Sherry – Page 27 – Rosemary and the Goat

Grilled Chicken Caesar Salad with Avocado

Another twist on a favorite.

In high school we had a favorite place to go for lunch, or I should say two places, one was Knox’s (great burgers, no longer there) and the other was the Round House. Yeah, the restaurant was/is round. My sister and I loved their “combination salad” which consisted of head lettuce, tomato, boiled egg with cottage cheese and covered with a French dressing that was so good I still make that salad for my husband and myself.

I haven’t met anyone that has ever eaten cottage cheese and boiled egg on a salad and it has to be head lettuce and I do buy a bottled French dressing and doctor it up a little with some paprika, lemon juice and a dash of Worcestershire sauce.

I don’t know about you but I could eat salad every night as the main course and I have posted quit a few here that can stand on their own as a main dish; others could have some protein added to them and you have a filling dinner salad.

October 15, 2016 By Sherry

Side dish

Cauliflower Couscous

Couscous anyone?

We just finished having our kitchen painted, inside and out. Just cleaning out the cabinets and two pantries for the painters had my head spinning. The amount of STUFF that we had to find a resting place for a week was crazy. With a lifetime of cooking gadgets, pans, dishes, would I be able to get rid of anything? I thought I could go through everything as we unloaded everything but that was not possible. I found myself saying “oh, isn’t this cute, I could use this for a blog post”. When all was painted and we waited patiently the 4 days before putting things back in their space, I had only gotten rid of one table worth of things. In fact. I threw away my stovetop pizelle maker and ordered an electric one from Amazon.

I don’t know why I thought I needed to clean out my refrigerator during this project, maybe because we ate out for a week, but I found this cauliflower hiding in my refrigerator and came across this coop site and this recipe for cauliflower couscous.

Couscous is a North African dish made with steamed balls of semolina. Pititim is Israeli couscous. The only difference I see in the two varieties I find in the store is that the Israeli couscous is a lot larger grain (I prefer the Israeli over the smaller version.)

October 10, 2016 By Sherry

Salads

Crunchy Asian Salad with Peanut Dressing

Good with chicken too!

Have you had a big reunion yet for either high school or college? My 50th high school union was last year and this year was my husband’s (yes, I have to admit I was a cougar even before that was even a word referring to marrying a younger man; he’s only 9 months younger though.) and I have to say it was so much fun seeing everyone. Our high school, (in Caruthersville ) back then may have had 500 students total, so it was easy to know just about everyone in the whole school.

I knew almost everyone that walked through the door at the brunch that one of his classmates had at her house (thanks Geneva). How time flies; everyone looked the same, just a little older, grayer and a few more wrinkles than we had in high school. One friend, asked my sister and I if we remember one night after a football game that we were racing one of my husband’s friends when we were going home (my sister was driving I’m sure) and we went air bound off the road and landed in a field. How could we ever forget that; we probably (maybe) never raced anyone again. No one was hurt, just a little shook up. We did a lot of crazy things back then that I’m sure even our kids never heard about.

Before attending the reunion, we drove to Chicago to see our son and his family. We are always cooking up some new recipe and my daughter-in-law, Missy found this recipe on Pinterest. Grandsons Oliver and Charlie helped me make Oreo ice cream twice and their mom made three salads she had found on Pinterest; this was one of them. I liked it so much I decided to post it to the blog incase you didn’t see it on Pinterest.

October 5, 2016 By Sherry

Dessert/ Ice Cream

Peachy Pistachio Ice Cream

Summer may be over but never wrong season for some homemade ice cream.

They said that the first day of Fall was September 22. Not here in Texas. It’s still pretty hot outside and when it’s hot, I want to make some ice cream.

I ran across some good peaches at Trader Joe’s a few weeks ago and just had to make a couple of jars of peach preserves and with the peaches that didn’t get go into the preserves I made this peachy pistachio ice cream and it did its job and cooled us down on a hot summer night when we had some friends over for some rotisserie chicken. With this chicken I made my Salad Luke and some sautéed green beans.

Don’t you just love fresh peaches when they are in season and meet your expectations when you bite into one. Nothing is worst than to pick a peach and have it feel good, smell good only to be kind of tasteless when you eat the thing. My grandmother use to make fried peach pies but used dried peaches that she would cook and put into a homemade crust then lightly fry them in a skillet. Boy, were they ever good.

