by sherricrandall | Sep 9, 2020 | Recipes
Pesto
Ingredients :
3 c. fresh basil leaves
1/3 c. pine nuts
1/3 c. grated parmesan cheese
3 cloves garlic, pressed
1/2 c. olive oil
fresh lemon juice ( 1/2 lemon, squeezed)
1 tsp. Italian seasoning
salt and pepper to taste
Directions:
In food processor or blender pulse fresh basil, pine nuts, cheese, and garlic until nuts are ground. Add olive oil, fresh lemon juice, salt and pepper
Fresh pesto is kept fresh for about a week in a sealed jar in the refrigerator
- I typically will harvest the fresh basil from my garden and double this recipe
Great on pasta, bruschetta, grilled fish and chicken ( see blog for chicken recipe)
Enjoy!
by sherricrandall | Sep 9, 2020 | Recipes
PEACH COBBLER
Ingredients:
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon lemon juice
For the Cobbler batter:
6 Tablespoons of unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS:
- Add the sliced peaches, sugar and salt to a saucepan – Cook on medium heat for just a few minutes, until the sugar is dissolved.
- Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Pour the peaches over the top of the batter. Sprinkle cinnamon and nutmeg over the top of the peaches.
- Bake at 350 for approximately 40 minutes until golden brown.
I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.
Enjoy!
by sherricrandall | Sep 9, 2020 | Recipes
Peach Salsa
1 16 oz. can diced tomatoes
1 bell pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
2 jalapenos, seeded and chopped
1 1/2 pounds of peaches, peeled and diced
1/2 bunch of fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 tsp. lime zest
1 1/2 tsp. salt
1 tsp. Trader Joes Everyday Seasoning
Mix all ingredients together and let sit in the refrigerator for a couple of hours to let the flavors mix well before serving.
This is great with tortilla chips or my favorite, served on top of grilled Halibut.
by sherricrandall | May 28, 2020 | General
Fourteen years ! That is how long I have been cancer free. A lot has happened in those fourteen years. A lot of life… to quote a favorite song of mine from Jimmy Buffet – “some of it magic, some of it tragic, but I’ve had a good life along the way.”
Lying in the hospital bed fourteen years ago after having a double mastectomy, I remember the anxiety and the pain and the uncertainty of it all. It weighed me down,.It had me shallow breathing and struggling to get through each hour. The first year was filled with doctors appointments and more surgeries and physical and mental recovery. It was hard and yet it was beautiful to be surrounded by my loving husband, our family and friends. I quickly realized by sitting in a lot of waiting rooms that not everyone was so fortunate. Many sat alone and many didn’t have the resources or support to help them heal. I met a lot of incredible women that year. Despite rough circumstances they were clad in pink and ready to fight. A club none of us wanted to be a part of yet somehow it was a gift that you were. Warriors fighting our way back to normalcy even if that normal was severely altered. I met ladies who didn’t make it and others who are still going strong, living their best life.
I kept a journal during that time and I wrote down lessons I learned from having breast cancer. A portion of that journal was featured in the book “ If I Only Had One Chance to Tell You… Inspiring and Encouraging Real-Life Stories” by Ana-Christina Wadle. I share these lessons with you today in hopes that they encourage you to live your best life too. Having cancer changed my perspective. I am beyond grateful to have had these past fourteen years where I got to see my kids grow up and be a part of all the chaos and fun. Life is precious, let’s enjoy the gift that it is.
My life lessons from battling breast cancer…..
My husband has taught me the power of loving someone unconditionally. He has proved to love me for the essence of me and not just the physical me. This has helped me handle the insecurities that I have about my scars and the breast – disfiguring that came with my mastectomies.
I have learned that 90% is still an A. I don’t have a guarantee that I will be here tomorrow, so I strive to pursue excellence in all areas of my life; but I no longer seek perfection.
I have chosen to go deep versus wide. By this, I mean that I am striving to go deeper with my relationships and time commitments. Gone are the days that I say yes to everyone and everything. I choose carefully what I say “ yes” to.
I learned to forgive others. Forgiveness is powerful – if it is withheld, it damages. If it is granted, it heals.
I learned I am more effective in ministry when I share my struggles. I never want breast cancer to define who I am; it is just part of my story.
I choose to live a life of joy despite my circumstances. True joy comes from knowing the Lord and seeking a relationship with Him.
I hope you can take something from what I have learned and apply it to your daily life. Enjoy the journey!
Blessings !
Sherri
by sherricrandall | May 5, 2020 | Recipes
Mediterranean Grilled Chicken
An easy and flavorful chicken recipe. Prepare the Rosemary and Garlic Rub first.
Ingredients:
2 Tablespoons fresh chopped Rosemary
2 Tablespoons – Greek plain yogurt
1 teaspoon lemon zest
1 Tablespoon fresh squeezed lemon juice
1 teaspoon fresh minced thyme
3 garlic cloves, pressed
1/4 tsp. salt
1/4 tsp. pepper
This recipe will coat 4 boneless/skinless chicken breasts
Directions:
Rub the Rosemary and Garlic Rub evenly over the chicken meat. Grille for about 25 minutes until cooked through.
I serve this with wild rice and and roasted summer vegetables.
ENJOY!
