Showing posts with label sandra’s. Show all posts
Showing posts with label sandra’s. Show all posts
Sunday, May 4, 2014
SANDRA’S WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
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The indulgent white chocolate nicely enhances the sweet-tart cranberries and crunchy oatmeal... |
I was feeling creative today, and this new cookie recipe rocks! I’ll be sending these delectable treats along with my husband and a few other family members while they head out on an Alaskan road trip over the next several days.
Yields: (3.5 to 4 doz.)
Prep: 15 Mins.
Bake: 12 to 14 Mins.
INGREDIENTS
2 sticks unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 (11 oz. pkg.) white chocolate chips (I used Ghirardelli)
1 cup dried cranberries
1-1/4 cups quick-cooking oats
METHOD
Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper (you can reuse while baking additional batches).
Beat butter on medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla extract, beating until blended.
Sift flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Gradually add dry ingredients to wet mixture, then beat just until blended (do not over beat or cookies will become tough). Using a spoon, fold in white chocolate chips, cranberries, and oats until incorporated.
Drop dough by tablespoonfuls onto prepared baking sheet 2" apart.
Bake cookies 12 to 14 minutes, until light golden brown around edges. Cool on baking sheet 2 minutes, and transfer to wire rack to cool completely. ~ Enjoy!
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Tip: I did a test by placing a batch of cookies on a cold baking sheet into a hot oven vs a hot baking sheet into a hot oven (as most do when they pull a previous batch out) and the difference was amazing. Cookies baked on the cold baking sheet into a hot oven produced perfect results with lighter, thicker and uniform cookies, although the hot baking sheet into a hot oven produced flatter, unappealing spread out cookies that were way too crisp to my surprise.
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Tip: I did a test by placing a batch of cookies on a cold baking sheet into a hot oven vs a hot baking sheet into a hot oven (as most do when they pull a previous batch out) and the difference was amazing. Cookies baked on the cold baking sheet into a hot oven produced perfect results with lighter, thicker and uniform cookies, although the hot baking sheet into a hot oven produced flatter, unappealing spread out cookies that were way too crisp to my surprise.
Sunday, April 20, 2014
SANDRA’S GRANDIOSE FRESH RAW BEET N’ FRUIT SLAW WRAPS
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| I used organic ingredients to prepare these healthy slaw wraps - a great starter that’s oh so fun and delicious to serve before the main course (even those that dislike beets tend to love these)... |
Servings: (6 to 8)
Prep: 10 Mins.
Marinate: 30 Mins.
INGREDIENTS
Slaw:
1 unpeeled pear, cored and quartered
1 unpeeled apple, cored and quartered
1 large (1 lb.) peeled beet, cut lengthwise into 6 pieces
Citrus Vinaigrette:
2 teaspoons orange zest
¼ cup freshly squeezed orange juice (I used 1 large orange)
2 tablespoons freshly squeezed lemon juice (I used one large lemon)
2 tablespoons honey
Pinch of kosher salt
2 tablespoons olive oil
Garnish:
1 teaspoon parsley, chopped + a few whole sprigsWraps:
Leaves of green leaf lettuce
METHOD
Grate slices of pear and apple in the food processor fitted with a shredding blade (or by hand using a box grater). Peel the beets with a vegetable peeler, slice them, then grate in the food processor as well.
Whisk the orange juice, lemon juice, dijon, and kosher salt in a medium glass or ceramic non-reactive bowl, then slowly drizzle in olive oil while whisking to form vinaigrette. Add the slaw mixture to the medium bowl of vinaigrette, and toss to combine. Cover, and place in refrigerator for 30 minutes to let the flavors meld.
Line a platter with green lettuce leaves, top each with the slaw mixture using a slotted spoon, garnish with chopped parsley, including some whole sprigs, and serve. Let your guests have fun forming their own individual healthy slaw wraps. ~ Enjoy!
Sunday, March 2, 2014
SANDRA’S CRISPY RED CHARD CHIPS
Servings: (2 to 4)
Prep: 5 Mins. |
Bake: 35 Mins.
