rosemary

Roasted Herb Potatoes

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Ingredients:

  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt

Process:

  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

Braised Chicken Legs with Carrots, Potatoes, and Rosemary

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Ingredients:

  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper

Process:

  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!

Winter Squash and Mushroom Risotto

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Ingredients:

  • 3 Cups Red Kuri Squash Peeled & Chopped, or other Winter Squash (1/2 in. Pieces)

  • 5 Cups Vegetable Broth

  • 2 Cups Mushrooms, thinly sliced

  • 2 Tbsp. Olive Oil

  • 1 Medium Shallot, thinly sliced

  • 1 Cup Arborio Rice

  • 1/2 Cup Grated Parmesan

  • 1 Tbsp. Fresh Rosemary

  • Salt & Pepper

Process:

  1. Place broth in a medium sauce pan, cook at a simmer over medium heat

  2. Peel Red Kuri Squash, halve, scoop out the seeds, and cut into 1/2 in. pieces

  3. Slice mushrooms and shallots

  4. In a second pot, heat Olive Oil over medium-high heat, add shallots and cook until fragrant (about one minute)

  5. Stir in squash and mushrooms, cook for five minutes

  6. Add Rosemary, Salt and Pepper; cook for one minute

  7. Add rice, and cook for one minute

  8. Stir in 1/2 cup of the hot broth, bring to a simmer, and stir constantly until the broth has been absorbed

  9. Continue adding broth, 1/2 cup at a time, until the rice is soft and creamy; 30-40 minutes (you may have some broth left over)

  10. Remove pot from heat, stir in the parmesan