February   Citrus Shrimp Pasta Salad    Ingredients 10 oz. dried small pasta 1 1/2 lb. cooked shrimp, peeled, tailed and deviened 1 c. celery, chopped 1/2 c. red onion, chopped 1/2 c. green pepper, chopped 4 Roma tomatoes, wedged or diced 1/2 c. black olives, optional

Today I am giving you a sneak peek at a recipe that is in my new cookbook.  This particular salad is fun to make because it is easy, it's pretty to look at, and tastes oh so good.  It is a nice change from using chicken, or tuna, and mayo and it is so light and refreshing anytime of the year.  Please note that the black olives are optional, some people just don't like them, my husband for one, therefore I didn't add them.  If you are not a shrimp eater for whatever the reason, I think chicken or tuna would be an excellent substitution.  See you next month with another new recipe. --Sandie   Directions Cook pasta as directed, drain well, pour into bowl and cool.  Add the rest of the ingredients and chill.   Dressing   3/4 c. orange grapefruit juice 1/2 c. extra virgin olive oil 2 T. honey 1 T. fresh thyme, chopped 1/2 tsp. Montreal Steak Seasoning   Mix all ingredients together in a shaker or bowl.  Pour over salad and chill for at least 2-3 hours to absorb.!

January   Tomato Basil Chicken Soup   Ingredients 2 c. diced cooked chicken breast 3 T.  Can't Believe It's Butter, lite 1/2 c, chopped sweet onion 1/2 c. chopped celery 16 oz. chicken broth 1 tsp. minced garlic 3/4 c. salsa, such as Chuck and Dave's, or Garden Fresh Gourmet 1 tsp. Creole seasoning 1 T. sugar 1 tsp. Montreal Steak seasoning 23 oz. V-8 juice 2 T. chopped fresh basil Sour cream and tortilla strips (optional)

For the month of January, I have chosen a healthy soup to maybe help us shed a few pounds from the holidays.  We all seem to gain a little while indulging our palates with so many goodies from Thanksgiving through New Years.  So, let's get back to the healthier foods for at least the month of January.  Next month we can start to dive in again!  This soup was of course a Sunday creation that was so easy to make but yet so darn delicious that my family asks for it over and over again.  I am sure you will enjoy the ease and the taste also.  Happy 2011 to all of you, see you next month. --Sandie   Directions Saute the onions and celery in the butter until soft. Transfer this to a soup pot, or crock pot.  Here comes the best part, add everything else to the pot EXCEPT the basil to the pot.  Stir well and cook over medium heat until hot.  Add then the basil and simmer for 1 hour.  Garnish with a dollop of sour cream and tortilla strips on top.  Serves 6-8.  Note:  The salsa is found near the deli section in plastic containers.  The bottled kind just doesn't compare!

December  Christmas Stuffed Caramelized Pork Tenderloins   Ingredients  2 (1 lb.each) boneless pork tenderloin 3 T. extra virgin olive oil, divided 1 T. butter 1 lg. sweet onion, sliced thin 6 T. fresh, squeezed orange juice 3 T. balsamic vinegar 2 tsp. white sugar 1 1/2 tsp. freshly grated orange zest 15 maraschino cherry, quartered 1/4 tsp. ground cloves 1/4 tsp. dried mustard 1/2 tsp. Montreal steak seasoning  Sea or kosher salt 1/2 c. dry white wine 1 c. chicken stock 1 tsp. fresh minced, rosemary 2 (1- T. slices) cold unsalted butter

You will not go wrong if you serve this for Christmas dinner.  I can't even explain how good this is and you can prepare most of it the morning of or even the night before you want to cook it.  It is so moist and the sweet taste of caramelized onions with the pork is absolutely outrageous.  Have a very Merry Christmas from our home to yours.  Bon appetit! --Sandie Directions Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until softened and light golden, 10 to 15 minutes. Add the orange juice, vinegar, sugar, and orange zest, reduce the heat to low, cover, and continue to cook until the onions are very soft, 15 to 20 minutes more. Uncover and continue to cook until all the liquid has evaporated, about 5 minutes more. Add the cherries and season to taste with salt and pepper. Cool to room temperature.   Heat the oven to 425°F.  Meanwhile, slice each tenderloin lengthwise just far enough that it opens like a book to make a flat piece. Place the pork between two pieces of waxed paper and pound gently with a meat mallet to flatten it to a 3/8-inch thickness.  Divide and spread the cherry mixture on one side of each loin, then fold over the other half. In a small bowl, mix 1 Tbs. of the olive oil, the ground cloves, dried mustard, and steak seasoning.  Rub the mixture over the outside of the loin, then tie them with butcher twine at 1-inch intervals.  Salt generously. Heat the remaining 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Brown the pork on all sides until golden, 5 to 6 minutes. Transfer loins and juices to baking pan, saving the scraps of pork in pan to use for sauce. Roast until an instant-read thermometer inserted in the thickest part of a tenderloin reads 145°F, 14 to 18 minutes. Transfer the pork to a cutting board and tent with foil for 10-15 minutes.   In the reserved skillet, set back on stove over medium-high heat.  Add the wine, and deglaze the pan by scraping up the cooked bits of pork with a wooden spoon. Boil to reduce the wine by about half, 1 to 2 minutes. Add the chicken broth and rosemary, bring to a boil, and reduce by about half, 2 to 3 minutes. Reduce the heat to low and whisk in the butter one piece at a time, letting each melt before adding the next. Season to taste with salt and pepper. Remove the strings from the pork and slice it into 3/4-inch-thick slices. Serve drizzled with the sauce.

November Roasted Garlic & Rosemary Turkey Roasted Garlic & Rosemary Turkey Ingredients N on-stick cooking spray 1 (14-15 lb.) Turkey 4 tsp. salt, divided 2 tsp. black pepper, divided 5 garlic cloves, cut in half 4 sprigs of Rosemary 4 T. butter, melted 2 c. chicken stock Directions   Preheat oven to 325 degrees.  Remove neck, giblets, etc, rinse turkey and pat dry with paper towels.    Place turkey breast side up in roaster.  Salt and pepper the inside the cavity and outside with half of the salt and pepper.  Place in a covered roasting pan and store in refrigerator or garage, (if cold outside), for 4-24 hours.  Preheat oven to 325 degrees. Remove turkey from pan, pat dry with paper towels again.  Rinse and dry the roasting pan and spray the bottom with non-stick cooking spray.  Sprinkle the reserved salt & pepper all over the turkey and place roaster.  Place the garlic and rosemary inside the main cavity and tie the legs together with kitchen string.  Drizzle the whole turkey with melted butter and pour the chicken stock into the bottom of the pan.  Roast for about 4 1/2 hours.  A meat thermometer should read 165 degrees inserted into the largest section of the thigh  Baste turkey once an hour or more with juices in the pan.  Remove from oven when done     Remove from oven, and let rest, tented with foil for 20 minutes before carving

Thought I would do something fun...so, come on and sing along, you know the tune.   ~ Here's the story, of a little chicken, that turned into a turkey down the road. He was dreaming, about Thanksgiving, but he was way too small.   Til the one day when this chicken met this lady, and decided this was so much more than fate. That this chick, Would turn into a turkey. That's the way he wouldn't miss that special date.~ The first time I made this little chicken, I served it with a spruced up rice medley, (small picture).  The chicken was so wonderful, that I make it often now.  The last time I served it, I used fresh vegetable and made life simple by having everything you needed for dinner in one pan.  The little ditty above, explains how the chicken turned into a turkey for Thanksgiving this year, but save the little chicken recipe too, he will do you just as proud for an easy weeknight meal.   If there are any recipes from the past that you lost, didn't print or copy, I am here to help.  Just email me at sandiesgalley@gmail.com .  I will send you the recipe you need.  From my table to yours: Have a Very Happy Thanksgiving! --Sandie ---------------------------------------------------------------- One Pan Roasted Garlic and Rosemary Chicken Dinner Ingredients   1 (2-3 lb.) young whole chicken 4 tsp. salt, divided 1 tsp. black pepper, divided Non-stick cooking spray 3 garlic cloves, cut in half 2 sprigs of Rosemary 2 T. butter, melted 8 small potatoes, quartered 2 med. sweet onions, quartered 1 red pepper, sliced large 1 yellow pepper, sliced large 12 brussel sprouts, or broccoli florets 2-3 T. olive oil 1 tsp. Montreal Steak Seasoning Directions   Salt and pepper chicken inside the cavity and outside with 2 tsp. salt and the black pepper.  Place in a sealed container and store in refrigerator for 4-24 hours.  Remove, pat dry with paper towels.  Place the garlic and Rosemary inside the cavity.  Spray the bottom of roasting pan with non-stick cooking spray, then  place chicken in a roaster that is big enough to place the veggies around it.  Drizzle the melted butter over chicken, then add the veggies all around the chicken.  Drizzle olive oil over them, sprinkle remaining salt and the Montreal seasoning over all.  Place roaster in an oven pre-heated to 425 degrees.  Bake for 1 1/2 hours or until chicken has browned and liquid run clear when cut into.  If you don't want your vegetables really browned and roasted well, add them during the last 40 to 45 minute.  I like mine crispy.  Serves 4

