MaySweet N' TangyBBQ Wings Grilled
Ingredients & Directions
20 frozen wings, thawed and dried on paper towels1/4 c. olive oil or canola oil1/2 tsp. garlic salt3/4 c. Heinz ketchup1/2 c. packed, light brown sugar2 T. liquid smoke3/4 tsp. celery seed2 T. horseradish1 T. Worcestershire
Drop wings in a sealable freezer bag along with oil and garlic salt.Shake well.Foil cover grill grate and preheat grill to medium about375 degrees. Arrange wings on the foil, grill for about 20 to 30minutes or until browned and crispy. While they are cooking, mixthe rest of the ingredients for the sauce, or make it days in advance. When wings are done, transfer them to crock pot. Add the sauceand stir to combine. Cook on low for 2 hours, stirring occasionally. Don't overcook, they will fall apart. Sauce is great on ribs, chicken,burgers, pulled pork or beef. Makes about 1 1/2 cups. You mayalso leave the wings on the grill and sauce them up good, about10 minutes before they are done. Fantastic both ways.
Don't want to grill them? Pop the wings in the oven on a foil linedcookie sheet, bake for 70 minutes. Should be crispy. Then followcrock instructions with sauce.
In honor of Memorial Day get togethers, here is a great "take to potluck" recipe that you will make many, many times. This BBQ sauce is of course, what makes the wings taste so good, with just the right amount of tang and a little smokey taste too boot. My friend gave me this recipe because she knew I was hooked on Sweet Baby Rays and had given up making my own because I always liked Baby Rays better. I decided to try it on ribs and just loved it. I also love it because you can double or triple the recipe because it keeps in your refrigerator for weeks if sealed tightly. The wings on the other hand melt in your mouth because of grilling or baking them first. By doing this, the wings will be crispy, the way they are suppose to be. Too many times I have not taken the time to do this first step and had just put them in the crock pot. They were still good but let's face it, they were limp and unhappy! These were perfect and a huge hit at our Super Bowl party. Have a wonderful Memorial Day weekend, and don't forget to honor those that have served. Sandiesgalley@gmail.com is where you can reach me if you have comments or questions. Oh yeah, here's a bonus recipe because after all, Asparagus is fresh and ready!!
Bon Appetit,--Sandie
---------------------------------------------Garlic Sauteed Asparagus
2 T. sea salt1 1/2 lbs asparagus3 T. olive oil6 cloves garlic
In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom fourth of the asparagus stems. When the water comes to a full boil, add the asparagus, return to a boil, and cook over high heat for 2 minutes, until crisp and tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside. Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through. You may also substitute broccolini and prepare the very same way.
AprilMarinated GrilledFlank Steak
Ingredients
2-3 lb. flank or skirt steak1 can beef consomme, undiluted1/3 c. soy sauce, can use lite1 tsp. seasoning salt1/4 c. chopped green onion2 cloves garlic, minced, or 2 tsp. jarred minced3 T. lime juice3 T. brown sugar1/2 tsp. dried mustard1/4 tsp. ginger or cinnamon
Can you say AWESOME? Well, you will after making this steak recipe. Flank steak is inexpensive. And I thought was a tough cut of meat and needed to slow cook for hours. Wrong, wrong, wrong! It is being thrifty, and in these times of the economy don't we all need to cut back? But tough? Not if you marinate it overnight and cook it hot and fast on the grill. I have a Flank recipe in Gone Overboard that has less ingredients, however my friend turned me on to this recipe when having us over for dinner and I couldn't eat enough of it, it was that good. I did tweak it a teeny bit, only because I didn't have ginger, fresh or powdered on hand, so I used cinnamon instead. Fantastic either way! I also added the dry mustard, just because I can. The dried mustard gave it a little zip, but really is not needed. We served this to my family. Even my grandson of 6 years old went back for seconds and thirds. The recipe went home with them. Plan ahead a bit though, because you have to marinate it overnight or at least 10 hours if you are forgetful like me. If you make this recipe, I would love your feedback, so write to me at sandiesgalley@gmail.com and, check out the new patio chairs and cushions we just added on our store at www.sandiesgalleyandmore.com. Happy Grilling, Spring is in the air. .
DirectionsCombine everything in a bowl. Place steak in a large, shallow seal able container. Pour sauce over the steak, cover and refrigerate overnight. Turn steaks 2-3 times while marinating. Preheat grill to high. When hot, place steak on grate. Grill for about 5 minutes on each side for medium rare. In the mean time, place the left over marinade in a sauce pan, bring to a boil, then simmer until steak is done. Let it rest 5 to 10 minutes then slice the steak about 1/4 inch thick against the grain. Serve the au jus in a bowl to drizzle over steak. Hint: Never eat left over marinade unless you bring it to a boil first. By doing so, you are killing the bacteria and then it is safe to eat.
