August
Sandie's Chocolate Pecan Cookie Squares

Time for a melt in your mouth, sinful, chocolate delight, that is just so easy to make it will make your head spin.  Most dessert recipes have 10 ingredients, plus you need to blend and bake them, which all just takes more time.  By making this quick little dessert, you will have the time to sit back and relax, and it is great to take as a dish to pass because it makes 12 to 16 bars.  The dark chocolate is good for the heart, not to mention your taste buds.  

Look for my new cookbook to be available on August 9th.  You won't want to miss it!    

   --Sandie

Directions  

Melt chocolate chips and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add the 1 cup broken cookies and 1 cup pecans. Mix well. Spread into greased foil-lined 8-inch square pan. Refrigerate 3 hours or until firm. Cut into 12-16 squares to serve. Store leftover squares in the refrigerator if you are lucky enough to have some left.

  July
Asian Sauced Grilled Salmon

Gourmet all the way, is what everyone will think when they see this being served for dinner.  When they taste it, you will get compliments galore and family will want you to make it again.  If  you are serving guests, they will want the recipe, so you might want to print out a few copies.  What I love about this recipe is that all the ingredients you either have on hand, or are readily available at any grocery store.  I strive to do that with all of my new recipes, but sometimes I just have to go with something more exotic, like the walnut oil in my Nutty Raspberry Vinaigrette Salad, that was in the paper back in January.  I am finding out it is very hard to come by unless you order it online or get it at a speciality shop.  That's not the case this time, so no excuses not to give it a try, unless of course you don't like salmon
    --Sandie

Directions  

To pull a bit of fishy taste out of the salmon, soak it with the dill pickle juice for an hour in the refrigerator.  Now whisk together the rest of the ingredients.  Remove fish from pickle juice, pat dry with a paper towel, salt and pepper, then place in a gallon size freezer bag.  Pour half of the sauce over the salmon, seal and refrigerate for at least 30 minutes, or longer.  Reserve the other half of the sauce.  Preheat grill to medium-high.  Remove salmon from bag, discard that marinade.  Grill for 5-8 minutes, skin side down, then flip carefully and cook for another 5-8 minutes, depending on thickness.  Remove from grill, and drizzle the rest of the sauce on top while hot and serve.  Makes 4 nice size fillets.

  June
Dilly Grilly Chicken Breasts

Just looking at the name of this recipe makes you want to try it, doesn't it?  I could have called it Silly Dilly Grilly, but thought that was a bit overboard.  With the fresh herbs popping up, it is time to take advantage of them, for they will be gone before you know it.  My husband and I just raved over this one.  The sauce on the tomatoes, compliment the chicken just perfectly and is whipped up in a New York minute.  I liked the sauce so much, I turned it into a viniagrette for a salad a few days later.  The only ingredient I added was a bit of sugar.  The salad was excellent, light, and tangy.  Until next time stay healthy and happy!
    --Sandie

Directions  

Pre-heat grill to medium-high.  Pound chicken down to about 1/4 inch thick.  Whisk together oil, dill, shallot, mustard and vinegar.  Set aside 1/4 cup.  Sprinkle chicken with salt and pepper on both sides, then add to dill mixture, turning to coat.  Toss tomatoes with the remaining dill sauce and add a little salt and pepper.  Grill chicken for 6-8 minutes per side, or until just cooked through, not dry.  Serve with tomato relish on top .

May
Egg Foo Yong Omelet For Two

Attention all daughters, sons and hubbies.  Mom's day is this Month and she needs to be pampered, so how about it, breakfast in bed?  That's a great way to start her day off right and here is a breakfast she will love!  Note that this makes 2 omelets, so if you don't get the hang of it making the first one, you get a second chance. 

What makes this omelet so good is the mushroom sauce.  Now, you can't just serve this all alone on a plate and call it breakfast, mom deserves more than that.  I suggest you add some fresh fruit to the plate, that makes it pretty, maybe a buttery croissant or toast, a little glass of orange or tomato juice, cup of coffee or tea and little vase of fresh flowers sitting on the tray.  There you have it, a wonderful breakfast for mom that she will never forget.  If you have any questions, please write to me at sandiesgalley@gmail.com .  I will answer you back in plenty of time to pull this off.
Happy Mothers Day to all of the beautiful moms.  May your day be very special! 
   --Sandie
 

Directions
 
In a small omelet fry pan, heat 1 teaspoon oil over medium high heat.  Combine eggs, green pepper, the white and light green pieces of onion, bacon and garlic salt in a glass bowl.  Beat with fork until blended.  Pour half of the egg mixture in the hot oil.  When bottom of egg has set up, use a spatula to lift the edge so that the uncooked egg on top will seep to the bottom.  When most of the uncooked egg has drained to the bottom, flip the omelet, turn heat to medium, cook for about 1 minute.  Place 1/4 c. shredded cheese on one half, flip the other half on top of cheese.  Cover until cheese has melted.  Salt and pepper to taste.  Repeat for second omelet.  Now for the best part, the mushroom sauce, heat the remaining tablespoon on oil in a skillet over high heat.  Add the mushrooms and the sugar.  Saute until golden, about 3 minutes.  Add the chicken stock and soy sauce.  Mix the corn starch with the water, stir into skillet and boil until thickened.  Add the sesame oil just before spooning onto the cooked omelet.  Garnish with the chopped greens from the onion. Serves 2. Hint:  Change up the omelet to your liking, but don't skip out on the sauce.  Fantastic flavor!