Poultry – Rosemary and the Goat

Chicken Pad Thai

Fresh, spicy and somewhat easy!

I’ve been making Asian dishes since I’ve been married (56 years this August). Early marriage I made lo mein, chow mein (which is American recipe), Chop Suey (Chinese), Somasos (Indian), and Sushi (Japanese). I’m sure there are many others I have forgotten about.

Back when we were dating in high school, GA asked me to dinner at his house. His mother had made chicken chow mein, which I had never eaten before, and it was delicious. To this day everytime I make chow mein, I think of that dinner at his house and him filling my plate and saying “you are really going to like this”. I don’t know why she served rye bread, with butter, with the chow mein BUT I can’t have chow mein without having a loaf of rye bread and some really soft butter.

I made a few changes in this recipe I found somewhere on the internet (I can’t find exact site even though I printed off). Anyway, I had lo mein noodles (the long flat kind, not ramen, recipe called for rice noodles), I had bought ground chicken for another recipe and decided to use that instead of chicken breast. (See note if you want to use breast or thigh meat). The recipe called for 1/4 cup of brown sugar which we though a little sweet; next time I would use two tablespoons.

June 18, 2025 By Sherry

Appetizers/ Beef/ Beef/Veal/ Desserts/ Fish/Seafood/ Game/ Lamb/ Legumes/ Pork/ Poultry/ Salads/ Soup

Michie’s Family Feast

The history of our Michie Feast!

In case you aren’t familiar with my blog or our family who loves to cook, this post will show you a little of how it all started — our love for food and family. So take a minute to look at one or two of our “family feast” dinners and if you get a chance look under “stories” for some “it’s not always about the food” stories/dinners.

So, our Michie feast started one Thanksgiving (before all the grandsons (6) ). This was the first year my husband started frying our turkeys. After buying something like 3 gallon of oil, we wanted to use that oil again before the kids all went back home.

Our first Michie Feast would have, of course, been a fish fry with my dads famous hushpuppies (see blog for recipe). Then the next family feast came the oysters (fried, smoked, Rockafellow, and raw of course). After that it didn’t matter that we had all that oil to find a use for; we just wanted to make a special meal together where everyone cooked a dish, presented it to the group (whoever was in town for Thanksgiving), pairing it with wine/cocktail of their choice. Friends of ours would be there every other year and occasionally one of the kids brought some extra guests.

June 3, 2025 By Sherry

Pasta/ Poultry

Chicken Fettuccini with Mushrooms and Asparagus

I love the creaminess of fettuccini!

Lately I’ve been focusing more on afternoon tea parties than the “what’s for dinner” question I get late every afternoon. I love making tea foods and planning the party and it is a lot more work than throwing something together for dinner. But while looking for some ingredients for making a new scone I realized the pantry needed a little TLC.

Seems like I reorganize my pantry every week. Before we moved into our new house and renting a little 850 square foot house, my pantry was a broom closet that my husband converted into a pantry. You wouldn’t believe what I could get into this tiny pantry. Now I have this huge pantry that holds not only food that would last me a year (not really) but every pan and gadget I own and believe me I have a pan for every need. You name it – madeline, donut, barquette molds, flower molds, cannoli forms, Charlotte pan; if you can think of it I probably have it and I have used probably 99% of them at one time. If you ever need a special pan and live close by, you can borrow one of mine.

August 21, 2024 By Sherry

Entree/ Poultry

Chicken with Pesto and Bowtie Pasta

Easy to make with a rotisserie chicken!

Recently I bought this beautiful bow tie pasta made by Good Hair Day. Don’t ask me why any food product would have “hair” in the description of any product but the packaging was pretty cool. Beautiful girl with long hair and the clear opening of part of the package where her hair is has the pasta shape showing through. This pasta retained its beautiful color after cooking and there’s nothing more I like than color.

It’s been a while since I have posted a recipe. We are in our new house and after two weeks of unpacking we have about 95% of things put away. Organizing all that stuff will come later.

My daughter came to help one weekend and even though there were still a few boxes and pictures around that had not be put away or hung we cooked our first meal in our new kitchen. I have not read any of the manuals to my new equipment and I just guessed on some of the new features on the double ovens which are suppose to proof, air fry, dehydrate, convection and steam; I’ll read them on some rainy day.

March 18, 2024 By Sherry

Entree/ Poultry

Grilled Spatchcocked Greek Chicken

Spatched what?

So what does spatchcocked mean? Well, it’s when the backbone of the chicken is removed and you flatten the chicken out. It looks pretty and also helps the chicken pieces all finish cooking at the same time on the grill.

Occasionally I will do a recipe exactly as it is written and then the next time I make it maybe tweak it with some extra ingredients. This night I told my husband (GA or Papa G as he’s know around the brewery) that I had a whole chicken we (he) could throw on the grill. He searched around the internet and came up with this recipe from Food Network. It was delicious and he went to the store to buy the extra ingredients that we didn’t have on hand. He did it all, spatchcocking the chicken, of course, making the marinade, cooking it, carving it, and when we were finished eating, he deboned the remaining chicken and put in the refrigerator. What a guy!

January 17, 2024 By Sherry

Entree/ Poultry

Chicken In A Pot

Ooh la la! Chicken in a pot with a touch of Herbs de Provence.

Don’t you just love the hint of lavender in herbs de provence? I do and in this pretty easy recipe I’ll have you wanting to get out and buy the spice if you don’t already have it.

The recipe instructions for this dish are different than the pictures I took the night I made it because some things I should have done in a different order to get the results I wanted. End results of my dish just as delicious but I browned my chicken a little more with my torch. You don’t want to have to do that.

