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February 10 Minute Chicken Salad Supper
Ingredients
3 T. Extra Virgin Olive Oil 2 chicken breast, previously grilled, cut in bite size pieces 1 1/2 c. fresh asparagus, cut in 1 1/2 inch pieces 1/2 c. sweet onion chopped 1/2 tsp. garlic salt Fresh ground pepper Shredded cheese Dressing of choice, I prefer Hidden Valley Ranch
Ever have those nights when you just don't know what to make for dinner because you don't feel like being in the kitchen for an hour or more? I have those kind of nights often. I think I have mentioned previously that a stir fry is a great quickie, but here is another recipe that is even easier and oh so good.
Next time you grill chicken breasts, put 2-4 extra ones on to cook and save them for a later date. They freeze well if you want longer term, or refrigerate for up to 3 days. Make a large tossed salad in the morning, wash and cut your asparagus and cut the chicken into bite size pieces.
Now you are ready to make a 10 minute meal that you will do over and over again and, if you don't like asparagus, please substitute it for broccoli if you like, or even fresh green beans. This is a simple, hearty, healthy meal for anyone, and so easy on the chef..
If you have any questions, email me at sandiesgalley@gmail.com. Until next time, stay warm, stay healthy, and keep on cookin'.
Bon Appetit, --Sandie
Directions Make your favorite salad with whatever you like in it in advance and refrigerate. Ten minutes before serving, heat olive oil in a skillet, add the asparagus, onions, garlic salt, and pepper. Saute' for about 7 minutes. Add the pre-grilled chicken bites to the pan, cook until chicken is hot, about 3 minutes. Serve on top of individual salads, top with your choice of shredded cheese, I prefer a white cheese, drizzle with your favorite dressing and serve. Makes 2-4 servings depending on how big your salad is.
January Just Like Pizza Soup
1-1/2 lb ground Italian sausage, mild or hot 12-14 mushrooms, sliced, or 1 (15 oz. can) drained 2 (18.3 oz.) containers Campbell's V8 tomato herb soup 2 (24 oz.) jar Prego, tomato, basil garlic flavor 1 c. water 1 med. sweet onion, coarsely chopped 1 green pepper, coarsely chopped 1 1/2 T Italian seasoning 1 tsp. ground oregano 2 T. sugar 1 tsp. red pepper flakes. or more to taste 3/4 c. Parmesan cheese, shredded or grated 1-1/2 c. shredded Colby cheese, divided
If you like pizza, and who doesn't, this soup is for you. It is a meal in itself. Easy, satisfying, hearty, and delicious all rolled into one. Just toss it in the crock pot and go do something you really enjoy doing, without worrying about dinner, or make it on the stove for less cooking time.
Here is a little history of how these soups come about. I think many of you know that Sunday's in the fall and winter is football and soup day at our house. Each and every one of them is a new recipe that I tweak or start from scratch. This one was definitely tweaked because it was just missing to many things. Have fun with it, change up the toppings if you like, but no need to change the sauce, it is perfect as is.
If you have any questions, email me at sandiesgalley@gmail.com. I answer all emails promptly and love getting them. Until next time, stay warm, stay healthy, and keep on cookin'.
PS: Click Cookbooks to see my cookbooks.
Directions In a large fry pan, brown sausage and mushrooms together. Drain, and spoon into 4 qt. crock pot or large soup pot. Stir in everything else EXCEPT the cheeses. For crock pots, cook on lowest setting for 5 hours, then stir in the Parmesan cheese. Cook for another 1-2 hours. For stove tops, simmer for 2 hours, add Parmesan, simmer for another hour. Serve with 1/4 cup shredded cheese in each serving bowl. Make 6 bowls abundantly.
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December Chocolate Drizzled Pecan Pie Bars
2/3 c. white sugar 1/2 c. butter, softened 2 tsp. vanilla extract, divided 1 1/2 c. all purpose flour 2/3 c. brown sugar 1/2 c. light Karo syrup 1/4 tsp. salt 3 eggs 1 c. pecans, chopped 6-8 oz. semi sweet chocolate chips, melted
Yum, chocolate, pecans and goo! These cookie bars are so simple to make and so good to eat. I changed up the recipe to chocolate drizzle instead of dipping one end into chocolate. The problem I had was that I microwaved the chocolate chips, therefore they cooled down faster and the chocolate got thicker and thicker.
