rosemary Archives - The Midnight Baker

Rosemary Pork Chops with Honey Apple Stuffing

Judith Hannemann — Sat, 30 Sep 2017 23:00:36 +0000

Nothing says fall more than pork and apples. These apple stuffed pork chops are easy to make!

The Taste Of Autumn

Nothing says autumn as much as apples and pork!

This is the season where you will usually find great deals on all cuts of pork, so taking advantage of this to stock the freezer is a boon.

Last fall was when I got the chops in the photo. Before anyone says, “Ewwww,” I vacuum seal all my stuff in my Foodsaver and these chops were as fresh and juicy as the day I bought them. I used bone-in chops because that’s what I had, but the original recipe calls for boneless. Either or will do.

Since I live right in the middle of New York’s apple country, I have many locally grown varieties to choose from. However, I used Granny Smiths here because of the tartness. They are not local apples.

Pork Chops With Delicate Herb Flavor

These chops get a great flavor from rosemary. I didn’t use much because I find too much rosemary to be unpleasant. I generally will use half of what a recipe calls for.

In these chops, the small amount of rosemary gives them terrific flavor. And what I like about it is rosemary is an herb that’s not your first thought when it comes to pork.

However, if you really find the taste of it unpleasant, then substituting thyme would be a great choice. I’m a big lover of thyme and I’m making them again and using that herb!

The Stuffing

This stuffing is really special!

It’s got nice tart apples, savoury red onion, honey and just enough toasted sliced almonds for texture and taste.

This stuffing totally complements the pork with just enough tartness balanced with just enough sweetness–and the reduction you make at the end is the crowning glory.

The Recipe

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Rosemary Pork Chops with Honey Apple Stuffing

Nothing says fall more than pork and apples. These apple stuffed pork chops are easy to make!

Prep Time20

Cook Time20

Total Time40

Course: Pork

Cuisine: American

Keyword: apples, pork chops, rosemary

Servings: 4

Calories: 384kcal

Author: Judith Hannemann

Ingredients

2 tbsp olive oil divided
1/2 cup chopped red onion
1 1/2 cups chopped Granny Smith apples
3 tbsp honey divided
2 tbsp toasted sliced almonds
3 tsp fresh rosemary chopped
1/2 tsp cider vinegar
1/2 tsp salt divided
1/4 tsp garlic powder
4 center-cut pork chops 1-inch thick (about 1 pound)
1/4 tsp pepper
1/2 cup reduced sodium chicken broth

Instructions

Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened. Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.
Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 2 teaspoons rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.

Nutrition

*Adapted from McCormick
*Post may contain affiliate links

The post Rosemary Pork Chops with Honey Apple Stuffing appeared first on The Midnight Baker.

Rosemary Cream Pork Chops

Judith Hannemann — Sun, 05 Mar 2017 00:00:01 +0000

These rosemary cream pork chops are ready in 30 minutes and are so delicious, they’ll beg for seconds!

Pork Chops Go Gourmet

This recipe turns ordinary pork chops into something fabulous!

Adding herbs and a splash of brandy adds tons of flavor to these chops. And the best thing? This is easy to prepare and on the table very quickly!

Rosemary Adds Great Flavor

You’ll be surprised how the addition of a little rosemary makes these pork chops into a restaurant-quality meal.

I tend to use rosemary very lightly in recipes. I’d rather err on the side of mild flavor with this herb as for my taste, too much tastes medicinal. I do love the flavor, but just not a robust flavor. However, if you are a big fan, feel free to add more.

Fresh rosemary works best here, but if you don’t have it and only have the dehydrated stuff in the jar, use that but cut the amount in half. As a rule, substituting dry herbs for fresh, you use half the amount.

Yes, Whole Grain Mustard

This may be one thing you need to buy for this recipe, but trust me, you won’t be disappointed! Whole-grain dijon mustard is awesomely delicious and you’ll find many more uses for it. Mix a bit with mayo for a great sandwich spread and also use it in Slow Cooker Dijon Pork Chops & Potatoes and French Onion Soup Pork Chops.

