Tag Archives: rosemary

Rosemary Garlic Chicken with Mushrooms

26 Feb

Yes, this is very similar to another chicken dish I recently made, but there are some slight differences. First, I paired it with mushrooms instead of green beans and cherry tomatoes. Second, I added a little cooking wine. I used cooking sherry, but marsala or even a white wine would work great in this as well. The wine does give it a little extra pop of taste, but can be left out and still be very good.

Tonight, I paired this with mashed potatoes and steamed asparagus (made in my rice/vegetable steamer). It would also go well with rice and a variety of vegetables, like green beans or broccoli. I have also added some fresh spinach in when I added the mushrooms while cooking, which came out really well too.

Rosemary Garlic Chicken with Mushrooms

 

Rosemary Garlic Chicken with Mushrooms

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1/4 cooking wine, like sherry, marsala, or white
1 package fresh mushrooms, sliced
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper. Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, cooking wine, and mushrooms. Cover and cook 15-20 minutes, or until mushrooms are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

25 Jan

This meal was inspired by an episode of Jamie Oliver’s 15 Minute Meals on TV one Saturday morning.  While it’s a little disappointing that cartoons don’t dominate weekend basic cable TV anymore, my kids and I love that there are a couple of cooking shows on to watch since we don’t have full cable TV and the Food Network.  He did the chicken over a pesto pasta with green beans, but I had gotten a lot of cherry tomatoes from Market on the Move, so I decided to make the chicken with green beans and cherry tomatoes.  The rice I cooked separately as a side, but the chicken, green beans, and cherry tomatoes are all cooked  in 1 skillet on the stove top.  This did take more than the 15 minute version from the TV show, but not much more.  We all really enjoyed it, and will be making it again!

Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

 

Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 pound green beans, trimmed
1 cup cherry tomatoes, halved
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper.  Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, green beans, and cherry tomatoes.  Cover and cook 15-20 minutes, or until green beans are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Slow Cooker Whole Chicken

13 Aug

I got a lucky a few weeks back and was at Fry’s while they were putting out manager’s special whole chickens.  So, I got 2 whole chickens, each just a little over $3.  I put them in the freezer until I had time to get to them.  Since it’s still rather hot here, I decided to try making it in the slow cooker instead of the oven.  It was pure torture smelling this cook a ll day, and luckily, it tasted great.  I used green beans and carrots as the vegetables and ate them as a side to the chicken, but you could use any vegetables you prefer, or just do carrots and celery to add flavor while it cooks.  What’s nice about the slow cooker is that it keeps the chicken nice and moist.  You don’t even have to add any liquid at the beginning, the juices off the chicken will be enough to keep it moist while it cooks.  When it’s done, it just falls off the bone.  Yum!  After I got all the meat off the chicken, I put the bones back in the slow cooker and filled it with water to make chicken broth!

Chicken served with carrots and green beans, plus dinner roll

 

Slow Cooker Whole Chicken

What you need:

1 whole chicken, 3-5 pounds
Vegetables of your choice, I used frozen carrots and frozen green beans
1 onion, diced
1 lemon
2 cloves of garlic
Fresh rosemary
Salt and pepper

How to make it:

Put vegetables and diced onion in the bottom of the slow cooker.

Remove neck and giblets from inside of chicken, and rinse both inside and out.  Generously salt and pepper inside of chicken.

Cut open garlic cloves and rub over all the chicken.  Place inside the chicken.  Set chicken breast side up on top of vegetables.  Squeeze lemon over the chicken and place the rinds inside chicken.  Then, place a few sprigs of rosemary inside the chicken, and place some rosemary leaves on top of chicken, along with salt and pepper.

Cover and cook on low for 6-8 hours, or until a thermometer inserted in the breast reads 180 F.  Chicken should be moist and falling off the bone.  Serve with some of the vegetables, or sides of your choice.

Slow Cooker Whole Chicken

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Spinach and Mozzarella Chicken with Lemon Roasted Potatoes

15 Jan

Spinach and Mozzarella Chicken with Lemon Roasted Potatoes

 

This turned out amazing!  I had gotten spinach from Bountiful Baskets in the juicing pack I contributed for, and wanted to make it with chicken somehow.  So, I started looking through some recipes, and came up with a marinade for the chicken, then topped with spinach and mozzarella cheese.  I wanted them to be somewhat flatter, but didn’t pound them flat very well.  Just meant that it took a little longer for them to cook.  Since I had gotten red potatoes and lemons as well in my regular basket, I thought roasting the potatoes with lemon would be a nice addition.

 

Spinach & Mozzarella Chicken

What you need:

1 pound boneless, skinless chicken breasts
1/3 cup olive oil
Juice of 2 lemons (or about 1/3 cup)
1 tablespoon rosemary
2 cloves minced garlic
Salt and pepper
2 cups fresh spinach
1 cup shredded mozzarella cheese

How to make it:

In a small bowl, combine olive oil, lemon juice, rosemary, garlic, salt and pepper.  Put chicken on a flat surface in between 2 pieces of wax paper and pound flat.  Place chicken in a gallon size zipper bag and pour contents of the bowl over chicken in the bag.  Seal bag and place in refrigerator overnight, or for at least 1 hour before cooking.

Remove chicken from bag and discard remaining marinade.  Preheat oven to 400 F.  Heat a large skillet over medium heat.  Cook chicken in skillet for about 5 minutes each side to slightly brown it.  Remove from skillet and place in a baking dish.

In the same skillet, put in the spinach and cook for a few minutes until spinach wilts.  Place spinach on each of the chicken breasts in baking dish.  Next, put shredded mozzarella on top of the spinach on each chicken breast.

Bake in the preheated oven for 20-25 minutes, or until chicken is cooked fully through and cheese is melted.

 

 

Lemon Roasted Potatoes

What you need:

3 pounds red potatoes, well scrubbed
Juice of 1 lemon
Olive oil
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper

How to make it:

Preheat oven to 400 F.

Dice the potatoes, leaving skins on.  Place in a large bowl.

In a small bowl, mix together remaining ingredients.  Pour over the potatoes in the large bowl.  Toss to fully coat potatoes.

Spray a foil lined baking sheet with non-stick spray.   Spread potatoes in an even layer on the baking sheet.

Cook in the preheated oven for 20 minutes.  Stir potatoes around on baking sheet.  Continue to bake for 15-20 minutes, or until potatoes are browned and softened.

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Slow Cooker Lentil and Kale Soup

12 Aug

 

I have been on the hunt for recipes using lentils since I got a 25 pound bag recently from Bountiful Baskets.  After getting Tuscan kale this weekend from Bountiful Baskets, I started to look at soup recipes online to see what I could find.  So, I came across this recipe, that also used celery and carrots, which I also got from Bountiful Baskets, and onion, which I have plenty of on hand.  I thought this was very good, my 5-year-old enjoyed it as well, although she ate mostly the kale.  My husband and 3-year-old turned up their noses at it, but their loss, more for me!

 

Slow Cooker Lentil and Kale Soup
Original recipe here

What you need:

1 cup lentils, rinsed and drained
8 cups water
3 vegetable bouillon cubes
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
2 whole onions, finely diced
2 cloves garlic, minced
5 cups kale, leaves removed from stems and chopped
2 teaspoons fresh rosemary, minced
1 teaspoon dried basil
1/2 teaspoon sage
salt and pepper to taste

How to make it:

Add all ingredients to the slow cooker.  Cook on low for 7 to 8 hours, or high for 3 1/2 to 4 hours.

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Roast Leg of Lamb

8 Apr

 

This is one of my husband’s favorites.   Unfortunately, the price of lamb makes it so we can’t enjoy it very often, but we do splurge to get it every so often.  This leg of lamb we got at the local Farmer’s Market from San Ysidro Farms.  It turned out really good, so good that even my 3-year-old asked for seconds.  This was our Easter meal, and I served bread and celery dressing and roasted asparagus with this.

 

Roast Leg of Lamb

What you need:

5-6 lb leg of lamb
1-2 garlic cloves, peeled and cut lengthwise
Oregano
Rosemary
Juice of 1 lemon
Red wine (I usually use merlot)

How to make it:

Preheat oven to 375 F.

Make quarter-inch deep incisions in all sides of lamb and insert a sliver of garlic in each slit.  See picture below.

Baste with lemon juice and red wine and season with oregano and rosemary.  Place on a rack inside a roasting pan.  Cook fat side up for 1 hour, basting every 15 minutes.  You may need to add water to the bottom of the roasting pan to help with basting.  Turn leg over to brown other side as well, 1-2 hours, or until desired temperature is reached. 130 F – 140 F for rare, 140 F – 150 F for medium, and 150 F – 160 F for well done.

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Twice Baked Cauliflower

21 Mar

This is another low-carb recipe that my friend, Jen, shared a while back.  It’s been on my list to try, and tonight I finally got to try it.  It was very good!  It really doesn’t taste much like cauliflower with all the extras in there.  A nice alternative to potatoes.  I added in some fresh rosemary, and I didn’t have cream cheese, so I used sour cream instead because that’s what I had.  I served this as a side with some Zaycon Foods hot dogs and German sausage that I grilled.

Twice Baked Cauliflower

What you need:

1 head cauliflower, cut into florets
5 slices bacon, crisped and crumbled (I used turkey bacon)
3 tbsp cream cheese (I used sour cream)
2 cups shredded cheddar cheese
4 green onions, chopped
1 tablespoon minced fresh rosemary
Salt and pepper to taste

How to make it:

Preheat oven to 350 F.  Butter or spray an 8×8 baking dish or 2 qt casserole dish.

Steam cauliflower until tender.  In a medium/large bowl, add cream cheese and then put steamed cauliflower on top to melt.  Mash with potato masher but leave chunky.  Mix in 1 1/2 cups of the cheddar cheese, 3 pieces worth of the crumbled bacon, green onions, rosemary, salt, and pepper.

