Sherry – Page 24 – Rosemary and the Goat

Sausage Cheese Dip

Cheese, Sausage and lots of other good stuff.

How many different cheese dip recipes have you tried? How many grandmothers would drive over an hour to pick up her twin granddaughter’s favorite cheese dip from Poncho’s restaurant in Memphis? Ours did and it wasn’t anything like the above dip. Their dip was so good but like most cheese dips and had lots of cumin in it and thin enough you might want to drink it.

I made this cheese dip when we had company over for the superbowl and I was in such a hurry to get things on the table I didn’t get a picture of chips in my acrylic cowboy hat that looks great piled full of chips or snacks.

When it comes to cheese dip, most of my life I used Velvetta cheese and Rotel tomatoes and simply melted it and ate it. Then I started using a stick blender on it so there were no hunks of tomatoes and even later I would put it cold in my Vitamix and blend the cheese, Rotel and add some water, cumin, black pepper and garlic salt. I really like the taste that cumin gives to cheese dip and when I make it thin enough we don’t even like it heated like in the “old” days.

May 6, 2017 By Sherry

Cookies/ Cookies/Bars/ Dessert

Chocolate Chocolate Chip Cookies

Thanks David for this recipe.

I love David Lebovitz blog Living The Sweet Life In Paris. We were in Paris and southern France back in 2012. Paris was kind of a blur with two bad knees that didn’t know then that in 3 months they would be replaced. So many restaurants, good food, stops in the afternoon for frites and wine or macarons that it’s hard to remember that trip unless I go back and read my journal about all the great food we had and all the interesting things we saw.

Through David’s blog I can see Paris through his eyes. He has authored seven cookbooks and his blog is full of information about cooking classes, vacationing in Paris and much much more. I’m always excited to get an email with his newest post to his blog.

So, when this Chocolate Chocolate Chip Cookie popped up one day I knew exactly who I was going to make it for. We have a friend, Gordon, who is a chocolateholic and these are his favorite cookies that he usually buys at Randall’s grocery and then hides them from his wife so he can have them all to himself. I do not blame him on these cookies, they are that good you will be hiding them too.

April 30, 2017 By Sherry

Appetizers/ ColdApp

Avocado Salmon Stacks

Some recipes are just so easy!

Over Easter we were at our son’s house. My daughter-in-law, Brooke, and I worked on sides (to go with my son’ pulled pork and tri-tip) the day before so we would not have to be cooking the day of the party. As everyone started to arrive we saw some beautiful dishes brought to the table; bowls of big plump berries, heirloom tomato tart, pineapple upside down cake, colorful salads and many more that had us wanting to dick in right away; but we had to wait for the pork to smoke.

One of their friends (who’s a chef) brought a spread on a platter with some hard cheese and brie and it was so interesting. I asked her multiple times “now how did you make this”. She had made some almond milk (which most of us, I’m sure, have never tried) and after having the sludge (or whatever the leftover pressed almond mixture is called) left over after squeezing out the milk and she mixed it in the food processor with some dates and a little coconut oil. It was delicious spread on some crackers and topped with some salty cheese — an almond, date flavor I have never tasted before. If I ever make almond milk then maybe I will try this.

April 24, 2017 By Sherry

Dessert/ Pies/Tarts

Raspberry and Pistachio Cobbler

Finished off all those raspberries.

With summer almost here and all those berries starting to come in season, ya need to put this on your list of things to try; especially if you need a good cobbler type dessert to throw together to take to a gathering of friends.

I love to pick my own berries and hoping timing is right this year for us to be around when blackberries, strawberries and raspberries are in season for the picking. I’ve given up on picking blueberries or at least to freeze them because I don’t care for them once they are frozen. I guess they are ok in blueberry muffins or bread or cobbler but I don’t like to eat them frozen like I do the other berries.

April 18, 2017 By Sherry

Appetizers/ HotApp

Edamame with Garlic and Soy

Garlic Edamame, yum!

What a simple recipe I’m giving you today; so simple I’m doing it for myself tonight when my husband goes out with the guys.

How about some edamame to go with the Asian inspired dinner you are having or for the sushi you are making (or buying). Don’t just eat salted Edamame, you have to try the recipe I was first ate at Ozumo restaurant in San Francisco

So, read my “true confession – Edamame” here. and fine out more about the edamame saga. The restaurant that I went to and took my own garlic and mixed with their edamame now has Edamame in Roasted Garlic Butter on their menu for $4.50 a serving. I like doing the garlic in olive oil instead of butter and then I add a splash of soy sauce.

April 12, 2017 By Sherry

Cake/ Dessert

Mini Double Chocolate Berry Cakes

Good things come in small packages.

Good things do come in small packages. If a person with normal cravings is served a large piece of chocolate cake what do you think they would do? Maybe eat the whole thing or eat just a few bites then wish later they had finished the cake. I know I don’t want to go to bed with chocolate regrets knowing that if I had finished that cake I would be completely satisfied.

You can finish this cake and not have any guilt feelings about eating too much even though you cleaned your plate because this is a tiny 4-5 bite serving.

Just how many chocolate things do I like? Well, I have to start with Tootsie Rolls, then chocolate covered strawberries, chocolate chip cookies, chocolate cake, Milk Duds in my movie popcorn, chocolate pot de creme, York Peppermint Patties (one of my favorites), chocolate cheesecake, chocolate bread; you name it if it is chocolate I’m going to like it.

April 6, 2017 By Sherry

Salads

Roasted Beet and Pine Nut Salad

Beautiful salad and if you keep the beets separated they won’t bleed on each other.

