Although we don’t have large fields for gardening at our new house – no vast expanse in which to encourage produce to abound – we have planted a few greens in some pots. We’ve also strategically placed several tomato plants in buckets throughout the yard. My favorites are the herbs we have growing in pots perched out on the back deck. It’s amazing how much delight there is to be harvested from a garden!
I’ve been relishing all the fresh herbs we have so accessible! I LOVE cooking with them! My family will tell you that my enthusiasm for these herbs, and my efforts to add them to almost anything are inexhaustible. They may hesitate to disclose whether or not they feel that is a good thing… So far, my attempts to put fresh herbs in sandwiches, drinks, and assorted other dishes have turned out pretty yummy!
Here’s one recipe that ended up with some of the fresh rosemary and oregano!
Lime Rosemary Spaghetti and Meatballs
yields 4 servings
- 1/2 box spaghetti
- 18 small cooked meatballs
- 3 T. olive oil
- 1/4 C. water
- 1 C. onion, sliced
- 1 1/2 T. minced fresh rosemary
- 1 1/2 T. minced fresh oregano
- 1 tsp. garlic powder
- 1 1/2 T. lime juice
- 1/2 tsp. salt
- 3/4 tsp. fresh ground pepper
- 1/4 C. parmesan cheese
- Cook pasta according to package directions.
- In a large skillet, heat the meatballs. Add 2 T. olive oil, water, onions, rosemary, oregano, garlic, salt, and lime juice. Saute until onions are translucent and meatballs are heated through.
- Toss cooked spaghetti with 1 T. olive oil, pepper, and parmesan cheese.
- Serve the meatballs and onions atop the spaghetti, and pass around the parmesan cheese!
Ahh… it’s so nice to be cooking again! I finally had time to try some new recipes this week. And yes, I did make the Bacon Rosemary Chicken! And yes, it was amazing. It was a big hit, everyone loved it! My mom requested it for her birthday dinner. And I’m sighing with a happy tummy and relief because I don’t have to be dreading trying to explain to you that the untried recipe I posted last week was in fact a total disaster! *sigh* On the contrary, I’m thrilled to report to you that the chicken turned out to be delicious!
Cheating never pays. But it sometimes tastes yummy… But that’s not the point, really… The point is, you should try this recipe! Because it’s honest and good.
Here’s how it turned out:
Bacon Rosemary Chicken
Eh, hem…. so this week I’m cheating. How, you might ask? Well, I’m posting a recipe that I’ve never actually tried. I don’t know if it will be delicious, or edible for that matter. Your dog might turn away it’s nose in disgust at it. If you choose to attempt to cook it…then those are risks you’ll have to take. On the bright side, think of it as an adventure! It could be exciting! Live on the edge!
The thing is, I’ve been desperately waiting to make this dish for some while. It just boasts richness and flavor! I mean, it has the words “bacon” and “rosemary” in it! Immediately I was captivated. My dilemma has taken turns being lack of ingredients, and no time to cook. (It is impersonating the latter at this moment.)
Next week I’m going to cook this dish, no matter what! Until then, you’ll just have to tell me how delicious it is.
Bacon Rosemary Chicken
- 4 boneless, skinless chicken breast halves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 C. all purpose flour
- 5 bacon strips, chopped
- 1 T. butter
- 4 garlic cloves, thinly sliced
- 1 T. minced fresh rosemary (or 1 tsp. dried)
- 1/8 tsp. crushed red pepper flakes
- 1 C. chicken broth
- 2 T. lemon juice
- Flatten chicken breasts to an even thickness;sprinkle with salt and pepper.
- Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; reserve drippings.
- Cook chicken in butter and reserved drippings for 4-6 minutes on each side, or until done. Remove chicken and keep warm.
- Add the garlic, rosemary, and pepper flakes to the skillet; cook for 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half.
- Return chicken and bacon to skillet, and heat through.