I love one pot dishes and especially this one because after getting it in the pot you pop it in the oven and just forget about it until ready to serve. Great dish to have around the holidays and any type of pasta will be delicious. Hopefully we will be in our new home early January and I will be cooking up more mouth-watering recipes since I will have a bigger kitchen; more space to spread out and also to have friends come over and cook.

December 16, 2023 By Sherry

Entree/ Game/ Poultry

Asian Grilled Quail with Brown Rice

Love the Asian flavors of this dish.

Well, it’s about time for the Round Top Spring Antique Show to begin and I may not be doing a lot of cooking (at home at least) for the next 2 1/2 weeks. But here’s a recipe I did a few weeks ago that, if you like quail, you will surely like.

Annie Oakley I’m not and I couldn’t shoot a bird the size of goose. Don’t get me wrong, I could shoot a quail or any other bird if I wanted to have it for dinner BUT I couldn’t aim and get one out of the air.

My sister, Terry, use to dove hunt with her husband and they had a special way of doing them on the grill. Can’t say I’ve ever eaten dove. She got all the athletic genes out of the twin thing — racketball, tennis, golf, and hunting. I got the “cooking” gene but of course she can cook too. She got the “tamale” gene for sure and makes the best tamales I’ve tasted. When she visits in a week or so she’s helping me make some for the freezer; so I better get cooking up some of that frozen food I have stashed in my freezer to make room.

March 14, 2023 By Sherry

Entree/ Poultry

Orange Chicken with White Fluffy Rice

No fuss orange chicken!

Ya know, before moving to Round Top if we wanted Chinese food we would have many places to choose from and I would always say why eat out when I can do better at home. Well, now that we are in Round Top and there’s not a Chinese restaurant nearby, I’m back to making my own Asian flavored dishes.

I remember the first time I had chicken chow mien and it was at my mother-in-law’s house and I was dating my husband (in high school) and he told me I was really going to like her chow mien; and I did. I don’t remember my mother ever making Chinese dishes; a little bit of everything else but no Chinese.

February 15, 2023 By Sherry

Entree/ Poultry

Chicken with Blistered Tomatoes and Paprika Cream Sauce

A pasta dish to warm your belly on a cool Fall night.

I hope wherever you are living you are enjoying some cooler/colder weather. Even here in Texas we have cooled down considerably since all those 100° days of this past summer. Here in our area it may be cool/cold one week and warmer the next so you just never know what to expect. So as this recipe post it is in the 70’s but next weekend our highs are in the 50’s. Whatever the temperature, I think you will enjoy this dish.

Cooler temperatures have me wanting to make some good pasta dishes and since I have a pantry full of beautifully shaped pastas I will definitely be doing that. Usually, if I ask my husband what he wants on his pasta he says “olive oil” and cheese. BUT, I always convince him of a dish that is a little more interesting that pasta and oil. The pasta I used in this recipe just happened to be another one of my giant pastas I picked up and World Market.

December 6, 2022 By Sherry

Entree/ Poultry

Balsamic Chicken with Figs and Kale

Fall figs!

I spend a lot of my time off from cooking at the brewery looking at recipes. Can you believe that? After helping in the kitchen four days a week; I still want to look at food? Either I’m searching my favorite wineries for recipes or watching food shows or movies about food.

Cooking for company is something I love to do and hope to get back to doing that. I can spend hours trying to pick out the perfect menu; not to fussy (just yet) and not too very complicated (although I do like a challenge) just a perfect meal to enjoy with friends and family. I also think it is fun to get guest involved in the cooking, only if they are into that sort of entertainment. And, I can’t wait to have my first tea party. I should say “tea” because tea party makes me think of old ladies in hats and I’m definitely not a “hat” person. So, if you are ever invited to “tea” you know you do not have to wear a hat.

November 1, 2022 By Sherry

Entree/ Poultry

Halal Cart-Style Chicken and Yellow Rice

This recipe is a keeper!

When you look at this recipe and all the steps DO NOT, I repeat, do not click “back” and leave page. This recipe is worth all the effort and a few steps could be done ahead.

My son, Scott, is always sending me new and different recipes he’s found. Sometimes I say no to brownies made with soy sauce or tahini cookies but this one was different and it turns out I had all the ingredients and we both ended up making it on the same night. See both our pictures below.

Other than cooking at the brewery, what else do I have to do with my time right now; so I’m up for a challenge for any recipe I come across that sounds interesting. If anyone is ever interested in learning how to cook anything new, just come on over and help me cook.

April 19, 2022 By Sherry

Entree/ Poultry

White Balsamic Chicken with Tarragon

Delicious recipe even with the rosemary substitute.

When I buy nice balsamic and olive oils from specialty stores I tend to hoard them. I will use them for salad dressings but don’t ever want to waste them on just any ordinary recipe I might be preparing.

So when I saw this White Balsamic Chicken Thigh recipe on milkstreet.com site I knew I was going to have to let go of some of my “stash” and give this recipe a try. I had no tarragon growing and if I did it would have been dead from one of our recent freezes we’ve had here in our little part of Texas. I don’t normally plant or even buy tarragon because I don’t care for the pungent, licorice-like taste. So, good thing I had some rosemary that survived the freeze and I used that as a substitute.

My HUB is always up to trying out new recipes. What choice does he have though; here in Round Top nothing is opened Monday-Wednesday anyway so anything i make on those days i have a captive audience with him for trying a new dish or two. He liked the results of this dish which I will be making again even though I will have to give up some of my precious white balsamic vinegar.

March 10, 2022 By Sherry

Older Posts