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rosemary

Grapefruit Rosemary Sparkler

Thank you VOVETI for sponsoring this post. Elevate your entertaining this season with VOVETI Prosecco

Grapefruit Rosemary Sparkler - easy, festive drink recipe for all your holiday parties. Grapefruit juice and Prosecco with a fresh rosemary simple syrup!

Okay, I know I swore that I’d never be obsessed with cheeseboards but it’s happened. I’m obsessed.

I used to never keep crackers and cheese and weird jams and all that on hand but now? What if we need a cheeseboard and some yummy drinks on a Sunday night to go with our 5th viewing of Home Alone 2?

I’ve made at least 3 already this month. They’re just the perfect easy dinner or so fun to throw together if you decide to have a last minute get together.

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Pineapple Rosemary Crush

Pineapple Rosemary Crush – easy cocktail recipe with pineapple, rosemary, and sparkling wine! Perfect for a party. 

Pineapple Rosemary Crush - easy cocktail recipe with pineapple, rosemary, and sparkling wine! Perfect for a party.

Today I’m heading up to Salt Lake City (OMGMOUNTAINS! I might just stay forever!) for a conference so I have to stick with my tradition of posting a cocktail on days when I fly.

I actually really enjoy flying but I’m also that person that has a minor panic attack with every bump. Which is why we talk cocktails on days that I fly. Because I’ll probably spend most of the flight wishing I had one.

The conference is going to be so much fun though. I’m rooming with my bestie Nicole and we coordinated our flights so that we land at the same time and can navigate SLC together. And there is going to be SO MUCH FOOD. I plan on gaining at least 10 pounds.

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Rosemary Cheddar Cheese Bread

I know, I know… you’re on a diet and I’m talking about bread for the second time this week.

I can’t help it! It’s just all I want to make right now. If I could get away with it I would be serving nothing but fresh bread for breakfast, lunch, and dinner.

This Rosemary Cheddar Cheese Bread called to me, not just because it’s layered but because the layers are 2 very different kinds of bread. The bottom layer is a very wheat-y rosemary and the top is a white batter with tons of cheese. I had no idea how they were going to work together.

We adored this bread! Absolutely adored it. The wheat batter’s crust got so crisp like wheat breads tend to do and the cheese batter was fluffy and amazing. It was the best of both worlds! It was good with butter, without, toasted, not toasted. Seriously, make this bread.

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Rosemary Cheddar Cheese Bread
from The King Arthur Flour Baker's Companion
Ingredients
For the Rosemary Whole Wheat Batter:
  • 1 large egg
  • 1¼ cups 10 ounces milk
  • 4 tablespoons 1/2 stick butter, melted
  • 1 tablespoon baking powder
  • 1 tablespoon dried rosemary
  • ½ teaspoon salt
  • 2 cups 10½ ounces whole wheat flour
For the Cheddar Cheese Batter:
  • 1 large egg
  • 1 cup 8 ounces milk
  • 4 tablespoons 1/2 stick butter, melted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • ½ teaspoon black pepper
  • 2 cups 8½ ounces all-purpose flour
  • 1¼ cups 5 ounces cheddar cheese, grated
Instructions
  1. Preheat oven to 350F. Grease two 8½ x 4½-inch loaf pans.
For the rosemary batter:
  1. Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, rosemary, salt, and flour. Add the egg mixture and stir just until combined. Put half of the batter into each of the 2 prepared pans. (The batter is thick - use a spoon to complete cover the bottom of the pan.)
For the cheese batter:
  1. Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, salt, cayenne, black pepper, and flour. Stir in the cheese, then the egg mixture, stirring until just combined.
  2. Pout half of the cheddar batter into each pan on top of the rosemary batter. (The batter is stick so you will likely need to use a spoon to smooth it out.)
  3. Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester or toothpick inserted into the middle of a loaf comes out clean. Remove from the oven and let rest for 5 to 10 minutes before turning out onto a cooling rack.

Rosemary & Parmesan Madeleines

I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!

Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was ‘Ridiculous” because there’s really no way to describe how good these are.

I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!

(If you’re in the market for a madeleine pan, I bought this one and I love it.)

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Rosemary & Parmesan Madeleines
Prep Time
20 mins
Cook Time
12 mins
 
Servings: 12 large madeleines
Ingredients
  • 8 tablespoons 1 stick unsalted butter, melted
  • 1 cup flour
  • 2 teaspoons fresh rosemary minced
  • 1 teaspoon sea salt
  • 1 ⁄4 teaspoon freshly ground pepper
  • 4 eggs
  • 1 ⁄4 teaspoon cream of tartar
  • 1 teaspoon sugar
  • 1 cup grated Parmesan plus more for sprinkling
Instructions
  1. Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
  2. Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
  3. In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
  4. Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.

Rosemary Ranch Chicken Kabobs

It’s been really cold in my neck of the woods lately. Like really cold. So cold that I went out and bought boots. And I don’t wear boots! There’s even snow on our mountains! Proof:

I think the thing I’m most sad about when it comes to the cold weather is the fact that we’re quickly running out of time to use the grill. Which means I’ll have to resume all of the cooking. Bleh. So how about one more grill recipe? It’s a good one, I promise!

I bookmarked this Rosemary Ranch Chicken Kabobs recipe without really reading it so when I saw that it actually used bottled ranch dressing, I was pretty grossed out. That just doesn’t sound good at all! How wrong I was. This is seriously the best chicken I’ve had all summer! You can’t really pick out the ranch taste but all the herbs and spices in it makes the chicken so flavorful and delicious. This is one I’m definitely going to remember for next summer and every summer after.

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Rosemary Ranch Chicken Kabobs
Prep Time
45 mins
Cook Time
12 mins
 
Ingredients
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper or to taste
  • 1 tablespoon white sugar or to taste (optional)
  • 5 skinless boneless chicken breast halves - cut into 1 inch cubes
Instructions
  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.