The Recipe

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Rosemary Cream Pork Chops

These rosemary cream pork chops are ready in 30 minutes and are so delicious, they’ll beg for seconds!

Prep Time10

Cook Time20

Total Time30

Course: Everyday Meals, Pork, skillet dinners

Cuisine: American

Keyword: 30-minute meals, pork chops, rosemary

Servings: 4

Calories: 448kcal

Author: Judith Hannemann

Ingredients

4 large boneless rib pork chops
1 tsp salt
1 tbsp olive oil
3 tbsp finely chopped onion
2 tbsp chopped fresh rosemary -OR- 1/2 tbs dried rosemary
1 cup roughly chopped crimimi or baby bella mushrooms
2 tbsp brandy or dry white wine see NOTES
1/4 cup chicken stock
1 tbsp whole grain dijon mustard
1 tbsp unsalted butter
2/3 cup heavy cream
2 tbsp sour cream

Instructions

Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
Remove pork chops to a plate; set aside.
Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it’s smooth. Place pork chops back in the pan and heat through.

Notes

If you don't want to use the liquor, use an equal amount of chicken stock.

Nutrition

* Adapted from Vikalinka

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Lemon Rosemary Chicken

Judith Hannemann — Sat, 09 Jul 2016 23:00:46 +0000

Rosemary and lemon flavored chicken dinner that takes one skillet and is ready in 30 minutes!

Great Flavors For Chicken

I’m a chicken lover and eat it quite often. Because I do, I try to introduce different flavors to it to make it interesting.

A lot of folks stick to the standard herbs such as thyme, sage and oregano, but if you want to think outside the box, you can try different herbs and spices. That’s exactly what I did with my chicken with tarragon cream sauce. And it was a friend who was a chef that got me thinking along those lines.

Another herb that he’d use with chicken was rosemary. For me, rosemary in any dish has to be done lightly, but if you really like a strong flavor, double my amounts. As for lemon, what can I say? I grew up eating my mom’s version of lemon chicken, so you’ll find lemon in lots of my chicken recipes.

One Skillet-30 Minutes-Dinner Is Served

What could be better than a tasty dinner that only uses one skillet and is ready in 30 minutes? Well, not too much!

Most of us don’t have hours to fuss over a meal because we live busy lives. However, most of us want a tasty dinner and this recipe really fills the bill.

The secret to a quick chicken breast dinner is pounding the chicken down to about 1/4-inch thickness. What I do, because chicken breasts seem to be so large these days, is slice each breast in half like I’m going to butterfly them, however, I cut them all the way through so I get two portions. After I’ve done that, I pound the chicken breasts with a meat mallet so they’re all an even thickness.

Pounding also seems to make the chicken more tender, so it’s another good reason to do it.

Fresh Is Always Best

I try to use fresh herbs and fresh lemons whenever I can. Rosemary is one herb that dehydrates well, so using what you find in the spice aisle is perfectly OK. But in this, use fresh lemons if you possibly can.

Lemons are quite pricy at the moment and often you can get a better price by buying a bag. This is what I do and they don’t go to waste. Remember, you can juice them and zest them and then freeze that juice and zest for later use!

If the sauce is too tart for your liking, add more sugar!

The Recipe

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Lemon Rosemary Chicken

Rosemary and lemon flavored chicken dinner that takes one skillet and is ready in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: American

Keyword: 30-minute meals, chicken recipe, lemons, rosemary

Servings: 4

Calories: 407kcal

Author: Judith Hannemann

Ingredients

2 large chicken breast halves
2 tbsp oil
juice of one lemon
2 cloves garlic crushed
2 sprigs fresh rosemary about 3-inches long -OR- 1 tsp dried (see NOTES)
1 cup chicken stock
1 lemon sliced
1/2 cup heavy cream
1 tsp sugar
1 tsp salt
1/4 tsp pepper
Seasoned Flour:
1 cup flour
2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

