Type what you have

Ingredients

• ✓ rosemary
• almond milk
• salt
• oat
• banana
• flaxseed
• blueberry
• lemon juice

Instructions

1. 1 Combine almond milk, rosemary, and salt in a saucepan over medium-high heat; bring to a boil. Stir in oats, banana, and flaxseed. Reduce heat to medium and cook until most of the liquid has been absorbed, 4 to 5 minutes.
2. 2 Add blueberries and lemon juice to the pan. Continue to cook until desired consistency is reached, 1 to 2 minutes more.

By Tammy Lynn

Ingredients

• ✓ rosemary
• potato
• butter
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a hot skillet, melt butter. Stir in rosemary, salt, and pepper. Add potatoes and coat potatoes evenly with melted butter.
3. 3 Arrange potatoes in a single layer on a baking pan.
4. 4 Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes, tossing them occasionally to ensure that they brown on all sides.

By DJ Williams

Ingredients

• ✓ rosemary
• ground pork
• sage
• thyme
• salt
• black pepper
• nutmeg
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ rosemary
• chicken broth
• water
• rolled oat
• soy sauce
• sriracha sauce
• garlic
• butter
• egg
• sriracha sauce

Instructions

1. 1 Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.
2. 2 Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.

By lutzflcat

Ingredients

• ✓ rosemary
• steel-cut oat
• water
• almond milk
• apple
• date
• vanilla extract
• cinnamon
• salt
• pecan

Instructions

1. 1 Place oats into a multi-functional pressure cooker (such as Instant Pot®). Add water, almond milk, apple, dates, rosemary, vanilla extract, cinnamon, and salt. Stir until ingredients are just combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Let sit for 5 minutes before releasing pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Stir cooked oatmeal and top with chopped pecans.

By Tammy Lynn

Ingredients

• ✓ rosemary
• coconut milk
• butternut squash
• maple syrup
• cinnamon
• ginger
• nutmeg
• sea salt
• pistachio nut
• cranberry sauce
• orange

Instructions

1. 1 Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

By Angela Sackett Superhotmama

Ingredients

• ✓ rosemary
• olive oil
• russet potato
• sweet onion
• sweet chicken sausage
• apple
• cranberry
• salt
• black pepper
• fennel seed
• red pepper flakes

Instructions

1. 1 Heat oil in a large saute pan over medium-high heat. Add potatoes and onion and cook until potatoes are slightly brown and onions are translucent, 12 to 15 minutes.
2. 2 Heat a small saute pan over medium-high heat. Saute sausage, apple, cranberries, salt, black pepper, fennel, rosemary, and red pepper flakes for 5 minutes. Add to potato mixture and serve.

By SunnyDaysNora

Ingredients

• ✓ rosemary
• olive oil
• sweet potato
• salt
• black pepper
• onion
• cumin
• cayenne pepper
• chorizo sausage

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sweet potato; cook and stir, lowering heat if necessary to avoid burning, about 5 minutes. Season with rosemary, salt, and black pepper; cook until potato begins to soften, about 5 minutes more.
2. 2 Stir in onion, cumin, and cayenne pepper; cook until onion is soft, 5 to 7 minutes. Add chorizo; increase heat to medium-high. Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 to 2 minutes.

By dtreglia

Ingredients

• ✓ rosemary
• onion
• sugar
• sour cream
• dijon mustard
• butter
• egg
• milk
• salt
• baking soda
• baking powder
• sugar
• basil
• parsley
• parmesan cheese
• whole wheat flour
• all-purpose flour
• bacon

Instructions

1. 1 Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
2. 2 Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
3. 3 Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
4. 4 Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
5. 5 Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.

By Ashley Hayden

Ingredients

• ✓ rosemary
• red potato
• egg
• parmesan cheese
• milk
• salt
• black pepper
• bacon
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
3. 3 Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
4. 4 Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
5. 5 Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
6. 6 Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

By geekoman

Ingredients

• ✓ rosemary
• russet potato
• butter
• olive oil
• ground beef
• salt
• onion
• mushroom
• black pepper
• cayenne pepper
• red bell pepper
• poblano pepper
• green onion

Instructions

1. 1 Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
2. 2 Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
3. 3 Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
4. 4 Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
5. 5 Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
6. 6 Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

By John Mitzewich

Ingredients

• ✓ rosemary
• sweet potato
• olive oil
• kosher salt
• garlic powder
• black pepper
• onion
• red bell pepper
• garlic
• pork sausage
• spinach
• mozzarella cheese
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
3. 3 Bake in the preheated oven until slightly browned, about 30 minutes.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
5. 5 Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
6. 6 Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
7. 7 Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
8. 8 Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.

