Ingredient Spotlight: Fresh Herbs 2012

I love growing fresh herbs in the garden.  There’s something lovely about wandering out to the backyard and pulling fresh basil leaves to add to the dinner pasta.

Or enjoying the scent by running my hand through the lavender while I water the plants.

Basil is my favorite fresh herb to grow.  It grows well and adds so much flavor to dishes.  But I also like growing chives, rosemary, thyme, mint…  I grow lavender just for the scent.  I’ve never tried cooking with it.  Have any of you? I’d love to see some recipes that use lavender, whether for food or homemade soaps or lotions.

Here are some of my recipes that use fresh herbs:  [Read more…]

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

I put this together before church one Sunday morning.  It smelled (and tasted!) fantastic when we got home.  If you have garden fresh tomatoes, they make a wonderful side dish.  A simple tossed salad would be good too.

I don’t have an ingredient picture this time.  I think I was too busy getting ready for church, cooking as fast as I could.  I forgot to snap the photo.

I did use frozen chicken tenders and skipped thawing them.  They cooked just fine.  You can also save time by estimating the herb measurements instead of measuring.

Here’s the how-to:  [Read more…]

Italian Seasoned Salt Chicken in the Slow Cooker

A few weeks ago I decided to make some flat bread with homemade Italian Seasoning.  That didn’t work out too well on my first try.  I’ll have to play around with it a bit.

But I have been using the Italian Seasoning on all kinds of other foods and it’s been really good.  The seasoning adds lots of flavor to chicken or pasta dishes.  This time, I used it on chicken thighs in the slow cooker.  Here’s what you’ll need:

[Read more…]

Fire Roasted Tomato Sauce with Two Cheeses

One of my favorite kind of recipes to create is pasta dishes.  Coincidentally, I also love to eat pasta.  This sauce has both Parmesan and Provolone cheeses along with fire roasted tomatoes.  Ever since I tried fire roasted tomatoes a few months ago, they’ve been a staple in my pantry.  They pack a bit more flavor than plain diced tomatoes.

The sauce may sound like it’s hard to make, but it comes together in about 15 minutes.  Here’s what you’ll need: [Read more…]

Onions with Herbs and Wine

I’ve had this recipe in my files for probably twenty years.  I’ve always wanted to try it, but just never got around to it.  I’m glad I finally made it because it is wonderful.  It’s from Frugal Gourmet Cooks with Wine.  I only altered the recipe a little bit.  I did cut it in half, since I knew that only Jim and I would eat the onions.  They went really well with the Roast Chicken with Garlic and Wine that I posted yesterday. [Read more…]

Roasted Chicken with Garlic and Wine

I know there’s no chicken in that ingredient picture.  I think raw chicken is one of the least beautiful things in the food world.  The roasted whole chicken doesn’t look much better.

Thank goodness it tastes wonderful!  This can be a main dish for a really nice dinner, but it’s super easy to make.  Here’s what you’ll need: [Read more…]

Zesty Crockpot Chicken with Couscous

zesty crockpot chicken ingr

Renee from one of my favorite forums posted this chicken recipe the other day and I knew I would have to try it.  I love a good slow cooker recipe and we eat so much chicken we could cluck (and that’s not a complaint, it’s just the way it is).

The recipe is simple (another one of my favorite things) and it didn’t disappoint.  I served it with couscous that I cooked with the broth and onions from the chicken. Yum! [Read more…]

Virus Killing Soup

Two of my four kids have the flu. Flu A, whatever that is. All I know is that it lasts 7-10 days and I don’t want it! Enter this recipe for Virus Killing Soup, which was shared on the Sonlight Forums by Chloe.

The soup tastes fantastic. It really should have a different name, because Virus Killing isn’t real appetizing. However, that is the point of the soup so we’ll go with it.

You’ll need:
one whole chicken
15-30 cloves garlic, minced or crushed (I used about 1 1/2 bulbs)
1 Tbs. salt
3-4 fresh thyme sprigs
fresh rosemary sprigs
cayenne pepper, about 1 tsp.
ground black pepper
Throw all of that in a big pot. See all that garlic? That’s going to kill those viruses. Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.
Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit.
Now you’ll want to add some veggies. I used some carrots, onion, a stalk of celery and a fennel bulb. You can also add leeks and red pepper, but I didn’t have any of those. Chop the veggies and saute them in oil until tender. If you have it add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich.
Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add frozen green beans, peas, zucchini, flat leaf parsley.
I don’t know if this will heal my kids faster or prevent the rest of us from getting the flu, but it tasted great. I ate 3 bowls for dinner. Yum!
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