rosemary

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

olive oil

butter

sun-dried tomatoes, sliced

cream

baby spinach

This Baked Salmon in Foil with Garlic, Rosemary and Thyme is easy and out of this world delicious! An simple mix of melted ghee, garlic and fresh herbs (plus a little lemon) give this salmon fillet tons of flavor and a high oven temp even gets the skin a little crispy! It's perfect with all your favorite holiday side dishes and salads, plus quick to throw together.

Baked Salmon in Foil with Garlic, Rosemary and Thyme {Whole30, Keto}

lb PrimeWaters Salmon Fillet**

Sea salt and black pepper

Tbsp ghee (melted)

Garlic (minced)

rosemary (minced)

thyme leaves

Lemon juice

Tbsp parsley (minced, for garnish)

Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.

In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.

Pour the ghee mixture over the salmon to evenly coat, rubbing the ghee on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.

Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time with depend on thickness*)

Unwrap the salmon so the top is completely exposed and switch the oven to “broil”. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.

Remove from the oven, sprinkle with minced parsley and serve immediately. Enjoy! Store leftovers in a sealed container in the refrigerator for up to 3-4 days.

https://content.jwplatform.com/videos/LTSfOqLw.mp4

Baked salmon in foil with garlic and rosemary recipe

baked salmon in foil

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

garlic,

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you’d boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.

Salt-Baked New Potatoes With Pink-Peppercorn Butter

small, yellow-fleshed waxy potatoes (it’s fine if skins are red

salt

pink peppercorns

Heat the oven to 400 degrees. Wash the potatoes.

In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)

Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.

Nestle the potatoes into the sand, close to one another but not quite touching, if possible.

Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.

Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay — and smell delicious while baking.

While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.

To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

Dijon mustard

thyme leaves, finely chopped

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

mayonnaise

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

Roast chicken with potatoes & carrots

carrots

potatoes

x 1.6 kg whole free-range chicken

lemon

thyme

Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!

Roasted Potatoes and Carrots

carrots (peeled, halved lengthwise if thick)

baby red or yellow potatoes (halved)

honey maple syrup

cumin

smoked paprika

cayenne pepper (omit if sensitive to spice)

Greek yogurt

honey

Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.

Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.

Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.

While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.

Buttermilk Roast Chicken

chicken

buttermilk

vegetable oil

black peppercorns

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Creamy Chickpea Pasta With Spinach and Rosemary

Kosher salt

chickpeas,

rosemary,

Black pepper

shallot,

garlic cloves, finely chopped

heavy cream

spaghetti

Parmesan

Lemon wedges,

Bring a large pot of salted water to a boil over high.

In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).

Chicken Potpie With Cornbread Biscuits

chicken breasts (2 breasts)

Olive oil

Kosher salt and black pepper

unsalted butter

carrots,

celery stalks,

yellow onion, chopped (about 1 1/2 cups)

all-purpose flour

chicken stock

milk

dry sherry

chives

yellow cornmeal

baking powder

chilled unsalted butter, diced

180 milliliters buttermilk, shaken

Heat the oven to 400 degrees and line a sheet pan with parchment paper.

Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.

While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.

In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.

Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.

Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)

Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.

Crispy Salt and Pepper Potatoes recipe | Epicurious.com

black pepper

parsley

Miso-Butter Roast Chicken With Acorn Squash Panzanella recipe | Epicurious.com

2¾ tsp. kosher salt, divided,

acorn squash (about 3 lb. total)

Tbsp. finely chopped sage

Tbsp. finely chopped rosemary

melted,

allspice

red pepper flakes

apples

Tbsp. olive oil

red onion, thinly sliced

Tbsp. apple cider vinegar

Tbsp. white miso

Tbsp. unsalted butter, room temperature

dry white wine

unsalted chicken broth

white miso

Kosher salt, freshly ground pepper

Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It’s not bland, thanks to a sugar-and-salt dry rub. It’s juicy as heck, because we nailed the optimal target temperature. And cooking the turkey on a rimmed baking sheet is great for all-over browning.

Dry-Rubbed Roast Turkey

light brown sugar

12–14-lb. turkey, neck reserved

Tbsp. (1½ sticks) unsalted butter, room temperature, divided

sherry vinegar or red wine vinegar

Tbsp. honey

Worcestershire sauce

garlic cloves, crushed

orange zest

Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It’s not bland, thanks to a sugar-and-salt dry rub. It’s juicy as heck, because we nailed the optimal target temperature (might as well write 150° on your hand now). And cooking the turkey on a rimmed baking sheet is great for all-over browning, but be extra careful as you remove it from the oven so that the drippings don’t slosh over the sides.

Bon Appétit

Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.

Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.

Place an oven rack in middle of oven; preheat to 450°. Using your fingers, loosen skin on breast. Work 4 Tbsp. butter under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.

Tie legs together with kitchen twine and pour 1 cup water into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.

Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.

Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

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