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Slow Cooker Rosemary Lemon Chicken

Slow Cooker Rosemary Lemon Chicken

Cooking a whole chicken with the slow cooker results in juicier and tender meat. And, all in all, it’s less messy. Slow cooking it together with garlic cloves, rosemary sprigs, and a ghee-lemon drizzle gets it flavored in an incredible way.

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Ingredients Needed for Slow Cooker Rosemary Lemon Chicken

1 whole chicken
salt
pepper
1 tablespoon ghee
1 tablespoon lemon juice
8 garlic cloves
2 rosemary sprigs
3 lime wedges (for serving)

How to Make Slow Cooker Rosemary Lemon Chicken

  1. Place the chicken on the work surface, season with salt and pepper and rub in.
  2. Transfer to the slow cooker, coat with ghee, sprinkle with lemon juice and add the garlic and rosemary.
  3. Cover with the lid and cook for 6 hours on low heat. Serve with lime wedges.
Rosemary Ham Quiche

Rosemary Ham Quiche

If you have a thing for French cuisine and you are in desperate need for a savory tart, you can always prepare a quiche. Ours is rosemary-flavored, creamy and filled with diced ham. Serve it warm or cold at any time of the day. This one is for 6.

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Ingredients Needed for Rosemary Ham Quiche

6 eggs
⅓ cup organic heavy cream
2 tablespoons of organic cream cheese
salt
1 teaspoon fresh rosemary, chopped
7 ounces of ham, diced
1 teaspoon rosemary-infused olive oil

How to Make Rosemary Ham Quiche

  1. Add the eggs, heavy cream, and cream cheese to a bowl, season with salt and rosemary, then whisk until even.
  2. Add the diced ham and mix it in.
  3. Coat an 8-inch flan pan with rosemary-infused olive oil and add the egg-ham mixture.
  4. Bake for 30 minutes at 340⁰F/170⁰C.
Buttery Rosemary Potatoes

Buttery Rosemary Potatoes

This potato dish works excellently as a side for a good steak or as an appetizer, to boost your hunger a bit. Rosemary is one of the first things that comes to mind when thinking of spicing up potatoes, making for a match made in heaven. Also, adding a bit of butter in the mix surely won’t hurt.

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Ingredients Needed for Buttery Rosemary Potatoes

2 pounds of potatoes
½ cup white wine vinegar
salt
3 rosemary sprigs
2 tablespoons of butter
pepper

How to Make Buttery Rosemary Potatoes

  1. Heat a medium-sized saucepan over medium heat and add the potatoes and vinegar. Cover them with water.
  2. Season them with salt and 2 rosemary sprigs. Bring to a boil and boil for 20 minutes.
  3. Heat a skillet over medium heat, add the butter and melt it.
  4. Add the potatoes and remaining rosemary sprig.
  5. Season the potatoes with salt and pepper.
  6. Cook them until golden and browned on both sides.
Rosemary Roasted Veggies

Rosemary Roasted Veggies

When cooking veggies in the oven, seasoning is very important. It is one of the more important aspects of cooking because spices and herbs can make the difference between a good dish and a great dish. Here we’ve paired potato, bell pepper, onion, with some rosemary sprigs and paprika powder.

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Ingredients Needed for Rosemary Roasted Veggies

3 red potatoes
1 red bell pepper, thinly sliced
4 small onions, halved
salt
½ teaspoon paprika powder
pepper
2 tablespoons of olive oil
3 rosemary sprigs

How to Make Rosemary Roasted Veggies

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the potatoes into quarters and add them to a baking tray.
  3. Also, add the bell pepper, onion, paprika, salt, and pepper.
  4. Drizzle with some olive oil and add the rosemary sprigs. Stir to combine the veggies with the oil and spices.
  5. Slide the tray into the oven and cook the veggies for the next 45 minutes.
garlic and rosemary baked potato chips

Garlic and Rosemary Baked Potato Chips

Try this twist on potato chips. No deep fryer required – it’s all baked! It is a healthier option as it has fewer calories and it’s less fatty. Other than that, you use olive oil. They are a little heartier than their fried cousins and flavoring them with garlic and rosemary deliciously sets off their richer texture.

