Tag Archives: rosemary

Rosemary and Balsamic-Glazed Pork Chops

18 Apr


This was a super easy and quick recipe to whip-up. In fact, Scott made this as I coached him (with feet-up) from the kitchen table (so fun!). These chops would be great for when you have company and are caught off guard have not a lot of time to prepare.

You’ll Need
-6 tablespoons good balsamic vinegar
-2 tablespoons fresh rosemary, finely chopped
-1/4 sea salt
-3 cloves garlic, minced
-2 boneless centre-cut pork chops
-1/2 teaspoon fresh ground black pepper

1) Chop garlic and rosemary finely, mix with salt and pepper to create a rub.

2) Place vinegar in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by half (about 5 minutes). Don't burn! (Learned this the hard way!)

3) Heat a grill pan to medium high. Rub pork with rosemary mixture on both sides. Place pork in the pan and cook for about 5 minutes on each side until desired done-ness. Baste in balsamic glaze throughout cooking process, while reserving some for final drizzle.

4) Let stand 5 minutes before serving.

Tip: bring raw pork to room temperature before cooking (but not too long if exposed to air!). It helps with tenderness. Optional: marinating pork in milk for a few hours before also helps to tenderize.

Enjoy while lounging in front of reruns of Modern Family or alternatively, while entertaining your own elegant, real life one.


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Rosemary and Ruby-Red Roast Chicken

3 Nov

I had to write this short n’ sweet post to tell you how a forlorn single grapefruit abandoned in the bottom of the fridge inspired an incredible meal.

On a whim, I Goggled grapefruit and chicken and stumbled upon this gorgeous recipe from No Fuss Foods, which I then followed verbatim (rare for me). I’m glad I did because the end result was the juiciest and most herbaceous roast chicken EVER, and delivered serious flavour throughout. WARNING: only try this recipe if you really like rosemary.

I know I was just going on and on about how beautiful eggplants are…but really…does anything really beat a Ruby Red grapefruit?

20131103-232024.jpgI blended grapefruit juice (and some pulp) with garlic, salt, peppercorns, fresh rosemary and some olive oil.  Then I spooned the marinade (more like a paste) under the skin of the chicken.

Tip use a sharp pairing knife and gently loosen the skin all over the breast of the chicken, being careful not to puncture the skin. I also did this to the meaty part of the legs. Distribute as evenly as possible covering as much of the chicken under the skin as you can with the paste.

20131103-232040.jpgI roasted the chicken on top of a rack, and below added carrots, onions, sweet potato and sprigs of thyme sprinkled with sea salt, olive oil, and to finish fresh grapefruit juice. The drippings from the chicken mixed with the veg added more great flavour. I also stuffed the cavity with the grapefruit rind and more freaking rosemary.

The recipe said to roast the chicken upside down for the first 45 minutes and then flip. I think this really adds to a juicy bird. After the 45 minute mark I topped the chicken with the remaining marinade and roasted for another hour. As it was resting I squeezed more fresh grapefruit juice over everything.

I served the chicken and veg on a bed of baby kale. This would be great for a dinner party. For more wow factor, grill slices of grapefruit to serve on the side.




Roast chicken with fresh garlic, rosemary and thyme

13 Dec

Never again, Loblaws, never again will I buy a pre-roasted chicken from you.

This bird was easy to prepare, tasty and very juicy!

Food 346

  • Served up with apple and arugula salad, roasted root veggies and onion gravy.

Food 365


  • 1 whole chicken (organic preferably)
  • 1 head fresh garlic, with cloves peeled
  • 2 whole lemons, one peeled
  • 1 bunch of rosemary and thyme
  • 1/3 cup olive oil
  • salt and pepper
  • 2 medium onions
  1. Rinse chicken with cold water and dry the chicken, inside and out (with paper towels)
  2. Preheat oven to 425
  3. Rub chicken with generous amount of salt and pepper, crushed garlic, and drizzle of olive oil.
  4. Stuff cavity with peeled lemon, herbs and more crushed garlic.
  5. Add some more crushed garlic under the skin, without loosining it too much.
  6. Chop onions and make a bed at the bottom of roasting pan
  7. Place dressed chicken on top of onions, and roast uncovered for about 1.5 hours, squeezing fresh lemon on top every 25 minutes or so. (This was a pretty small chicken, maybe 4 lbs. If yours is bigger, cooking times will be longer)
  8. To check for done-ness, make small incision into leg and breast. If juices run clear, the chicken is cooked. If pink, it needs longer
  9. Once cooked, broil for 10 minutes, to brown the skin
  10. Let rest before carving, for 10 to 15 minutes to let the juices settle.

