rosemary

All posts tagged rosemary

Rosemary Focaccia with Tomatoes and Caramelized Onion

Published October 10, 2016 by jenmatteson

Have you seen that commercial with Oprah saying that she loves bread? Well, who doesn’t? If you say you, I know you’re lying. You’ve got to be. What’s wrong with it? It smells good, it’s filling, it tastes so light and fluffy, and it’s a perfect vehicle for…well, anything!

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I’ve been swimming in tomatoes from my garden these last few weeks, so I am trying not to overload the hubs with BLTs every night. You know what else I have a lot of, rosemary. Rosemary and bread are one of those classic duos, like peanut butter and chocolate, or tomatoes and basil. In light of that, what better than a rosemary focaccia with sliced tomatoes baked in?

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I had absolutely no reason in the world to make this outside of having all the ingredients, and I really wanted to get back in the kitchen after a very busy summer. Plus it was football Sunday, which means the other half is not leaving the couch all day – despite how nice it may be outside. But, it really would be a perfect thing to make as an appetizer for guests, or even to bring to a potluck.

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Oh, and did I mention caramelized onions? You can never have too many caramelized onions! I used yellow and red tomatoes, but either/or would work just fine on their own. Don’t be shy with the rosemary, because that is what really pulls everything together. The dough recipe itself was wonderful. It would make for a fantastic pizza crust, too!

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Rosemary Focaccia with Tomatoes and Caramelized Onion

Source: Adapted from Cookin’ Canuck
Servings: 6-8

Ingredients:

1 package active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 tsp honey
2 1/4 cups all-purpose flour
1/2 cup olive oil, separated
2 tsp kosher salt
1 large onion, thinly sliced
1-2 medium tomatoes, sliced
2 sprigs fresh rosemary, roughly chopped
1/4 cup shredded cheese (I used gouda, but parmesan, Romano or mozzarella would work great)

Directions:

  1. In the bowl of a stand mixer fitted with a dough hook, gently stir together yeast, warm water and honey. Let the yeast proof, about 10 minutes, until bubbles form on top.
  2. Add flour, 1/4 cup olive oil and 1 tsp salt. Mix until dough is smooth, about 4-5 minutes. Place dough in lighted oiled bowl, cover with plastic or damp kitchen cloth, and let rest in warm place until dough doubles in size, about 1 hour.
  3. Preheat oven to 450 degrees. Remove dough from bowl and press into a lightly oiled 9 x 13″ baking sheet, trying to keep an even layer, until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tbsp. olive oil and let rest until the dough becomes puffy.
  4. In a large skillet, heat 1 tbsp. olive oil over medium-low heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  5. Top the dough with tomato slices, onion, rosemary, cheese and salt. Drizzle with remaining olive oil.
  6. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool. Cut and serve.
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Baked Rosemary Beet Chips

Published October 3, 2016 by jenmatteson

There are a lot of closeted beet lovers out there, and this might be just what they are looking for. And if you aren’t a beet lover, you should still try these, because they do not have that “earthy” flavor, AKA dirt. Personally, I love beets in pretty much any form. However, I struggle to make them at home outside of roasted, so this was a fun new idea to get my beet fix, along with my chip fix!

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These are super quick and easy, with four ingredients. The hardest part is slicing them. I have a new fangled mandolin with one of those lame safety features, as if I’m going to cut myself. Okay, complete side story: The majority of my family would be sure I would cut myself. I’ve had two incidents using a box cutter which required stitches. One involved making a cat house out of cardboard boxes with my older brother when I was 6. I sliced the inside of my wrist right open – to the bone. He grabbed a wet washcloth and tried to quiet me so we wouldn’t wake up my parents that Saturday morning. Needless to say, they did hear me crying and took me to the emergency room. Not before my mom could get the camera to take a picture, though. She loves owie pictures!

Anyway, back to the beets. My mandolin doesn’t always slice to my liking, especially round objects, so I opted to do it by hand with a very sharp knife. Don’t worry, no digits were lost or even injured in the making of these chips.

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The beets have a surprising bright flavor, while the rosemary does give an earthy (and I really mean earthy and not dirt this time) aroma. A pinch of salt and you’ve got yourself an irresistible crunchy snack. Pairs well with wine, so perfect for a girls night!

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 Baked Rosemary Beet Chips

Source: Adapted from Minimalist Baker
Servings: One (if you’re me) or 2-4

Ingredients:

3 medium-large beets, rinsed and scrubbed
Olive oil
Kosher salt
2 sprigs rosemary, roughly chopped

Directions:

  1. Preheat oven to 400 degrees.
  2. Thinly slice beets with mandolin or sharp knife and place in large bowl.
  3. Drizzle beets with olive oil. Add salt and rosemary and toss to evenly cote.
  4. Arrange chips in a single layer on a baking sheet (or two if necessary), and bake for 15-20 minutes. Keep a close eye as they can burn quickly.
  5. Remove from oven, cool (if you can wait) and serve.

Recipe Swap: Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Published April 26, 2013 by jenmatteson

Another round of Blogger’s Choice Recipe Swap, hosted by Sarah at a Taste of Home Cooking.  I was excited to be assigned a blog I have not yet visited, Jenna’s Cooking Journey, so I had a good timeWC-Recipe-Swap-badge-1 sifting through all of her recipes to find something tasty!  Of course, most dishes fit that parameter, but I wanted to find something that would be good to grill.  We had another snow storm over the past weekend, some areas getting up to 8″, and another one earlier this week, with an estimated 6-10″ of snow…in April.  The end of April.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Seeing as though it’s not yet spring outside, I thought making something on the grill might make us feel like it’s spring inside.  I make a lot of turkey burgers at home, but I had yet to make a chicken burger  No real reason why, just hadn’t tried them, which is why Jenna’s chicken burgers with garlic rosemary mayonnaise was the perfect match!  I’ve never heard of putting mayonnaise in the burgers, but it really does make sense to add a little moisture and fat to the very lean chicken burger so you don’t end up with a hockey puck.  Sort of defeats the purpose, though, right?  I suppose I would say this is still on the healthy side though.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Nate and I had a busy and active Sunday morning.  We headed to the gym for an hour and a half, then we had some errands to run.  By the time we got home, I was famished, so I started in on these burgers right away.  Like I said previously, I was a bit skeptical of adding mayonnaise directly to the burgers, but thought it couldn’t hurt to try it.  The original recipe called for 1/2 cup of the mayonnaise in the burgers, but after adding only about 1/4 cup of the mayonnaise, I thought that was plenty.  The burgers actually were quite difficult to handle because they were so moist.  I decided grilling them probably wouldn’t work well, so I ended up using a skillet instead.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

The result was absolutely amazing!  The mayonnaise added a lot of moisture and the rosemary added so much flavor that I almost forgot I was eating a chicken burger.  Although it’s a burger and my initial thought was that it might make us feel more spring-y, the rosemary actually made it more hearty and would be a really great burger for the wintertime.  So I guess, technically, with all the snow we are still getting, it really was the perfect match!  The arugula added just a hint of spice and freshness.  I don’t usually buy arugula and would have used spinach instead, but I’m glad I sprung for the spicier green option.  The only thing I would change for next time is a tomato slice to bring more freshness and color to the plate.  Nate and I both loved them; he ate two in one sitting, and called the third one for his lunch on Monday.  It’s definitely a keeper!