September 30, 2016 By Sherry

Entree/ Fish/Seafood

Shrimp Taco Wraps

You don’t need any tortillas for this taco.

I’m always looking for something new to try on friends. Wednesday night is my “girl’s night out” night. Sometimes we do “movie night” (my favorite), sometimes we go out to eat at a local restaurant or occasionally we do dinner and one of our houses.

I love fish tacos and I know I’ve been doing a lot of shrimp recipes lately but I couldn’t resist trying out a recipe for shrimp tacos using lettuce leaves in place of the tortillas; so is it a taco or lettuce wrap or a little bit of both? Doesn’t that mean you can eat twice as much since that lettuce has almost zero calories. I like doing anything with shrimp because as long as there is a bag in your freezer you can come up with something yummy on a moments notice. I have 15 shrimp recipes in my “entree” section here and 14 recipes for appetizers (hot and cold). So, that goes to show you, there’s a lot you can do with that curved little crustacean.

September 25, 2016 By Sherry

Egg Dishes/ Morning Foods

Breakfast Stuffed Potato

Breakfast, lunch, dinner, this will fill you up.

I know I’m always saying that breakfast is my least favorite meal of the day and it still is and that’s why I’m always looking for something special to make on the weekends. If you eat this potato for breakfast you probably won’t be that hungry at lunch but that’s ok; that’s reason enough for me to eat my favorite lunch of cottage cheese and boiled egg and tomato.

This past week we were in Austin babysitting our 2 year old grandson, Thomas. Talk about a cutie pie, just to hear him say the work “snack” and they way he draws that word out brings a smile to my face; and like his Gran, he loves cottage cheese. He uses it as a dip on his favorite water cracker.

I remember when he was younger (that’s not too long ago) he would eat salmon roe with his little fingers and eat all kinds of things I probably wouldn’t eat. This week I had a list of things to prepare while his mom and dad were vacationing; things like lamb meat balls, cheese, eggs, all kinds of fruits, empanadas that mom made and put in the freezer and he loves his bread. On Fridays at school he makes challah and when he came home with his little bag the first thing he says is “my challah”. Everything that week was “my…” , “my helicopter in the sky”, “my truck”, “my bus” (the real ones) and when he saw a picture of his mom and dad it was “my momma” and “my dadda”.

September 20, 2016 By Sherry

Salads

Baby Romaine with Peaches and Bacon

Baby, Baby, Baby Romaine.

On a trip to Savannah back in the spring we tasted some wonderful southern food. I made a list of several I wanted to try and recreate and I’ve already attempted a few of them successfully.

My twin, Terry, and Pauletta and Judy (high school friends) had a great time sampling some of the local cuisine. We had so many different things to choose from that it was a challenge every meal for me to make up my mine on what to order.

Belford’s Grill was our last place to eat before catching a ride to the airport and it was so hard making a decision on what to try; my choice ended up being their Fried Green Tomato Stack. But, before handing over the menu I copied down some things that really looked interesting.

Have you ever seen baby iceberg lettuce? Belford’s had a baby iceberg wedge salad on their menu and it looked so cute. So, one day I had it in my head I was going to make this salad of iceberg lettuce, fresh “southern” peaches, bacon, blue cheese and buttermilk dressing.

The first challenge was finding baby iceberg lettuce. No one had it, not even Whole Foods. Not only did they not have it, they had never heard of it. What I did find at my HEB was baby romaine lettuce. So cute, two little heads about 5″ long in each carton. I cut the heads in half and each half was enough for one salad. My second challenge was finding good peaches; couldn’t so I used nectarines.

September 15, 2016 By Sherry

Entree/ Pasta/ Poultry

Creamy Artichoke Pasta with Chicken

It’s a…….

Dear Diary,

It’s 1963 and “today I met the boy I’m going to marry” (as the song goes). Lots of sporting events, I attended, just to see the boy I was going to marry play football, baseball, basketball and track. High school went by so fast, where did that time go.

1969 — married and on our way to Panama City Beach for our honeymoon. Why are we the only car going South — oh, hurricane Camille coming and we had no idea what was going on with the evacuation. The hurricane missed our beach. My first glass of burgundy had me thinking I was not going to be a wine drinker (that changed). First helicopter ride (my last), back to college for hub and we spent a year and a half in Rolla.