The remedy is to melt them in a double boiler, keeping the melted chocolate in the hot pan of water while dipping or drizzling. This will work the best on any of your recipes that call for dipped or drizzled chocolate. Don't know what I was thinking, I knew that little trick and still didn't do it.
Hope you like them as much as we do. Merry Christmas to you all from our home to yours. Pop me an email at sandiesgalley@gmail.com with any questions or comments.
PS: Click Cookbooks to see or purchase my cookbooks.
Directions Pre-heat oven to 350 degrees. Grease or spray the bottom of a 9x13 inch baking dish, lightly. In a large bowl combine white sugar, butter and 1 teaspoon of vanilla. Mix with mixer, then stir in flour. Press dough in the bottom of the prepared pan. Bake 15 minutes, edges should be lightly browned.
Meantime, beat with a spoon, brown sugar, syrup, reserved 1 teaspoon vanilla, salt and eggs. Stir in pecans and pour over warm crust. Bake for 25 to 30 minutes or until set. Loosen edges with sharp knife while hot, then cool for at least 1 hour.
Melt chocolate chips in a double boiler, or make one as I do, by using a smaller pan inside of a larger pan with water in it. When melted, drizzle over cookie bars, Let cool, then cut into 30-36 mini bars.
November Buttermilk Pie
1 1/2 c. sugar 1 c. buttermilk 1/2 c. Bisquick 1/3 c. melted butter, just over 5 tablespoons 1 tsp. pure vanilla extract 3 eggs, room temp Whipped topping Fresh blueberries, strawberries, or raspberries
Oh my goodness, Paula Deen has done it again! Her dessert recipes are always so easy, so good, and I don't change a thing. The first time I made this was last March while in Florida. I tweeked it a little then served it at a dinner party and everyone just loved it. I loved it for how easy it was, that I have made it 3 more times.
When you are having guests over for dinner, it takes everything you have to get the appetizers and the main meal decided upon and prepared. There is no time, unless you want to really whip yourself out, (not me), to make a dessert that takes too much time. You want a dessert that is creamy, rich, pretty, and makes it's own crust? You got it, look no further.
This dessert is a great addition along with your traditional pumpkin pie for Thanksgiving. If your family is anything like mine, there are some that just don't like pumpkin pie, but everyone will love this one. Happy Thanksgiving from my home to yours :). Pop me an email at sandiesgalley@gmail.com with any questions or comments.
Directions Pre-heat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray. Place all ingredients in a large bowl and blend for 1 minute with mixer. Pour into prepared pie dish. Bake for 45-50 minutes or until toothpick inserted comes out clean. Cool. Serve warm, at room temp, or refrigerate. Garnish each piece of pie with whipped topping , and fresh fruit of choice. Serves 8.
October Cheddar Chicken 'n Broccoli Soup
4 T. butter 3 celery stalks, chopped 1 c. chopped sweet onions 1/2 c. flour 8 c. chicken stock 2 c. hot water, plus 2 tsp. Herb Ox chicken granules 1 rotisserie chicken Florets from 3 lg. broccoli heads, cut small 1 tsp. Montreal steak seasoning 1/2 tsp. garlic salt 1 c. half and half 2 cans of Frito Lay mild cheddar cheese sauce Croutons of your choice for garnish
Let me first say that this soup is not for the faint of heart. If you are on a low fat diet for health reasons or counting fat grams, save up as many of those fat grams that you can before making and eating this soup. Rarely do I make soups so high in fat, or high in carbs for that matter, but sometimes those temptations get the better of you, like a dish of ice cream, mmm.
Ok, now that everyone gets it, let's continue. A truly good soup should be hearty, warm you up through and through, and give you the "warm fuzzies" the second you take that first spoonful. This soup does all that and more. What's the more, you ask? It is easy to make, takes little time, and is better than good, it is awesome! I was thinking while this was cooking that it reminds me of the broccoli, chicken and cheese casserole without the rice.
Well, you can turn it into that by adding 1/2 c. of orzo. They are tiny little pasta's that look like rice, and I love adding them to soups. Skip the pasta, save on the carbs, ha ha, and add mushrooms if you like, or make as is. This will become a favorite at the Parker's home for a special treat. Hope you love it and have a safe and happy Halloween.
