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Fast & Easy Dinner: Rosemary Chicken Pizza

partysugar — Tue, 01 Sep 2009 06:50:37 -0700

By now, you may know that I love pizza. Not only do I serve it as an appetizer and use leftovers as toppings, but I make it when I'm in need of a quick pick-me-up. After a long day, there's nothing quite as comforting as a crisp crust oozing with melted cheese.

Assembling a pizza also allows me to get creative in the kitchen without having to waste a ton of time prepping ingredients. This simple recipe combines a crunchy dough with rotisserie chicken, goat cheese, rosemary, and Parmesan cheese.

It's a filling meal on its own, but for additional balance I'll enjoy it with mixed greens. To look at the recipe, read more.

Rosemary Chicken Pizza
From Every Day With Rachael Ray

Ingredients

Pizza dough
Extra-virgin olive oil, for brushing and drizzling
Freshly grated parmesan cheese, for sprinkling
Coarse salt
2 cups shredded rotisserie chicken
5 ounces goat cheese, crumbled
½ tablespoon chopped fresh rosemary (about 1 sprig)

Directions

Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
Brush the dough generously with olive oil and sprinkle lightly with parmesan and salt. Scatter the chicken, goat cheese and rosemary on top.
Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven. Bake until the crust is golden, 8 to 10 minutes. Drizzle with more olive oil and top with more parmesan. Cut into pieces.

Serves 8.

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Fast & Easy Dinner: Rosemary Tuna With White Beans

partysugar — Tue, 16 Jun 2009 06:50:19 -0700

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more.

Rosemary Tuna With White Beans
From Whole Living

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool slightly.
Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.
Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.
Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute.
Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes.
Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.
Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

Serves 4.

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Come Party With Me: Pumpkin Patch Picnic - Drinks

partysugar — Thu, 16 Oct 2008 12:30:09 -0700

Like the menu and dessert, when selecting a cocktail for a picnic, choose one that can be made in a large batch in advance. This rosemary ruby cocktail is refreshing and delicious. It combines a rosemary simple syrup with vodka and grapefruit juice. To make a nonalcoholic version, substitute sparkling water for the vodka. Fill a cooler with seasonal ale, water, and single-serving juices. Don't forget to pack extra ice for the cocktails. Get this tantalizing cocktail recipe when you read more.

Rosemary Ruby Cocktails
From Everyday With Rachael Ray

Ingredients

1 cup sugar
12 sprigs rosemary
3 cups ruby-red grapefruit juice
1 1/2 cups vodka
3/4 teaspoon bitters
Ice cubes

Directions

In a small saucepan, bring 1 cup water, the sugar, and 6 rosemary sprigs to a boil. Lower the heat and simmer until the liquid is clear, about 5 minutes. Let cool; discard the rosemary.
In a pitcher, combine the grapefruit juice, vodka, bitters, and 3/4 cup rosemary-sugar syrup.
Pour into 6 rocks glasses filled with ice cubes and garnish each with a rosemary sprig.

Makes 6 cocktails.

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Happy Hour: Sueño

partysugar — Fri, 05 Sep 2008 16:00:16 -0700

Cucumber haters beware. This tart yet refreshing cocktail might make you rethink your distaste. When muddled with rosemary, lime juice, and simple syrup, the flavor of the cucumber is subdued, and what remains is the essence of the cool vegetable - well, technically a fruit, but you know what I mean.

I usually associate vodka with this sort of herbaceous, earthy concoction, but tequila makes a surprisingly sublime match for the woody herb and crunchy cuke. A tonic float adds a bubbly, carbonated finish. To think outside the bartending box, make this drink and read more.

Sueño
From Food and Wine Cocktails 2008

Ingredients

10 rosemary leaves, plus 1 sprig for garnish
6 thinly sliced unpeeled cucumber wheels
3/4 ounce fresh lime juice
1/2 ounce simple syrup
ice
2 ounces blanco tequila
1 ounce chilled tonic water

Directions

In a cocktail shaker, muddle the rosemary leaves with 3 of the cucumber wheels, the lime juice, and the simple syrup. Add ice and the tequila and shake well.
In a highball glass layer the remaining three cucumber wheels with ice. Strain the drink into the prepared highball glass, gently stir in tonic water and garnish with rosemary sprig.

Makes 1 cocktail.

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Trendy Side: Roasted Sweet Potato Wedges

partysugar — Sat, 01 Dec 2007 04:18:18 -0800

Sweet potato fries are totally having a moment. They're a more festive alternative to regular russet potatoes and don't necessarily have to be fried. This particular variation is baked in the oven and are seasoned with a soy chili oil before being placed in a pan. They are a lovely companion to roast meats and poultry and they jazz up the classic burger. They would also be wonderful as an appetizer at a holiday cocktail party. Take a look at the recipe now, just read more

Sweet Potato Wedges with Rosemary
From Vegetarian Times magazine

3 1/2 lb. sweet potatoes
3 Tbs. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. Soy Sauce
Salt to taste
1 heaping Tbs. chopped fresh rosemary

Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
Mix oil, chili powder and soy sauce in bowl. Drizzle over potatoes, and toss to coat.
Arrange skin side down in one layer in baking pans. Sprinkle with salt.
Roast 12 minutes. Turn slices, and roast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.

Serves 8.

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Sunday Dinner: Roast Lamb for One

YumSugar — Sun, 11 Nov 2007 01:27:18 -0800

If you've always wanted to participate in a fantastic Sunday Dinner roast, but have never wanted to cook all that food for just one person, then you're in luck. Today I've found a recipe for a Roast Lamb for One. This delectable lamb shank is a perfect blend of rosemary, lemon, olive oil and pepper and is paired with a slight red currant gravy. Grab a glass of vino and indulge in a feast for one, read more

Roast Lamb for One
From Nigella Lawson via Food Network

1 lamb shank
1 sprig fresh rosemary
1 garlic clove, bruised
1/2 lemon, juiced and zested
2 tablespoons red port
1/2 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon red currant jelly

Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
Preheat the oven to 400 degrees F.
Take the lamb in its package out of the fridge to come to room temperature.
Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.

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Happy Hour: Rose Mary

partysugar — Fri, 28 Sep 2007 14:13:58 -0700

On what may have been the most gorgeous Tuesday night ever, I headed down to the Ferry Building for Chow's Cocktail Square Off. In an attempt to promote and encourage the growing art of mixology, Chow partnered with organic vodka producers Square One to host a cocktail contest.

With contestants from all over the states, the top two - professional mixologist Ronaldo Colli and amateur mixer and shaker Abigail Gullo - met in a Iron Chef style battle. Both had to create signature cocktails that were judged by a panel of local figures, including Chow's editor in chief, Jane Goldman.

In the end Ronaldo's drinks won the contest and the people's choice award. His winning drink, the Rose Mary, was a refreshing mix of vodka, watermelon, and lime juice that was perfectly sweetened and super easy to drink. To take a look at the recipe and a gallery of images from the event, read more

Rose Mary
From Ronaldo Colli

1/2 branch of rosemary (organic)
4 chunks of watermelon (organic)
1/2 ounce lime juice, fresh squeezed (organic)
3/4 ounce 43 liqueur
1 1/2 ounces Square One Organic Vodka
Splash of agave nectar, if necessary (organic)
3 lime wheels (garnish)
1 long branch of rosemary, leaves peeled off beginning approximately two fingers from the top (garnish)

In a pint glass, muddle rosemary and watermelon, add lime juice, 43 liqueur, Square One Organic Vodka, and ice.
Shake and add agave nectar, if necessary.
Then double strain (fine strain) into a chilled collins glass filled with ice and lime wheels, and finish garnishing with rosemary branch inside of the cocktail.

Serves 1.

Please Note: While Ronaldo made his drink with all organic products feel free to use whatever you have on hand.

Substitution: Feel free to use a splash of simple syrup instead of agave nectar.

