Search Results for “paella” – Rosemary and the Goat

Paella

My pan overfloweth!

If you are tired of doing BBQ for the 4th of July, why not try a big pan of paella.

My first experience with paella was many years ago in Mexico. After checking into our all-inclusive resort we had a cocktail in hand before even making it to our room. We settled in for a few days of sun, beach and beautiful water. This resort was where I first tasted a white vegetable soup that took me years of searching to come with something similar to what I ate for breakfast, lunch and dinner while in Mexico

One day while we were on the beach, the chef prepared a paella. It wasn’t any ordinary pan of paella either. The fire for cooking this was a big oil drum with flames blazing from the top. The pan was maybe 5′ across and that they perched on top of the flaming barrel. They proceeded to cook the ingredients, and at the end adding in the green peas. As we sat in our chairs on the beach enjoying cocktails that were delivered before we even asked for them, we were salivating at the aroma coming from this gigantic pan and as they slowly picked up the pan to move it to the table to start serving all of us beach goers, THEY DROPPED IT and spilled paella all over the sand. So, we had to wait a little while to taste it since they had to start over from scratch. When we were finally served the dish of paella, it was delicious.

Years later we had some paella in Spain which was just ok (picture below); I thought it was too mushy. Then my son make it here one year for our Spainish feast we did after Thanksgiving and I was just his sous chef. So, I thought it was about time for me to try it on my own.

July 1, 2016 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

entree

Poultry:

Asian Chicken Salad

Asian Chicken Skewers

Balsamic Chicken with Figs and Kale

Bourbon Teriyaki Chicken

Butterflies with Chicken, Asparagus and Snap Peas

Chicken with Blistered Tomatoes and Paprika Cream Sauce

Chicken Cacciatore

Chicken Chow Mein

Chicken Dijon and Parsley Mashed Potatoes

Chicken Fettuccini with Mushrooms and Asparagus

Chicken Fingers From Mitzi’s

Chicken Fried Rice with Vegetables

Chicken Marbella

Chicken Pad Thai

Chicken Pot Pie Pop Tart (Chicken Pot Pie)

Chicken Tetrazzini

Chinese Orange Chicken

Creamy Artichoke Pasta with Chicken

Crispy Buffalo Wings with Two Sauces

Crispy Chicken Cutlets with Avocado

Cruciferous Chicken Crunch

Eggroll in a Bowl

Forbidden Rice Bowl with Chicken

French Country Roasted Chicken

Gnocchi with Chicken and Gorgonzola Sauce

Hala Cart-Style Chicken and Yellow Rice

Honey Chicken Roman Style

Hot Tuscan Chicken Salad

Jamaican Jerk Kabobs

Kotopits (Chicken in Phyllo)

Lemon Chicken with Red Pepper

Mimi’s Sticky Chicken

Orange Chicken with Veggies

Peach Whiskey Chicken

Peruvian Grilled Chicken

Sichuan Red Chili Chicken

Spicy Honey Glazed Chicken Thighs

Stacked Green Chili and Grilled Chicken Enchiladas

Sweet and Sour Dinosaurs

Tandoori Chicken Thigh Kabobs

Zucchini White Chicken Lasagna

Beef/Veal:

Beef Filet with Blue Cheese Sauce

Beef Hash and Eggs

Beef, Mushrooms, and Pea Pods

Beef Stroganoff with Asparagus

Beef Tenderloin Steaks with French Onion Sauce

Mazetti AKA Johnny Marietta

Mexican Cornbread

Osso Buco

Parmesan Naan Breakfast (or dinner) Pizza

Portobello Stuffed Mushrooms

Ribeye Fettuccini with Mushrooms and Goat Cheese

Santa Maria-Style Tri Tip with Salsa

Stir-Fry Beef and Japanese Noodles

Stuffed Bell Peppers with Cauliflower Rice

Thai Steak Salad

Zucchini Enchiladas

Pork:

