and enjoy!!!

I had an abundance of fresh, quality apples and came up with this recipe because Im crazy about toffee; hence the dip creation...

Servings: (4)

Prep Time: 5 Mins.
Posted by Sandra

INGREDIENTS

4 unpeeled apples, cored, and cut into ¼” slices

1 (8-oz.) package cream cheese, at room temperature
1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract

METHOD

In a medium bowl, beat with a hand mixer on low all the dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter, and surround with sweet and crunchy apple slices.

A wonderful seasoning that is equally wonderful when cooking using the proper method, I have provided several recipes on this site, just search...

INGREDIENTS

4 teaspoons ground smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons fine-grained kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried Mexican oregano
3/4-teaspoon ground cumin
1/4-teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for blackened seasonings; plus let your imagination run wild and make up your own!  I use this by drying and then brushing a light coating of olive oil on halibut, salmon, chicken, or steak, then liberally covering it in the blackened seasoning. Place the prepared seafood or meat in a cast iron skillet over high heat, or outdoor grill, or broiler and cook.


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