Sherry – Page 23 – Rosemary and the Goat

Lemon Chicken with Red Pepper

Another chicken recipe!

How many more recipes can there possibly be for chicken? I would guess there are more ways to cook chicken than any other protein that we all eat.

We love lemon and chicken and to put these both together in a recipe inspired by Aspicyperspective.com made a delicious recipe after I tweaked it some. I wasn’t interested in doing her Paleo version so I used regular soy sauce and regular flour (although I did try some with the coconut flour). I also looked at some comments and decided to add in some five spice powder, and Szechuan peppercorns. I wanted the recipe to have more Asian flavors and those spices did the trick.

I also thought the chicken could use a little more color and I just happened to have a red bell pepper and after cutting it into slivers, gave it a quick fry after finishing up the chicken and to top with some crushed red pepper made this a delicious meal.

June 6, 2017 By Sherry

Salads

Crunchy Napa Cabbage Salad

Slaw or Salad?

Slaw or salad? We’ve had that discussion before (or I’ve had with myself). I’ve always thought of cabbage as a slaw or coleslaw before but on the other hand I always put some finely shredded red cabbage into salads to add more color. This salad will make a great side dish for any summer gathering.

I came across this salad at aspicyperspective.com webpage when I was looking at her Lemon Chicken recipe I’ll be making in a couple of days. I’m not sure if I will use the coconut flour (I have it) or not. Recently I tried a Chicken and Red Peppers (that’s 50% chicken and about as much broken dried chili peppers) and the chicken was coated with potato flour and I wasn’t crazy over the results of that type of flour. So, what I may do is try one small piece of chicken in the coconut flour and one in regular all-purpose flour before I tell you what to use. When it comes to fried chicken, you can’t beat just regular flour.

May 30, 2017 By Sherry

Side dish

Lemon Parsley Rice

Is it rice or cauliflower?

Is it rice or cauliflower? That is the $64,000 question. Cauliflower rice is so popular right now. At Trader Joe’s you can even buy it already cut like rice. Now who would possibly buy it that way when you can grate it yourself and save a few pennies or nickels and I have a problem with buying things already prepared, how much trouble is it to grate anyway?

I didn’t think I would ever like saying I’m 60; and I sure don’t think I’m going to like saying I’m 70 come November. I’ve decided that 70 is too old to give up anything you like. Why do I want to eat cauliflower rice instead of real rice and why shouldn’t I eat WHITE rice if I want that instead of brown rice. Don’t get me started on white bread. White bread is a must for certain things like a bologna sandwich. (I know, ya say that bologna isn’t good for you — but remember I’m almost 70 and I’m not giving up anything I really want.) Don’t get me wrong, we do eat a lot of healthy things; brown rice most of the time, good bakery French breads and baguettes (white) and we do eat lots of fish and vegetables.

May 18, 2017 By Sherry

Entree/ Poultry

Crispy Chicken Cutlets with Avocado

Let’s hear it for WHITE BREAD!

Recently I had to go on a low-fiber diet for two weeks. Ok, so all I had to do was think of all the things you should not eat like white bread, and white rice was at the top of my list of things that I can happily eat and not feel guilty about.

Peanut butter sandwich (yes) with white bread, bologna sandwich can’t be beat on white bread. How I love white rice; yes, we normally eat brown rice but I like the texture of white rice the best. I’ve got to hurry so I can squeeze in some good cucumber sandwiches on soft white bread before the clock runs out and we return to our somewhat healthy way of eating. The Panko crumbs and cornflakes in this recipe barely have any fiber in them so this was the perfect recipe to fill in one of my 14 days of low-fiber meals.

This was one of Southern Livings recipes in their April magazine I jazzed it up with some sliced avocado and also added some Italian seasoning to the crumb mixture. I think it was delicious and my husband did too; he thought it needed more cheese in the sauce, but you can decide for yourself if you want to add more.

May 12, 2017 By Sherry

Appetizers/ HotApp

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

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