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Ingredients Needed for Garlic and Rosemary Baked Potato Chips

4 medium new potatoes, thinly sliced

For the garlic sauce:

3 garlic cloves, crushed
1 rosemary sprig
2 tablespoons of olive oil
salt
pepper

For baking the potatoes:

1 teaspoon olive oil
3 rosemary sprigs
1 cup vegetable stock

How to Make Garlic and Rosemary Baked Potato Chips

  1. For the garlic sauce:
    Add the garlic, rosemary leaves, and olive oil to a smaller bowl, season with salt and pepper, and mix. Set aside.
  2. For baking the potatoes:
    Drizzle the olive oil into a 10 x 5 x 2 inch (25 x 13 x 2 cm) baking dish. Stack the potato slices horizontally in two intertwined rows.
  3. Cover them with the garlic sauce using a kitchen brush, place on top the rosemary sprigs, add the vegetable stock then bake for 45 minutes at 360⁰F/180⁰C.
Roasted Garlic and Rosemary Rainbow Carrots

Roasted Garlic and Rosemary Rainbow Carrots

Rainbow carrots are amazing to look at, and they’re also full of health benefits. The best fact is that each colored carrot supports a different array of benefits, just make a quick search and find out. You can serve them roasted in the oven, spiced with some rosemary and garlic.

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Ingredients Needed for Roasted Garlic and Rosemary Rainbow Carrots

10 ounces of rainbow carrots
2 small potatoes, thinly sliced
1 garlic head, halved
6 rosemary sprigs
2 teaspoons of vegetable oil
salt

How to Make Roasted Garlic and Rosemary Rainbow Carrots

  1. Preheat the oven to 440°F/220°C.
  2. Line a baking tray with parchment paper.
  3. Lay the carrots evenly on the tray. Add the potato slices, garlic, and rosemary between the carrots.
  4. Drizzle some vegetable oil and season with salt.
  5. Slide the tray into the oven for the next 15-25 minutes.

Garlic and Rosemary Roasted Potatoes

A perfect side for just about any meal, garlic and rosemary roasted potatoes do have a very distinct flavor. Cooking them in the oven helps release the strong flavors of garlic and rosemary, creating an irresistible smell, that could make just about anyone hungry!

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Ingredients Needed for Garlic and Rosemary Roasted Potatoes

6 potatoes
3 garlic cloves, crushed
2 rosemary sprigs, chopped
½ lemon
2 tablespoons of olive oil
salt
pepper

How to Make Garlic and Rosemary Roasted Potatoes

  1. Preheat the oven to 360°F/180°C.
  2. Slice the potatoes in small quarters.
  3. Squeeze the juice out of the lemon and add it in a small bowl. Add 1 tablespoon of olive oil and crushed garlic. Mix.
  4. Line a baking tray with parchment paper, and place the potatoes on it.
  5. Pour the remaining olive oil over the potatoes. Add the chopped rosemary sprigs, some salt, pepper, the garlic mixture, and lemon juice.
  6. Slide the tray into the oven for the next 40 minutes!

Pork Tenderloin With Rosemary Potatoes

Thinking of savory, comforting food? One of our favorites is pork, served with some fried potatoes seasoned with rosemary. For the meat, you can use tenderloin, if you’re not a fan of pork fat. As for the potatoes, you can make them even tastier by adding a touch of butter and mustard into the mix.

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Ingredients Needed for Pork Tenderloin With Rosemary Potatoes

14 ounces of pork tenderloin
4 tablespoons of vegetable oil
salt
pepper
½ teaspoon seven spice
8 potatoes, sliced into quarters
3 rosemary sprigs
1 teaspoon whole grain mustard
½ teaspoon curry powder
1 teaspoon butter
2 tablespoons of rose wine
1 ounce - parmesan

How to Make Pork Tenderloin With Rosemary Potatoes

  1. Place the meat on your working surface. Slice the meat into 2 inch (5 cm) thick slices.
  2. Drizzle 1 tablespoon of vegetable oil over the pork slices and season them with salt, pepper, and seven spices.
  3. Rub the spices all over the meat.
  4. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the pork pieces and cook them for 7-8 minutes, turning them on all sides in the process.
  5. For the potatoes, heat the remaining oil in a skillet over medium heat. Add the sliced potatoes along with the rosemary sprigs. Season with salt, pepper, and curry powder.
  6. Cook them for 10 minutes then add the mustard and the butter. Stir, add the rose wine, and cook for 7-8 more minutes or until the potatoes are cooked through.
  7. Grate parmesan all over the fried potatoes and serve the pork with them.

Roasted Rosemary Almonds

These roasted rosemary almonds are one of the best snacks you will ever try! Fresh rosemary sprigs lend them a fresh and wonderful flavor, and the paprika powder gives them just the right amount of spiciness. Perfect for game or movie night!

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Ingredients Needed for Roasted Rosemary Almonds

2 cups of almonds
1 tablespoon olive oil
3 rosemary sprigs
salt
½ teaspoon paprika powder
½ teaspoon pepper

How to Make Roasted Rosemary Almonds

  1. Preheat the oven to 320 degrees F/160 degrees C.
  2. Place the almonds in a large bowl.
  3. Sprinkle a touch of olive oil, and add the rosemary sprigs.
  4. Season with salt, paprika powder, and pepper.
  5. Transfer them to a baking tray lined with parchment paper.
  6. Roast the almonds for the next 15 minutes!

Rosemary Grilled Pork Chops With Fresh Veggie Salad

When you want to lose weight or just eat healthier, try pairing meat with non-starchy veggies. For example, this recipe of rosemary grilled pork chops with fresh veggie salad will do the job! Want it even lighter? Skip the oily part when grilling the meat!

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Ingredients Needed for Rosemary Grilled Pork Chops With Fresh Veggie Salad

1 red onion
3 spring onions
1 celery
1 carrot
5 cherry tomatoes
4 lettuce leaves
4 basil leaves
1 rosemary sprig
1 pound pork chop
1 tablespoon olive oil
½ teaspoon vegetable oil
salt
pepper
1 tablespoon pumpkin seeds

How to Make Rosemary Grilled Pork Chops With Fresh Veggie Salad

  1. Cut the red onion into julienne slices.
  2. Cut the spring onion into strips, lengthwise.
  3. Cut the celery at an angle.
  4. Cut the carrot into strips using a peeler.
  5. Cut the cherry tomatoes into quarters.
  6. Put them all in a salad bowl.
  7. Break the lettuce leaves and add them to the salad.
  8. Add the basil.
  9. Mix all the ingredients.
  10. Chop the fresh rosemary.
  11. Lay the pork chops on your cutting board and score them in a criss-cross pattern on each side.
  12. Drizzle olive oil (1/2 teaspoon) on both sides of the pork chops, season them with salt, pepper, and rosemary. Rub the pork chops with your fingers, for the flavors penetrate the meat.
  13. Heat your grill and drizzle the remaining olive oil on it.
  14. Cook the pork chops on both sides until they are cooked through.
  15. Meanwhile, finish your veggie salad: drizzle the remaining olive oil and sprinkle pumpkin seeds on it, then mix. Season with salt and pepper.
  16. Serve the grilled pork chops with fresh veggie salad.

Beef Steak With Rosemary Roasted Potatoes

So, you want to cook something good tonight for a special occasion? Then it’s a great opportunity for you to cook a delicious beef steak. Cook the beef according to your preferences (we like it medium), and serve it with a roasted potato side, flavored with rosemary. It’s a delicious meal, and a classic that never gets old!