Write to me at sandiesgalley@gmail.com if you have questions or comments. See you next month with another recipe surprise and will try to cut out the fat. --Sandie
Directions Saute' butter, celery, and onion in a 5 quart sauce pan until soft over medium heat. Add the flour slowly, while stirring, until it makes a paste. In the same pot stir in chicken stock and the hot water mixture, simmer. Remove skin and bones from chicken, cut meat into bite size pieces. Add chicken, broccoli, steak seasoning and garlic salt to soup. Simmer, stirring occasionally for 1 hour or so. Stir in flour mixture a little at a time to thicken. Simmer for 15 minutes over med-low heat. Reduce heat to low, add cream and cheese sauce, stirring until cheese has melted and soup is hot. Garnish with croutons. Serves 8, freezes well too.
September Miso Bella Topped New York Strips
Miso Bella Topped New York Strips
2 New York strip steaks, 1 inch thick 1/4 c. soy sauce, low sodium is fine 3 T. Canola oil 1/2 tsp. chopped garlic, (jarred) 1 T. brown sugar 1/2 tsp. Montreal steak seasoning
Bella Mushroom Sauce
2 T. butter 2 T. canola or olive oil 1 tsp. minced or chopped jarred garlic 8 oz. sliced baby bella mushrooms 2 1/2 T. Minute Miso (Chinese Section) 1/4 tsp. dried basil Ground black pepper to taste
One more recipe on the grill is in order before we get into the fall and winter meals, like casseroles, soups and oven dinners. This recipe is a great way to dress up a steak and give it flavor that just melts in your mouth. Save this recipe for next summer because you will want to make it again and again and again. Enjoy! --Sandie
Directions Miso Bella Topped New York Strips In a small bowl, mix together soy sauce, canola oil, garlic, brown sugar and steak seasoning. Place the steaks in a zip lock freezer bag, pour the marinade over the top, zip it closed and toss to mix. Refrigerate for 4 to 8 hours. Bring steaks to room temp before grilling. Heat grill to high, place steaks on grate, discard marinade. Grill for about 4-5 minutes on the first side, then 3-4 minutes on the other side. These should be pink inside for medium to medium rare. Cook longer if you like them more well done.
Combine butter, oil and garlic in a medium saucepan. When all is melted together, ass the mushroom. Cook over medium heat until the mushrooms are soft and have turned dark. Now add the Miso and basil. Cook over low heat for about 10 more minutes, add pepper if desired. Serve this hot over steaks. YUMMO
August Roasted Garlic Oregano Grilled Chicken with Redskin Potatoes
6 med. redskin potatoes Kosher salt, for cooking 3-4 T. olive oil 2 boneless, skinless chicken breast Montreal Steak Seasoning 1 whole garlic with 8 cloves, roasted Vinaigrette 1/4 c. white wine vinegar 1 1/2 T honey 2 T. fresh oregano 1/2 tsp. kosher salt 1/4 tsp. red chili flakes 3/4 c. extra virgin olive oil 1/2 bag baby spinach
This month I have a simple, yet fabulous recipe for you to grill that is in my cookbook "Gone Overboard." I wanted to give you a sample of just how easy the recipes are. As you can see, the entree is just so pretty, that you could serve it at a dinner party. Great thing about it is that you can make some of it the day before and finish it all off on the grill while enjoying your company or family. I don't remember where I found the original recipe but I do know that I changed it quite a bit to make it easier and tastier! It just might be a Bobby Flay creation. I use many of his recipes to start with in the summer time because he is the grill master in my opinion. Hope you do indeed try this one. I know if you do, you will make it over and over again. My email address is sandiesgalley@gmail.com, drop me a note with a comment or questions. Until next month, keep on a cookin'!. --Sandie Directions Make the vinaigrette-marinade the day before and use half of it to marinade the chicken in, 24 hours or more. You may also make the potatoes the day ahead. Put potatoes in a pan of salted water, bring to boil, then reduce heat and cook for 8-10 minutes. Drain and cool potatoes. Store potatoes in refrigerator. To roast the garlic, cut 1/8 inch off the top. Pour 1 tablespoon of olive oil into the top and rub oil over the outside of the garlic also. Place it in a little piece of foil, wrap it up and bake at 350 degrees for 40 minutes. Cool garlic to the touch, then squirt out the garlic from the cloves and mash it up. Place the roasted, mashed garlic into the blender, add wine, honey, oregano, 1/2 teaspoon salt, chili flakes and 3/4 cup extra virgin olive oil. Blend until smooth. Place chicken breasts in a zip lock freezer bay, pour half of the vinaigrette over the chicken, close, and refrigerate for up to a day and a half. Save the remaining vinaigrette for when it is served. To cook the meal, preheat grill to high, remove the chicken from the marinade, discard that marinade and sprinkle each side with Montreal steak seasoning. Quarter the potatoes, place them on a large piece of foil, drizzle with olive oil and sprinkle with steak seasoning. Layer the spinach on top, give a little olive oil drizzle, close foil up over the potatoes and spinach, place on hot grill along with the chicken breasts. Cook chicken for about 8 minutes on the first side, then flip, continue cooking for about 6 more minutes, depending upon how thick the breasts are. Remove everything from grill. Layer potatoes, spinach and top with a chicken breast on each individual serving dish, drizzle 2 tablespoons of reserved marinade over the whole meal. Serves 2.
