Butter Basted Ribeyes

I made two ribeyes, figuring Miss F could share with C and me. Turns out, these steaks were a huge hit with everyone and I definitely finished dinner wanting more. Next time, I will make each one of us our own steak.  Miss F still refuses to eat potatoes, she tried one bite of the twice baked potato and declared them to be gross.  Such a silly girl.  This recipe is adapted from Food and Wine.

Butter Basted Ribeyes

Two 1 pound, bone-in rib eye steaks
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig

Season the ribeyes with the salt and pepper. Let sit at room temperature for 30 minutes. In a large cast iron skillet, heat the oil over high heat. Add the steaks and cook for 5 minutes, flip the steaks and add the butter, thyme, garlic and rosemary to the pan. Baste the steaks with the butter and herb mixture, for about 5 minutes more. Transfer the steaks to a plate and let rest for 10 minutes. Serve.

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Pork Loin with Wine and Herb Gravy

I always buy a pork loin when it goes on super sale and break it down into two or three pieces to freeze for later.  This pork cooks up beautifully and couldn't be easier.  I served Miss F's without the gravy, but I may have eaten her portion.  It was delicious, especially spooned over mashed potatoes.  Be sure to allow the pork to rest while you prepare the gravy, I just throw a piece of aluminum foil over top and get to whisking.  This recipe was heavily adapted from Seasons & Suppers.

Pork Loin with Wine and Herb Gravy

¼ cup olive or vegetable oil
5 cloves garlic, peeled and slice in half lengthwise
2 tablespoons rosemary, chopped
¼ cup fresh sage leaves, roughly chopped
2 pound pork loin
1 ½ cups dry white wine, divided
½ cup chicken broth
2 tablespoons corn starch
¼ cup water
½ cup heavy cream

Heat the oil in a large Dutch oven over medium-high heat, sauté the garlic, rosemary and sage for about one minute. Add the pork to the pan and sauté it 5 minutes per side, then remove it to a plate. Add 1 ¼ cups of the wine to the pan to deglaze it, use a spoon to scrape up the browned bits from the bottom of the pan, cook for 2 minutes. Lower the heat to medium-low and return the pork to the pan. Cook for 45 to 60 minutes, flipping the pork every 20 minutes. Add ¼ cup of water if the pan gets too dry. When the pork has reached 150 degrees, remove to a plate, cover with foil and let rest while the gravy is prepared. Use the remaining ¼ cup wine to deglaze the pan over medium-high heat. Add the chicken broth and stir well. Whisk together the corn starch and water, stir into the pot whisking constantly. Reduce the heat to medium-low and stir in the cream, salt and pepper to taste. Slice the pork and serve with the gravy over top.

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Crockpot Rosemary Chicken with Butternut Squash

I like to have butternut squash at least once a week in the fall. It is one of my most favorite vegetables and even though it is still in the 80s here, it still makes it feel a bit more like autumn.  Miss F firmly rejects butternut squash, even though I involved her in the prep of this meal.  She ate a ton of green beans and chicken, only trying the tiniest bite of squash.  This is the perfect fall meal.  I adapted the recipe from GI 365.

Crockpot Rosemary Chicken with Butternut Squash

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
½ cup milk
1 large butternut squash, peeled and seeded
1 small onion, chopped
1½ pounds chicken thighs
1 tablespoon minced rosemary
2 teaspoons Kosher salt
Parmesan, for serving

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens

Cube the butternut squash into 1 ½ inch chunks. Add the squash and onion to the crockpot, top with the chicken thighs. Pour the broth and milk mixture over top, then sprinkle with the rosemary and salt. Cover and cook on low for 8 hours. Serve topped with grated Parmesan.

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Rosemary Fingerling Potatoes

Miss F is standing strong with her potato aversion. She will always opt for a different side dish, even if French fries are a choice, they get passed over. I do not understand her at all. I picked up a bag of fingerling potatoes at the grocer since they were on sale. I have eaten them out at restaurants many times, but I have actually never prepared them at home. They couldn't be easier and they were fantastic. I adapted the recipe from my mom's rosemary roasted potatoes recipe, which is quite a standby for me. Even though it turns out, my mom's recipe actually uses dill and parmesan cheese. I am not sure how I changed it so much, but I did and it stuck.  I will have to make her original version sometime soon while there is still fresh dill in the garden.

