- AKFood, alaska, cobblers, comfort, dessert, easy, food, fruit, image, in, individual, jars, peach, photo, pic, quick, recipes, sandras
SANDRA’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…
- AKFood, alaska, avocado, bread, image, italian, panzanella, photo, pic, pickled red onions, recipes, salad, sandras, sidedish, sourdough
SANDRA’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…
- AKFood, alaska, canning, condiment, crispy, image, jarring, onions, photo, pic, pickled, recipes, red, refrigerated, sandras, spice, sweet, vinegar
SANDRA’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…
- AKFood, alaska, asian, image, maindish, noodles, pasta, photo, pic, quick, recipes, sandras, stir-fry, vegetable, with
SANDRA’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 6Prep: 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…
- AKFood, alaska, appetizer, avocado, bruschetta, feta, image, photo, pic, recipes, sandras, side dish, smashed, sourdough, tomato
SANDRA’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…
- AKFood, alaska, Alaskan, baking, cinnamon, dessert, dough, epic, holiday, pastry, recipes, rolls, sandras, sourdough, special occasion, yeast
SANDRA’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 1 tablespoon fireweed and clover honey –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 flour1 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…
- AKFood, alaska, appetizer, canning, chili, condiment, hot, image, jalapeno, jam, lime, photo, pic, recipes, sandras, spicy, sweet
SANDRA’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…
- AKFood, alaska, condiment, homemade, how to, image, in 5 minutes, mayonnaise, photo, pic, recipes, sandras, sauce, spread
SANDRA’S HOMEMADE MAYONNAISE (in 5 minutes)
Making homemade mayonnaise is incredibly easywhen 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…
- AKFood, alaska, basil, breakfast, brunch, casseroles, cheese, egg, hash brown, image, individual, photo, pic, potato, recipes, sandras, tomatoes
SANDRA’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…
- AKFood, alaska, deer, easy, enchilada, french dip, image, instant, moose, photo, pic, pot, quick, roast, sandras, taco, venison, wildgame
SANDRA’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: 8-10Prep: 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…
