by sherricrandall | Aug 15, 2023 | Recipes
Crock Pot Parmesan Chicken and Potatoes
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- 4 boneless chicken breasts
- 1 lb. baby red potatoes, quartered
- 2 tbsp. butter, softened
- 5 cloves garlic, minced
- 2 tbsp. freshly chopped thyme
- 1 tbsp. oregano, dried
- Freshly chopped parsley
- salt and pepper to taste
- 2 tbsp. freshly grated Parmesan, plus more for serving
Directions
-
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden brown.
Meanwhile, in a large slow cooker or dutch oven, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, oregano and parsley. Add parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
This is super easy and a great addition to the busier season now that kids are back to school. You can use a traditional crock pot as mentioned above or a dutch oven at 300 degrees for approximately 3- 4 hours.
Enjoy!
by sherricrandall | Aug 11, 2023 | Recipes
Watermelon Lemonade
Ingredients
6 c. cubed seedless watermelon, chilled
4 c. cold water ( You can also use sparkling water )
3/4 c. freshly squeezed lemon juice
2/3 c. granulated sugar
Ice
Fresh mint leaves
Instructions:
In a blender, blend watermelon chunks until well pureed – Pour through a fine mesh strainer to reduce pulp
In a large pitcher, whisk water, fresh lemon juice and sugar until the sugar is dissolved. Add the watermelon puree and ice.
Pour over ice and serve with fresh mint. Store in refrigerator
Enjoy !
by sherricrandall | Aug 11, 2023 | Recipes
Watermelon Salad
Ingredients
Watermelon – 1 small melon or 1/2 of a large melon (cubed into bite size pieces)
1 English cucumber, sliced
1 shallot – chopped finely
1/2 c. fresh mint leaves
1/2 c. fresh basil leaves
1/2 c. crumbled feta cheese
Dressing
1/2 c. nonfat greek yogurt
2 Tbsp. olive oil
2 Tbsp. honey
juice of 1 lime
salt and pepper to taste
Combine all ingredients and chill in refrigerator at least 20 minutes prior to serving.
This is a great summer salad to enjoy alongside hamburgers, turkey burgers or grilled chicken.
ENJOY!
by sherricrandall | Jul 14, 2023 | Recipes
When I was a little girl, my grandma would make what she called a “Poke Cake” She usually made it for her girlfriends when they were coming over to play bridge or for a Sunday dinner after church. She always used Cool Whip, but I prefer real whipping cream – you choose 🙂
I hope this easy strawberry cake brings joy to your celebration or you can make an ordinary week night feel special.
Enjoy!
Sherri
Ingredients
You are going to start with a white cake mix. Just follow directions on the box. I like to make 2 9 inch rounds and layer this cake but you can also use a 9×13 pan.
- 1 (3-oz.) box strawberry Jell-O
FROSTING
- 1 1/2 c. heavy whipping cream
- 1 (8-oz.) block cream cheese, room temperature
- 2/3 c. powdered sugar
- 1 tsp. pure vanilla extract
- 1/8 tsp. kosher salt
TOPPING
- 24 vanilla sandwich cookies, such as Golden Oreos
- (1/2 stick) unsalted butter, melted
- 1 (3-oz.) box strawberry Jell-O
- Fresh strawberries, halved for decoration on top and on sides of cake
Next steps…
After your cake has cooled, use a fork to poke holes in the cake. Make sure you don’t go all the way through to the bottom.
In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
Pour the gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours
In a large bowl, using a handheld mixer, beat heavy whipping cream on high speed until stiff peaks form.
In another large bowl, using handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add powdered sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream. Spread frosting over top of cake.
In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour melted butter over crumbs, sprinkle with Jell-O powder, and stir to combine.
Sprinkle crumb mixture over frosting, pressing lightly into the frosting so it adheres.
Add freshly cut strawberries and creatively decorate
by sherricrandall | Jul 14, 2023 | Recipes
Mango Salsa
Ingredients:
- 2 mangoes, peeled and chopped into small pieces
- 1/2 red bell pepper, seeded and chopped
- 1/2 green bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped finely
- 1/2 red onion, chopped
- 1/4 c. chopped fresh cilantro
- 3 tbsp. lime juice
- 1 tsp. kosher salt
- 1/4 tsp. chili powder
Mix all ingredients together and chill for at least one hour prior to serving.
This salsa is great for an appetizer, served with tortilla chips or I also love to serve it over fresh fish ( halibut or tilapia really blend well with the flavors of this salsa)
Enjoy!
by sherricrandall | Apr 5, 2023 | Recipes
Lemon – Raspberry Bundt Cake
Ingredients for the cake
2 1/2 c. all purpose flour ( plus 3 Tablespoons for raspberry prep )
2 tsp. baking powder
2 sticks of unsalted butter ( room temperature )
1/2 tsp. salt
8 oz. cream cheese ( room temperature )
2 c. sugar
4 large eggs ( room temperature )
2 c. fresh raspberries
1/4 c. fresh squeezed lemon juice
2 Tablespoons lemon zest
Ingredients for the frosting
4 oz. cream cheese ( room temperature )
1/2 stick of unsalted butter ( room temperature )
1 Tablespoon fresh squeezed lemon juice
dash of salt
Ingredients for the decoration
1 c. fresh raspberries
zest of one lemon
Instructions
Preheat oven to 325 degrees
Prepare bundt pan by coating the pan with butter and flour
In a medium bowl whisk together the flour, baking powder and salt
In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add the sugar and lemon juice and zest and beat until creamy ( about three minutes).
Add the eggs one at a time and beat an additional 1 minute.
In a small mixing bowl. Place the fresh raspberries and sprinkle with the 3 Tablespoons of flour. Toss until the berries are coated and then with a rubber spatula fold the berries into the cake batter.
Bake for 55- 60 minutes, until golden brown and tooth pick test comes out clean.
Let the cake rest in the pan on the counter for about 20 minutes before inverting the pan onto your cake stand or platter. Allow it to cool an additional 30 minutes before frosting.
Prepare the frosting, beating until smooth and creamy then proceed to frost the cake. Arrange the fresh berries and lemon zest on top.
This cake is super easy, so pretty, and perfect for Easter or a Springtime Brunch.
Enjoy!