THICKENING

2 tbs reserved Seasoned Flour
1/4 cup water

Instructions

Slice each chicken breast in half to make 2 portions--I do this like I am going to butterfly it but cut all the way through
Mix seasoed flour ingredients in a small bowl
Pound each slice down to 1/4-inch thickness by placing between plastic wrap and using a meat mallet
Heat oil in a large skillet. Dredge chicken in seasoned flour and brown on both sides.
Add the stock, garlic, rosemary, sliced lemon, lemon juice, sugar, salt and pepper to the skillet; stir.
Cover and cook for 20 minutes over low heat.
Add the cream and stir.
Mix the reserved seasoned flour and water, making sure there are no lumps. Remove chicken and keep warm. Discard the lemon slices, garlic and rosemary sprigs.
Stir the flour mixture into the juice and stir until thickened.

Notes

For dried rosemary, crush it between your fingers before adding. If using fresh,hit the sprigs with the back of a knife to "bruise" it.

Nutrition

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Mushroom Stuffed Chicken Breast with Rosemary Butter

Judith Hannemann — Wed, 23 Dec 2015 00:00:50 +0000

Elegant but easy mushroom stuffed chicken breasts basted with rosemary butter. Nice enough for company, but easy enough for a weeknight meal.

This chicken may look like you fussed, but it’s as easy as 1-2-3!

One of my favorite combinations is chicken and rosemary–but the rosemary has to be a light flavor for me. Too much tastes medicinal–that’s just a personal taste. You can add more or less as you desire.

Even though I used rosemary here, any herb that you like would be nice here. Sage, tarragon or thyme come immediately to mind as they blend well with chicken.

This is probably a good recipe for those on low-carb diets too. While I don’t do “diet” or “nutrition” on my site, to the best of my knowledge on the issue, this should fit into low-carb meal plans.

It’s necessary here to saute the mushrooms because that gives this maximum flavor and it’s worth the effort.

I used split breasts with the bone in and skin on here, but it can be done with boneless skinless, although the taste will suffer since to me the best part is the roasted rosemary-flavored skin. Also, the bones form a natural rack that prop up the chicken so the filling stays in the pocket. If using boneless, then it would require more basting and a shorter cooking time.

This is basted with melted butter. The butter is melted with a pinch of rosemary for a whisper of flavor. If you like more of an herby taste, add more rosemary (or whatever herb you choose) to the butter.

The chicken reheats very well too!

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Mushroom Stuffed Chicken Breast with Rosemary Butter

Elegant but easy mushroom stuffed chicken breasts basted with rosemary butter. Nice enough for company, but easy enough for a weeknight meal.

Prep Time30

Cook Time1

Total Time1 30

Course: Chicken

Cuisine: American

Keyword: stuffed chicken

Servings: 4

Calories: 441kcal

Author: Judith Hannemann

Ingredients

4 bone-in split chicken breasts
10 oz sliced fresh mushrooms
1/4 cup chopped onion
1 tbsp minced garlic
1 tsp salt
1 tbsp butter
1 tbsp olive oil

ROSEMARY BUTTER

4 tbsp unsalted butter
1 sprig fresh rosemary about 3-inches long or 2 tsp dehydrated rosemary (crushed)

Instructions

Preheat oven to 375 degrees F
Cut a deep pocket through the thickest part of the breast (see post pics for place to cut)
Heat the 1 tbs butter and olive oil in a large skillet over medium-high heat.
Saute mushrooms, onion and garlic until mushrooms begin to brown; add the 1 tsp salt. Let the mushroom mixture cool until you can handle it.
Rosemary Butter: melt butter with sprig of rosemary in a small saucepan; set aside.
Stuff pockets in chicken with the mushroom mixture.
Place chicken breasts in a large (13 x 9 should do) baking dish
Baste with half the butter mixture.
Bake for 30 minutes then baste with the remaining rosemary butter.
Bake for an additional 20-30 minutes or until chicken tests done (registers 175 degrees on a meat thermometer or juices run clear)

Nutrition

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Roasted Rosemary Buttermilk Chicken

Judith Hannemann — Thu, 09 Jul 2015 23:00:00 +0000

Roasted Rosemary Buttermilk Chicken

Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.

Rosemary compliments chicken so well!

