tag:blogger.com,1999:blog-41889869891516630012011-10-06T18:14:21.614+01:00Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.comBlogger751100tag:blogger.com,1999:blog-4188986989151663001.post-57357777889708459632009-12-02T16:07:00.000Z2009-12-02T16:07:34.335Z

Hello Everyone ! I hope you all enjoy your holidays ! I probably won't be around much as I have my little grandson (Dawson) coming over to visit for Christmas this year. I am so excited I won't even be able to think straight. I hope to come back next year full of great new recipes to try after things have calmed down from the holidays. I also want to say thank you to those who follow my little

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-54878883035984057742009-11-12T08:17:00.002Z2009-11-12T08:19:09.754Z

Click on image for larger view I thought these turned out so nice I would scrap the page. So we'll see how this comes out when I post it. These muffins are very nice. The only thing I would do different the next time I make them is I would grate my apple so it distributes more evenly. And I would probably cut the apple amount down to 1 cup as they were very moist. But the taste is out of this

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-47319602341327782382009-10-15T10:04:00.002+01:002009-10-29T07:52:52.783Z

click on image to see larger size I tried making this recipe and it's really nice. It's a variation of the Dauphinoise Potato. The main difference is the Dauphinoise potato is made with cream and garlic. This one is made with broth and cheese on top. It turned out wonderfully and I will definitely be making these again (can you say Christmas dinner) They are very easy to make. This picture

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com4tag:blogger.com,1999:blog-4188986989151663001.post-88812766710793262122009-10-11T15:43:00.006+01:002009-10-11T15:57:00.557+01:00

Heat the oven to 180/c/I made these cookies and they turned out really nice. I didn't add the raspberries as I am not a big fan, but I did add in macadamia nuts instead. This recipe was taken from the Nov 2009 issue of Olive Magazine it is also listed on the Carnation website.8 ozs/225g unsalted butter8 oz/225g golden caster sugar6 ozs/ 170g Carnation Condensed Milk150g/5 oz white chocolate

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-2710851097292849092009-09-26T14:11:00.005+01:002009-09-26T14:22:34.147+01:00

I found this recipe on the internet and I don't remember where I got it from so if it's yours please let me know and I will definitely give credit. However, I followed the recipe and it was wayyyyy too sweet for me. The icing that is not the cake. The cake is delicious ! And yes it's made starting with a box cake mix. ;o) And if you are in UK I don't know where to get a plain old white cake mix

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-59787718123763488592009-09-26T13:46:00.004+01:002009-09-26T14:00:07.439+01:00

I made this soup and there were no leftovers. I think that says it all. The creamy mild blue cheese is optional. I served it with a crusty baguette. It was delicious. I found this recipe at http://www.kraftfoods.com/ and adjusted it to suit our tastes.1 tbsp butter/margarine1/4 c chopped onion or shallot1/4 c chopped celery2 c. chicken broth (can use low fat/ low sodium)1 1/4 c milk (I used 2%)2

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-83912006867803683102009-09-23T14:05:00.003+01:002009-09-24T15:08:46.520+01:00

This also appeals to me and is one for my vegetarian friends. It's one of those quick prep and throw it in the oven kinda meals and forget about it until it's done. Another one of the Take 5 Ingredients Recipes for you.Serves 4, Prep 10 mins, Cook 50 mins900g/2lb ripe vine tomatoes3 garlic cloves4 large free-range eggs2 tbsp chopped parsley and/or chives1. Heat oven to 200C/400F. Cut the tomatoes

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-18905019152038892812009-09-23T13:52:00.003+01:002009-09-23T14:01:53.720+01:00

Hello Everyone !The other day, along with a BBC magazine I got, came a little booklet entitled Take 5 Ingredients. I really like quite a few of the recipes so thought I'd share a few of them here over the next few days for us all to try. So, let me know if you try one and what you think. I don't know about you but I can always use a recipe that only uses 5 ingredients.Serves 4, Prep 20 mins, Cook

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-82682032859971977312009-09-22T14:55:00.003+01:002009-09-22T15:04:16.976+01:00

Hi FriendsI have been such a bad blogger this month and I apologize for that but, since I can, I am going to blame part of it on my friend who came to visit. We had such a good time and I didn't do a lot of cooking new things so, no new blogs. However, upon her return home she told me about a new dessert she tried that her daughter-in-law Jessie made which was really wonderful. I haven't tried

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-61916786397812527412009-09-01T16:00:00.005+01:002009-09-01T16:19:02.543+01:00

As some of you know I have a friend visiting with me for two weeks. Her name is Nancy and she is a dear friend and we are so happy to have her with us. We went out for lunch at one of our favorite places yesterday. The Alford Arms is one of our favorite places to go. The food was delicious as it usually is and we even split a dessert which was out of this world. My friend and I had Parma ham

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-45305018788881937652009-09-01T15:43:00.002+01:002009-09-01T15:52:42.585+01:00

I made this when a friend was visiting and served it with some nice crusty bread. It was a big hit. This soup is so quick and easy to make and it will feed the masses. It can easily be doubled for a larger family.Serves 31 med head broccoli chopped up3 tbsp shallots chopped fine2 tbsp oil1 large potato, chopped2 cups chicken stock1/4 c crumbled Stilton (blue cheese)a dollop of cream, optionalsalt

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-33866893155364387072009-08-07T16:34:00.005+01:002009-08-07T16:49:27.730+01:00

Okay I am from the South in the good old USA and we like to think our fried chicken doesn't get any better. BUT, I came across this suggestion and it is worth considering. It's not completely as good as KFC but it is close . . . .It just needs that "something" else. I am going to try adding Thyme and see if that does it. So let me know if you try something and get that "special taste we all know

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com5tag:blogger.com,1999:blog-4188986989151663001.post-75139555943018968102009-08-05T07:34:00.002+01:002009-08-05T07:36:49.646+01:00

Cauliflower and Cheese BakeThis delicious, cheesy casserole is a great way to enjoy cauliflower, and it makes a wonderful addition to the dinner table. I don’t know about you but I am always looking for something else to add as a side. And this looks like a good one.Ingredients:• 1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets • ***Sauce*** • 4 tablespoons (2 ounces)

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-25342718621105096512009-07-27T08:10:00.005+01:002009-09-23T14:16:23.810+01:00

A few months ago we had family over and I made my Salmon Teriyaki and the recipe if you are interested is already on this blog. We had one salmon fillet left over. So this morning for our "brunch" at work we're having Teriyaki Salmon Wraps with Roasted Red Pepper. This made enough to serve 2 generously. Let's face it we might as well be generous. I cooked 6 fillets and it fed 4 people already so

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-80859917583675361562009-07-19T14:31:00.006+01:002009-07-19T15:41:19.859+01:00

A friend of mine over at http://jbsvegetarianrecipes.blogspot.com/posted this recipe and it is the best thing I have had in a long, long time. There is just the hint of onion that somehow just makes these taste so good. I will definitely make these over and over again. My sad wrinkly looking biscuit doesn't do this recipe the justice it deserves. You will have to take my word for it this one is

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com4tag:blogger.com,1999:blog-4188986989151663001.post-55269100234105876012009-07-19T14:10:00.005+01:002009-07-19T14:26:55.952+01:00

Pan Fried chicken with French SauceYour choice of boneless white or dark meat chicken, thicker pieces pounded to about 1/2 inch thick. ( I used three chicken breasts and did not pound them)Salt and pepper, to taste 1-2 tablespoons of olive oil, or a mixture of oil and softened butter. ProcedureHeat a sauté pan over medium high heat until hot, about 3-5 minutes, depending on your stove.Lightly

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-77138333887995433292009-07-08T07:18:00.005+01:002009-07-14T15:25:42.477+01:00

click on image for larger view, this is Option 2 with the tarragon and grated fennel. It just melts in your mouth !This was my first attempt at making a tart with puff pastry and I can tell you I am hooked on this stuff. I can't wait to experiment some more with it and try some sweet things also. I am not much of a sweet eater I prefer savoury. But if you want to try an easy one this is for you.

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-91965007602966821382009-07-05T10:34:00.010+01:002009-07-08T07:17:41.425+01:00

click on picture for larger image I made this and we really liked the fresh taste that the hint of lemon gave this risotto, it just lifted it up. The broad beans are delicious. The broad bean has to be shelled twice but, well worth the effort. I had never made anything using broad beans before. It's a refreshing, clean tasting little bean and it works perfectly with grains. It's also a great

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-11090822567719952702009-07-03T09:46:00.011+01:002009-07-03T11:25:01.578+01:00

We cooked out on the grill most of the weekend last weekend as it was just way to hot to heat up the oven inside. Until this heat leaves it's either cooking outside on the BBQ grill or inside in the crock pot/slow cooker. I made these kebabs and they turned out so good I thought I'd share what I did. They are sooooo easy to make. I also took our Pok Choy and threaded it on a skewer and it was

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-67977126266173060112009-06-27T07:42:00.005+01:002009-06-27T07:52:19.984+01:00

I made this last week and thought it was definitely worth sharing the recipe. It was simple and easy and turned out delicious ! It can be assembled right before you bake it, or you can build it ahead of time, cover the casserole dish, pop it in the refrigerator and have it ready to go into the oven to bake for dinner.SOUTHWESTERN CHICKEN AND RICE CASSEROLE(Source: EMC newsletter)Ingredients:1 (

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-49972664234622142092009-06-22T05:11:00.008+01:002009-06-22T05:31:10.279+01:00

My husband and I are cheese lovers. So, over the weekend we tried a new cheese. Well, not a "new" cheese but, new to us. It's called Vacherin Fribourgeois. It's a Swiss mountain cheese made in the canton of Valais using milk from local village dairies. It says it's made using traditional mountain methods and the origin of the cheese dates back to 1448. It's made from unpasturized cows milk. It's

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-19184095982274486572009-06-14T12:02:00.005+01:002009-06-20T07:56:55.508+01:00

Ingredients:2 cups dried farfalle pasta,(bowtie) cook according to directions and drain1 red bell pepper chopped1 medium carrot, peeled and grated½ cup fennel, grated2 ribs celery, peeled and chopped½ cup garden peas, (I used frozen)5 tbsp mayonnaise1 tbsp rice vinegar or red wine vinegarSalt and pepper to tasteFennel fronds to decorateMix all ingredients together and refrigerate. It’s actually

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-11571284888700227632009-06-13T09:54:00.008+01:002009-06-13T10:40:50.966+01:00

This was the first chicken pie I had ever tried and I had never really used puff pastry before. I am sold on that stuff. It turned out good and we enjoyed it.Ingredients:1 1/2 cups diced potatoes1 cup diced carrots1/2 tsp salt1 tablespoon olive oil1 1/2 cups boneless chicken breast halves, cubed1 cup diced celery1 cup chopped onion1 teaspoon Cajun seasoning3 tablespoons butter1/2 cup all-purpose

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-48587501204400954262009-06-13T07:50:00.009+01:002009-06-13T08:18:13.579+01:00

I was at the grocery store yesterday to pick up some charcoal and there they were. The teeniest, tiniest little tomatoes I have ever seen. I just had to come back and show them to you. They are called Tomberries and they are just adorable. They compare in size to a gooseberry. The ones I got came from Holland. And they taste good and look very attractive in a salad. I had to make a picture of one

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-69806856361139144142009-06-10T07:40:00.010+01:002009-06-22T11:00:36.454+01:00

I make this soup often especially when there are leftovers to be used up. I try not to waste any food if I can help it. So as for the vegetables in this soup you can add as many or as few of any kind that you like or have on hand. I wanted to add corn but I ran out of space in my pot. We ate this stuff for three different meals it was so good. Last night's dinner finished it off with a piece of

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-74065964402989234532009-06-03T17:31:00.004+01:002009-06-10T11:08:25.998+01:00

No pictures of this one but it was delicious. We eat a lot of chicken and I am always looking for new ways to serve it. We were so hungry I just couldn't be bothered to make a picture. Yum !Serves 2Ingredients:2 chicken breasts, bash them out flat2 – 3 tbsp nut oil ( I used peanut , use what you like)2 - 3 large shallots, chopped fine3 tbsp chopped mushrooms (I used canned sliced mushrooms) Blue

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-7621307814198002552009-05-31T06:31:00.007+01:002009-05-31T06:40:22.905+01:00

No recipe for this one but a technique. My husband and I went to the veggie market on Saturday. I love going there. It's the same market that I took the picture for my blog header. Their vegetables are so fresh and tasty and the price is right. We bought garden peas and when we got home we shelled them and I cooked them and I thought I'd share how I did them. I will never ever do them any other

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com3tag:blogger.com,1999:blog-4188986989151663001.post-77024002173585869362009-05-29T09:40:00.006+01:002009-05-31T08:30:07.876+01:00

I got this recipe from www.cooks.com They have some good recipes there so if you get a chance check them out. We both enjoyed this chicken. It has just the right amount of balsamic vinegar to make it have a hint of tartness which works wonderful with the mushrooms and thyme. I cut this recipe in half as we only needed enough to feed two and it worked wonderful. This picture doesn't do this dish

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-56787810404887652662009-05-21T08:07:00.009+01:002009-05-21T10:31:47.516+01:00