Rosemary Fingerling Potatoes

1 pound fingerling potatoes
1 tablespoon olive oil
1 teaspoon dried rosemary
1 clove garlic, minced
½ teaspoon salt

Preheat the oven to 425 degrees. Slice the potatoes in half lengthwise. Place the potatoes in a 9x13 glass baking dish. Whisk together the oil, rosemary, garlic and salt; pour over the potatoes and toss well, making sure to coat all the potato halves fully. Roast in the oven for 30 minutes. Serve hot.

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Garlic and Rosemary Pork Loin

This was not at all what I originally planned to make last Friday, but I am so happy I ended up switching up the plan. I had a ton of fresh rosemary on hand and this was the perfect way to use it up. The garlic and rosemary paste permeated the pork while it roasted, the whole house smelled incredibly (to me, not so much to C.)  Pork loin is usually on super sale every other week it seems, I usually buy one and break it down into two or three roasts.  This recipe is adapted from Bon Appetit.

Garlic and Rosemary Pork Loin

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 2 ½ -pound boneless pork loin roast, well trimmed

Preheat the oven to 400 degrees. Grease a baking dish with cooking spray. In a small bowl, stir together the garlic, rosemary, salt and pepper. Rub the garlic and rosemary all over the pork. Place the pork, fat side down, in the prepared pan. Roast for 30 minutes, then turn fat side up and roast 25 minutes more until the pork reaches 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Cut into 1/3” slices and serve.

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Garlic, Herb, and Cheese Bread Rolls

I love any sort of yeast roll. I went to Ranch 99 the other day to get beef tenderloin for a dinner I was hosting for my uncle in from Maryland, they had a ton of fresh herbs for super low prices. Miss F helped me make the dough before school, she loved helping prep the herbs, especially plucking the thyme leaves off their stem.  These rolls are amazing, especially the sprinkle of parmesan on the top.  Miss F was so proud of herself, she kept insisting she made the whole dinner.  She was a great help though, she has great enthusiasm for cooking.  Thanks to Handle the Heat for the recipe.

Garlic, Herb, and Cheese Bread Rolls

¼ cup lukewarm water
1 cup warm milk (100 – 110°F)
2 tablespoons olive oil
2 whole eggs, lightly beaten
2 tablespoons granulated sugar
1 ½ teaspoons salt
1 teaspoon garlic powder
2 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 ¼ teaspoons (1 packet) instant yeast
4 ½ cups (20 ounces) bread flour
¼ cup grated Parmesan cheese

Stir together the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Stir in 2 cups of the flour, until it forms a rough, shaggy dough. Using the dough hook on medium-low speed, knead until the dough comes together, adding the remaining flour as it kneads. Turn the speed to medium-high and knead for 5 minutes more. Form the dough into a ball, cover the bowl lightly with plastic wrap and let rise for 1 hour in a warm place.

Grease a 13x9-inch baking pan with cooking spray. Divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining oil and sprinkle with the parmesan cheese. Let the rolls rise for 30 minutes in a warm place.

Preheat the oven to 375 degrees. Bake the rolls for 15 to 20 minutes, until golden brown.

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Beef Tenderloin Rosa di Parma

I love serving beef tenderloin for a dinner party. It is usually hands off and always a crowd pleaser.  This is the first time I had ever "stuffed" a beef tenderloin.  It was much easier than I expected it to be. I am usually quite clumsy with a knife, but I was extra careful when fileting the tenderloin.  C still insists I should wear a chainmail glove when I am cutting, he is probably right.  Thanks to Food Republic for the recipe.

Beef Tenderloin Rosa di Parma

1 4 pound whole beef fillet, trimmed
6-8 thin slices prosciutto
2 cups grated parmesan
2 tablespoons olive oil
1 tablespoon salt
1 ½ teaspoons freshly ground black pepper
1 ½ tablespoons minced garlic
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary

Place the filet on a cutting board with the short end toward you. Keep the knife parallel to the board, make a cut along one long side of the roast, about two thirds down from the top of the fillet. Do not cut all the way through, leave about one inch on the far side. Flip the fillet over and repeat the cut on the uncut side, about two thirds down from the top of the filet. Again, do not cut all the way throught. Open both cuts and press the fillet into an even thickness and into a rectangle.

Cove the meat with a layer of prosciutto, then spread the Parmesan over top, leaving a one inch border. Starting from the long side, roll up jelly roll style. Tie the roast at two inch intervals with butcher's twine. Allow to rest at room temperature for one hour.

Preheat the oven to 450 degrees. Lightly brush the roast all over with the olive oil. In a small bowl, combine the salt, pepper, garlic, sage and rosemary. Rub the roast with the herb mixture. Place in a shallow roasting pan and roast for 25 minutes, until an instant-read thermometer inserted in the center registers 120 to 125 degrees for medium-rare. Remove from the oven, cover loosely with aluminum foil and let rest for 15 to 20 minutes before slicing. To serve, remove the twine and cut the roast into ½ -inch-thick slices.

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Meyer Lemon Roast Chicken

I am still going through the plethora of Meyer lemons that my mom gave me. I got a whole chicken on super sale and adapted this recipe from Our Recipe Box.  I added red potatoes to the pan and they were my most favorite part of the dish, they were so bright and full of lemon flavor.  C was not a fan of the lemon potatoes and once he decided he didn't like them, Miss F refused as well.  But who am I kidding, she refuses all potatoes no matter what the flavor.  This made an incredibly moist bird, which I credit to roasting it "upside down," that is with the breast side down in the pan.

Meyer Lemon Roast Chicken

3 tablespoons olive oil, divided
2 tablespoons fresh chopped rosemary
zest from two Meyer lemons
½ teaspoon kosher salt
¼ teaspoon black pepper
1 whole chicken
3 Meyer lemons, cut into quarters
6 to 8 red potatoes, quartered

Preheat the oven to 425 degrees. Whisk together two tablespoons of olive oil, rosemary, zest, salt and pepper. Spread the oil mixture over the chicken. Place the chicken in a roasting pan. Squeeze one of the lemons over and inside the chicken, add the squeezed quarters to the cavity of the chicken. Toss the potatoes and four more lemon quarters with the remaining oil, sprinkle with salt and pepper and arrange the potatoes and lemons around the chicken. Roast "upside down," with the breast side down, for 1 hour and 15 minutes, until the thigh temperature reads 165 degrees. Remove from the oven, tent with foil and let rest for 20 minutes. Carve and serve with the remaining lemon quarters.

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Crockpot Garlic Rosemary Beef Stew

Stew is always a great winter dish, especially when I make it in the crockpot. Mondays are usually crazy because Miss F's dance class isn't over until nearly 5 pm, which means there isn't much time to get dinner on the table. This stew is fantastic, I made a few changes from the original, mainly the addition of peas. I love adding peas to stew.  The stew's sauce was so rich and had a great depth of flavor from the soy sauce and brown sugar.  Of course Miss F refused the potatoes, but she gobbled up the rest of the dish.  The original recipe can be found on Budget Bytes.

Crockpot Rosemary Garlic Beef Stew

6 carrots, peeled and sliced
½ onion, diced
1 pound new potatoes, chopped in 1" cubes
1 pound stew beef
¼ cup flour
2 tablespoons olive oil
3 cloves garlic, minced
½ cup red wine
2 cups beef broth
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 cups frozen peas

Add the carrots, onions and potatoes into the bowl of the crockpot. Toss the stew beef with flour, season with salt and pepper. Heat the oil in a large skillet over medium heat. Saute the garlic for 30 seconds, then add the meat and flour mixture. Saute the meat about a minute a side until all sides are browned. Add the meat to the slow cooker, then deglaze the pan with the wine. Bring to a simmer and stir in the broth, mustard, Worcestershire, soy sauce, brown sugar, rosemary and thyme. Salt and pepper to taste. Pour the broth mixture into the crockpot and stir. Cover and cook on low for 8 hours, stir in the peas for the last 20 minutes of cooking.

