Posts Tagged ‘rosemary’
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
This cherry cobbler made with sweet cherries is topped with a savory-sweet rosemary biscuit. You can’t go wrong eating it as is or with a scoop of ice cream on top!
What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover how one little herb can transform this classic comfort food.
Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit). Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored.
The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with. I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.
One year ago: Eggnog Dip
The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!
Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.
- Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
- Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
- Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
- 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
- Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.
Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies