I have mislead you. There will be no alcoholic recipes in this Tasty Tuesday. There is an eggnog recipe at the end, but that doesn't really count. I've never had eggnog with alcohol in it. I know that's how must people guzzle it, but that is not how I run my life.
The title of this article came from a song off of Sheryl Crow's last studio set Feels Like Home. I was not feeling witty or inspired to come up with a unique original tour de force, so I said why not steal the title of one of her songs for this article.
Sheryl Crow is probably one of the strangest obsessions I have. I love this woman. I own all her records. She was my first concert. Sheryl Crow is everything to me. I hated Lance Armstrong long before everyone else, because he broke her heart. Honestly, I don't even know why we knew his name. He rode a bike really fast. We are Americans. We care about: football, basketball, and baseball. Sure some people watch golf. Tennis is sort of a thing. But, those are our three main sports. That is what we as Americans support. So, why did we ever care about Lance Armstrong is beyond me.
I just know he treated her wrong. And, I already kind of hate men. That is such a blanket statement I don't mean, but whenever a man does something stupid, I'm just like men. You just need to listen to her song “Diamond Ring”. There is pain and sorrow.
She did not.
This concert was when she was promoting 100 Miles From Memphis. A great album. I love it. It's got this great motown inspired throwback. It's really great. Didn't sell very well. Granted, I don't think she gives a fuck. Sheryl Crow is over it. The woman is a nineties rocker making a motown record. The woman is beyond caring if it's commercially viable. She made it because she likes it.
What's funny is that Justin Timberlake ran into her when she was recording the album and he offered to do the backing vocals for her. Further proof that the boy can sing and that we should all love him. You need to listen to “Sign Your Name”. The two of them together are so much more compatible then you ever thought.
She still didn't really get a hit, though. The lead single “Easy” is straight up, classic Sheryl Crow. It's perfect. But, it didn't chart top. Despite the fact that it was a radio worthy single, Sheryl Crow has proven herself to be viable in the country market (remember “Picture” with Kid Rock), and even though she has always been a rock singer. Sheryl Crow has always thrown in a little country to her music. So, she should have no problems with country radio.
I am not crazy. I want you to name one country singer who isn't white. I can name one off the top of my head. Mind you I am not a country buff. If there are other relevant singers besides Darius Rucker let me know.
That being said. I think it's a good move for Sheryl Crow if she can ever get her songs on the radio. I'm just worried that it isn't possible anymore.
1/4 cup of Flour
1 teaspoon of Lemon Pepper seasoning
1/2 teaspoon of Garlic Powder
1 1/2 tablespoon of milk
1 cup of chopped Pecans
4 skin on Trout Fillets (4 to 5 ounces)
2 tablespoons of Canola Oil
Preheat the oven to 375 degrees
In a shallow dish whisk together the four, seasoning and garlic powder. IN a second dish, whisk together the egg and milk. Put the pecans in a third dish or plate.
Coat the side of a fillet without the skin with the flour and then with the egg wash. Press it gently into the pecans to coat thoroughly. Repeat with the remaining trout fillets, so that all 4 are coated on the side without skin.
In a large skillet, heat the canola oil over medium-high heat and when hot, sear the trout, skin side up, for 2 minutes. Turn the fish fillets gently with a spatula and sear the skin side for 2 minutes longer. Transfer the fillets to a lightly oiled baking sheet or shallow pan and bake for 8 to 10 minutes or until cooked through.
One 14 ounce can of Sweetened Condensed Milk
1 cup of Heavy Cream
2 1/2 tablespoons of Chocolate Syrup
2 teaspoons of Vanilla Extract
1/2 teaspoon of Almond Extract
In a blender mix the condensed milk and cream*. Add the beaten eggs and blend until well mixed. Add the chocolate syrup, vanilla, and almond extract and blend for about 1 minute.
Pour mixture into a large picture, cover and chill for at least 1 hour and up to 2 days. When thoroughly chilled, pour into glasses and serve.
*If you would like to make it alcoholic add 2 1/2 cups of Bourbon at this point.
2 cups of Couscous
1/2 teaspoon of Salt
1 1/2 cups of thinly sliced Spinach
1 1/2 cups of thinly sliced Red Cabbage
1 cup of canned Chickpeas (drained and rinsed)
1/2 cup of Dried Cranberries
1/3 cup of sliced and toasted Almonds
2 tablespoons of chopped Cilantro
3 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Lemon Juice
1 tablespoon of Yellow Curry Powder
Put the couscous in a large glass or ceramic bowl and pour 3 cups of boiling water over it. Add the salt and stir to mix. Cover and let the couscous soak for at least 15 minutes and no longer than 20 minutes. Fluff the couscous with a fork.
Add the spinach, cabbage, chickpeas, cranberries, almonds, and cilantro and toss thoroughly. Dress with the olive oil and lemon juice and season to taste with salt and pepper. Toss again thoroughly.
Add 1 tablespoon of curry powder and toss again. Taste and add more curry if needed. Serve warm or at room temperature.
5 peeled, cored and thinly sliced Apples
1/3 cup of Dried Cranberries
1/3 cup of Butter
1/2 cup of Brown Sugar
1/2 cup of Flour
1/2 cup of plain Granola
1/4 cup of roasted Almonds
2 teaspoons of Vanilla Extract
3/4 teaspoon of ground Cinnamon
1/2 teaspoon of Salt
Vanilla Ice Cream
Preheat the oven to 375 degrees. Grease and 8x8 baking pan.
Spread the apple slices and cranberries in the pan in an even layer.
In a separate bowl, using your fingers and a fork or wooden spoon, mix together the butter, sugar, flour, granola, almonds, vanilla, cinnamon, and salt. The mixture will be crumbly, not smooth. Spoon the mixture over the fruit, spreading it so that it covers the fruit evenly.
Bake the crisp for about 30 minutes or until the top is golden brown and the apples are tender and bubbling.
Serve the crisp warm or at room temperature, with ice cream.