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Herb Marinated Pork Tenderloin

I initially made this for my dinner party, but I like it so much, I made it for a family dinner at home a week later. The pork is flavored perfectly by the herbs and fresh lemon juice. All the herbs came from mom's herb garden, they were left over from the dinner party and held up nicely in the refrigerator, the rosemary keeps for quite a long time. I really need to get back into container gardening at our house once it cools down for the year (um...maybe November?) This recipe is from Ina Garten, no wonder it turned out just perfectly.

Herb Marinated Pork Tenderloin 

1 lemon, zest grated
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
½ cup olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Place the tenderloins in a baking dish, roast in the oven for 10 to 15 minutes, until the meat registers 140 degrees. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½ inch thick diagonal slices. Serve warm.

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Rosemary Sriracha Chicken Thighs

This chicken was so delicious, Miss F made up a song about how much she loved it while we were eating it. We were having dinner and a movie night, watching Frozen just makes Miss F want to break out in song, she loves it so much. All of her made up songs are to the tune of either Let It Go or Do You Want to Build a Snowman?  This chicken would also be delicious on the grill, but broiling the last few minutes works great to get the skin good and crunchy.  Do not be afraid of the amount of Sriracha, it is not spicy at all.  There is a nice tang from it, as well as from the yogurt.  I marinated the chicken for a few hours, but overnight would work great as well.  Thanks to A Sweet Life for the amazing recipe.

Rosemary Sriracha Chicken Thighs

¼ cup plain yogurt
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary
2 tablespoons Sriracha
2 cloves garlic
½ teaspoon salt
¼ teaspoon pepper
4 to 6 large bone-in, skin-on chicken thighs

In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour. Preheat the oven to 375 degrees. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown.

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Rosemary Olive Oil Bread

I had to convert this recipe from A Hint of Honey to work with my bread machine. No matter how easy a recipe may seem, the bread machine is just so much easier for me to manage. Five minutes of kneading? No thank you!  Two of the good things about C being in Aspen during the week is that I can eat seafood for dinner every weeknight and that I can bake bread whenever I like (he hates the smell!)  I made this loaf at 10 o'clock at night.  I think it caused the most amazing night's sleep every.  I seriously dreamed of bread clouds...

Rosemary Olive Oil Bread

1 cup warm water (100 to 110 degrees)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
¼ teaspoon Italian seasoning
¼ teaspoon pepper
2 tablespoons extra virgin olive oil
1 ½ cups all purpose flour
½ cup bread flour
2 teaspoons active dry yeast
1 egg, whisked + 1 tablespoon water, for egg wash
dried rosemary, for sprinkling

Add water, sugar, salt, rosemary, Italian seasoning, pepper and olive oil to the bread machine. Stir together. Add the flour and bread flour on top. Sprinkle the yeast over the flour. Run the machine on the dough setting.

Remove the dough and punch; form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat oven with a pizza stone inside to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary. Transfer the dough to the preheated stone and bake for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

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Roast Pork Tenderloin with Acorn Squash

Wow. This meal was amazingly simple. And amazingly delicious. This would be perfect for a dinner party because it cooks with no attention needed and presents beautifully. Though you would have to quintuple the recipe. C and I polished off nearly all of one pork tenderloin, it was so good.  Not surprisingly, this recipe for effortless entertaining comes from Martha Stewart.  Miss F was a fan of the pork, but not so much of the squash.  At least she tried it.  And she did eat a bucket full of peas, so not loving the squash was a-ok with me.

Roast Pork Tenderloin with Acorn Squash

1 acorn squash (2 pounds), quartered, seeded, and sliced ½ inch thick, skin on
4 garlic cloves, peeled
½ teaspoon dried rosemary
Coarse salt and ground pepper
1 pork tenderloin
1 tablespoon olive oil
1 tablespoon hoisin sauce

Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 ½ teaspoons salt, and ¼ teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees. Let meat stand 5 minutes before slicing.

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Mom's Rosemary Roasted Red Potatoes

I have had these potatoes more times than I can count.  Sometimes they are tossed with fresh dill, sometimes they are tossed with parmesan and pepper, but my favorite preparation is with rosemary.  My mom has been making this as a side dish for as long as I can remember.  Whatever herb she had fresh from her garden is what the potatoes were tossed with.  They are a simple side and C is a big fan of them.  Miss F stands firm in her inexplicable hatred of potatoes and refuses to eat them.  Maybe one day soon she will come around to the deliciousness of potatoes...

