Sandie’s Galley

 Left Over Reuben Soup 

Sandie Parker Staff writer www.sandiesgalley.com

Attention all readers! Next week is St. Patrick's Day and that means spring is just around the corner. It also means you will probably have left-over corned beef. If you are like my hubby you love the left-over corned beef between two slices of bread, with mustard on it of course, but that is just too in the box for me. I preferred a challenge and I am sharing that challenge with you. I did not have a clue on how I was going to do this, other than start working from my love for Reuben sandwiches, I decided to add all the things that go into a Reuben and make a soup. Well, you would have thought it was lobster stew! Everyone that tasted it had to have the recipe and told me I better put it in my new cookbook I am working on. It is my hope that you will love it as much as all of my taste testers. Oh yeah, and don't be afraid of the sauerkraut if you are not a fan because even they liked it!  Hint: save the juice from your St. Patty’s Day brisket. You will need it for this soup. If you need a simple crock pot recipe for corned beef to serve on St. Patty's Day, email me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it . I would be very happy to share one with you.

Sandie's Left Over Reuben Soup

See you next week with who knows what, so stayed tuned. In the meantime, visit my recipe website at www.sandiesgalley.com. If you are a boater at www.sandiesgalleyandmore.com. There are lots of new items being added weekly.

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Sandie's Galley

Sandie Parker Staff writer www.sandiesgalley.com

Simple Slow Cook Jambalaya

Here it is: The recipe you all have been waiting for.

Over the holidays our oldest son and friend came to stay with us for four days. I needed to make a stick to your ribs, kind of meal. When you are 6-foot, 3-inches- tall, muscles and abs to die for, you eat a lot of food. Now that was one reason for this recipe, not to mention the short amount of time it took to prepare it. We all know that two days before Christmas, the cook has been cooking for days, and still is cooking just to get Christmas dinner prepared, let alone an extra meal thrown in there, when we should be having take out, right? (Insert smile here.)

I guess, I could have went the take-out dinner route, but since cooking and writing recipes is my profession, and son is from New York City where take-out meals are in abundance, I just had to do it!

1 med. vidalia onion, chopped
1 c. celery, chopped
1 (14.5 oz.) can Basil, garlic, diced tomatoes
4 oz. tomato paste
1 (14.5 oz.) can chicken broth
1 T. Worcestershire sauce
1 tsp. Montreal steak seasoning
1 tsp. Cajun seasoning
1/2 tsp. dried thyme, or 1 T. fresh, chopped
3/4 c. Mae Ploy sweet chili sauce, found in Chinese section
2 boneless chicken breasts, cut into 1/2 inch pieces, raw
3/4 lb. Italian sausage, cooked and drained, (optional)
1 c. uncooked minute rice
1/2 c. red pepper, chopped
1/2 c. yellow pepper, chopped
10 oz. frozen, cooked, shrimp, detailed or not
 
In a four quart Crock Pot combine onion, celery, undrained tomatoes, broth, tomato paste, Worcestershire sauce, Cajun seasoning, thyme, chili sauce. Stir in chicken. Cover, cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Add the cooked sausage halfway through the cooking stage. Now, stir in rice, frozen shrimp and peppers. Cover and cook on low for 10 to 15 minutes. Rice should absorb most of the liquid and be tender. Serves 6 easily. Hint: If you cook the sausage just before the meal is ready, add it to the Jambalaya when you add the rice and the rest of the ingredients. It's your choice. Don't like shrimp? You can omit it or substitute it for a fish, or scallops and it will still be fabulous!

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Recipes from Sandie's Galley

Sandie Parker Staff writer www.sandiesgalley.com

Fresh Raspberry Vinaigrette Salad

Healthy foods are on our minds in January because of all the goods we ate over the recent holidays. I know, I know, crock pot and casseroles are wonderful in the cold winter months and we will get back to those next week. I served this salad for Thanksgiving dinner. Twelve adults absolutely loved it, 2 grandchildren, well, not so much, but they are 5-years-old and 17-months, so they are excused. If you are sure about the salad because of the bleu cheese or having to make the special pecans, then by all means make the vinaigrette to be drizzled over your own favorite salad.

Next week you will get a crock pot meal that turned out so well it will be in my up-coming new cookbook. Until then, stay warm, healthy and happy.