CLICK IMAGE FOR LARGER VIEW2 chicken breasts flattened out ( I use a rolling pin)2 large handfuls spinach, wiltedFeta Cheese cut in pieces1/4 tsp nutmegcracked black pepper (optional)4 slices bacon1/4 c white wineFresh Parsley optionalFlatten out your chicken by placing it in between a piece of cling film (saran wrap) and bash it with your rolling pin until it's about 1/4 inch thin. I just try to

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-62920112057819452832009-05-10T08:13:00.017+01:002009-05-17T07:42:48.636+01:00

I made these and oh my, they are the best tasting things.They are sitting quietly and patiently in my freezer as I type this just waiting for me to come back. I am not a candy maker or a baker. But I just had to try this after I saw it on another food blog by ConfabulationintheKitchenThanks to Abby for a great recipe. The inside is just like the old peanut butter cup we all know and love in the

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-516959256281076122009-05-06T10:20:00.013+01:002009-06-14T05:44:27.769+01:00

I had a small bag of dried butterbeans up in my cupboard and decided I needed to finally do something with them. This soup is creamy and yummy and well it's just a nice comfort food. They're not called "butter" beans for nothing. Serve with a large piece of crusty bread. You could easily double this to feed a larger crowd.Serves 3-4 generouslyIngredients:1 cup dried butterbeans, (which have been

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com5tag:blogger.com,1999:blog-4188986989151663001.post-14377027243013001222009-05-03T13:01:00.006+01:002009-05-04T09:36:57.718+01:00

I made this over the weekend and it was wonderful. It came from our grocery store. They offer suggestions as to what to make and I tried this one. The key to this easy dish is don't overcook your tuna. Please cook it and leave it pink in the middle. Depending on how thick your tuna filet is anywhere from 3-4 minutes per side is usually enough. I usually do mine 4 minutes one side and 2 minutes

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com3tag:blogger.com,1999:blog-4188986989151663001.post-56612768746806845682009-05-03T08:55:00.005+01:002009-05-03T08:58:40.625+01:00

click on picture for larger imageHi thereI know this is not food related but I just could not resist putting a picture of the bluebells we saw yesterday when we went out for a little stroll in the woods.They are just like a carpet of blue.Sherrie

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-68131631568742783362009-04-25T07:43:00.009+01:002009-04-25T08:08:10.034+01:00

This recipe was shared with me from a lady who goes by the nick name of Rainbow Meadows in a graphics group I belong to. Thanks lady !Ingredients:1 pkg frozen spinach, thawed, drained and excess water squeezed out1 can artichoke hearts, drained and chopped1 small onion, chopped fine2-3 cloves garlic, chopped fine 1/4 cup mayonnaise1/4 cup sour cream1/4 cup parmesan cheese, grated 1 (8 oz) pkg

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com4tag:blogger.com,1999:blog-4188986989151663001.post-42762670380824314742009-04-23T15:16:00.006+01:002009-04-25T07:29:42.562+01:00

click on image for larger viewThese are really easy to make and they're baked so ohhhhhh so much better for you. I've done this various ways as far as the coating. For this one I used some corn flakes and some bread crumbs together along with the flaked almond and parmesan. I've also done it with just cornflakes and parmesan. Experiment with it they're all good.Preheat Oven to 400 Degrees F.

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-14528253237142909762009-04-18T16:22:00.006+01:002009-04-18T17:04:24.694+01:00

Let me begin by saying I am not a baker. I never have been nor will I ever be I don't think. But every now and then I find something that I think ohhhhh, now that sounds good and it looks easy I can do that. So I give it a try.I made this wonderful cake but I didn't have the springform pan that it needs. But not to be defeated I forged ahead undaunted. Well, trust me you need that pan. You

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-21417809703366362482009-04-15T11:57:00.007+01:002009-04-15T12:08:58.601+01:00

1 lb. ground meat (turkey or beef)½ onion-diced¼ green pepper-diced chunky¼ red pepper diced chunky½ c. catsup3 Tbls brown sugar1/3 Tbl Allspice 1/2 tsp ground nutmeg1/2 tsp garlic powder optional1 tbsp yellow mustard¼ to ½ c waterS&P-to tasteBrown meat and onion and peppers in a little oil. Drain in colander. Add catsup and the rest of the ingredients. Add. water--simmer all until water

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-82945376927628702462009-04-07T14:11:00.008+01:002009-04-07T14:24:17.967+01:00