July Spice Rubbed Ribeye with Mushooms
2 ribeye steaks, 1 inch thick 1 tsp. white sugar 1 tsp. sweet paprika 1 tsp. garlic powder 1 tsp. Montreal Steak Seasoning Extra virgin olive oil 1 1/2 lb. baby bella mushrooms 2 T. butter 1 T. extra virgin olive oil 3 cloves garlic, chopped 1/2 tsp. dried thyme 1/3 c. dry red wine, such as Shirazz, Pinot Noir, etc. Salt and pepper to taste
Is your mouth watering for a nice juicy steak for the 4th of July weekend? You won't be disappointed with this recipe. This rub is just excellent on any steak, even without the mushrooms added in to the mix. Try it on a T-Bone, New York strip, or what ever cut is your favorite. We happen to prefer the rib eye because it has just enough fat and marbling which makes for a more tender steak and we love mushrooms any which way. If you eat steak often, or even burgers in the summer, double or triple this sauce recipe and store the extra's in a sealed container. You can then whip up a delicious steak in a flash. Until next month, happy grillin'. --Sandie Directions Mix together in a small bowl, sugar, paprika, garlic powder and steak seasoning. Store the left overs for another time in a sealed container. Let steaks sit out on counter to get to room temp. for 15 minutes. Heat grill to high, drizzle steaks with some olive oil, grill for 7 minutes, then turn and cook for another 5 minutes for med-rare. Clean the mushrooms with a damp paper towel and remove stems. Melt butter and olive oil, add mushrooms, salt, pepper and thyme. Cook over medium heat for about 12 minutes. Add wine and garlic, scraping bits from bottom of the pan. Ladle over steaks, chicken or even on a steak sandwich. Serves 2-4 as a topping.
June Creamy Chicken Broccoli Salad
3 c. broccoli flowerets, cut small 2 cold, grilled or sauteed chicken breasts, cut in strips 1 sweet, crisp, apple of choice, cut into bite size pieces
1/3 c. purple onion, chopped 1/3 c. sliced almonds 1 c. Hellman's mayonnaise 2 T. sugar 2 T. apple cider vinegar
For this months recipe I have chosen a favorite salad from my cookbook with a twist. My goal was to turn the infamous Cherry Broccoli Salad into a complete meal that was fast, easy, pretty, and of course delicious. The original salad has been such a hit in the marina I thought I would spice it up, without losing the flavor. To save time, when you are grilling chicken this summer, grill two extra breasts and refrigerate. Makes it so easy then to whip this up in a day or two. I know not everyone loves broccoli, but you will change your mind after you have tasted this recipe. For those of you that do love broccoli, you will make this over and over again for a quick, somewhat healthy meal all in one. So please give it a try, you won't be disappointed. . --Sandie Directions Mix the mayo, sugar and vinegar in a small bowl. Combine the rest of the ingredients, except the almomds. Pour dressing over broccoli chicken salad, toss well to blend. Refrigerate before serving. Will serve 4-6.