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Ingredients Needed for Beef Steak With Rosemary Roasted Potatoes

4 potatoes
1 tablespoon olive oil
salt
pepper
3 garlic cloves
0.5 ounce butter
5 rosemary sprigs
1 tablespoon vegetable oil
14 ounces of beef steak
1 tea spoon herb mix
¼ cup water
¼ cup white wine
1 teaspoon chili flakes

How to Make Beef Steak With Rosemary Roasted Potatoes

  1. Slice the potatoes in 0.4 inch (1 cm) thick slices.
  2. Fill a pan with water just over half way, enough to cover the potatoes.
  3. Bring the water to a boil and cook the potatoes for 7-10 minutes.
  4. Preheat the oven to 390°F/200°C.
  5. When the potatoes are parboiled (there should be a cooked outer edge and a raw middle), dry them on a paper towel.
  6. Line a baking tray with parchment paper.
  7. Lay the potato slices on it and drizzle a bit of olive oil over them.
  8. Season with salt and pepper.
  9. Add the garlic cloves, butter, and rosemary sprigs (keep 1 sprig for later use) over the potatoes.
  10. Roast the potatoes for the next 30 minutes. After they’re ready, reduce the heat to 360°F/180°C.
  11. Meanwhile, heat the vegetable oil in a cast-iron skillet over high heat.
  12. Add the beef and season it with salt, pepper, and herb mix.
  13. Cook it according to your preferences. Cook it on each side: 3 mins for rare, 4-5 mins for medium, 6-7 mins for well done.
  14. Transfer the skillet to the oven and roast the beef for the next 10 minutes to 360°F/180°C.
  15. Prepare the marinade. Mix the water with white wine in a small bowl. Add the chili flakes and fresh rosemary leaves. Pour the marinade over the potatoes. Roast them for 5 more minutes.
  16. Slice the steak and serve it with rosemary potatoes!

Roasted Pork Ribs With Lemon and Rosemary

Well-cooked pork ribs are best when tender on the inside, but a little crispy on the outside. The spices you use make all the difference, so consider adding a mix made with chili flakes, white pepper, garlic, coriander and seven spice! And don’t worry that you have to tie the rack of ribs! Actually, you can skip this step if you lay the ribs in the tray carefully, on a bed of lemon slices, then cover it with rosemary sprigs.

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Ingredients Needed for Roasted Pork Ribs With Lemon and Rosemary

½ teaspoon chili flakes
½ teaspoon white pepper
½ teaspoon garlic powder
¼ teaspoon seven spice
½ teaspoon coriander powder
¼ teaspoon salt
2 tablespoons of olive oil
7 ounces of pork ribs
3 lemons
3 rosemary sprigs

How to Make Roasted Pork Ribs With Lemon and Rosemary

  1. Preheat the oven to 380 degrees C/190 degrees C.
  2. Mix the dried spices in a small bowl (chili flakes, white pepper, garlic powder, seven spices, coriander, and salt).
  3. Drizzle 1 tablespoon of olive oil on the rack of ribs. Sprinkle the spice mix on the ribs. Rub them with your fingers to coat the rack with spices and olive oil over all.
  4. Use butcher’s string to tie the rack of ribs: start at one end. Pass one end of the string underneath the meat one to two inches from the tip, cross the ends of the string on top of the meat, and tie a knot.
  5. Trim the shorter length of excess string close to the knot. Hold the remaining, longer string above the pork ribs with your left hand, and loop it around your right hand.
  6. Using your right hand, slide the loop under the meat, pulling the string tight with your left hand until the loop is snugly in place one to two inches below the first loop. Make a knot to secure the new loop.
  7. Repeat every one to two inches, making evenly spaced and knotted loops, until you reach the rightmost tip of the ribs.
  8. When you’ve made your final loop, one to two inches from the tip, pull the string tight, tie it into a knot, and trim the excess string.
  9. Put the lemon slices under the string on one side of the rack of ribs.
  10. On the other side, place the rosemary sprigs.
  11. Lay the rack of ribs, lemon side down, in a small ceramic baking tray and drizzle some more olive oil over it.
  12. Roast for 45 minutes.
  13. Serve with French fries!
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