Ingredients:1 c Basmati Rice prepared according to instructions½ c Black Rice prepared according to instructions1 large carrot chopped into small pieces1 large red pepper chopped into small pieces (green would work just as well)½ tub Morecombe Bay Potted Shrimps in butter (optional any baby shrimps will do or leave them out)Vegetable oil1 small onion chopped1 egg, scrambled½ tsp sugarSesame

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-66891539550532082009-03-26T08:28:00.005Z2009-03-26T08:35:33.853Z

This turned out really good and was easy to throw together. I used two serving size salmon fillets and if you do reduce the cooking time accordingly.Serves 41 large salmon fillet 1 1/2 cups breadcrumbs1 cup pecans, chopped1 cup parsley, finely choppedsalt and pepper6 tbsp. butter, melted6 tablespoons Dijon mustard1/4- 1/2 cup honey5 garlic cloves, chopped1 lemon for juice (3 Tbsp juice)2 tbsp

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-17951946583609172322009-03-24T07:49:00.005Z2009-03-25T08:22:47.679Z

Serves 2Ingredients:2 chicken breasts½ lemon cut in quarters1 tbsp butter or margarine1 tbsp rosemary ( I used fresh as I had a pot growing) dried is fine just make sure to crush it between your fingers to release the oils1/4c dry white winePreheat oven to 375F, Take a roasting pan or bowl and pour wine in the bottom of it. Add chicken breasts and dot butter over chicken. Place lemon quarters cut

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-84658822816253649242009-03-23T13:42:00.004Z2009-03-23T13:57:13.293Z

This recipe called for a handful of flat-leaf parsley and one of coriander. At the time I had neither so I left them off but I do think they would have benefitted from one of them. But, maybe not both of them in my humble opinion. I did sprinkle mine with a little dried coriander.Ingredients:2 large aubergines, sliced lengthways into 1/2 cm thick slicesolive oil1 lemon, juiced1 garlic clove,

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-16670758036438532712009-03-22T10:25:00.004Z2009-03-22T10:34:40.973Z

2-3 medium Zucchini aka Courgettes1/4 cup olive oil (or sunflower)1/4 cup grated parmesansalt and pepper to tasteLemon juice optionalThis is such a simple and fresh tasting dish. And a very good way to add another veggie to your diet. Take a zucchini or courgette as they are called in UK and wash and slice. I didn't even cut the ends off you can just discard those when you inhale these beauties !

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-36805530026995584282009-03-22T10:12:00.004Z2009-03-22T10:21:03.384Z

I tried something that was new (for me) Swiss Chard. It's really got a good flavor and a firm texture. It's much firmer than spinach or something like that. I just washed it and cut it up into small pieces, and then I simmered it in a little chicken broth for added flavor. Add a little salt and pepper to taste. I am always looking for new veggies to add to our diet. And I try to stay away from as

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-56829986378709831802009-03-14T08:53:00.006Z2009-03-14T10:24:50.773Z

This recipe is a simple, one-pan dish that requires very little preparation.Ingredients:1 1/2 cm root ginger, peeled and grated2 tsp Double Concentrated Italian Tomato Puree2 tsp Soya Sauce Light2 tbsp pure clear Honey2 tbsp Olive Oil4 Pork Shoulder Steaks4 Perfectly Ripe Peaches, washed, halved, stoned and quartered.Serves 4NOTE: I cut this recipe in half and it worked fine for us.Instructions:

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-14497095029053816822009-03-08T15:02:00.007Z2009-03-23T07:34:25.741Z

I love to make crushed potatoes and you can make them with any "seasoning" you want but for me rosemary just goes with potatoes. This is going to be such an easy side dish.Ingredients:6 smallish potatoes, peeled1 tsp chicken broth granules (or 1 chicken stock cube)1 tsp rosemary, crushed2 tbsp butterI boiled 6 smallish potatoes in chicken broth. Just add water according to the instructions. Those

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-25142157871342755632009-03-03T10:01:00.003Z2009-03-03T10:05:12.766Z

Hello Fellow Foodies !I have been away for a few days. I made a visit back home to visit friends and relatives. I have lots of pictures to sort out. I miss my friends and family already and one particular little grandson! Whom I found out is going to be published in a magazine ! I can't wait to see it ! I had a wonderful time and now I am trying to recover (jet lag)and get back down to some

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com3tag:blogger.com,1999:blog-4188986989151663001.post-73803130192353013162009-02-05T11:37:00.002Z2009-03-23T07:38:02.477Z

