Rosemary is a common kitchen herb. Traditionally, this sharply fragrant plant has symbolized remembrance. More recently, rosemary has been identified as having antimicrobial, anti-inflammatory and antioxidant properties. Also, it’s delicious, lending bold elegance to every dish it graces. To enjoy all its benefits, try some of these recipes.
Smoked Rosemary Potato Chips
Recipe Name: Smoked Rosemary Potato Chips Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- Olive oil cooking spray
- 1 (7.5-to 8-ounce) bag lightly salted wavy potato chips
- ½ cup grated Parmesan cheese (not shredded)
- 3 tablespoons minced fresh rosemary, divided
Instructions
- Preheat the smoker to 225 degrees. Meanwhile, place a piece of parchment paper on a rimmed baking sheet and coat lightly with cooking spray. Add the chips and evenly scatter in the pan. Spray lightly with the cooking spray. Sprinkle evenly with the Parmesan and 2 tablespoons of the rosemary.
- Place in the smoker and smoke for 50 minutes to 1 hour or until the Parmesan has toasted. Scatter with the remaining rosemary and cool on a wire rack before serving.
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Rosemary and Olive Focaccia
Recipe Name: Rosemary and Olive Focaccia Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons instant yeast
- 1½ teaspoons sugar
- 1⅔ cups room-temperature water
- 2 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- ⅔ cup sliced black olives
- 1 tablespoon finely minced fresh rosemary
Instructions
- Place the flour, yeast and sugar in the bowl of a stand mixer and mix well. Add the water and mix with the paddle attachment at low speed for 3 minutes, stopping halfway through to scrape down the sides. Let the dough rest in the bowl for 10 minutes.
- Add 1½ teaspoons of the salt and mix on low speed for 30 seconds. Increase the speed to medium-high and knead (mix) for 8 minutes. The dough will be very wet.
- Pour 2 tablespoons of the olive oil into a large bowl. Use a pastry brush to evenly coat the sides of the bowl. Transfer the dough to the oiled bowl. Use your hands to flip the dough in order to evenly coat with the oil. Cover the bowl with plastic wrap and allow it to sit undisturbed for 2 to 2½ hours or until it is bubbly and has nearly tripled in size.
- While the dough is rising, make sure the oven rack is in the middle of the oven. Coat the inside bottom and sides of a 13-by-9-inch baking pan with cooking spray. Add the remaining 2 tablespoons of oil to the pan. Spread evenly with a pastry brush. Ten minutes before the rising is complete, preheat the oven to 450 degrees.
- Transfer the dough to the prepared baking sheet. Use your fingers to gently pat out the dough to the corners of the pan. If the dough snaps back, cover it with plastic wrap and let it rest another 10 minutes before pressing again.
- Allow the dough to rest for 10 minutes. Use a fork to lightly poke the surface of the dough all over about 20 times. Sprinkle evenly with the olives, rosemary and remaining salt. Bake for 20–22 minutes or until the focaccia is golden-brown. Cool on a wire rack in the pan for 15 minutes. Transfer to a cutting board and cut into pieces.
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Rosemary Shrimp
Recipe Name: Rosemary Shrimp Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 8 garlic cloves, minced
- ½ cup dry white wine or low-sodium chicken stock
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 3 bay leaves
- 1 teaspoon kosher salt
- 2 tablespoons minced fresh rosemary
- 1 tablespoon chopped fresh oregano
- ½ teaspoon dried crushed red pepper
- 1 pound medium shrimp, peeled with tails on and deveined
- Rosemary sprigs for garnish
Instructions
- Melt the butter with the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Stir in the wine or stock, vinegar and juice, cooking 1 minute longer. Add the bay leaves, salt, rosemary, oregano and crushed pepper. Cook 2 minutes, stirring constantly.
- Add the shrimp and cook 4 minutes or just until shrimp turn pink. Remove the bay leaves and discard. Garnish with the rosemary sprigs and serve as an appetizer or over hot cooked pasta.
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Rosemary Infused Chicken Wings
Recipe Name: Rosemary Infused Chicken Wings Prep Time: Cook Time: Total Time: Yield: Serving:
Author: Tammy Algood
Ingredients
- Yield: 4 servings
- 2 pounds chicken wings
- 3 tablespoons vegetable oil
- 4 large garlic cloves, peeled and minced
- ¼ scant cup minced fresh rosemary
- 1½ teaspoons garlic salt
- ½ teaspoon black pepper
Instructions
- Place the wings in a large zip top bag and set aside. Place the oil, garlic, rosemary, salt and pepper in a jar with a tight-fitting lid. Close and shake to emulsify. Pour over the wings, seal the bag well and refrigerate for 2 hours. Turn the bag halfway through the marinating time to evenly distribute the oil mixture.
- Preheat the grill to medium to medium-high. Remove the wings from the refrigerator and allow to come to room temperature. Grill for 15 minutes, turning occasionally. Lightly char and check with an instant-read meat thermometer for doneness. Do not touch the bone. It should register 165 degrees. Rest for 5 minutes before serving warm.
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Lemon Rosemary Shortbread
Recipe Name: Lemon Rosemary Shortbread Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3 dozen cookies
Author: Tammy Algood
Ingredients
- 7 tablespoons unsalted butter, softened
- ¼ cup sugar
- 1 egg
- 1 tablespoon finely minced fresh rosemary
- Zest of 1 lemon, finely grated
- 2½ cups all-purpose flour
- ⅓ cup cornmeal
Instructions
- Place the butter and sugar in the bowl of an electric mixer and beat until fluffy, around 3 minutes. Add the egg, rosemary and lemon zest, stirring on low speed until combined. Add the flour and cornmeal and beat on low speed until the dough comes together and is fully mixed.
- Turn out onto a lightly floured surface and gently knead until the dough is smooth. Roll the dough into a cylinder and wrap in plastic. Refrigerate for 45 minutes or until firm or freeze the dough for up to 3 months.
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Cut the dough into ¼-inch slices and place on the prepared cookie sheets. Bake 12–14 minutes or until lightly golden. Cool for 1 minute on the sheet then carefully transfer to a wire rack to cool completely. Store in an airtight container.
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Super Quick Rosemary Lamb Chops
Recipe Name: Super Quick Rosemary Lamb Chops Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3–4 servings
Author: Tammy Algood
Ingredients
- ½ cup coarse breadcrumbs
- 2 teaspoons finely minced fresh rosemary
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 6 lamb chops, around ¾-inch thick
- 1 tablespoon vegetable oil
Instructions
- In a shallow bowl, stir together the breadcrumbs, rosemary, garlic salt, pepper, garlic powder and paprika. Dredge the lamb chops in the crumb mixture and place on a plate lined with wax paper. Refrigerate for 10 minutes.
- Place the oil in a large skillet over medium-high heat. Add half of the lamb chops in a single layer and saute for 3 minutes on each side until browned. Drain on paper towels and repeat with the remaining chops. Serve warm.
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