October Pumpkin Cake Bars Ingredients   2 c. canned pumpkin 2 c. sugar 1 c. canola oil 4 eggs ------------------ 2 c. flour 2 tsp. baking powder 2 tsp. salt 2 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. pumpkin pie spice 2c. chopped walnuts, reserve 1 cup to top frosting

Fall is here and I must say it is one of my favorite seasons.  So many beautiful colors surround us, sun shiny days, chilly nights to make going to bed feel so good, Halloween, and of course great fresh foods of the season.  These pumpkin cake bars are easy as pie to make and so moistaliciously good. and the frosting lives up to its name.  It is a great dessert for Thanksgiving also.  Now, if you don't like pumpkin, please save the frosting recipe, tuck it away to frost carrot cake, banana cake, and even chocolate cake or bars.  You will love it!  Until next month, enjoy and  have a spooky safe Halloween.  If you have any coments or questions, please don't hesitate to contact me sandiesgalley@gmail.com   I just love your emails. --Sandie Directions Preheat oven to 350 degrees Use middle rack.  Place first 4 ingredients in large mixing bowl and blend. Then add all remaining ingredients together, except the one cup of reserved walnuts, until well blended.  Pour into a 12 1/2 x 17 1/2 inch jelly roll pan lightly coated with non stick cooking spray.  Bake for 20 minutes, cool completely, then frost with cream cheese frosting below. Best Cream Cheese Frosting   8 oz. cream cheese bar, softened 1/3 c. butter, softened 2 c. powdered sugar 1 T. heavy cream 1 tsp. almond or vanilla extract   Place all ingredients in small bowl and mix until well blended.  Spread on top of cooled bars and top with remaining walnuts.

September  Tender Grilled Flank Steak Ingredients 1 (2 lb.) flank steak 1/3 c. olive oil 2 cloves garlic, chopped 2 T. red wine vinegar 1/3 c. soy sauce 1/4 c. honey Salt and pepper to taste

Let's face it, in this economy we are all trying to find ways that will stretch a dollar.  We do not have to give up on eating steak though, not with this recipe.  Flank steak is inexpensive, easy to prepare and if cooked right, will melt in your mouth.  I have always thought that flank steak was a dry, tough piece of meat and would rather have a burger.  I also thought that the longer you cook it the more tender it would be.  How WRONG I was!  This should be grilled to  medium-rare or maybe medium, but if you cook it to well-done, you just might be eating shoe leather.  So think pink, please.  When eating this, just close your eyes, take a bite and picture a nice juicy filet mignon.  Well, maybe not, but close!  With Labor Day weekend coming up, give this a try at your family cookout.  Have a fun and safe weekend.    --Sandie Directions In a small bowl whisk together olive oil, garlic, red wine vinegar, soy sauce and honey. Place the steak in a zip-lock bag. Pour in the marinade and seal. Allow steak to marinate at room temp for 30 minutes. Pre-heat grill to medium- high. Remove steak from marinade, place on grill and cook 8 minutes to sear, then turn steak over and cook for another 7 minutes for medium-rare. Transfer steak to platter and let rest 10 minutes before cutting. Cut steak against the grain. Serves 6.  Leftovers make a great sandwich.