Peter Gordon, Head Chef at two of London's top restaurants, says: "It's the fresh taste, and crunchy texture, of the Tenderstem® broccoli combined with the salty bacon and smooth mozzarella that makes this dish so intriguing."I made this on Saturday night and we loved it. A definite will make again recipe. The cheese goes a little gooey and the taste of the bacon and lemon. Oh my it's good.Serves

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-21499773353413759572009-01-29T07:49:00.006Z2009-03-23T07:42:14.541Z

Ingredients:2 chicken breasts1/2 c orange juice (with bits)1 tsp brown sugar1/4 c Craisins1 tsp Chinese Five Spice2 tbsp olive oilPlace all the ingredients in ziploc bag and allow to marinate at least 4 hours in the refrigerator. I left mine 6 hours, you could probably do it overnight also. Preheat oven to 325F, Place ingredients of ziploc bag in oven proof dish, cover with aluminium foil and

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-91885561500492325292009-01-22T13:42:00.008Z2009-03-23T07:47:44.501Z

Tonight I am making the risotto with chorizo, split pea and spinach. I have precooked the split peas and chorizo and have them waiting for later when I will actually make the risotto. My spinach is all washed and ready to be chopped up and added at the last minute along with parmesan cheese. I hope it turns out good I had a chorizo sausage and thought why not put that great flavor in risotto.

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-22243710924523917522009-01-22T13:32:00.004Z2009-01-22T13:41:35.174Z

A couple of weeks ago our local grocery store had something called Eddoes. Me being me I had to try them and I was not disappointed at all. They are a member of the Taro family. They are a small root vegetable, with an intense flavor. From what I read it said use them just like you would any potato or yam. I decided first to make mashed eddoe with some of mine. I cooked it in boiling, salted

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-11728676324279854102009-01-22T13:01:00.004Z2009-01-22T13:18:50.529Z

Last Saturday when my husband and I went to the veggie market I saw what I thought was a Diakon Radish. I bought it and came home with my newest treasure and looked it up on the internet and it was a Japanese Diakon Radish aka as Mooli. Diakon meaning big root in Japanese and Mooli meaning radish in Hindu. It's called by many different names in different places. I lovingly call it Mooli. And

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-7702146025575669072009-01-11T14:44:00.008Z2009-01-20T15:50:03.494Z

Last week we had this chicken dish I got from Southern Food which you can find here .This easy chicken is quickly cooked in the skillet then, it's baked with a tasty glaze. Serve this flavorful chicken with rice and green beans or peas for a delicious everyday family meal. I actually cut the recipe in half for us and it worked great. A definite will make again recipe.Cook Time: 25

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-79040621172593603622009-01-05T11:29:00.005Z2009-01-22T13:22:31.819Z

Last night for dinner I made Asparagus Risotto and it was delicious ! Creamy, asparagussy (is that a word?) I loved everything about it and it was so easy to make. I found the recipe in a magazine I had Good Food I think was the name. Actually, it was just an advertisement for Knorr Vegetable Stock Pots. I love this new product from Knorr. I know how most recipes tell you to stand there and stir

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-24911906204975774862009-01-05T11:23:00.004Z2009-01-05T11:27:50.517Z

During the Christmas holidays I tried something a little different with my love for cavelo nero cabbage. I won't go into how to cook it as I have already done that on here. But, what I did do was add bacon pieces (or ham would be wonderful also) that I had pan fried first and then I added the cabbage to my pan along with sliced roasted chestnuts. They really are good together. I had never tried

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-45891881732590033462008-12-26T08:27:00.008Z2009-01-13T08:35:14.929Z

click on image to see larger pictureHi AllI hope everyone had a wonderful Christmas holiday. I thought I'd blog a little about one of our favorite places to eat. It's called The Alford Arms. The staff are friendly and the food is wonderful. It's one of those places that no matter what you order it will always be good. It's also one of those places that does not advertise at all and they are off

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com5tag:blogger.com,1999:blog-4188986989151663001.post-173319541908596472008-12-17T15:00:00.005Z2008-12-20T07:53:38.379Z

The other day I started to make some pumpking bread. The recipe makes two loaves so I decided well I'll make one loaf and the rest into muffins. Also, when I went over the ingredients for my recipe I noticed I was out of nutmeg. So I went to my spice shelf and started taking out spices and giving them a good old "sniff". When I came across garam masala I knew it was the one. So I used the garam

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com2tag:blogger.com,1999:blog-4188986989151663001.post-69382485241723809082008-12-09T13:02:00.006Z2008-12-14T09:14:34.814Z

