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Rosemary Simple Syrup
Drink American

Rosemary Simple Syrup

5.0

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
  2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Cranberry-Rosemary Prosecco Float
Drink

Cranberry-Rosemary Prosecco Float

Prep
10 min
Cook
6 min
Total
66 min

Instructions

  1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
  2. 2 Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
  3. 3 Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

By Julie Hubert

Salty Lemon Gin and Tonic
Drink American

Salty Lemon Gin and Tonic

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Remove pulp from lemon with a sharp knife and discard, saving peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
  2. 2 Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
  3. 3 Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

By France Cevallos

Herbed Blackberries on the Rocks
Drink American

Herbed Blackberries on the Rocks

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put 4 blackberries and 2 sprigs of rosemary in a cocktail shaker; crush gently with a muddler or back of a wooden spoon. Add ice cubes, tequila, lime juice, and 4 teaspoons simple syrup. Cover and shake until very cold. Strain into an ice-filled glass. Garnish with more blackberries and remaining rosemary sprig.

By Allrecipes Magazine

Rosemary-Infused Watermelon Lemonade
Drink American

Rosemary-Infused Watermelon Lemonade

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Bring water and sugar to a boil in a small saucepan over high heat. Stir in rosemary; steep for 1 hour. Pour syrup through a mesh strainer into a blender; discard rosemary.
  2. 2 Add 6 cups watermelon and 1 cup lemon juice to the blender; blend until smooth. Transfer to a large pitcher.
  3. 3 Place remaining 6 cups watermelon and remaining 1 cup lemon juice in the blender; blend until smooth. Stir into the pitcher. Serve over ice.

By ERINMARIE

Rosé Wine and Berry Sangria
Drink

Rosé Wine and Berry Sangria

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Stir together grapefruit juice and sugar in a pitcher until sugar dissolves. Add wine, raspberries, blackberries, lime slices, and brandy.
  2. 2 Cover and chill until ready to serve, 1 to 24 hours.
  3. 3 Gently stir in club soda before serving over ice. Garnish with fresh rosemary sprigs.

By Juliana Hale

Frozen Watermelon Rosemary Margaritas
Drink American

Frozen Watermelon Rosemary Margaritas

5.0

Prep
25 min
Cook
5 min
Total
570 min

Instructions

  1. 1 Bring 1 cup water and ⅓ cup sugar to a boil in a small saucepan, stirring occasionally until sugar dissolves. Stir in chopped rosemary; steep for 1 hour.
  2. 2 Strain rosemary syrup into a blender. Add cubed watermelon and lemon juice; blend until smooth, about 30 seconds. Strain watermelon-lemon mixture; pour into ice cube trays and freeze until solid, 8 hours to overnight.
  3. 3 Combine salt and 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel; dip moistened rims into salt-sugar mixture.
  4. 4 Place ½ frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or the bowl of a food processor; blend until slushy, adding 1 to 2 tablespoons water to help blend mixture as needed. Pour into the prepared glasses. Repeat with remaining each watermelon-lemonade cubes and tequila. Garnish with rosemary sprigs and watermelon wedges.

By Allrecipes Editorial Team

Rosemary Stinger Cocktail
Drink American

Rosemary Stinger Cocktail

Prep
10 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
  2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
  3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen

Rosemary-Ginger Cocktail
Drink American

Rosemary-Ginger Cocktail

4.6

Prep
10 min
Cook
1 min
Total
75 min

Instructions

  1. 1 Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
  2. 2 Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
  3. 3 Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

By SandyG

Spiced Pear Old-Fashioned
Drink American

Spiced Pear Old-Fashioned

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle chopped pear, 1 rosemary sprig, lemon twist, maple syrup, and bitters in a cocktail shaker with a muddler or the handle of a wooden spoon until pear is liquified. Add bourbon, ginger liqueur, and 1 cup ice to the cocktail shaker. Cover and shake until well chilled.
  2. 2 Place large ice cube into the rocks glass and set a small fine sieve over the glass. Strain the drink through the cocktail shaker top and the sieve to catch any large pieces of pulp or rosemary. Top with club soda. Garnish with pear wedge and rosemary sprig.

By Juliana Hale

The Krank's Caribbean Mule
Drink Caribbean

The Krank's Caribbean Mule

4.5

Prep
15 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
  2. 2 Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
  3. 3 Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

By Buckwheat Queen

The Best Lamb Chops
Dinner Greek

The Best Lamb Chops

4.7

Prep
5 min
Cook
10 min
Total
25 min

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

Greek Chicken
Dinner Greek

Greek Chicken

4.7

Prep
10 min
Cook
30 min
Total
160 min

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

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

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

Greek-Inspired Air Fryer Cornish Hen
Dinner Greek

Greek-Inspired Air Fryer Cornish Hen

4.8

Prep
5 min
Cook
30 min
Total
45 min

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

Greek-Style Potatoes
Dinner Greek

Greek-Style Potatoes

4.6

Prep
20 min
Cook
90 min
Total
110 min

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

Grilled Spatchcocked Greek Chicken
Dinner Greek

Grilled Spatchcocked Greek Chicken

5.0

Prep
15 min
Cook
60 min
Total
85 min

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

Feta-Brined Chicken Breasts
Dinner Greek

Feta-Brined Chicken Breasts

4.7

Prep
20 min
Cook
25 min
Total
525 min

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

Venison Gyros
Lunch Greek

Venison Gyros

4.7

Prep
15 min
Cook
50 min
Total
185 min

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

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

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

Traditional Gyro Meat
Dinner Greek

Traditional Gyro Meat

4.6

Prep
15 min
Cook
60 min
Total
135 min

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

American Gyros
Lunch Greek

American Gyros

4.9

Prep
15 min
Cook
40 min
Total
115 min

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

Oven-Roasted Greek Potatoes
Dinner Greek

Oven-Roasted Greek Potatoes

4.2

Prep
25 min
Cook
75 min
Total
580 min

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

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

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

Garlic, Lemon, and Herb Greek-Style Potatoes
Side Dish Greek

Garlic, Lemon, and Herb Greek-Style Potatoes

4.6

Prep
15 min
Cook
90 min
Total
105 min

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

Greek Lemon Chicken and Potatoes
Dinner Greek

Greek Lemon Chicken and Potatoes

4.8

Prep
10 min
Cook
50 min
Total
60 min

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

Dorothy's Stefado
Dinner Greek

Dorothy's Stefado

4.5

Prep
20 min
Cook
180 min
Total
200 min

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

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Beef Stifado in the Slow Cooker
Dinner Greek

Beef Stifado in the Slow Cooker

4.3

Prep
15 min
Cook
370 min
Total
385 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
  2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
  3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
  4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member