I have a ton of rosemary growing, in fact it’s the only thing that seems to be thriving in my garden this season. It’s been rainy and not much like summer around my parts.

Since it’s not been hot where I live so far, and believe it or not the other day my heat came up–that’s how chilly it’s been here–I really didn’t mind running the oven for this.

Rosemary and chicken–perfect combo

This recipe deviates a bit from the more standard buttermilk chicken in it’s flavorings. Just some garlic and rosemary, but the taste is out-of-this-world fantastic!

I brushed this with a little maple syrup in the last few minutes of baking to make the chicken caramelize a tad more and to introduce a slightly sweet, but not overpowering, note to the chicken.

This is nice paired with some garlic mashed potatoes on the side and a mixed greens salad!

The chicken is nice cold too so make extra for snacking!

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Roasted Rosemary Buttermilk Chicken

Buttermilk chicken goes one better infused with rosemary and a hint of sweetness from maple syrup.

Prep Time12

Cook Time40

Total Time12 40

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: roasted chicken

Servings: 4 -6

Calories: 636kcal

Author: Judith Hannemann

Ingredients

3 lbs chicken parts
1/4 cup maple syrup

BRINE

2 cups buttermilk
1 tbsp rosemary
1 tbsp garlic powder
1 tsp salt
1/2 tsp pepper

Instructions

Mix the brine ingredients in a large zipper freezer/storage bag–I use a large Lock & Lock container for this since it’s sturdy and won’t leak.
Place chicken in the brine, seal the bag (or container) and place in the refrigerator to marinate overnight.
Line a baking sheet with parchment or aluminum foil and spray lightly with non-stick spray. Preheat oven to 425 degrees F.
Drain chicken and place on prepared baking sheet.
Bake at 425 degrees F for 30-40 minutes. Brush with maple syrup the last 10 minutes of the baking time.

Nutrition

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Rosemary Chicken with Portabella Mushrooms

Judith Hannemann — Sat, 30 May 2015 23:00:00 +0000

Rosemary Chicken with Portabella Mushrooms

Restaurant-quality chicken dinner that’s made in one pan with pantry ingredients. Doesn’t get better than this!

Easy But Gourmet!

I do love me some one-skillet meals, especially if they have chicken as an ingredient!

There were a lot of boneless skinless breasts in my freezer because I can never resist a sale on them so I’m buying them all the time. They are also versatile because they can be used so many ways.

My neighbor and I were recently discussing our upcoming gardens and the subject of rosemary came up. I tried to overwinter 2 plants and am hoping they’ll spring back, but she also mentioned that now her husband is on a rosemary kick and he wants it in practically everything!

Go Heavy Or Light With Rosemary

About the only place I like rosemary is with chicken–and just a whisper, or as a garnish. So I decided to add some I’d dried to this recipe. I didn’t go overboard because to me, too much tastes medicine-y, but if you love it, then add more!

It’s pretty important here to use the baby portabella mushrooms for the taste. But if you can’t find them in your store, then plain will do. It’ll taste good with the plain whites, but the baby bellas add a real depth of flavor.

I can’t tell you how gourmet this meal tastes! I’m sure it will become part of your dinner repertoire once you taste it.

And a dinner portion is going to my rosemary-lovin’ neighbor LOL.

The Recipe

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Rosemary Chicken with Portabella Mushrooms

Restaurant-quality chicken dinner that’s made in one pan with pantry ingredients. Doesn’t get better than this!

Prep Time10

Cook Time30

Total Time40

Course: Chicken

Cuisine: American

Keyword: chicken recipe

Servings: 4

Calories: 582kcal

Author: Judith Hannemann

Ingredients

3 large boneless skinless chicken breasts
4 tbsp butter divided
1 tbsp olive oil
10 oz package baby portabella mushrooms
1 clove garlic minced
1/2 cup rich chicken stock
1 tsp crushed rosemary or 1 large bruised sprig fresh
1 cup heavy cream

SEASONED FLOUR

1 cup flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder

Instructions

lice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. If you don’t know how to butterfly meat, here is a good video:
Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don’t have to do this, but I find the chicken cooks more evenly and is very tender.
Slice each mushroom in half; set aside.
Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat.
Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside.
Place the remaining 2 tbs of butter in the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Pour the 1/2 cup of stock and the rosemary and deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat.