Mom's Rosemary Roasted Red Potatoes

2 tablespoons butter
8 to 10 red potatoes, cut into eighths
1 teaspoon rosemary

Preheat oven to 425. Add butter to a 10x13 glass baking dish. Melt the butter in the oven while it preheats. Toss the potatoes in the melted butter and rosemary. Salt and pepper to taste. Roast potatoes for 35 to 40 minutes.

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Roasted Rack of Lamb

I actually have half a rack of lamb pictured in the picture.  Lamb was on sale for Easter and I jumped on it.  Miss F's favorite meat is probably lamb, but we don't have it that often.  I figured I started her on lamb with herb roasted lamb chops last year, why not try a pricier cut on Easter Sunday?  She (and C) gobbled it right up.  We ate the entire (half) rack.  Thanks so much to The Imitation Chef for the fantastic recipe.  I am not sure how often I will get to make it in the future considering the half rack was $18 on sale, but I know I want to make it again soon for my favorite tiny carnivore.

Roasted Rack of Lamb

3 tablespoons olive oil, divided
1 teaspoon salt
½ teaspoon pepper
2 tablespoons minced garlic
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 rack of lamb, trimmed and Frenched

Preheat oven to 450 degrees and move oven rack to center position. In a bowl combine 2 tablespoons of olive oil, salt, pepper, garlic, rosemary and thyme. Heat 1 tbsp olive oil in a cast iron grill pan over high heat. Season the rack with the herb mixture and sear in pan for 1-2 minutes on each side. Wrap the bones in foil to prevent burning. Transfer the rack to a baking dish and roast for 20 to 30 minutes, until the internal temperature is 130 degrees. Remove from the oven, cover with foil and let rest for 10 minutes. Slice and serve.

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Recipe Swap: Lemon Rosemary Garlic Smashed New Potatoes

I was so excited for this week's recipe swap: POTATOES! One of my most favorite things. I thought for sure that C would love this dish since he loves mashed potatoes with skin. Turns out, I was wrong. He didn't like the olive oil flavor. I told him that he loves to dip bread in olive oil. He asked if I like ketchup, I responded that I did. He said "do you like ketchup on cheesecake?" Um no, but olive oil on potatoes isn't exactly the same as cheesecake with ketchup. Anyhow, I really enjoyed these potatoes even though C did not. I will make them again with just butter and see what he says...but he also said he missed the milk in the potatoes. Sigh. Thanks to DeLish for the recipe and thanks to A Taste of Home Cooking for coordinating the swap.

Lemon Rosemary Garlic Smashed Potatoes

1 pound new potatoes, washed & cleaned
4 garlic cloves, whole, peeled & smashed
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
¼ teaspoon lemon zest
¼ teaspoon Kosher salt
¼ teaspoon pepper
1 ½ teaspoon dried rosemary (or 1 teaspoon fresh, chopped small)
1 tablespoon butter

Place the potatoes, skins on, in a small pot along with the garlic cloves. Add water until the potatoes are immersed. Turn the stove on high & bring to a boil.

Meanwhile whisk together the olive oil, lemon juice & zest, salt, pepper & rosemary.

After the little spuds have been boiling for about 25 minutes (stick a butter knife in- if the potato falls off with little or no resistance, the potatoes are done! Better to have a little resistance because the spuds will continue cooking in the hot water.) Drain the water & place the potatoes & garlic cloves together in a mixing bowl. Using the back of a large spoon, "smash" each potato & garlic clove, leaving nice, large lumps. Drizzle the lemon oil dressing over all of the potatoes, add the butter, smash & toss with a spoon.

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Beef Tenderloin with Herb Butter

One of the best things about our local Asian grocer besides the fact that there is a BYOB crawfish restaurant inside the store, is that you can get beef tenderloin there for $4.99 a pound. There is no point in cooking with a cheaper cut of beef, because nothing is really cheaper than that. And nothing tastes better than tenderloin.  This is my friend Courtney's recipe.  She is a fantastic cook.  Her recipes never disappoint (fat bread and Jambalaya-Mary-laya.)  And she shares my love of the Asian grocer tenderloin.  We had fajitas made with it at her birthday party a few weeks back.  Beef tenderloin fajitas...yum.

Beef Tenderloin with Herb Butter

1 (3-pound) center-cut beef tenderloin roast
Cracked black pepper
Tony Chacheres Cajun spice
1 tablespoon olive oil

Set oven temperature to 475°F. Pat tenderloin dry. Rub oil over tenderloin, then sprinkle with Tony’s and black pepper liberally, rubbing. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 125°F, 20 to 25 minutes for medium-rare with instant read thermometer. Let beef stand on rack in pan 10 minutes before serving covered in foil. Cut beef into ¼ to ½ inch-thick slices and serve with a dot of rosemary butter on top.

Herb Butter

1 stick salted butter
2 teaspoons rosemary sprigs, finely chopped (can also use thyme or any other favorite herb)
2 garlic cloves, minced
1 teaspoon black pepper, freshly ground
2 teaspoons lemon juice
1 teaspoon Dijon-style mustard

Cream the butter and blend in the rosemary. Mix in the pepper, lemon juice, garlic and mustard. Spoon the mixed butter onto a sheet of plastic wrap and roll into a log shape. Place in the freezer to chill for half an hour, then remove to keep in the refrigerator until ready for use.

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Crispy Potato Roast

This post is going to start like so many others...I saw these potatoes on Pinterest. And they looked amazing.  I broke out my mandoline and heavily adapted the recipe.  It was the presentation I was after.  I have a things for fancy looking potatoes (Exhibit A, Exhibit B, Exhibit C.)  These potatoes didn't disappoint, in either the fanciness or the deliciousness.  The original recipe calls for the potatoes to be peeled, which would make them easier to cut and eat.  That being said, the crispy potato skin was my most favorite part of the dish.  My madoline decided that my potato slices were going to be oblong, so I just had one layer of potatoes running along the dish.

Crispy Potato Roast

2 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
4 medium to large russet potatoes
Coarse salt
1 teaspoon dried rosemary

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of an oval 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes into 1/8" slices crosswise. Arrange potato slices vertically in dish. Sprinkle with salt; brush with remaining butter mixture. Bake for one hour. Add rosemary and bake until potatoes are cooked through with a crisp top, about 30 minutes more.

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Rosemary Bread for the Bread Machine

My rosemary plant is thriving, so I was ready to use up another stalk or two. This bread is very similar to the bread you get at Macaroni Grill. It has been years since I have had their bread, but as soon as I took my first bite, it is what instantly came to mind. Miss F was excited to eat the crust, but was most excited about the butter on top of the bread. This bread would also be delicious dipped in olive oil mixed with fresh grated Parmesan cheese and red pepper flakes. I made this during the day, so C didn't have to endure the smell of fresh herbs and fresh bread baking.

Rosemary Bread for the Bread Machine

1 cup water
3 tablespoons olive oil
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon fresh rosemary, minced
pinch of each: basil, oregano and marjoram
2 ½ cups bread flour
1 ½ teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press start.

Adapted from allrecipes.com

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Herb Roasted Lamb Chops

I have always had ham on Easter, but this year I was ready for a change. I had company coming into town the day after Easter and I need something simpler for dinner that didn't produce a mountain of leftovers. Lamb was on sale, so I decided to give it a shot. It was the first time I have ever cooked lamb and it certainly won't be the last. Miss F gobbled it right up. She liked it so much that she was even happy to eat a green bean or two. I got to use my fresh herbs from the front stoop again, which just thrills me. They have already paid for themselves ten-fold.

Herb Roasted Lamb Chops

2 large garlic cloves, pressed
1 teaspoon fresh thyme leaves, lightly crushed
1 teaspoon fresh rosemary leaves, lightly crushed
½ teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil, divided
2 1¼ inch thick lamb loin chops

Mix first 4 ingredients and 1 teaspoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400 degrees. Heat remaining olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Adapted from Bon Appetit

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