Onion Gravy

  1. Remove the onions and juice from the bottom of the pan and transfer into a small pot. Remove the stuffing from the chicken and add some of the roasted garlic to the pan.
  2. Skim the chicken fat off the top, as much as possible.
  3. Add 1 cup of chicken stock, 1 tablespoon of honey,  one tablespoon of Dijon mustard and a splash of dry white wine.
  4. Heat mixture over medium heat for about five minutes, skimming more of the fat off of the top.
  5. Remove from heat and mix with hand held blender until creamy and smooth.
  6. Bring to a boil and stir continually.
  7. Taste. Adjust with salt and pepper.
  8. Delicious onion gravy! Top carved chicken with gravy and a sprinkle of fresh thyme.

Once the chicken is polished off, I plan to make some homemade stock with the bones. Perfect for holiday soups and sauces.



Fresh Biscuits and How to Keep Herbs Fresh (Totally Unrelated)

23 Jan

Don’t get me wrong, beef stew, although lovely, is basically just a vehicle for the accompanied  fresh biscuits. I must say, these turned out very nicely. I wanted to attempt the basic biscuit before getting all fancy-like with flavours (the fun part!). This will be a staple recipe for me now, and I  may experiment with  cheddar and cayenne or lime with black pepper next time.

Many biscuit recipes call for shortening, which I have never kept on hand. However, one thing I cook with almost everyday is coconut oil. It turns out that one can quite easily substitute the much healthier coconut oil for shortening in almost any given recipe, as long as the textures remain similar (coconut oil melts very easily).

p.s. I normally hate baking.

Beef Stew with Fresh Whole Wheat Biscuits

Biscuit Recipe:

  • 2 cups whole wheat flour (or all purpose)
  • 4 tsp baking powder
  • 3 teaspoons brown sugar
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup salted butter (cold)
  • 1 egg
  • 2/3 cup almond milk (didn’t have regular)
  1. In bowl combine dry ingredients, and then cut in butter and coconut oil. Combine until mixture resembles course crumbs.
  2. Beat egg with milk, and combine with dry ingredients until just wet (do not over mix!)
  3. Turn onto floured surface, and knead no more than 20 times
  4. Roll out dough and cut into circles
  5. Bake on well greased cookie sheet for 9 minutes at 450

This was so easy. Gotta love the short baking time for the instant gratification.

Like many of the other recipes I’ve posted this month, the beef stew was chock-full of  fresh rosemary. Not that I am completely obsessed with the humble herb (like I am with say-cilantro), it’s just that I have discovered a technique that has made it last and last!   I purchased this rosemary and sage pictured below on January 3rd, and it is amazingly still  fresh! The secret is to keep it in the fridge in a sealed container wrapped with damp paper towel! Totally life changing for someone who adores fresh herbs, yet is sad to see them wilt after just a few days and minimal use. I used to hate buying beautiful  herbs in huge bunches when I knew they would wither and die in a few short days. Same goes for spinach and mixed greens. This has totally changed all that. Goodbye stinky boxes of mixed salad that I didn’t have time to eat yet!

Get ready for February everyone, ’cause someone just bought a whole whack of cilantro!

Maybe everyone else already knows this trick, and I'm just slow?


Lemon Rosemary Meatballs-Yes, you read that right

15 Jan

Today, a leisurely and frigid Sunday, Scott and I decided to cook up a bunch of homemade food to eat during the week (this is the middle of January after all,  and resolutions for 2012 i.e. eat better, spend less etc are going strong!) While delicious, the result was a rather random cornucopia of dishes, however the main goal is  that  they save well and (hopefully) improve in flavour with time!

Accomplished: big pot of quinoa (me), curried carrot coconut soup (him), butter chicken with yogurt (me), two containers of hummus (him), yogurt dill  salad dressing (me), vegetarian chili (him) and rosemary lemon meatballs (me).

I made a whole whack of these meatballs (makes 30) to put in sauces, sandwiches and the freezer. Since I had a bunch of fresh rosemary sitting around, I decided to research meatball recipes that included it. I came across one from Martha Stewart that I doctored a bit (hers called for a mix of beef and pork).

bowl of ingredients

  • 2 lbs lean ground beef
  • 1 1/2 cups Panko crumbs
  • 2 eggs
  • 2 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • course ground salt and pepper
  • 2 tablespoons olive oil
Lightly roll and bake on sheet at 350 for 20 minutes or so.

The end result was great. Martha swears that panko creates lighter meatballs than breadcrumbs and I may have to agree. The lemon was the most interesting change, and turned out to be quite subtle, yet fresh.

Snacking the entire length of the afternoon, we ate 3 each and called it a day

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