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Source: Adapted from Jenna’s Cooking Journey
Servings: 4

Ingredients:

For the mayonnaise:
1/2 cup light mayonnaise
2 tbsp fresh rosemary, finely chopped
3 cloves garlic, minced
1 tbsp lemon juice

For the burgers:
1 lb lean ground chicken
1/2 tsp salt
1/2 tsp black pepper
1 tsp fresh rosemary, finely chopped
4 hamburger buns (I used sandwich thins)
1 cup arugula

Directions:

1. In a small bowl, combine ingredients for mayonnaise.  Add half the mayonnaise to a larger bowl, and refrigerate remaining mayonnaise.

2. To the larger bowl with 1/2 the mayonnaise, add ground chicken, salt, pepper and rosemary.  Gently combine with fingers, being careful to not over work the meat.  The mixture should be quite moist.  Divide into four equal parts and shape into patties.

3. Preheat a large skillet over medium heat.  Spray with olive oil.  Gently place patties (I had to do them two at a time) in the skillet and cook over medium low heat for 8-10 minute.  Flip and continue cooking until chicken is cooked through, about 8-10 more minutes.  Remove from pan and let rest.  Repeat with remaining patties.

4. Prepare buns with reserved garlic rosemary mayonnaise on tops and bottoms.  Divide arugula among the bottoms of the buns, place burger on top of the greens, add the top of the bun.  Enjoy!

Check out what everyone else made for the Blogger’s Choice Swap!

Roasted Garlic White Bean and Red Pepper Dip

Published April 21, 2013 by jenmatteson

Another recipe from Jaida at Sweet Beginnings.  That girl just makes so many yummy things!  I’ve had this in my “to try” list for awhile now, and had the perfect opporutniy to try it out.  We had Nate’s parents over for ribs (in Nate’s new smoker!) last weekend, and I didn’t want anything really heavy to set out as an appetizer before we ate dinner.  I figured we’d all be excited and trying to save room for the ribs!

Roasted Garlic White Bean and Red Pepper DIp

This white bean dip was the perfect snack before dinner.  I loved the fact that it had an entire head of roasted garlic – you can never go wrong with roasted garlic!  The original recipe calls for 1 cup of cannelini beans and 3 scallions.  After adding everything to the food processor, I thought the rosemary and scallions were far too over powering.  Good thing I got two cans of beans instead of one.  I ended up adding two cans of cannellini beans, but for me the scallion taste still was overpowering.  I did use fairly large scallions, so maybe that’s why.  Next time, I’ll only add a little at a time and taste as I go.  Lesson learned.  Overall, I still loved the dip, but I certainly wouldn’t plan to be making out with Adam Levine after noshing on it 😉  It’d be a great spread on a turkey or veggie sandwich, too!

Roasted Garlic White Bean and Red Pepper Dip

Roasted Garlic White Bean and Red Pepper Dip

Source: Adapted from Sweet Beginnings
Servings: Makes about 2 cups

Ingredients:

1 garlic bulb
2 cans cannellini beans, rinsed and drained
2 tbsp fresh lemon juice
1 tbsp olive oil
1-2 scallions, rough chopped
1/2 red bell pepper, rough chopped
1 1/2 tsp fresh rosemary
1/4 tsp cayenne pepper

Directions:

1. Preheat oven to 400 degrees.  Cut pointed end of the garlic bulb, exposing as many cloves as possible.  Drizzle generously with olive oil, wrap in foil, and roast until cloves are soft, about 40 minutes.

2. Remove from oven, open foil, and let cool slightly.  Squeeze cloves from skins into food processor.  Add beans, lemon juice, olive oil, red pepper, scallions rosemary and cayenne.  Puree until smooth.  (I suggest adding the scallions one at a time and testing the flavor as you add more).

3. Transfer to bowl and refrigerate until flavors have blended, at least one hour.

Rosemary Olive Oil Bagels

Published September 30, 2012 by jenmatteson

I had a whole day of cooking this weekend, and I decided I needed to get back to my 30 before 30 list.  So my day of cooking really turned into a day of baking.  I’m really getting better…at least, I like to think so.