Place mixture in the prepared casserole dish, and spread evenly.  Top with the remaining cheese and bacon.

Bake in the preheated oven for 25 – 30 minutes, or until bubbly and browning on top.

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Chicken Marsala

24 Feb

This wasn’t in the original meal plan for this week, but since I wasn’t feeling well earlier this week, I fell behind in cooking and had some things I needed to get cooked before they went bad.  So, I decided to make Chicken Marsala, something we haven’t had in a while.  For the sides, I steamed my last bunch of asparagus and made mashed potatoes with a partial bag of potatoes I had left.  Since I have herbs from the Italian themed veggie pack, I added crushed fresh garlic and minced fresh rosemary to the mashed potatoes.  It was a nice addition.  I also got to use the fresh herbs in the Chicken Marsala.

Chicken Marsala
Based on recipes here and here 

What you need:

4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon minced fresh oregano
2 tablespoons olive oil
2 tablespoons butter
8 oz package mushrooms, sliced
3/4 cup marsala wine
2 teaspoons minced fresh parsley
1/2 teaspoon minced fresh rosemary

Pound chicken to 1/4 inch thickness.  Mix together flour and oregano, and fully coat chicken with this mixture.  Heat the olive oil in a large skillet.  Add chicken and cook until no longer pink.

To the skillet, add and melt butter.  Add mushrooms, wine, parsley, and rosemary.   Bring to a boil, then reduce heat to a simmer.  Cover, and cook for 5 minutes.  Flip chicken over, cover again, and cook for another 5 minutes.  Remove cover and simmer until sauce has reduced by half.

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Crash Hot Potatoes and Grilled Asparagus

3 Feb

 

This dinner was definitely not in the Weekly Meal Plan, but it certainly came together perfectly to use some of the potatoes and asparagus I had gotten from Bountiful Baskets this week.  I had seen these potatoes on Pinterest a while back, but apparently hadn’t pinned it, so I had to search again and luckily found it.  I luckily had fresh rosemary from the Italian veggie themed pack still to use for the potatoes.  I then decided I should make either steak or chicken on the grill since I am trying to get good use out of my new grill.  I decided it would be a good idea to grill the asparagus too, just to avoid another dirty pan and again, utilize the grill.  It all turned out delicious and got rave reviews from the whole family.

 

Crash Hot Potatoes
Based on recipes here and here

What you need:

12 small potatoes, mine were red
Olive oil
Salt
Pepper
Fresh rosemary, finely chopped
Malt vinegar

How to make it:

Wash potatoes thoroughly.  Add to a large pot and add enough water to just cover potatoes.  Bring water to a boil and cook potatoes until just tender, about 20 minutes.  Drain.

Preheat oven to 450 F.

Grease a baking sheet thoroughly with oil.  Lay out the 12 potatoes.  Slightly mash each potato with a potato masher, turn potato masher 90 degrees and slightly mash each potato again.  Brush each potato with olive oil, then sprinkle on salt, pepper, and fresh rosemary.

Bake for 20-25 minutes, or until golden brown.  Remove from oven and splash each potato with malt vinegar.

 

Grilled Asparagus
Based on recipe here

What you need:

1 lb asparagus, trimmed
Olive oil
Salt
Pepper
Balsamic vinegar

How to make it:

Place asparagus on skewers.  Brush with olive oil and sprinkle with salt and pepper.  Grill on high heat for a few minutes, or until desired tenderness.

Remove from grill and splash with balsamic vinegar.

 

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Kotopoulo Lemonato (Lemon Chicken) and Broccoli Rabe

19 Jan

First, another great recipe from Cyndy at Daily Cynema, Kotopoulo Lemonato.  I love lemon chicken, and this is an AMAZING dish.  And yes, in the picture, that is a whole onion and lemon rinds in the cavity of the chicken.  Trust me, it works. The chicken was moist and flavorful.  My potatoes did get a little crunchy, I probably should have stirred them more, but I like crunchy roasted potatoes.  If they are mushy, then what was the point of roasting them, right?  For this dish, I used the red onion, a yellow onion, 3 lemons, fresh rosemary, and fresh oregano from the Italian themed veggie pack.

For full instructions on how to make this, please visit Daily Cynema: Kotopoulo Lemonato (Lemon Chicken).  She does a great job walking your through making this with great pictures.

I made this at a friend’s house tonight, and she was in charge of a veggie side.  She got the organic basket from Bountiful Baskets this week, and one of the things she got was broccoli rabe (rabe is apparently pronounced like the word “rob”).  I had never heard of this before, but we decided to give it a go in cooking it.  My friend did all the work on this one, following this recipe.  The taste is a mix of a broccoli taste and a leafy vegetable taste like spinach.  It is a tad bitter, but I still really enjoyed it.  I didn’t get a picture of all of it before we ate, my phone was not cooperating, but here is some of it so you can see how it turned out:

This dinner was a great success!

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