By Ms Chef Esh

Ingredients

• ✓ rosemary
• arugula
• black pepper
• sea salt
• lemon juice
• garlic
• radish
• cucumber
• greek yogurt
• cottage cheese
• black pepper
• sea salt
• parmesan cheese
• heavy cream
• egg
• red bell pepper
• zucchini
• potato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Ingredients

• ✓ rosemary
• blackberry
• almond milk
• egg
• cheddar cheese
• maple syrup
• butter
• cooking spray
• salt
• thyme
• baking powder
• all purpose baking flour
• paprika
• garlic
• almond flour
• coconut flour
• black pepper
• salt
• orange
• chicken tender
• maple syrup
• red pepper flakes
• ancho chile powder
• blackberry

Instructions

1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Ingredients

• ✓ rosemary
• lamb chop
• olive oil
• garlic
• sea salt
• black pepper
• mint jelly

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut away excess fat from lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
3. 3 Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
4. 4 Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.

By Lucky Noodles

Ingredients

• ✓ rosemary
• olive oil
• lemon
• garlic
• thyme
• oregano
• chicken

Instructions

1. 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator for 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Karen

Ingredients

• ✓ rosemary
• plain yogurt
• feta cheese
• basil
• sun-dried tomato
• lemon zest
• lemon juice
• oregano
• salt
• black pepper
• chicken breast
• red onion
• green bell pepper

Instructions

1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Ingredients

• ✓ rosemary
• olive oil
• oregano
• dill weed
• garlic powder
• onion powder
• paprika
• chicken
• cornish game hen

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Whisk together olive oil, oregano, dill, garlic powder, onion powder, rosemary, and paprika together. Brush mixture on all sides of the hen, paying particular attention the the wings and legs.
3. 3 Place hen in the basket of the air fryer and cook for 30 minutes. Transfer to a cutting board and let rest 10 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ rosemary
• potato
• water
• olive oil
• lemon juice
• garlic
• chicken bouillon
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie

Ingredients

• ✓ rosemary
• olive oil
• lemon juice
• oregano
• garlic
• tarragon
• chicken
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
4. 4 Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
5. 5 Drizzle reserved oil mixture over the chicken. Carve and serve.

By Soup Loving Nicole

Ingredients

• ✓ rosemary
• chicken breast
• oregano
• feta cheese
• brine
• water
• garlic
• olive oil
• black pepper
• lemon

Instructions

1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ rosemary
• olive oil
• cumin
• garlic
• red wine vinegar
• oregano
• marjoram
• salt
• pepper
• venison
• pita bread

Instructions

1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Ingredients

• ✓ rosemary
• black pepper
• salt
• oregano
• garlic powder
• onion powder
• cardamom
• coriander
• chicken breast
• vegetable oil
• lemon
• water
• couscous
• cucumber
• sour cream
• greek yogurt
• lemon
• olive oil
• garlic
• mint
• dill
• salt
• black pepper
• broccoli
• red onion
• cucumber
• tomato
• kalamata olive
• parsley
• feta cheese

Instructions

1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Ingredients

• ✓ rosemary
• onion
• ground lamb
• ground beef
• garlic
• oregano
• cumin
• marjoram
• thyme
• black pepper
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
8. 8 Serve and enjoy!

By The Dread Pirate Paramour

Ingredients

• ✓ rosemary
• ground lamb
• ground beef
• onion
• garlic
• oregano
• kosher salt
• black pepper
• cumin
• paprika
• cinnamon
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ rosemary
• lemon pepper
• marjoram
• basil
• thyme
• white wine
• water
• olive oil
• salad dressing
• garlic
• lemon
• lemon zest
• potato

Instructions

1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Ingredients

• ✓ rosemary
• salt
• garlic powder
• basil
• oregano
• cinnamon
• black pepper
• parsley
• dill weed
• marjoram
• cornstarch
• thyme
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Ingredients

• ✓ rosemary
• water
• olive oil
• lemon juice
• dill
• chicken bouillon
• garlic
• thyme
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Ingredients

• ✓ rosemary
• chicken thigh
• russet potato
• lemon juice
• olive oil
• garlic
• oregano
• salt
• black pepper
• cayenne pepper
• chicken broth
• oregano

Instructions

1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
2. 2 Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
3. 3 Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
4. 4 Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
5. 5 Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
7. 7 Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
8. 8 Transfer potatoes to the platter with chicken.
9. 9 Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
10. 10 Strain pan juices into a measuring cup and pour over chicken and potatoes.
11. 11 Sprinkle with fresh oregano. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• chuck roast
• olive oil
• sugar
• onion
• tomato paste
• red wine
• red wine vinegar
• garlic
• pickling spice
• bay leaf
• cinnamon stick
• salt
• pepper

Instructions

1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom