by sherricrandall | May 17, 2026 | Recipes
Lemon – Blueberry Bread
Ingredients
1/3 c. butter, melted
1 cup sugar
3 Tablespoons, lemon juice
2 large eggs, room temperature
1 1/2 cups all- purpose flour
1/2 teaspoon salt
1 tsp. baking powder
1/2 cup 2% milk
1 cup fresh blueberries
1/2 cup chopped walnuts
2 Tablespoons grated lemon zest
Glaze –
2 Tablespoons lemon juice
1/4 c. sugar
Directions
In a large bowl, beat the butter, sugar, lemon juice and eggs. In a separate bowl, combine the flour, baking powder and salt. Sir in the dry mix and slowly add milk, beating well with hand mixer. Fold in the blueberries, nuts and lemon zest.
Prepare a loaf pan by greasing it and adding a light dusting of flour. Pour bread mixture into the prepared pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean.
Cool the bread for about 20 minutes then remove from pan and let it continue to cool on a wire rack. Make the glaze and drizzle over warm bread.
Enjoy!
by sherricrandall | Apr 13, 2026 | Recipes
Rainbow Salad
Ingredients:
- ¼ cup white balsamic vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 large carrots, diced
- 1 large yellow bell pepper, diced
- 2 cups chopped kale
- 1 ¼ cups chopped red cabbage
- 1 cup quartered grape tomatoes
- 1 cup mozzarella pearls
- ½ cup thinly sliced fresh basil
- 2 scallions, sliced
Directions : Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat.
** I add either grilled chicken or shrimp to this to make a complete meal. Packed with protein and all the benefits of a colorful array of veggies.
Enjoy!
by sherricrandall | Mar 23, 2026 | Recipes
Thumb Print Cookies
Ingredients
1 c. unsalted butter, softened
2/3 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 egg yolk
2 1/4 c. all purpose flour
Jam of your choice
Directions
Preheat oven to 340 degrees
Cream together butter and powdered sugar. Add the egg yolk and vanilla. Gradually add the flower and salt and mix lightly with a hand mixer until well incorporated.
Scoop 1 tablespoon of dough and roll into a ball. Place cookie dough balls on a parchment lined baking sheet. Flatten slightly with the back of a spoon then make a small imprint with your thumb or a small measuring spoon.
Fill each imprint with jam, allowing room for it to expand and not overflow. Bake for 12 minutes or until golden brown.
Enjoy!
by sherricrandall | Feb 22, 2026 | Recipes
Creamy Sweet Potato and Ginger Soup
Ingredients
2 Tablespoons of olive oil
1 1/2 pounds raw sweet potatoes, peeled and cut into small pieces
1 Large yellow onion, diced
1 Tablespoon butter
1 1/2 tsp. sugar
3 garlic cloves, minced
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper
3 c. chicken broth
1 1/2 c. Half and Half
2 Tablespoons fresh orange zest
Salt and Pepper to taste
Pepitas for garnish
Directions
Heat Olive oil in large sauté pan. Add onion and garlic and sauté until golden. Add the sweet potatoes , butter and sugar cook for about 20 minutes on medium heat until sweet potatoes become tender.
Add the ginger, red pepper flakes and nutmeg.
Next, add the chicken broth and simmer for 10 minutes. Reduce the heat to low and continue cooking about another 10 minutes. Add the orange zest and Half and Half.
Using an immersion blender, puree until smooth. About 1 – 2 minutes.
Top with pepitas
Enjoy!
by sherricrandall | Jan 22, 2026 | Recipes
Mediterranean Bean Salad
Ingredients –
2 15 oz. cans of white cannellini beans
3 cloves garlic, pressed
3 Tablespoons Olive Oil
2 c. water
1/4 c. red wine vinegar
1 shallot, chopped fine
1 red bell pepper, diced small
1 green pepper, diced small
1 c. cherry tomatoes, halved
1 Tablespoon Italian Seasoning
Fresh Parsley for garnish
salt and pepper to taste
Directions –
In large pan, sauté the garlic in 2 Tablespoons of olive oil until light brown. Add both cans of beans and 2 cups of water. Let beans soak for 20 minutes.
Meanwhile, while the beans are soaking, chop the shallot and pour the red wine vinegar over the shallot and let soak for 20 minutes.
Drain the beans and place in a large mixing bowl. Add the shallot/vinegar mixture and the chopped vegetables and tomatoes. Add Italian seasoning and 1 Tablespoon of olive oil. Mix well. Garnish with parsley and salt and pepper to taste. Refrigerate for at least 1 hour before serving.
This is a great side dish and I take the leftovers for lunch as a stand alone dish.
Enjoy!
by sherricrandall | Sep 13, 2025 | Recipes
One Pan Chicken and Veggies
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 4 Tablespoons of olive oil, divided
- 4 boneless / skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 sweet potato, cubed (small)
- 1 lb brussels sprouts, trimmed and halved
- 1 red onion, chopped
- 4 slices thick bacon, chopped
Instructions:
- Preheat oven to 375 degrees
- In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- Place the chicken breasts on top and season with salt and pepper.
- Close the bag and massage to coat the chicken evenly. Refrigerate for at least one hour.
- On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Place the chicken on top of the vegetables and sprinkle with chopped bacon.
- Bake for 45 minutes until chicken is fully cooked
