Tag Archives: Rosemary

Maple Dijon Glazed Chicken

15 Apr
Maple dijon glazed chicken
This dish is so easy to throw together and then immediately bake or freeze for another day.  It’s one of the eight meals from Six Sisters Stuff that I prepared in a two hour sitting frantic rush, just a few nights before our youngest was born.  The six sisters claim you can do it in one hour, but I was still pleased to completely prepare eight meals in such a short time.  They make it really easy for you, too, by providing a combined shopping list for all eight meals.  You can’t go wrong with that!  And while the slow cooker is an easy way to go, I prefer my food baked.  So bake it as described below, or slow cook it on low for 8 hours (on high for 4 hours).
Ingredients:
  • 1 (1.5 lb) pkg. chicken breasts or thighs (boneless, skinless)
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 Tbl. rice wine vinegar
  • Salt and pepper for taste
  • Fresh or dried rosemary

Directions:

Preheat your oven to 450 degrees F.  Mix together Dijon mustard, maple syrup and rice wine vinegar.  Put the whole package of chicken thighs into an oven-proof baking dish (I lined mine with aluminum foil for easy clean up).  Salt and pepper the thighs.  Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.  Put the chicken thighs in the oven, and let them bake for 40 minutes or until a meat thermometer reads 165 degrees F.  Baste the tops of the chicken with more sauce halfway through.  Let the chicken rest for 5 minutes before serving.  Sprinkle with fresh rosemary.
Photo by me, mylittlefoodspot
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Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

Philly Cheese Steak Stuffed Garlic Bread

31 Jan

cheesesteak_stuffed_garlic_bread[1]

As Rachael Ray’s website states:  two guilty pleasures under one roof: steak smothered with onions and cheese, housed in toasty garlic bread.  The best thing about the toasty garlic bread, though, is that there is no butter involved.  Just olive oil, rosemary and garlic.  Delish.

Not a particularly cheap dish, however.  The sirloin had to be specially sliced at the meat department so I had to select an unpackaged, higher grade (and thus more expensive) cut.  So the bread loaf and meat together were about $12 already.  Plus the mushrooms and a bottle of wine.  I did use the leftover processed Swiss cheese product (that Derek purchased recently instead of real swiss cheese–“you said Swiss cheese and this package says Swiss cheese”) from a previous recipe to save on purchasing the provolone.  And it worked okay.

My only problem was the amount of filling versus the size of the bread bowl.  One layer using half of the filling filled up the bowl.  The bread loaf was not particularly large so my advice is to reduce the filling amounts by 1/3 to 1/2 or make sure you purchase a LARGE peasant loaf.  Or use two smaller ones.  And make sure you cut the top off towards the top of the loaf so that the dish is as deep as possible.

The pluses to this were the unused croutons which made for a quite scrumptious little appetizer and the next day’s lunch of the leftover filling on garlic toast.

Ingredients:

  • One 1-pound loaf peasant bread
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 pound onions, thinly sliced
  • 1 pound sirloin steak or sirloin tips, very thinly sliced
  • Salt and pepper
  • 1/4 cup dry red wine
  • 8 slices provolone cheese

Directions:

  1. Preheat the oven to 375°. Slice off the top 1/2 inch of the bread; reserve. Scoop out the insides of the loaf, leaving a 1/2-inch-thick shell, and cut into cubes.
  2. In a large skillet, heat 6 tablespoons olive oil over medium heat. Stir in the garlic and rosemary for 2 minutes. Place the bread shell on a baking sheet; brush the inside with some of the seasoned oil. Add 3 cups bread cubes to the skillet with the remaining seasoned oil and toss to coat; transfer to the baking sheet, surrounding the bread shell. Reserve the skillet. Place the bread top on the baking sheet cut side up. Bake until browned and toasted, 10 to 15 minutes.
  3. Meanwhile, in the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions and cook, stirring, until golden, 10 minutes; transfer to a bowl. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the onions.
  4. Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3 to 5 minutes. Top with the bread lid. To serve, slice into wedges.

Recipe and photo from Rachael Ray

Florida Bubble Bread

29 Oct

Ingredients

  • 1 large loaf Italian bread, cut on the diagonal into 3/4 inch-thick slices
  • 2 oz. prosciutto
  • 4 large garlic cloves
  • 12 T unsalted butter at room temperature, in 12 even pieces
  • 1 cup freshly, finely grated Parmigiano Reggiano cheese (easily grated in food processor)
  • Coarse kosher salt, about 1/4 tsp.
  • Freshly ground black pepper, to taste
  • About 6 oz. cream cheese at room temperature
  • Fresh rosemary leaves, finely minced by hand

 

1. Cover 1 or 2 baking sheets with aluminum foil for easy clean up.  Arrange the bread slices on a baking sheet.  Broil until golden brown on both sides.  Watch carefully.

2. In a food processor, with the steel knife, place the prosciutto and process until finely minced, about 6-8 seconds.  Add the garlic and process until finely minced but not pureed.

3. Place the soft butter in a medium bowl and cream using a whisk.  When light and fluffy whisk in the garlic and prosciutto mixture, 1/2 cup Parmigiano, salt and pepper.

4. Spread one side of each toasted bread slice with a thin layer of cream cheese.  Spread the garlic mixture on top and sprinkle with the remaining 1/2 cup Parmigiano.  Sprinkle the rosemary on the slices and arrange them on the baking sheets.

5. A few minutes before serving preheat the broiler with the rack about 4 inches from the heating element.  Broil the bread slices until the topping is hot and bubbling, 1-2 minutes.  Watch very carefully.  Alternatively, bake the slices in a 400 degree oven for 6-8 minutes.  Serve at once.

Serves 6-14

Chicken with Prosciutto, Rosemary, and White Wine

27 Aug

chicken-with-prosciutto[1]

The rosemary flavor is quite intense so if you’re not a huge fan I would suggest placing a whole sprig or two in while cooking and remove before serving or decreasing the amount.

INGREDIENTS: 

  • 2 tablespoons extra-virgin olive oil
  • 3 large chicken breast halves with ribs and skin, cut crosswise in half
  • 3 chicken drumsticks with skin
  • 3 chicken thighs with skin
  • 1 cup 1/4-inch cubes prosciutto (about 5 ounces)
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 1/4 cups dry white wine
  • 1 cup low-salt chicken broth
  • 1 cup canned crushed tomatoes with added puree
  • Fresh rosemary sprigs

PREPARATION: 

Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, minced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

Three-pepper Pork Cutlets

11 Jul

Ingredients:

  • 1 lb pork tenderloin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground red cayenne pepper
  • 1 tsp olive oil
  • 2 clove garlic, crushed
  •   Vegetable cooking spray

 

1. Cut pork crosswise into 12 slices.  Place each pork slice between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the heel of your hand or a meat mallet.

2. Combine paprika and next 9 ingredients; rub over both sides of pork slices.  Broil or grill.

Recipe from Southern Living