A Very Good Cassoulet

Baby Back Finger Chops

Beans, Greens, and Ham

Braised Pork Belly

Brown Sugar Bacon Twist

Butternut Squash Risotto with Crispy Pork Belly

Cassoulet Toast

Chinese Fried Rice

Chops and Rice — Quick and Easy

Cooked Cabbage and Sausage

Country Pork Chops with Mushroom Sauce

Easy Pork Lo Mein

Eggroll In A Bowl

Garlic Lime Pork Tenderloin

Grilled Pork Chop and Roasted Apple Salad

Hoppin’ John

Jalapeno Gravy with Chicken Fried Pork Tenderloin

Mazetti AKA Johnny Marietta

Mini Corn Dogs with Mustard Dipping Sauce

Momofuku’s Steamed Buns and Quick Pickles

Pepperoncini Pork Roast

Pork Belly Taco

Pork Burger with Blue Cheese and Grilled Peaches

Pork Chops and Cabbage with Thyme

Pork Marsala with Creamy Spinach Grits

Pork Satay with Three Dipping Sauces

Pork and Savoy Cabbage Stir-Fry

Pork Tenderloin with Shiitake Mushroom Sauce

Pork in Whiskey Sauce Tapas

Pulled Pork Tacos

Sheet Pan Dinner with Sausage

Sichuan Pork Ragu

Smoked Ham with Apricot Glaze

Smokin Succulent Grilled Pork Chops

Spinach Fettucini with Sweet/Hot Sausage

Stir-fry with Pork, Eggplant and Greens

Tonkutsu Pork with Sauce

Wok’n Noodles

Seafood/Fish:

Alaskan Salmon Cakes

Asian Salmon with Avocado, Orange and Cucumber Salsa

Asparagus and Mushroom Risotto with Lobster and Proscuitto

Avocado Shrimp Salad

Bang Bang Shrimp

Bar-B-Q Shrimp

Black Rice Salad with Soy Glazed Salmon

Blackened Red Fish with Cheese Grits

Blackened Red Fish with Lots of Butter

Chili Crisp Shrimp Scampi

Coconut Crusted Crab Cakes

Coconut Fried Shrimp with Zippy Orange Dipping Sauce

Crab Cakes with Red Pepper Horseradish Sauce

Crab, Corn and Bacon Maque Choux

Crispy Salt and Pepper Shrimp

Fiesta Catfish with Guacamole

Firey Pasta with Bay Scallops

Fish Tacos with Jalapeño Cream Fraiche

Ginger Glazed Mahi Mahi

Grilled Salmon with Avocado, Orange and Cucumber Salsa

Grilled Salmon Tacos with Schirarch Cream

Grilled Seafood Salad

Grown-Up Parmesan Fish Sticks

Hawaiian Coconut Shrimp with Orange Marmalade Sauce

Honey Walnut Shrimp

Israeli Couscous with Tarragon (and scallops and shrimp)

Key Lime Shrimp with Trottole Pasta

Lemon Cream Pasta with Shrimp

Lemon Ricotta Pasta

Lemon Spaghetti with Shrimp

Paella

Pan Seared Halibut with Green Pea Risotto

Poached Salmon with Fennel and Lemon Caper Yogurt Sauce

Preserved Lemons

Red Chard, Shrimp and Artichoke Stir-fry

Redfish and Crab Maque Choux

Red Fish Imperial

Red Snapper with Citrus Gremolata

Salmon with Bread Crumb Crust and Dill Sauce

Salmon En croute

Salmon with Mustard Sauce

Shellfish with Spaghetti Squash

Shrimp and Bucatini Primavera

Shrimp and Cheese Grits

Shrimp and Crab Stuffed Pasta

Shrimp Foo Yung

Shrimp Corn Dogs with Blueberry Mustard

Shrimp Louie Salad

Shrimp, Mussels, Clams, and Linguini

Shrimp Salad on Puff Pastry Bread

Shrimp Taco Wrap

Spicy Sesame Tuna Bowl

Sugar Cane Skewered Shrimp with Bacon and Pineapple

Supreme of Salmon with Truffle Bean Puree

Sushi Challenge

Thai Shrimp and Eggplant Stir-Fry

Tuscan Halibut

Vegetable Noodles with Cedar Plank Salmon

Game:

Asian Grilled Quail with Brown Rice

Buttermilk Fried Quail Legs

Duck Confit

Fig Basted Cornish Hens

Game Hens with Tangerine Sauce

The Tortoise and The Hare

Pasta:

Avocado Pasta with Asparagus and Peas

Beef Stroganoff with Asparagus

Brussel Sprouts, Chestnuts and Whole Wheat Pasta

Butterflies with Chicken, Asparagus and Snow Peas

Butternut Squash Ravioli with Browned Sage Butter

Cauliflower Onion Linquine

Chicken Fettuccini with Asparagus and Mushrooms

Chili Crisp Shrimp Scampi

Creamy Artichoke Pasta with Chicken

Duck Confit Ravioli with Port and Sun-dried Cherry Sauce

Firey Angel Hair Pasta

Giant Pasta with Baby Zucchini

Gnocchi with Chicken and Gorgonzola Sauce

Key Lime Shrimp with Trottole Pasta

King Ranch Pasta

Lemon Cream Pasta with Shrimp

Lemon Ricotta Pasta with Spinach

Orecchietta, Snap Peas and Italian Sausage

Pasta Carbonara Primavera

Pasta with Purple Cauliflower with Walnut Cream Sauce

Red Chard, Shrimp and Artichoke Stir-fry

Ribeye Fettuccine with Mushrooms and Goat Cheese

Summertime Pasta with Pea Pods and Lemon

Sweet Potato Gnocchi with Brown Butter Sage Sauce

Szechwan Noodles with Baby Vegetables

Zucchini Pasta with Pine Nuts

Pizza:

Mushroom Fontina Kale Flatbread

Tomato Phyllo Pizza

White Bean and Shrimp Pizza with Herbs

Sandwiches:

Asparagus Ham and Cheese Melt

Cassoulet Toast

English Muffin BLT Sandwich

Hawaiian Pork Sliders

Shrimp Salad on Puff Pastry Bread

Smoked Chicken Salad Sandwiches

Southwest Open Faced Sandwich

The Hot Brown Sandwich

The Humble Sloppy Joe

The Ultimate Patty Melt

Other:

Lamb Chops with Huacatay Sauce

August 19, 2022 By Alexis

Cake/ Dessert/ Morning Foods

Raspberry Applesauce Cake

The kids are all gone!🙁

What do you do with all that special “grandkid” friendly food after they leave?

My refrigerator and pantry are always packed with things like applesauce, some good yogurt, some organic meat of some sort, lots of fruit, string cheese of course and lots of other things that I may not be eating if it is left over. As always, I buy way too much. But who wants to run out of food or goodies when the kids are visiting. I usually love the non-so-good-for-you-foods like Goldfish, popsicles, ice cream cups with about 6 kinds of sprinkles, and drink boxes (organic juice of course).

So recently my daughter was home for the weekend; and they had friends and kids at our house, so that meant stock up on some “stuff” for them to eat since they may not want to be eating the paella that we made one night.

On Monday, when the house was all empty except for the two of us, I decided to take on the bulging refrigerator. First, I threw all the fruit into my dehydrator, peeled and individually wrapped my bananas (they are like eating banana popsicles), threw some sweet stuff away. But, then there are the cartons of applesauce staring at me and I don’t even like applesauce.

June 1, 2016 By Sherry

Appetizers/ ColdApp

Pickled Shrimp in a Jar

Another recipe for a jar.

Have you ever been in a pickle for something to put out at a party or what to take to someones’s house when they say bring one of your favorite appetizers. Are you always looking for something other than a piece of cheese to put on a cracker like I am.

Have you had pickle thoughts, or looked at someone with a sour face and thought he must have been weaned on a pickle, or ever thought pickles are cucumbers that sold out because they were tired of laying around with nothing else to do. Or, if you are like me, I want to find some other things to pickle than that long green cucumber that makes the most yummy cucumber spread for sandwiches. Why ruin it pickling it.

Over the years I have pickled okra, yellow squash, beets, cucumbers, pickled vegetables and even slaw but I have never pickled a shrimp before so I’m really hoping this is going to become a favorite — a little recipe you can throw together in the morning, put it in some cute jars, buy some fancy crackers and pack it up and take it to a party and sit back and watch everyone enjoy themselves.

As usual I started looking at one recipe and ended up with three recipes with what I thought were pretty interesting spices for the shrimp so they all merged into this Pickled Shrimp in a Jar.

We we out on the lake recently with some friends who have a pontoon boat. We always go out around 5:00 in the evening, find a little cove, throw out some noodles and get in the water and float for an hour or so all the time sipping on some wine or beer. We all always bring food to eat and my husband had made a smoked brisket and we had a wonderful corn dish and some yummy ramen slaw. I had made this jar of shrimp early in the day and we pulled it out for a nice little appetizer to snack on while Hub sliced up the brisket. It was great.

September 16, 2012 By Sherry

Hints and Tips

Cooking casseroles — If you are baking a casserole that has cheese on top, spray your foil with cooking spray before covering and the cheese will not be pulled off when you uncover the dish after baking.

To butter corn on cob. Take a piece of bread (any kind) and put a cube of butter on it. Take your cooked corn and holding the bread/butter in one hand, roll your corn back and forth across the buttered bread.

Food Terms:

Fond is the stuck on caramelized bits off meat and vegetables left on the pan when something is seared. It is intensely flavored by caramelized so when you deglaze a pan it adds a lot of flavor to the final dish. Fond is also the crispy bits of rice and vegetables (meat) on the bottom of a pan when you make paella.

July 10, 2011 By Sherry

Food Stories

My Kind of Hardware Store

I was whining all week until we found our way back to this store.

(More from our trip to Spain.)

I think it was when we were taking our cab ride from he$$ that I saw this little store. First, the cab ride was something like out of the movies. We had taken a plane from Barcelona to Sevilla and upon arriving there we had to catch the last bus out for the day and believe me it was the last bus because by the time we reach the end of the line the driver yelled “get off”. From there we had to get 4 cabs for the twelve of us. None of the cab drivers knew where they were going because this little hotel “Amadeus” was in this very narrow alley tucked in the middle of the city. Amadeus was a wonderful little hotel that was within walking distance of everything.

The little streets were so narrow around the hotel that if a car came you had to jump on this little curb (not sidewalk), pull your stomach in, not breathe, and just say a little prayer that the side mirrors did not knock you off on your butt. We had some close calls but really got use to the sound of a scooter or car coming so we knew to jump out of the way.

Back to the hardware store. On taking the cab ride into Seville I remember seeing a store with paella pans in the window. Now, I have a paella pan but I wanted some miniature ones to use to serve tapas in. So, for the four days we were in Seville, we searched and searched for this little place until the last day we happened up on it, BUT it was 2:00 and they were closed for siesta. Seems like all the stores close between 2-5 or 6:00 for siesta. Guess it is just too hot for people to shop so everyone goes home. We took that as an opportunity to walk back to the hotel, shower, nap a little and then head back out to make my purchases.

October 25, 2010 By Sherry

Dessert

Candied Orange Quarters

One of my husband’s favorite candy is orange slices.

And he doesn’t care if they are Brach’s or some store brand of orange slices, whether they cost $3.00 a package, or 99¢ a package. He likes them all. While in Madrid, on our last part of our Spain trip, we happened upon several confection shops. There were all kinds of cookies and sweets. (See some of the below candy pictures). We had just finished a really nice lunch of gazpacho and a huge plate of paella and we were really wanting something sweet. Or, should I say, I was wanting something sweet so we started window shopping for something that would satisfy our sweet tooth and I’m sure we were drooling all over ourselves by the time we found these oranges.

These beautiful orange sections were staring at us from the window saying “come get us, you will love us”. So, we didn’t want to disappoint the people who worked so hard making all of these delicious treats. I have to say that these were the most delicious, juicy candied oranges I have ever put in my mouth. In Brugge we saw some candies orange slices dipped in chocolate but I have seen those before, but, I have never seen quartered candied oranges before that you could eat the whole thing, peeling and all. And, the only disappointment was when we swallowed the last bite we knew it was –“all gone” as my grandson, Milo would say.

Plate of goodies we purchased. I almost think these oranges were drizzled with honey because they were really juice and almost a little gooey. I love the way they put your treats on the little gold paper plate and this was “to go” and they wrapped the tray with paper and tied with string.

So, before our plane had even taken off for the US, I was already Googling how to make these delicious treats. I found a recipe on Food and Wine’s website and set out trying to make these for my husband. They were a delightful surprise.

October 19, 2010 By Sherry

Appetizers/ ColdApp/ Food Stories

Tapas, Tapas, Everywhere!

We had wonderful, delicious, unusual, yummy tapas everywhere in Spain.

Tapas are small plates of food served along with drinks. I have read that originally in Spain, tapas were served as a cover for a glass of wine so flies and other objects did not get into the glass. That may be a myth, but it makes perfect sense. In the beginning the tapas plate probably contained olives and cheese and peppers but tapas have evolved into something you could enjoy for breakfast, lunch or a whole dinner. In a tapas bar you just keep ordering small plates until you are full which is so much better than to order some huge dinner and then try to consume the whole thing since you paid for it and all of us, of a certain age, remember the “clean your plate” comments from our mothers because of all the starving kids in the world.

This was one of my first tapas to try after getting back. We tried so many different kinds of olives stuffed with all kinds of different things. These are just extra large pitted green olives that I stuffed with strips of Serrano ham. And, I absolutely love my mini paella pans I found. I have 5″ and 3″ pans.

October 3, 2010 By Sherry