I made this wonderful recipe today and just had to share it with everyone. It was my first attempt at making scones and my first try of wonderful Cornish Clotted Cream. Both of them were love at first bite. This recipe was in my Sainsbury's magazine recipe calendar 2009Makes 12225g self-raising flour, (or 8 ozs)50g unsalted room temperature butter, cut into small pieces (or 2 ozs)3 tbsp casters

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-72198720185209987772008-12-09T12:41:00.007Z2008-12-15T07:41:49.395Z

I made this curry for dinner last night and it was a hit. Every time I make it I use whatever two vegetables I happen to have in the house. Last night it was carrots and mange tout (snow peas). The time before it was baby corn and red bell peppers. Just use whatever you like. Even though I might use a stock cube or granules here or there. I still feel like the food I am feeding my family is much

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-11942670233842192752008-12-02T10:53:00.003Z2008-12-02T11:05:26.554Z

As promised, here is the recipe for the Moroccan spice blend that goes with the Moroccan Chicken recipe below. This stuff is soooooo good. I recommend if you can use as many of these freshly ground as you can. It just makes the flavors so much nicer. BUT if you can't it is perfectly wonderful also. Pic of Allspice aboveI also wanted to mention I was surprised to see the Allspice was just the

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-79791974677653617702008-12-02T10:23:00.003Z2008-12-10T09:06:34.588Z

click image for larger viewMoroccan Spiced Chicken with preserved Lemons12 thighs and drumsticks total ( I used 4 chicken breasts)1 tablespoon olive oil3 cloves garlic, peeled and crushed (I used 2 and I grated instead of crushing it – I am breaking hubby in slow with garlic it’s not his favourite food but it’s oh so good for you)2.5cm piece root ginger, peeled and grated OR (1 inch)3 preserved

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-48052798933525855272008-11-22T19:11:00.006Z2008-12-10T09:47:30.175Z

I made this soup as part of a challenge from a good friend of mine JB over at Good Vegetarian Recipes and you can find her blog here drop by and give her a holler and tell her how good my soup sounded…..hahaha. If you get the chance I hope you will try this soup it’s really easy and inexpensive to make. And it made enough soup for at least three/four people.Ingredients:1 medium shallot or small

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-70752515065499145702008-11-15T16:49:00.009Z2008-11-23T07:38:33.988Z

Edited Nov 23, 2008 to add these are too large. I found that out when I used them with my soup. They taste great but they were just too big. I will make them much smaller next time.I had a baguette that was getting too hard to eat any more and I didn’t want to throw it away so I decided I would try to make some homemade croutons. Now I have never tried them before but, I like them with my soup.

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-31276268875822751742008-11-09T11:44:00.009Z2008-11-09T12:19:01.152Z

Ingredients• 225g unsalted butter , softened (8oz)• 225g caster sugar or (8oz granulated)• 4 eggs• finely grated zest 1 lemon (I used 2)• 225g self-raising flour or (8 oz)Drizzle Topping• juice 1 and 1⁄2 lemons (I used 2)• 85g caster sugar or (3 ozs)1. Heat oven to 180C/375F. I greased my non stick pan just to be sure it came out, it’s up to you the recipe didn’t call for it. Beat together the

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-50223093188443706982008-11-08T12:34:00.005Z2008-11-08T12:55:16.204Z

I’ll be honest, I am not a BIG sweet potato fan but when I want them, I want them. And every so often I just have to have them. And I prefer them with smokey mesquite over any other way.Smokey Mesquite Sweet Potato Wedges1 large sweet potato aka “winter’s super food”1 large shallot or one small onion diced2-3 tbsp sunflower oil (add more if needed for frying)3-4 tbsp Durkee Grill Creations Smokey

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-40842398496861247372008-11-06T15:53:00.012Z2008-11-06T16:20:39.610Z

Today my husband and I went to Windsor Castle to see the changing of the guards. It was a wonderful thing and so worth the trip (especially if you are an American living in Britain like me). On the way back we stopped for lunch at this place called Cape Fish Continental Seafood and Grill. I cannot say enough about the great service we got. These people really go the extra mile. From the basket

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-77200335485820101002008-11-05T13:53:00.004Z2008-11-23T13:04:56.265Z

I love meatloaf and my favorite way it to have it in little mini meatloaves. They're so easy to do and they're the perfect serving size.Preheat oven to 350 degrees. Lightly grease muffin tin. Okay let's make these things.Mini Meatloaf1/2 lb ground beef (ground mince)1/4 lb ground pork1 shallot or small onion minced up small1 large egg1/2 c bread crumbs2 tsp parsley flakes or chopped fresh1 tsp

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-50978857589417326912008-11-01T15:10:00.006Z2008-11-23T13:05:25.677Z

I saw an article over at Kalyn's Kitchen about Farro. Now I had never heard of Farro but it really did peak my interest so thank you Kalyn. I bought a little package and today I got a chance to "play". My pictures do not do this wonderful grain justice. I just love it ! It's chewy , it's oat tasting, it's great !Farro RisottoAdapted from the recipe at Food and Wine Magazine by Barbara

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-73463565039846327952008-11-01T11:03:00.012Z2008-11-23T13:03:22.834Z

Click on picture for larger image With the weather cooling off here and the fact that I cooked a small ham in the crockpot the day before I decided it was time for Ham and Potato Soup. I love this soup it's filling, healthy and inexpensive to cook. And a little goes a long way. I used this ham three different nights and then we finished it for breakfast this morning along with scrambled eggs.1

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-13003241099939142872008-11-01T07:01:00.005Z2008-11-01T11:00:13.410Z

Our favorite salad dressing recipe was given to me by a friend but at the time I didn't have any sesame or poppy seeds so I made it without and we're not wild about minced onion so that was another option I left off. This is so tasty I double the recipe and make it up in a quart jar. Then, I transfer it to a squeezy bottle and place it in my refrigerator. I don't even buy dressing from the

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-75569310538605965822008-10-31T15:45:00.008Z2008-10-31T15:55:01.264Z

Click picture for larger imageI love tuna salad. And I love tossed salad so I always make them together.I try to post recipes that anyone at any level of cooking can make. If you ever have a question about how I did something or what I meant just let me know.  I also always use my homemade dressing with it. (which I will share next) I made this for my hubby and I for lunch one day last week when

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-30217534200214417052008-10-28T13:39:00.011Z2008-11-01T07:06:33.203Z

Serves 22 skinless, boneless chicken breasts2 sprigs fresh Thyme (pull leaves from sprigs)4 pieces sun dried tomato (re-hydrated in very warm water if needed, I did for 20 mins)Vegetable Oil, butterPancetta, 2/3 strips per breast (you can use bacon also)Take chicken and bash it out pretty thin, sprinkle with thyme. Add 2 pieces sun dried tomato to each piece of chicken. Fold over one side of

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-68691858399741017922008-10-26T16:14:00.004Z2008-11-23T13:05:49.217Z

Homemade Egg RollsWrappers: I used a simple recipe I found on the internet for the wrappers. It’s really a simple thing but I could not get it rolled out thin enough to work with it. I would recommend if you can find wrappers just buy them. It’s not worth the trouble to me. That is just my opinion only. Having said that the taste was great but, they were just too thick.My Stuffing:½ lb ground

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com0tag:blogger.com,1999:blog-4188986989151663001.post-91289335524656477292008-10-26T11:57:00.009Z2008-11-23T13:04:20.885Z

Quick and Easy Asparagus Soup1 bunch of fresh asparagus (8-10 pods I guess)1 individual container of Knorr Stock Pot (beef or chicken either will work)½ lemon1 large potato (or 2 medium)Olive oil, butter/margarine, and black pepper First put potato in microwave and cook until soft and completely done.Take out and let it be cooling. I usually cut it in half to speed the cooling process.While that

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-88906780394001950762008-10-24T19:59:00.012+01:002008-11-09T13:19:00.955Z

Okay, I love Salmon and so does my husband. It's good for you, it's low calorie and what's not to love right ? I have always either pan fried it or baked it. Tonight, I tried a recipe I saw done on TV......omg, it's sheer heaven I mean it....seriously and it's only 4 little ingredients. . . . .It's at original recipe here I have to add if, you add some lemon to the sauce once you have it in your

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com1tag:blogger.com,1999:blog-4188986989151663001.post-88189281369799982712008-10-24T15:43:00.009+01:002008-10-24T16:09:58.499+01:00

Welcome to my food blog. I hope you will enjoy it here and leave me a comment if you'd like. I will post as much as my schedule allows. Feel free to leave me a recipe too. I am always looking for something new to try. My newest food I have tried is Cavolo Nero Cabbage aka Black Leaf Kale in Australia and I just love it. It's originally from Tuscany, Italy if my information is correct and part of

Sherriehttp://www.blogger.com/profile/12686662790245181062noreply@blogger.com8