MarchItaliano Casserole
1/2 lb. mild Italian ground sausage1/2 lb. ground chuck1 tsp. minced garlic10 oz. Ziti pasta2 (14.5 oz) cans diced tomatoes with oregano, garlic and basil, drained1 (14 oz.) can sliced mushrooms, drained1/2 ts. Creole1 tsp. oregano3/4 c. grated Parmesan cheese1/2 c. fresh flat leaf parsley1/2 lb. white or English cheddar cheese, shredded and divided
March is a great month for casseroles. We are getting closer to spring, being teased with a few nice days, but still it is winter. This recipe is a great pasta casserole that will take just minutes to whip up. Make it the morning of, or the day before if you want to, just be sure to cover it and store in the refrigerator. Also five it about 5-1o minutes more cooking time in oven if you put the casserole in cold. Adults and kids will love it, well....maybe not the mushrooms, so therefore leave them out if you need to. Hope you like this as much as our family does. Until next month, think Spring!
If you have any questions, email me at sandiesgalley@gmail.com. Until next time, stay warm, stay healthy, and keep on cookin'.
DirectionsPreheat oven to 400 degrees. Brown sausage and ground beef in a skillet, add garlic when meat is just about done and then drain. Cook pasta as directed but only for 5 minutes, then drain. Return noodles to the pot, add the meat mixture and everything else except the white cheddar cheese and bread crumbs. Layer 1/2 of noodle mixture in a 9x13 pan, then sprinkle 1/2 of the cheese on top. Spread the rest of the noodle mixture over the cheese evenly. Combine the remaining cheese with the bread crumbs, sprinkle on top. Bake for 20 minutes, or until top is golden brown and bubbly. Will serve 6 easily.
February10 MinuteChicken Salad Supper
3 T. Extra Virgin Olive Oil2 chicken breast, previously grilled, cut in bite size pieces1 1/2 c. fresh asparagus, cut in 1 1/2 inch pieces1/2 c. sweet onion chopped1/2 tsp. garlic saltFresh ground pepperShredded cheeseDressing 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..
DirectionsMake 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.
JanuaryJust Like Pizza Soup
1-1/2 lb ground Italian sausage, mild or hot12-14 mushrooms, sliced, or 1 (15 oz. can) drained2 (18.3 oz.) containers Campbell's V8 tomato herb soup2 (24 oz.) jar Prego, tomato, basil garlic flavor1 c. water1 med. sweet onion, coarsely chopped1 green pepper, coarsely chopped1 1/2 T Italian seasoning1 tsp. ground oregano2 T. sugar1 tsp. red pepper flakes. or more to taste3/4 c. Parmesan cheese, shredded or grated1-1/2 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.
DirectionsIn 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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DecemberChocolate DrizzledPecan Pie Bars
2/3 c. white sugar1/2 c. butter, softened2 tsp. vanilla extract, divided1 1/2 c. all purpose flour2/3 c. brown sugar1/2 c. light Karo syrup1/4 tsp. salt3 eggs1 c. pecans, chopped6-8 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.
DirectionsPre-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.
NovemberButtermilk Pie
1 1/2 c. sugar1 c. buttermilk1/2 c. Bisquick1/3 c. melted butter, just over 5 tablespoons1 tsp. pure vanilla extract3 eggs, room tempWhipped toppingFresh 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.
DirectionsPre-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.
OctoberCheddarChicken 'n BroccoliSoup
4 T. butter 3 celery stalks, chopped1 c. chopped sweet onions1/2 c. flour8 c. chicken stock2 c. hot water, plus 2 tsp. Herb Ox chicken granules1 rotisserie chickenFlorets from 3 lg. broccoli heads, cut small1 tsp. Montreal steak seasoning1/2 tsp. garlic salt1 c. half and half2 cans of Frito Lay mild cheddar cheese sauceCroutons 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
DirectionsSaute' 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.
SeptemberMiso Bella ToppedNew York Strips
Miso Bella Topped New York Strips
2 New York strip steaks, 1 inch thick1/4 c. soy sauce, low sodium is fine3 T. Canola oil1/2 tsp. chopped garlic, (jarred)1 T. brown sugar1/2 tsp. Montreal steak seasoning
Bella Mushroom Sauce
2 T. butter2 T. canola or olive oil1 tsp. minced or chopped jarred garlic8 oz. sliced baby bella mushrooms2 1/2 T. Minute Miso (Chinese Section)1/4 tsp. dried basilGround 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
DirectionsMiso Bella Topped New York StripsIn 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