rosemary – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Rosemary Roasted Fingerlings and Brussel Sprouts https://www.ovenloveblog.com/rosemary-roasted-fingerlings-and-brussel-sprouts/ Fri, 25 Jan 2013 18:40:08 +0000 http://www.ovenloveblog.com/?p=2399 brussels2

This new blog feels like a giant, open room that I can’t wait to furnish. I am excited to fill this blog with new, fresh recipes.. maybe some old favorites, too.. I am loving it!

This recipe is a little bit old and a little bit new. I’ve always (I mean, since I’ve been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in  sophistication. Luckily, it doesn’t increase the work much. What is it about fresh herbs that seems so fancy?

I’m planning on fashioning a special herb garden for myself this season- I’ll keep you updated on how that goes (or if it goes at all- I’m notorious for not keeping up with plants). My little man is eager to help me- maybe he’ll be the key to keeping things green this year. (Lord knows he loves a watering can.)

Sometimes the easiest recipes are the most satisfying. (Thank goodness!!) What are your favorite ways to use fresh herbs?

 

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Ingredients
  • 1 small bag brussel sprouts, rinsed and halved
  • 1 small bag fingerling potatoes, rinsed and halved (or quartered)
  • melted butter or olive oil to coat
  • 1 tablespoon sea salt
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • cracked black pepper to taste

Instructions
  1. Preheat the oven to 400 degrees.
  2. In a 9x13inch baking dish, combine brussel sprouts, potatoes and butter or olive oil and toss to coat.
  3. In a small bowl, combine the salt, rosemary, thyme and pepper and crush together with your fingers. Sprinkle over the vegetables and toss again.
  4. Roast for 45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.
  5. Let cool a bit and serve along side your favorite main dish.

 

]]> Greek- Inspired Slow Cooker Chicken https://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/ https://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/#comments Fri, 01 Jun 2012 10:46:00 +0000 http://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/   My darling friend Joy of Fearless Freezer Cooking is here on Oven Love to share some summer freezer tips with us as well as the recipe for this yummy Greek chicken. I’ve enjoyed this recipe twice (once while in Joy’s freezer co-op and once after Lucy was born) and it was so good that I had to ask Joy to share it with everyone. It’s as easy as ever- you freeze the chicken in the marinade and throw it into the slow cooker without even thawing. Joy is the best! Here’s a little introduction to the queen of freezer cooking:
Joy is a stay-at-home wife & mother to two wonderful children.  She is a fourth generation freezer cook.  Growing up with freezer cooking as a way of life made it hard for her to understand how folks could NOT use their freezers.  After being asked again and again for help, she started her Facebook page to give her tips & insight so that others will be Fearless Freezer cooks, too!
(photo by Natalie.)
Hello Oven Lovers!  I’m Joy, guest posting today for my sweet friend, Natalie!  I enjoy freezer cooking, how about you?  I’m here to give you some super simple summer ideas for freezer cooking.

One of the easiest ways to start freezer cooking it to use a marinade.  When you freeze fresh meat with a marinade, it starts marinating as it freezes.  Then, when you are ready to use it, toss in the fridge the day before and it marinates as it thaws.  So simple!

I love that marinated meats are usually cooked on the grill or in the slow cooker.  My house doesn’t get heated up this way. When preparing a meat and marinade recipe, I like to follow this plan:

  1. Mix up all the marinades I will be using.
  2. Label the freezer bags I will be using with name of recipe, date, and reheating instructions.
  3. Divide up the meat between the freezer bags.
  4. Divide up the marinade between freezer bags.
  5. Seal and freeze flat.
One of the benefits of this type of freezer cooking is that you can make up several meals in a short amount of time.  Another benefit is that you can control the serving size.  For instance, many marinade recipes call for four to six chicken breasts.  While our kids are still young, we only need two or three chicken breasts per meal.  So, for ONE marinade recipe, I divide it between TWO bags for two meals.  That’s also saving me money!
A few of my favorite freezer marinades:
  • Use a bottle of Italian dressing (I like Seven Seas Viva Italian by Kraft.) Grilled chicken tastes great in Italian dressing- it’s especially tasty on salads.
  • We really enjoy the homemade Teriyaki marinade recipe in Mary Beth Lagerborg’s Once a Month Cooking, however it suggests baking, not grilling.  I think Teriyaki flavors would also be good for pork kabobs or some cuts of beef. (Here is a similar Teriyaki recipe from Once A Month Mom.)
  • This garlic balsamic marinade recipe comes from Once a Month Mom.  It is delicious and the pork cooks so moist when grilled. The flavors would be great on chicken, too.
  • We also like marinating steaks or London Broil in Worcestershire sauce. So simple and so tasty.
I hope these ideas inspire you!  You’ll find the recipe for the Greek-inspired chicken below. I’d love to hear some of your favorite marinade recipes!
 
