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Recipes that include rosemary

Rosemary Turkey Meatloaf

Tuesday, January 11, 2011

Meatloaf ain’t pretty but a good one is so tasty, moist, and comforting. It fills in those spaces left by the winter blues and it can be all that without being a heavy and fatty meal. This meatloaf is so tender, you could eat it after your wisdom teeth are pulled. It’s so moist, you won’t be reaching for your glass of water. Yet, I only used turkey meat, a lean protein, and besides one egg for the whole loaf, no fat is added.

As we ate it, Lon asked me, what’s making this meatloaf so moist? I listed ingredients and he kept saying, and…and…Well, that was it. No mystery gob of lard. This comfort food is healthy!

Rosemary Meatloaf

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Rosemary Pomegranate Coated Rack of Pork

Sunday, April 5, 2009

It’s been weeks since Carol introduced me to Pomegranate Molasses, and I finally got to using it this week. While it’s called molasses, it’s really a syrup: sweet and tart with concentrated pomegranate flavor. It’s plain wonderful!

Slicing Chops 1

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Homemade Italian Chicken Sausage

Sunday, March 8, 2009

Since we had some pork fat left over from trimming pork loin recently, I wanted to make sausage. Jessica defrosted a chicken and it seemed like a fun protein to work with. Having never made chicken sausage, I approached it the same way I would with most any other protein. I did go light on the herbs and spices because chicken is such a light flavor that you don’t want to over-power it.

Chicken Sausage Sandwich

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Rosemary Sumac Lamb Loin Chops

Monday, March 2, 2009

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We got these little lamb loin chops that are so cute. They look like mini T-bone steaks, only a few forkfuls each, making them a perfect little appetizer course. I decided to do something very simple and this is a recipe any beginner can make.

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Winter Feta Dip and Pear Crudite

Wednesday, February 4, 2009

The concept of crudite and dip is an old classic. It’s irresistible for parties because it’s easy, you can make it ahead, and some call it healthy. For a new twist, try my version. I happen to think the flavor of the dip pairs (pun-intended) well with pears, but of course it will still be great with a more classic crudite, like carrots, celery, and bell peppers. Of course, you could dip chips too.

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Rosemary Porcini Rubbed Short Ribs

Thursday, December 25, 2008

It’s Christmas Day! (This post was intended for early in the day but our hosting company is having problems.) If you need one more thing to add to your menu, this one is easy and will impress. I happened upon this interesting way of using dried porcini mushrooms ground into a powder. The recipe was for rib eye steaks but we decided to use it on Beef Short Ribs and the result was fantastic. The magical pairing of rosemary and porcini, two earthy ingredients strong enough to stand up to each other, is a real winner!

Rosemary Porcini Rubbed Short Ribs

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Lean Lamb Roast over Butternut Squash and Parnsips

Monday, October 13, 2008

Fresh Direct had lamb top round for sale and I was happy to see that it came in a 1 1/2 pound size, which is manageable. I decided on a simple preparation that would help me utilize the butternut squash and parsnip, I just got from the farmer’s market. What stands out for me is that this cut of lamb is so lean. The ingredients give the feel of fall, yet it’s very light and perfect for this very warm fall we’re having.



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Home Fried Potatoes and a Cousins’ Brunch

Sunday, August 3, 2008

My cousins came for brunch today and I asked Lon to make (and write the recipe) for Home Fried Potatoes. My only requirement was that I wanted him to use tomato paste. We agreed that it was a nice touch, adding both flavor and color to the dish. It turned out pretty spicy too but everyone loved it.

Home Fries.jpg

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Duck Fat Turkey Meatballs

Wednesday, May 28, 2008

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won’t really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.

Duck Fat Turkey Meatballs 4

*some new photos added 11/23/09

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Three Herb Pork Tenderloin on Ciabatta

Tuesday, April 8, 2008

I threw together this pork tenderloin, thinking that I would heat up some left over rice to serve with it, but then Lon called and he was going to be late coming home from work. The pork was already in the oven and almost ready to come out. It would no longer be hot when he arrived. Quickly, I switched dinner plans, the room temperature pork would now be made into a sandwich. When Lon got home, I sliced the pork into 1/2 inch slices, and laid it on ciabatta with a spread (half mayo/half whole grain mustard).

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