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SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE

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@junoaklady posted: SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE #recipe via @AddThis via @junoaklady

A great Sweet N’ Sour dipping sauce
for potstickers, egg rolls,
and many other Asian appetizers,
including seafood
such as scallops and shrimp…
Yields: (Appx. ½ cup)
Cook: 5 Mins.
INGREDIENTS
1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
2 teaspoons low-sodium soy sauce
1 tablespoon crushed pineapple
2 teaspoons cornstarch mixed with 4 teaspoons water
METHOD
Whisk the rice vinegar, brown sugar, ketchup, soy sauce, and pineapple together and bring to a boil in a small pot over medium heat. Whisk together the cornstarch and water, add to the other ingredients in pot, and stir to thicken. ~ Enjoy!

http://sandrarecipeblogsite.blogspot.com/2012/04/sandras-asian-sweet-n-sour-dipping.html#.T4M4Vi5tPlk.twitter

SANDRA’S RESTAURANT-STYLE SALSA

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@junoaklady posted: SANDRA’S RESTAURANT-STYLE SALSA #recipe via @AddThis via @junoaklady

This crazy-good salsa is so quick to put
together it’s unbelievable…
Yields: (Appx. 6 cups)
Prep: 10 Mins.
INGREDIENTS
Salsa:
2 (14.4 oz. cans) mexican diced tomatoes, drained
1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)
1 (4 oz. can) mild fire-roasted diced greed chiles, drained
4 roma tomatoes, de-seeded, juiced, and roughly chopped
½ yellow onion, roughly chopped
½ fresh lime juiced
1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)
1/2 bunch of cilantro
Fine-grain kosher salt and freshly ground pepper, to taste
For scooping:

SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES

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@junoaklady posted: SANDRA’S DOUBLE-BAKED PEPPER-JACK STUFFED POTATOES #recipe via @AddThis via @junoaklady

Oh my, these potatoes are fantastic
with just the right amount of
spiciness and cheesy gooeyness…
Servings: (2)
Prep: 10 Mins.
Bake: 1 hr. + 10 mins.
INGREDIENTS
2 russet baking potatoes
1 tablespoon butter
1 garlic clove, minced
1/4 cup sour cream
1/4 cup pepper-jack cheese, chopped
2 tablespoons crushed French fried onions
1 teaspoon dried cilantro
1 tablespoon freshly grated Parmesan cheese
Fine-grain kosher salt and freshly ground pepper, to taste
DIRECTIONS
Heat oven to 400. Pierce potatoes and wrap in tin foil and bake for 1 hour, or until tender. When potatoes have cooled enough to handle, cut lengthwise and scoop out flesh to within ¼” of skin. Set aside to cool; reserve potato shells.

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SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

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@junoaklady posted: SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP #recipe via @AddThis via @junoaklady

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day…
Servings: (6)
Prep: 10 Mins.
Cook: 30 Mins.
INGREDIENTS
6 slices of bacon, cut crosswise into ½” wide strips
½ yellow onion, diced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups low-sodium chicken broth
5 medium red potatoes, scrubbed and chopped
1 bunch of kale (stems removed), and torn into small pieces
1 teaspoon dried oregano
1 teaspoon smoky paprika
1 cup heavy cream
1/4 cup freshly grated Parmesan
2 teaspoons dried parsley

Just cooked something simple… #wcwed

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@hagander posted: Just cooked something simple… @ The Hagander Residence Clapham

“Just cooked something simple… #wcwed”
hagander is using Instagram – a fun & quirky way to share your life with friends through a series of pictures. Snap a photo, then choose a filter to transform the look and feel of the shot into a memory to keep around forever.

http://instagr.am/p/Im243oS7c_/

SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING

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@junoaklady posted: SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING #recipe via @AddThis via @junoaklady

This is one of two brilliantly glazed and textured
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream…
Yields: (2 loaves)
Prep: 15 Mins.
Bake/Cook: 50 Mins.
INGREDIENTS
Wet:
3 eggs, slightly beaten
1-1/2 cups *sourdough starter (see below)
2/3 cup vegetable oil
2 teaspoon vanilla extract
Dry (sifted):
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon fine-grain kosher salt
1-½ teaspoon baking soda
2 teaspoons double-acting baking powder (or regular)
Folding additions:
1 cup chopped walnuts (or pecans)
1 cup grated zucchini (or apple, or pear)
¾ cup raisins (or any other dried fruit)

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

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@junoaklady posted: MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS #recipe via @AddThis via @junoaklady

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels… Servings: (2)
Prep: 5 mins
Sear: 6 Mins.
INGREDIENTS
Breading:
¾ cup panko (Japanese breadcrumbs)
Pinch of red pepper flakes
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
¼ cup freshly grated Parmesan cheese
Halibut Cheeks:
½ lb halibut cheeks, rinsed and dried on paper towels
Kosher salt and freshly ground pepper, to taste
1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)
Searing:
2 tablespoons unsalted butter and 2 tablespoons olive oil

SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

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@junoaklady posted: SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP #recipe via @AddThis via @junoaklady

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)
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 garlic clove, finely minced Read more

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