I decided to go with bagels, and my absolute favorite bagel at our local shop is rosemary olive oil.  Speaking of the local bagel place, Nate used to work there when he was in high school, so I was a little intimidated baking bagels for a former bagel baker.  At least I actually made the dough 😉

We had dinner with Nate’s parents last night, and just before we were leaving, Mama Marsha asked if we needed all sorts of veggies.  I said no (as we still have far too many tomatoes and cucumbers), but I could use some rosemary if she has any.  Of course she did, so she just pulled it right out of her garden and gave it to me.  Score!

I have had Hezzi-D’s recipe saved for quite some time, so I’m so happy that I finally got to try it out.  Her recipe was for jalapeno cheddar bagels, which I’m sure Nate would have loved, but not me.  She also had salt bagels, which really didn’t interest me, either.  I figured it wouldn’t be too difficult to swap out the additions and add in my own.  I divided the dough in half, and made one half rosemary olive oil, and the other jalapeno onion.  The recipe is written to make 8 rosemary and olive oil bagels.

These tasted just like (Nate says better) than the local bagel place’s rosemary olive oil bagels.  I absolutely loved them and am surprised as to how easy they really are!

Rosemary and Olive Oil Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
2 tbsp olive oil, plus more for drizzling
3 quarts water with 1 tbsp sugar
2 tbsp rosemary, chopped

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy (The picture to the right is what your yeast should look like when it’s ready).  Add salt.

2. Slowly add in 2 cups of flour and 2 tbsp olive oil.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in rosemary.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Drizzle each bagel with olive oil and spread on top using your finger.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

One-Pot Rosemary Chicken and White Beans

Published June 14, 2012 by jenmatteson

There is nothing better for clean up than a one-pot meal.  Luckily for Nate, he’s the clean-up guy, so he had little to do after dinner tonight…except of course the dishes from my english muffin bread and whole wheat flour tortillas…I guess he just had little dinner dishes to do.

We had severe storms all day.  It was pitched black when I got to my office this morning, downpoured while I was leaving for an event, along with other severe storm warnings in the area, lightened up for a few hours, and then got severe again by the time I was headed home.  If I wasn’t working, it would have been a great day to stay home and cook all day long.  Which led me to what I consider a stew, thinking it would be great for such a gloomy and cool June Minnesota day.

Besides the flavor from the fat, I wasn’t quite sure the reasoning for searing the chicken with the skin on and then removing the skin, but I followed instructions as given.  Not sure it really added that much, but it was still delicious!  Nate and I agreed that the presentation of the chicken on the bone looks amazing, but for functionality, it might be best to take the chicken off the bone next time, as this recipe really eats like a stew.

 

One-Pot Rosemary Chicken and White Beans

Source: Adapted from Adventures in My Kitchen
Servings: 4-6

Ingredients:

2 chicken thighs, skin removed
2 chicken drumsticks, skin removed
2 sprigs fresh rosemary, chopped
salt and pepper
olive oil
1 fennel bulb, diced
1 medium onion, diced
3 cloves garlic, minced
1/2 dry white wine
28 oz can whole peeled plum tomatoes
15 oz can cannellini or great northern beans, drained and rinsed
3 cups fresh spinach

Directions:

1. Heat olive oil in dutch oven over medium-high heat.  Season chicken with rosemary, salt and pepper.   Sear chicken in oil for 3-4 minutes on each side, until browned.  remove chicken from dutch oven.

2.  Add fennel and onions to dutch oven and cook over medium heat for 5-7 minutes, until vegetables begin to soften.  Add garlic and saute for 2 minutes, or until fragrant.  Add chicken back to pot and white wine.  Scrape bottom with wooden spoon to get browned bits up and simmer.  Add tomatoes and their juices and beans.  Crush tomatoes with wooden spoon.  Simmer for 20-25 minutes.

3. Add spinach and stir.  Let simmer for 5 minutes.  Serve in bowls or deep plates with crusty bread.

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