Saturday, June 10, 2023

Cooking like Sandra Lee

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Sandra Lee is an American tv chef. She has had cooking shows and cookbooks for years and she even has her own line of dishware and other kitchen goods! Sandra likes to demonstrate easy home cooking and quick home cooking that easily appeals to beginner and experienced home chefs around the country. Below are some of her best recipes!

Cooking like Sandra Lee

Plum and Pecan Pizzas with Blue Cheese

  • 4 flatbread rounds
  • 2 tablespoons olive oil divided
  • 1 small red onion thinly sliced
  • 2 plums halved, pitted, and sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup pecan pieces
Cooking like Sandra Lee
  1. Preheat the oven to 425°F.
  2. Place flatbreads on baking sheets and brush with 1 tablespoon olive oil.
  3. In a skillet, heat 1 tablespoon olive oil over medium-high. Add onion, and cook, stirring occasionally, for 6 to 8 minutes.
  4. Top flatbreads with onion, plums, blue cheese, and pecans. Bake for 4 to 6 minutes, or until toppings are heated through.

Grilled Tex-Mex Pork Chops

  • 3 tablespoons canola oil divided
  • 1 tablespoon chopped garlic
  • 1 tablespoon dried oregano
  • 3 teaspoons chili powder divided
  • 1/2 teaspoon red pepper flakes
  • 4 bone-in pork chops
  • 1/2 can chopped tomatoes 14.5 ounces
  • 1/2 head green cabbage shredded
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons light brown sugar
Cooking like Sandra Lee
  1. In a large zip-top bag, mix together 2 tablespoons oil, garlic, oregano, 2 teaspoons chili powder, and red pepper flakes. Add chops, seal, and mix together. Marinate in the fridge for 2 hours.
  2. Reserving marinade, transfer chops to a plate, cover, and let come to room temperature. Pour marinade into a saucepan, add tomatoes, bring to a boil, and cook until slightly thickened (5 minutes). Set aside half the sauce for serving. The rest will be used to baste.
  3. Preheat the grill to high. Oil grates when ready to start grilling.
  4. Meanwhile, in a skillet, heat 1 tablespoon oil over medium-high. Add cabbage, vinegar, 1 teaspoon chili powder, brown sugar, and salt to taste. Stir well and cook for 5 to 6 minutes, until cabbage is wilted and just tender.
  5. Grill chops quickly, about 2 minutes per side. Move them to a cooler part of the grill. Baste both sides with sauce and cook on low for 1 minute. Keep brushing and turning the chops for about 10 minutes, or until they are nicely glazed and cooked through.
  6. Serve chops with cabbage and reserved sauce on the side.

Shrimp with Feta

  • 1 tablespoon olive oil
  • 1 large yellow bell pepper, seeded and chopped
  • 1 teaspoon jarred minced garlic
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • 1⁄2 cup crumbled feta cheese
  • Grilled Sourdough Bread (recipe follows)
  1. In a large skillet, heat oil over medium-high heat. Add bell pepper; cook, stirring occasionally, for 3 minutes, or until pepper begins to soften. Add garlic, and cook for 30 seconds. Add tomatoes, salt, and pepper, and bring to a boil. Reduce heat to medium-low, and simmer for 3 minutes. Add shrimp, cover, and cook for 5 minutes, or just until shrimp are pink and firm.
  2. Spoon shrimp mixture evenly into 4 shallow bowls; top each with 2 tablespoons cheese. Serve with Grilled Sourdough Bread.

Grilled Sourdough Bread

(same recipe link as listed above)

  • 8 (1⁄2-inch-thick) sourdough bread slices
  • 2 tablespoons olive oil 1⁄2 teaspoon kosher salt
  1. Heat a grill pan over medium-high heat. Brush 1 side of each bread slice with oil. Add bread slices, oil side down, to the pan. Cook 2 minutes on each side, or until grill marks appear. Remove from the pan; sprinkle it with salt.

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