Posted by Sandra
INGREDIENTS
1 bunch of red chard, rinsed, dried, and stems removed
2 teaspoons olive oil
2 teaspoons fresh lemon zest
pinch of cayenne
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
METHOD
Preheat oven to 250 degrees.
Cut chard into 2’ squares and/or pieces, and dougle-check that they are thoroughly using paper towels. Toss in a medium bowl with olive oil, lemon zest, cayenne, sea salt, and ground pepper; coat the chips evenly.
Spread onto 2 foil-lined baking sheets, and bake for 30 minutes, until lightly brown and crisp. Using a flat spatula, place chips onto serving platter. – Enjoy as you would any other chips!
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Tip: These Red Chard Chips are best eaten directly after baking them while theyre super crispy!
Read More..
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| Excellent eaten as is, or along side sandwiches, including when crumbled and sprinkled over pasta or soup dishes... |
Prep: 5 Mins. |
Bake: 35 Mins.
Posted by Sandra
INGREDIENTS
1 bunch of red chard, rinsed, dried, and stems removed
2 teaspoons olive oil
2 teaspoons fresh lemon zest
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| Beautiful, rinsed chard |
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
METHOD
Preheat oven to 250 degrees.
Cut chard into 2’ squares and/or pieces, and dougle-check that they are thoroughly using paper towels. Toss in a medium bowl with olive oil, lemon zest, cayenne, sea salt, and ground pepper; coat the chips evenly.
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| Chard cut into chips |
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Tip: These Red Chard Chips are best eaten directly after baking them while theyre super crispy!
Sunday, February 16, 2014
SANDRA’S ULTIMATE ALASKA DUNGENESS CRAB SALAD
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I keep the ingredients to a minimum so the flavor of the dungeness crab is paramount... |
Servings: (4)
Prep: 5 Mins.
INGREDIENTS
4 cups iceberg lettuce, chopped or torn
1 tomato, chopped
1 rib of celery, sliced
1 green onion, sliced
½ teaspoon salad elegance
Pinches of fine-grain sea salt and white pepper
3 tablespoons mayonnaise
½ lb. ½ lb. cooked lump dungeness crabmeat, picked over
METHOD
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| Fresh-Cooked Lump Alaska Dungeness Crabmeat |
In a medium bowl add all the salad ingredients, except the crabmeat, and mix to combine. Gently fold in the crabmeat, just until incorporated. Transfer crab salad to individual bowls, and serve. ~ Enjoy!
Tuesday, February 11, 2014
SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS
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| This recipe is also wonderful substituting venison with LEAN moose, buffalo, or beef burger... |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.
Posted by Sandra
INGREDIENTS
1 head of green cabbage, cored
***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
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| Hot out of the oven... |
***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce
***Garnish
2 tablespoons parsley
½ cup mozzarella cheese
METHOD
Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.
Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.
In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.
In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!
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Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.
Thursday, January 30, 2014
SANDRA’S TASTY VENISON SALAMI FRIED RICE
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| I used homemade Venison Salami our brother in law Larry Harvey recently provided us... |
Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.
Cook: 15 Mins.
Posted by: Sandra
INGREDIENTS
2 tablespoons light olive oil, divided
2 eggs
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell pepper, diced
1 garlic clove, minced
¼ cup venison salami, diced
2 cups pre-steamed basmati rice
2 tablespoons ginger soy low-sodium sauce
¼ teaspoon freshly ground pepper
Garnish:
--1 green onion, sliced
--4 large cherry tomatoes, halved
METHOD
Heat a large skillet over medium heat with 1 tablespoon light olive oil. Beat the eggs in a small bowl. Scramble the eggs while breaking them up slightly, and set aside in a small bowl.
Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat. Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes. Add the garlic, and saute for 30 seconds. Add the diced venison salami, and saute for 1 minute. Add the rice, and break it up to incorporate with other ingredients while sautéing. Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes. Lastly, add the reserved scrambled eggs, and saute until warmed through.
Serve equally between two dinner plates, and garnish the fried rice with sliced green onions. Place the cherry tomato halves along side – Enjoy!
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