1971-1976 — Our first move to Louisville, KY. First son born 1973, then second son 1976. Fond memories of Louisville and derby’s, friends and baby boys.

1980 — our daughter was born in Ft. Madison, IA

FAST FORWARD to 2016 — After a move from Iowa, to Chicago to Kansas City then our final move to Texas we are five grandsons richer with our daughter expecting again this February. Continue Reading…

September 10, 2016 By Sherry

Appetizers/ ColdApp

Shrimp and Mango Pintxos

So what’s a pintxo anyway.

I don’t know if I have every told you this story, so if I have just skip over this part. Years ago (1997) when my oldest graduated from University of Texas he moved to Spain for 5 months to learn to speak Spanish a little better. Well while there, one night he called and said he was on his way to a tapas bar. I knew what a tapas was because I had read about them even though I had not gone to a tapas bar yet. Anyway, long story short, I thought he said “topless bar” but then once he started talking about it I knew what he meant.

Many years later when we went to Spain, we ate at nothing but tapas bars in Seville because small plate appetizers are one of our favorite ways to eat –I just want several. So recently my son and his wife Missy returned from San Sebastian, Spain (trip for her 40th birthday) and they ate at some wonderful places. I received pictures almost daily of some of the pintxos they were feasting on.

September 5, 2016 By Sherry

Egg Dishes/ Morning Foods

Eggs Baked in Cream Gravy with Bacon

Eggs, Bacon and Gravy, what more could you ask for.

Recently I was looking through a stack of food magazines tearing out recipes before the magazines got trashed. I saw a recipe in Southern Living magazine for Creamy Baked Eggs with herbs.

This particular recipe was baked in cream and herbs and got me thinking that wouldn’t gravy be a lot better tasting than just cream. I’m thinking a nice thin milk gravy made with bacon drippings, of course, would be so good with the eggs and then a good sprinkling of crumbled bacon and maybe some fresh chives and parsley. Then all this goodness could be scooped up and put on a big biscuit square.

August 31, 2016 By Sherry

Appetizers/ Entree/ Fish/Seafood/ HotApp

Sugar Cane Skewered Shrimp with Bacon and Pineapple

I finally found some sugar cane and wanted to use it.

I’ve always wanted to make something on a sugar cane skewer and now I have. And now that I have I may just save it for drink skewers. This recipe would have been much faster using ordinary wooden skewers. That said, don’t worry about looking for sugar cane, just get out those long pics.

Many years ago before using the internet, I use to look up newspaper food pages (usually on a Wednesday or Thursday) to see what foods were popular (I guess now we would say “trending”) in that area. The Courier-Journal in Louisville’s food pages can still be accessed. If you have time, try typing in some of your favorite city’s newspapers. The Citizen-Times in Asheville offers a 30 day free look. The Post and Courier from Charleston has free access to their recipes. If you want to see what’s happening on the other side of the US (from me anyway) Napa Valley Register offers free access too.

I just read an article about what was the favorite foods from each state. Results were crazy. In almost all states, by far, the winning type of food was pizza. Of course, Texas had Mexican food winning out as did Colorado and California. Hawaii’s favorite food was bakery items.

August 26, 2016 By Sherry

Appetizers/ ColdApp

Smoked Salmon with Boursin

What a delicious appetizer and they are so cute.

Either you are one of those people who like smoked salmon or you say no thank you.

I think smoked salmon is something you acquire a taste for; after you have prepared salmon just about every other way possible and are ready to venture out and try something new. I’m not sure when I had my first smoked salmon but I probably didn’t like it immediately and then I tried it again in a Smoked Salmon Martin Spread and loved it.

There’s a lot you can do with that little package of smoked salmon that is pre-sliced and ready to use. You could crumble it and put it in an omelette, top deviled eggs with a sliver, put it in some sushi, try it in a quiche, throw it into a hot bowl of pasta along with some lemon and capers and a little butter and of course put it on top of a bagel with cream cheese and capers and some finely chopped red onion.

If you don’t want to make the boursin from scratch, you can buy it in a container in the dairy section of your grocery.

August 21, 2016 By Sherry

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