Fresh Raspberry Vinaigrette Salad

 2 heads Romaine lettuce, chopped
1/2 c. dried cran-cherries
3/4 c. crumbled bleu cheese, a good one!
1 c. red apple, cut in bite size pieces
1 T. lemon juice

1/2 red onion, sliced
3/4 c. cinnamon praline pecans (see recipe below)

Vinaigrette

3T. raspberry jam
2 T. red wine vinegar
1/3 c. walnut oil
Fresh ground pepper and sea salt to taste

Cinnamon Praline Pecans

Preheat oven to 350 degrees. Combine everything in a medium size bowl. Spray a large cookie sheet with cooking spray and spread pecans evenly on pan. Bake for 20 minutes or until coating is dry and crystallized, stir once. Remove from oven, stir, let cool. Store in an air tight container. These are fantastic just to munch on also!

– With a love for cooking inherited from her mother, Sandie Parker is driven to share her culinary passions with her grandchildren and others. From her summer home aboard the “Nice N’ Nauti,” and through her cookbook “Recipes from Sandie’s Galley,” Parker helps other families build memories of their own. Rated a Five-Star Cook by “Better Homes and Gardens,” Parker is also an accomplished gardener.  To check out her book, visit her websites: www.sandiesgalley.com or www.sandiesgalleyandmore.com.

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Recipes from Sandie’s Galley

The holidays are officially behind us for another year and we made it through smelling like a rose.Time to get off the cookies, candies, and desserts and get into real, down home, comfy feely foods.

Get ready for some casseroles, soups, crock pot meals and salads throughout January and February. I promise to keep them simple and quick. We have worked hard enough pulling off Thanksgiving and Christmas. We deserve a rest.

The recipe this week is easy and quick to throw together. If you don't like zucchini or yellow squash, substitute it with broccoli, brussel sprouts, spinach, or what ever you like. In two weeks I will share a Chicken and Shrimp Jambalaya recipe (if it turns out that is.) I am making it this week, and it's all done in the crock pot. Until then, rest, recoup and stay warm. To get my cookbook, go to www.sandiesgalley.com or buy your copy at Pats Foodland on Midland Road in Freeland.

Bon Apetit!
 
Chicken Fajita Casserole

12 oz. pre-cooked chicken fajita strips
2 zucchini's, cut in 1/2 inch cubes
1 yellow squash, cut in 1/2inch cubes
1 med. onion, chopped
1 (7 oz.) can chipotle peppers, drained and sliced to really spice it up
1 1/2 c. shredded Colby cheese
1.2 tsp. Montreal Steak seasoning
Salt and pepper to taste.
1- 1 1/2 c. French fried onion rings
  

Cut chicken strips in half, place in bowl.  Add the rest of the ingredients, mix well.  Spray a 2-4 quart casserole dish with cooking spray and pour mixture into bowl.  Top with French fried onion rings.  Bake for 20 minutes.  Serves 6.

Sandie Parker
www.sandiesgalley.com

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Recipes from Sandie’s Galley

New Years Day and you need a dish to pass? We gotcha’ covered.

Even though this is last minute, you have the time to make this because it takes all of 5-10 minutes. This recipe has been changed up so many times in my family, by adding this, or subtracting that, it is crazy. No matter what is changed by whom, it is always the appetizer that disappears the fastest. What I am sharing with you today is the ultimate recipe; in other words, the works! You can change this up by using salsa, instead of Enchilada sauce, though I found salsa was too runny unless drained really well. You can change up the cream cheese to plain if you don't like chives and as I mention below, you can omit the beans. No matter what you decide to use, you can't go wrong, so have fun with it.

Now for the serious stuff. 2009 is almost over, therefore I want to thank all of my readers for your faithfulness in my ability to give you recipes that you like and actually make, (or at least I think you do.) I thank you too for all the emails and responses. I enjoy and appreciate them so much. I look forward sharing many more exciting recipes, and publishing my second cookbook in this up and coming 2010.

May you all have a very safe, healthy, prosperous year to come. Happy New Year!

5 Layer Enchilada Dip

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Christmas wishes

I have many wishes and none of them are for material things. My wishes are more for and from the heart, so let's get personal.

I wish you much laughter, so much, that you cry. I wish you love, because it warms the heart and there ain't nothing like it! I wish you patience to see things through and strength to get through them. I wish you good health, good times with family and friends, and of course good eatin'. I also wish for more good recipes to share with you in the new year.  Thank you so much for your support and following.  It means more than you know. 

Merry Christmas and Happy New Year to each and everyone of you.

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