Salads – Page 4 – Rosemary and the Goat

Spicy Green Bean and Cucumber Salad

Hello Betty. Long time no see.

Where would I be today without you Betty? Betty who you say; Betty Crocker of course.

I grew up watching my mother cook and living next d00r to our grandparents I also saw my grandmother cook up a lot of new dishes, some good, some not so good. Especially during the holidays there were always new recipes. I remember the strawberry shortcake made with Twinkies for a summer dessert – good, but the thought of Twinkies now makes me shutter. Watching my mother cook breakfast, lunch and “supper” for us, I’m sure, gave me the desire to learn to cook and experiment with different foods. My dad was always experimenting with things like making his own bar-b-q sauce, or canning fish to make fish cakes and experimented with hushpuppies until he settled on a recipe that he used from then on.

So, back to dear old Betty and I wonder how old she is these days. Does she have wrinkles, grey hair? Has she put on a ton of weight from eating all her recipes over the years. I guess we will never know.

Betty Crocker was one of the first cookbooks I bought as a newlywed and I still have it although it is stuck away upstairs along with most of my other cookbooks since now with a flick of a few keys a person can have hundreds of recipes to choose from; sorry Betty you were replaced.

December 29, 2017 By Sherry

Salads

Pumpkin Salad with Goat Cheese with Maple Vinaigrette

So Thanksgiving is over, that doesn’t mean you still can’t make this salad.

Didn’t Thanksgiving come and go in a wink of the eye? And all those little grandsons have gone home.

I had so many pumpkin things I wanted to share this year that I couldn’t fit them in before Thanksgiving. So if you can still get those little pie pumpkins, grab one and make this salad. If you can’t or don’t want to do a pumpkin recipe in December or for Christmas, substitute butternut squash for the pumpkin pieces.

Hopefully you aren’t like me and only think certain things should be cooked in certain months. I really need to get that out of my head – that stuffing/dressing can only be made in November. That is the only time I make dressing. Even though I might freeze leftover dressing, it really never gets eaten because it seems to just not fit in March when I’m cleaning out my freezer and find a dish of my Thanksgiving stuffing that was so delicious back on the day smothered with giblet gravy with some mashed potatoes and saurekraut sitting beside it. Now that has my mouth watering and me wanting some dressing. Maybe I could stuff pork chops with stuffing, that doesn’t sound very Thanksgivingly but would use up that dressing you may have popped in the freezer.

November 30, 2017 By Sherry

Entree/ Salads

Shrimp and Avocado Salad

Love at first site!

My sister, her daughter-in-law, her 2 grandsons and son and two of our grandsons from Austin came to visit and even though I’ve had a couple of months to plan my menus I get down to the wire on what I want to have for the week — burgers (✓), BBQ (✓), teppanyaki steak on my new grill top bought for outdoor kitchen (✓), homemade pizza on our Kamoto Jo smoker (✓), and maybe some mussels for lunch one day (✓ didn’t get around to) and cook those in a new contraption we have for the grill (a basket you can either fry in, steam in or boil in and it will be perfect for mussels. (Will do the mussels another time this summer.)

I needed just one more dinner and when I was browsing Pinch of Yum’s blog this shrimp avocado bowl just jumped off the computer and I immediately knew what I was going to add to the mix — some oranges, some roasted walnuts, toasted sesame seeds and some cilantro and green onions for garnish. The miso dressing was so good on this salad.

July 3, 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

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

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

Salads

Almond Slaw with Edamame

Crunchy vegetables and nuts, how easy is that.

Have you made any New Years resolutions yet? or I guess the question is DID you make any New Year’s resolutions and have you broken them yet?

Guess I could resolve not to go to so many movies a week, but why would I do that, I’m over 60 so why not go as often as I want (at least twice a week) until I run out of movies to watch. I could resolve to exercise more but I have to start doing that anyway because my sciatica problem is into its fifth month so why not try a little more moving around to see if it will get better.

I have not really made any other promises to myself than to try and simplify our meal times a little. I don’t mean make easy recipes with 2 or 3 ingredients; but I think I would like to start trying to make some kind of meat dish, or fish or chicken, probably on the grill since I won’t have to do that and make one side dish to go along with the main dish. How easy would dinner be every night if I were to simply make meat and a salad of some sort or throw a vegetable on the grill with the meat.

January 26, 2017 By Sherry

Salads

Brussel Sprout Salad with Pumpkin Seeds and Cranberries

A beautiful Christmas salad to go with just about anything.

A few weekends ago I was looking for a side dish to go with some burgers we were doing one night when my daughter came for the weekend. What started off as a sautéed Brussels with cranberries and pumpkin seeds and parmesan cheese turned into a crunchy salad with a citrus vinaigrette.

At first this salad was going to have pistachios in it because I had a bag full in my freezer then I thought pumpkin seeds sounds so much fitting for this time of the year and go great with cranberries.

Brussels sprouts are a little bitter I think and the addition of the dried cranberries and the citrus dressing balance the flavors perfectly. I tweaked the dressing after making it the first time because I thought it needed a little garlic and some Dijon mustard.

If you don’t care for the cranberries, try adding some dried figs and I loved adding the shaved parmesan cheese as a garnish.

December 19, 2016 By Sherry

Entree/ Salads

Asian Ramen Crusted Chicken Salad

Ramen noodles not just for soup.

With one major holiday behind us and another one speeding toward us like an out of control train, who’s not looking for some easy to make. I’m spending most of my time online shopping (as usual) and last night during cyber Monday I was up clicking away at the last minute at 11:00.

I use to buy Ramen noodles by the case when I catered because one of my favorite salads “Crunchy Romaine Toss” (aka Emerald Green Salad) used these as a topping. Toasted in butter either in a skillet or in the oven they add a buttery taste to any salad or even a pretty good snack.

I came across this recipe in Southern Living magazine and the had the chicken one side of the plate and the salad on the other. I added several ingredients to the salad and decided I wanted my chicken chopped up on top of the salad. One thing that I did not do enough was to crush the Ramen noodles. SL recipe said to put it in a food processor; that’s the best way to get a fine crush. I put mine in a plastic bag and beat it to death; but they did not get smallenough.

December 1, 2016 By Sherry

Salads

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

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

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

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