Nutrition

Rosemary Chicken with Portabella Mushrooms

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Roasted Rosemary Chicken and Vegetables

Judith Hannemann — Sat, 26 Oct 2013 23:00:00 +0000

Rosemary Roast Chicken and Vegetables

Wonderful and easy gourmet meal ready in 30 minutes!

I got this roasted rosemary chicken and vegetables from a meal kit deal, and liked it so much, I made it without the meal kit (which I got for free). The kit came with French Baby Carrots as part of the roasted root vegetable combo, but I used the regular baby carrots that come in the little bags.

Can’t believe how easy it was and it’s like a dish you’d get in a fine restaurant.

I used a 10-inch cast iron pan to brown and bake in. The results were perfect, but you could also bake this dish in a 11 x 7-inch baker–I’d spray that with non-stick spray though.

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Roasted Rosemary Chicken and Vegetables

Rosemary Roast Chicken and Vegetables is a wonderful and easy gourmet meal, ready in 30 minutes!

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Keyword: chicken recipe, roast chicken, roasted vegetables

Servings: 2

Calories: 773kcal

Author: Judith Hannemann

Ingredients

2 bone-in chicken breast halves
2 cups baby carrots cut in half
4 large parsnips cut 1/4 inch sticks
1 cup crimini mushrooms cut in half
1 tbsp olive oil for browning chicken
1/2 tsp salt
1/4 tsp pepper

Sauce:

2 tbs fresh rosemary chopped fine
3 cloves garlic minced
1/4 cup white wine
3 tbsp olive oil
1/4 tsp salt

Instructions

Preheat oven to 375 degrees F.
Mix sauce ingredients; set aside.
Heat a large, heavy oven-proof skillet over medium-high heat. Add 1 tbs olive oil and heat until oil shimmers.
Sprinkle chicken with salt and pepper on both sides. Brown chicken on both sides, about 8 minutes per side. Remove chicken from pan.
In a large bowl, add all the vegetables and toss with 2 tbs olive oil.
Transfer veggies to the large skillet used to brown the chicken. Spread them evenly across the pan. Top with the browned chicken. Pour sauce over chicken and vegetables.
Bake at 375 degrees F for 30-35 minutes or until chicken juices run clear and veggies are crisp/tender.

Nutrition

Rosemary Roast Chicken and Vegetables

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Herbed Potato Salad with Pesto Aoli

Judith Hannemann — Sat, 08 Sep 2012 19:56:00 +0000

Herbed Potato Salad

Gourmet twist on a classic potato salad. Potatoes are cooked with a bruised sprig of rosemary in a pressure cooker, as pressure cooking will infuse the rosemary flavor in the potatoes. Potatoes are also cooked and served with skin on for a rustic look.

Dressing is a basic aoli (basically mayonnaise, and you can use that) with pesto added.

Great served with Oven Fried Ranch Chicken

Herbed Potato Salad with Pesto Aoli

2 lbs all-purpose potatoes, well scrubbed
1 – 4-inch sprig of fresh rosemary
1 cup water
1 tsp salt
2 green onions (scallions) sliced thinly
Pesto Aoli:
1 cup mayonnaise
1 tbs prepared pesto*

Place potatoes, rosemary, water & salt in a pressure cooker. Follow directions of your specific pressure cooker for length of time and pressure necessary for cooking potatoes. I used a Wolfgang Puck 7-in-1 Electronic Pressure Cooker and used Vegetable setting for 12 min, releasing pressure immediately after time was up.

Cool potatoes completely in refrigerator.

Make aoli by mixing mayonnaise & pesto together until well blended.

Cut cooled potatoes in 1/2-inch chunks. Add sliced green onion. Add aoli and mix thoroughly. Cover & refrigerate until ready to use.

*I used Robin Ellis’ Pesto recipe

Herbed Potato Salad

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