(Recipe by Mommie Cooks, via Joy and Once A Month Mom.)
Greek- Inspired Slow Cooker Chicken
 

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Author:
Recipe type: Main Dish

Ingredients
  • 1 Lemon, Juiced
  • 4 Garlic Cloves, Minced
  • ¼ Cup Olive Oil
  • ½ Cup White Wine
  • ¼ Cup Chicken Broth
  • 1 tsp Dill
  • 1 tsp Rosemary
  • 1 Tbsp Balsamic Vinegar
  • ¼ tsp Pepper
  • ½ tsp Salt
  • 1 Whole Chicken, Broken into it’s Respective Pieces (Or 4 chicken breasts or thighs. If you’re using chicken breasts, they will likely fall apart because they get so tender- that’s why the chicken above looks shredded and the one in Mommie Cooks’ post is not.)
  • Egg noodles, black olives and Feta cheese for serving

Instructions
  1. Add all the ingredients with the exception of the chicken to the marinade.
  2. Mix up well.
  3. Add in the chicken and coat all the pieces completely.
  4. *If freezing, freeze now. You can put it directly from the freezer to the slow cooker, just add about 2 hours to the cooking time.*
  5. Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  6. Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

]]> https://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/feed/ 1 Turnip and Potato Soup with Smoky Cheese Toasts https://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/ Mon, 19 Mar 2012 16:49:00 +0000 http://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/

 

We are experiencing a crazy March heat wave down here. I am not ready for summer.
I mean, come on.. I’m not done making soup yet!
We got a big bunch of turnips last week from our farmer. At that time, it wasn’t 85 degrees, so this was the perfect lunch. I used my typical method for making smooth vegetable soups- saute some onion, add the veggies with broth and any seasonings, simmer until the veggies are tender and then puree with a stick blender. Works every time.
The soup is simple in flavor- make sure you season it well with salt and pepper or it could turn out quite bland. I made the cheese toasts on a whim- the smoky taste goes great with the simple soup.
I hope you get to try this out before it’s too hot! Or just bookmark it for next year.. it seems weird to eat turnip soup with a tank top on.
Turnip and Potato Soup
 

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Recipe type: Soup
Serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 medium/large turnips, peeled and cubed
  • 3 medium/large russet potatoes, peeled and cubed
  • 3 cloves of garlic, minced or crushed
  • a few sprigs fresh thyme
  • a few sprigs fresh rosemary
  • 5 cups chicken stock
  • salt and pepper to taste

Instructions
  1. In a stockpot or dutch oven, heat olive oil over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and cook, 1-2 minutes. Add turnips, potatoes, thyme, rosemary (tie them together with twine if you want the removal to be easier) and stock and bring to a boil. Turn the heat down and simmer until vegetables are tender, 20-30 minutes. Remove the thyme and rosemary stalks. Turn off the heat and blend with a stick blender until smooth. Season well with salt and pepper and serve warm.

 

Smoky Cheese Toasts
 

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Recipe type: Side Dish
Serves: 2

Ingredients
  • 2 slices sourdough bread
  • 2 tablespoons butter, softened
  • ½ cup gruyere cheese, shredded
  • ½ teaspoon smoked paprika
  • salt and pepper to taste

Instructions
  1. Turn the broiler on high. Mix butter, cheese, paprika, salt and pepper together in a small bowl. Spread the butter mixture onto the bread. Broil for 2-4 minutes, watching carefully so they don’t burn. Serve warm.

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