bookmark_borderSANDRA’S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I’ve modified for serving at a single setting,
as in its whole form goes south when refrigerated should there be leftovers.
All my recipes (as each are kitchen-tested) take many modifications until perfected.
These individual desserts are cute, decadent and comforting

to serve during those cold winter months…

Yield: Four (1/2-pint or 8-oz) Mason Jars
Prep: 15 Mins.
Bake: 40 Mins.
INGREDIENTS
Cobbler Batter:
–Dry:
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon cinnamon
–Wet:
2 tablespoons unsalted butter, melted
1/4 cup milk
1 medium egg
Filling:
1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped
–(reserving 1/3 cup of liquid)
1/3 cup granulated sugar
1-1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
METHOD
Preheat oven to 350F.
Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.
Cobbler Batter:
In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.
Filling:
Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.
Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

bookmark_borderSANDRA’S SOURDOUGH and AVOCADO PANZANELLA

It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib…

Servings: 4
Prep: 10 Mins.
Toast bread cubes: 12 Mins.
Let stand: 10 Mins.
Sourdough Baguette (recipe)
INGREDIENTS
Panzanella:
2 cups cubed sourdough baguette (measure after cubing)
2 cups chopped tomatoes (measure after chopping)
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup sliced pickled red onions
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon freshly ground black pepper
Final addition:
1 avocado, cut into 1/2″ cubes
METHOD
Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.
Pickled Red Onions (recipe)
Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.
Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.
Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

bookmark_borderSANDRA’S REFRIGERATED PICKLED RED ONIONS

It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine
giving you a delicious sweet-spice vib…
Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size
Prep: 15 Mins.
Cook Brine: 30 Mins.
Refrigerate: Min. of 3 days, or up to 1 month
INGREDIENTS:
Brine:
(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it’s ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)
4 cups water
2 cups white distilled vinegar
1/4 cup pickling spice
3/4 cups white granulated sugar
1/4 cup dark brown sugar
Onions:
3 medium red onions, thinly sliced from top to core direction to 1/8″
METHOD
Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.
Let cool completely with lid on – Important! (See *note above.)
Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.
Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4″ of rim.
Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!
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Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

bookmark_borderSANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,
and this quick entree fits the bill perfectly…

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.
INGREDIENTS
Noodles:
8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions
Pre-steam broccoli:
2 cups fresh broccoli florets, cut smaller
–(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)
Vegetables:
2 tablespoons Mazola oil
2 cups pre-steamed (above) broccoli florets, drain water beforehand
1 small yellow onion, julienned
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
–2 green onions, white and green parts sliced on the diagonal (added last)
Sauce:
1/3 cup low-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 tablespoon rice vinegar (unseasoned)
1/4 teaspoon sesame oil
3/4 cup low-sodium beef broth
Garnish:
1 TB roughly chopped fresh cilantro
METHOD
Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.
Begin cooking noodles, according to package directions.
Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.
Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.
Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

bookmark_borderSANDRA’S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 

with ingredients I generally have on hand…

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.
Bake: 10 Mins.
INGREDIENTS
Sourdough:
Click here for recipe:
sourdough baguette

1 (12″) sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)
Spread:
1 smashed avocado
Bruschetta:
1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)
3 large fresh basil leaves, julienned
1 tablespoon balsamic vinegar
1 tablespoon Mazola oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Garnish:
Feta cheese crumbles
METHOD
Preheat the oven to 350F.
In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.
Smash the avocado in a separate small bowl; set aside.
Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.
Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

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Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned – it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

bookmark_borderSANDRA’S ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you’ll be making again and again,
making you want to maintain your sourdough starter over time…

Yields: 12 Rolls

Prep: 30 min. + rising
Bake: Appx. 35 mins.
INGREDIENTS
DOUGH:
–Proof:
2-1/2 teaspoons rapid rise yeast
3/4 cup warm 2% milk
–Additional dough ingredients:
1 cup ‘unfed’ sourdough starter (stirred, and let it come to room temp–before feeding)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
3-1/2 to 4 cups all-purpose flour
1 TB water, if needed
FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar
1 tablespoon ground cinnamon (depending upon your preference)
1/3 cup unsalted butter, room temperature
–3/4 cup raisins and/or chopped pecans (optional)
FROSTING:

1/4 cup unsalted butter, softened
3 oz. cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
1-1/2 cups confectioners’ sugar, sifted
1 TB milk, if needed
METHOD
Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.
To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.
Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)
Roll dough out on a lightly floured surface into an 21″ x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13″ long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13×9″ baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)
Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.
When rolls in baking dish have risen. Preheat oven to 400F.
Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.
While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

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Tip:


To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.


bookmark_borderSANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.
Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon…

Yield: 7 (8 oz) half pints

Prep: 20 Mins.
Process: 10 Mins.
INGREDIENTS
12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands
METHOD
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.
Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).
Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.
Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.
Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don’t float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!
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TIPS:
—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.


—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.


bookmark_borderSANDRA’S HOMEMADE MAYONNAISE (in 5 minutes)

Making homemade mayonnaise is incredibly easy
when you use ‘key’ room temperature ingredients!

Simply follow my step-by-step instructions below…

Yield: 1 cup (1/2 pint)
Prep: 5 Mins.

Stand: 4 Hrs. at room temperature
Refrigerate: Up to 1 week
  
INGREDIENTS
1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*)
½ teaspoon kosher salt
1/8 teaspoon ground white pepper
4 teaspoons white wine vinegar (unseasoned), room temperature
1 cup Mazola Oil
1/2 teaspoon freshly squeezed lemon juice, room temperature
1 Tablespoon amber agave
1/8 teaspoon dry ground mustard
1 Tablespoon boiling water
METHOD
Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil.
Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade.
Put your oil into a 1 cup liquid measuring cup so it is easy to pour.
Remove the feed tube insert if it doesn’t have a ‘drizzle hole’ (one of mine does, the other does not). With the processor running, slowly drizzle in the oil, starting with a few drops at a time and continuing with a very slow and steady stream. As the mayonnaise begins to thicken, continue pouring, slowly, until all of the oil has been used.
Once the mayonnaise is thick, slowly blend in the lemon juice, agave, dry mustard and boiling water, just until incorporated.
Place the mayonnaise in a covered 1/2-pint Mason jar and let stand at room temperature for 4 hours to allow the acidic chemical reaction to sufficiently take place, including preventing it from separating when refrigerated later on.
Place mayonnaise in the refrigerator and use within a week. ~ Enjoy!

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Tip:
* Save egg white and use to make Sandra’s Sweetly Spiced Candied Pecans shown here:

bookmark_borderSANDRA’S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two
(utilizing a ‘real’ potato)…

Servings: 2

Prep: 10 Mins.
Bake 30 Minutes
Stand: 5 Minutes
Special Equipment:
–2 Individual Ceramic Dishes
INGREDIENTS
Base:
1 large russet potato, peeled, grated and par-baked
Vegetables and seasoning:
1 teaspoon Mazola oil
1/4 cup diced yellow onion
2 tablespoons diced orange bell pepper
Pinch of kosher salt
Pinch of pepper
1/4 teaspoon garlic powder
Filling:
4 large eggs, beaten
2 tablespoons 2% milk
1/4 cup Mexican blend shredded cheese
Topping:
1/4 cup Mexican blend shredded cheese
6 sliced grape tomatoes
Garnish:
2 basil leaves, julienned
METHOD
Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.
Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.
Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.
In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.
Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.
Cover each dish with parchment, then tin foil.
Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

bookmark_borderSANDRA’S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes
Pressure build/release: 40 Minutes
INGREDIENTS
2 Tbsp Mazola oil
5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)
3 cups low-sodium beef broth
2 pkgs brown gravy mix
1 Tbsp worcestershire
1 tsp low-sodium soy sauce
2 Tbsp distilled vinegar
SEASONINGS

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
METHOD
Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.
To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.
Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.
Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.
Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 
Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!