Seems like it was just winter (usually short period of time here in Texas) and now it is springtime with summer just weeks ahead. The winter took havoc on our back yard killing about 1/4th of our plants. Since my husband loves shopping nurseries we will have plenty of shopping and planting to do to get it back in shape. I’m not a fan of hot summer days here in Texas but I will be glad to start using our outdoor kitchen again since it is getting warmer. Now that we have a new 65″ tv hanging on the wall out there and some new chairs that swivel between the pool and tv wall, I’ll be spending a lot of time out there.

I’m sure I’ve said before how much I love beets. I did these back in the winter when I could find yellow and red beets in the grocery. Seems like you can find beets year round in the markets but not always yellow beets.

March 30, 2017 By Sherry

Appetizers/ ColdApp/ Sandwiches

Pimento Cheese

Pimento Cheese, the most beloved sandwich spread.

What was your sandwich of choice when you were a kid? I could never turn down a bologna sandwich on WHITE bread with mayonnaise or mustard and a handful of potato chips added before putting on the top slice of bread and then it gets a good press down to crunch the chips up. Or, one of my top picks would have to be a pimento cheese sandwich on toast with a side of Fritos and dill pickle slices. I was never a peanut butter and jelly kid. I don’t think I ever ate peanut butter and jelly when I think back on it. A peanut butter sandwich for me is just PB no jelly and that’s it.

Everyone has their cherished recipe for pimento cheese; that is if you like the creamy cheesy spread. How many recipes for pimento cheese have you tried to come up with the best ever spread. And how many more recipes are there out there anyway? Are you always making PC the way your mother did? I guess I have for years and I’ve always started with Velveta cheese, adding some pimento and mayonnaise and that’s about it. I’m sure you are shuttering with the Velveeta cheese ingredient and the fact that it’s not a real cheese but that is what we grew up on. Over the last few years I’ve tried using some grated cheese and didn’t care for it then I started paying attention to chef’s saying not to use the pre-grated cheeses because it has a coating on it and does not work well in recipes.

March 24, 2017 By Sherry

Salads

Peanut Zucchini and Cucumber Spiralized Salad

Isn’t this a beautiful spiralized salad.

Wow, my blog caught up with me. I had this salad ready to post but had not written anything about it. We had an earlier than I thought trip to Austin to welcome our new grandson (#6). Our daughter was in labor all of about 30 minutes before delivering little Frankie. He’s just the cutest thing.

Then we had a trip to Missouri to check on my mother-in-law and spent a week there, all the time I never looked back at my post to see what was coming up.

So, here’s my newest salad using my spiralizer. I kind of put the device back in my closet and forgot about it until one weekend we had friends over and I thought how good a refreshing salad would be made with cucumbers and zucchini.

March 18, 2017 By Sherry

Appetizers/ Entree/ Poultry

Crispy Buffalo Wings with Two Sauces

Who doesn’t love chicken wings?

I love, love, love chicken wings. Put a bone in it and I like it. Pork chop bones; great to try and get all the meat off it, chicken necks (yes, fried chicken necks; that’s the best part of the chicken.), and those crispy little wings. My favorite part of the wing is actually the flat part and not the little drummy part.

Seems like years ago when people made buffalo wings they put a flour coating on them kind of like KFC and then I started seeing “naked” wings advertised. I don’t like the wings tossed with the sauce; too messy and sticky to eat. So, when we go to our favorite place, I ask for extra crispy wings with sauce on the side. One reason I ask for extra crispy besides that is the way I like them is that you are getting fresher wings and not something that’s been sitting back in the kitchen soaking up all that hot sauce.

I have a confession and this is hard to admit. I love celery with either blue cheese or ranch dressing but when I order it at our wing place, they give you a container of dressing and like 5 short pieces of celery. I eat as much celery with my wings as I do the wings. So now when I know we are going there, I take a bag of celery sticks (a lot), I order one dressing/celery and when I finish their celery, I take out my own and put on the plate. I know, that is pretty cheap of me but I’m not spending six bucks to get as much celery as I want. Ok, I guess I am cheap.

March 12, 2017 By Sherry

Beef/Veal/ Entree

Stir-Fry Beef and Japanese Noodles

What is easier than a stir-fry?

This dish started off as a sous vide steak. What’s a sous vide steak you say? Look at the link I just gave you because Chef Steps can explain it better than I can.

The Joule sous vide was a xmas gift from son, Scott and so far I’ve cooked an egg, steaks two different times and some coconut custards. In case you didn’t read the definition, sous vide is a way of cooking food in a bag in water. The pan or even plastic container is set on the counter, not the stove, and using an app on the phone, the thickness of the steak and desired degree of doneness is chosen and once you click set (1 1/2 hours) you walk away and don’t look back. Literally, you do not have to give it another look and my medium rare doneness that I chose was perfect. After removing from the zip-lock back, I simply gave it a quick sear on all sides in a hot skillet and it was ready to eat.

March 6, 2017 By Sherry

Soup

Tuscan Tortellini Soup

Feel better with some soup!

I love making soup and cool weather or not, if I feel the urge, there may be a pot of something on my stove.

It’s a wonder we don’t stay sick all the time here in Texas. I just took a look at the weather channel for a 30 day plus outlook. Well, our temperatures may be 60’s, 70’s and 80’s for the next three months. We were 80 here just a couple of weeks ago and next week it’s up and down all week. The freezes we had this winter killed about 1/4 of our plants outside even though they were covered. We aren’t used to more than one night below freezing in a row and if we get that the plants start to droop and say “bye bye, make a better choice next time.”

February 27, 2017 By Sherry

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