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Monday's Leftovers: Garlic-Rosemary Lamb Pita

YumSugar — Mon, 10 Sep 2007 06:57:13 -0700

If you have any of yesterday's delicious lamb leftover, then dinner is going to be a real snap. These lamb pita pockets come together super easily, especially if you're using already cooked meat. And if you don't have any leftover lamb, don't fret, I've found a great recipe that won't take up much time at all. Plus, the refreshing mix of yogurt and cucumbers will be the perfect way to start the week. Check out the recipes, read more

If you plan on using the leftover lamb, reheat the lamb and then skip to step 4. You may even want to add a splash of pomegranate juice to the yogurt mixture, or a few pomegranate seeds to your pita. You might also consider adding tomatoes, arugula, or other additional veggies.

Garlic-Rosemary Lamb Pita
From Lorrie Hulston Corvin in Cooking Light, January 2004
Image Source

4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat.
Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat.
Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt.
Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

CALORIES 391(26% from fat); FAT 11.5g (sat 3.5g,mono 4.8g,poly 1.5g); PROTEIN 32.7g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 742mg; FIBER 5.3g; IRON 4.4mg; CARBOHYDRATE 40.8g

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Sunday BBQ: Rosemary-Skewered Shrimp and Scallops

YumSugar — Sun, 24 Jun 2007 02:38:19 -0700

Skewers are one of my favorite things to bbq. They're simple, delicious and you can make them ahead of time. Besides what could be better than food on a stick? Oh, wait, I know! How about food on a flavored stick! This recipe for rosemary-skewered shrimp and scallops is quite clever because instead of just seasoning the food on the outside, it actually seasons from the inside by using rosemary stems in place of plain wooden skewers! Pair it with a spicy seasoning and you're in for a bbq delight! Also, if you're a vegetarian, or are just looking for change, try it with chunks of firm tofu. Either way you're bound to get something delicious. To check out the recipe, read more

Rosemary-Skewered Shrimp and Scallops
From Out Of The Frying Pan

Note: The ingredient list looks daunting, but they're just the spices. Feel free to alter it as you see fit!

4 jumbo shrimp, peeled and cleaned, tails on
3 sea scallops, rinsed thoroughly
1 stiff, woody rosemary branch, about 10 - 12" long, plus additional rosemary for garnish

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme

Toss shrimp and scallops with seasoning. Set aside.
Thread shrimp and scallops alternately on rosemary branch.
Grill skewers over medium coals for 3 - 5 minutes. Turn skewers and grill until shellfish turns opaque. Serve on skewers, garnished with additional rosemary.

Note: Choose older, woody rosemary stems. Tender green stems won't hold up as well. It's best to find someone with a rosemary bush-they'll be happy for you to prune it, and you'll get longer, woodier stems.

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52 Weeks of Baking: Rosemary Crackers

YumSugar — Thu, 03 May 2007 07:58:39 -0700

Yesterday Molly asked me what I was planning on baking this week. I told her that I wasn't sure yet, but that I would bake it on Wednesday night. That's when she pointed out, duh it is Wednesday.

Great. Here it was, already Wednesday and I totally didn't know what I was baking. I wanted something fun, but nothing that would take too much time or use any special ingredients. I toyed around with pretzels, and then thought about crackers. The thought of an afternoon cheese and crackers break sounded like a good idea, so I said I would bake crackers if someone else brought the cheese. Molly agreed to bring cheese and she even picked out the recipe. To see how they turned out (they're rosemary flavored, but you could easily add more of a different herb instead), read more

This recipe was actually pretty simple to whip up. If I was to make this recipe again, I'd probably use less salt (I got a little wild when sprinkling it on), and more black pepper (I used about 20 grinds, but couldn't really taste it over the rosemary). The last batch I ended up grinding pepper on top before baking and that seemed to help out.

Rosemary Crackers
Adapted from Martha Stewart Living

2 cups all-purpose flour, plus more for work surface
1-2 tbsp chopped fresh rosemary
1-2 tbsp freshly ground black pepper
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

Pulse the flour, rosemary, 1 1/2 teaspoons salt, and sugar in a food processor until combined.
Add butter; pulse until mixture resembles coarse meal.
With machine running, add cream; process until dough forms.
On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
Preheat oven to 375F.
On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. (I was feeling too lazy to make rectangles and ended up with a more circular shape).
Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds.
Brush with egg white, and sprinkle with salt.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.
Repeat with remaining dough.

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