Tag Archive for Rosemary

Rosemary Grilled Chicken with Mushroom Sauce

Rosemary Grilled Chicken with Mushroom Sauce

I was look through an old Food and Wine magazine recently and found this Rosemary Grilled Chicken with Mushroom Sauce recipe. It was a great way to jazz up a traditional piece of grilled chicken without a lot of work!

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 25 min.


4 skinless, boneless chicken breast halves (1 1/4 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Freshly ground pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice

Preparing Rosemary Grilled Chicken with Mushroom Sauce:

Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper.

Mushroom Sauce

Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.

Rosemary Grilled Chicken with Mushroom Sauce


Pork Tenderloin with Prosciutto

Pork Tenderloin with Prosciutto and Rosemary

Roasts and “elegant looking” meals don’t always have to be reserved for the weekends when you have more time to cook. I made this pork tenderloin with prosciutto on a school/work night last week for my family and it was a huge success. I had all of the ingredients on hand, it took virtually no time to prepare, and my family loved it. What more can you ask for? 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 35-40 min


1 pork tenderloin

5 garlic cloves, peeled and crushed plus 1 head of garlic, separated into individual cloves

1 1/2 T. fresh rosemary, finely chopped plus 5 rosemary springs

1 1/2 tsp. kosher salt

2 T. Olive Oil, divided

6 slices of prosciutto (with the skin on)

fresh cracked pepper

Preparing Pork Tenderloin with Prosciutto:

Preheat oven to 425 Degrees. Mix crushed garlic, chopped rosemary, salt and 1 T. olive oil together in a small bowl.

Pork Tenderloin with Prosciutto and Rosemary

Rub garlic mixture over tenderloin and season with fresh cracked pepper. Wrap prosciutto strips around the pork, seam side down. Arrange rosemary sprigs on bottom of baking dish.

Pork Tenderloin with Prosciutto and Rosemary

Place the prosciutto wrapped pork tenderloin on top of rosemary sprigs. Arrange garlic cloves around the pork.

Pork Tenderloin with Prosciutto and Rosemary

Drizzle with remaining 1 T. of oil. Cook for 40-45 minutes or until internal temperature reaches 145 Degrees. Let rest at least 10 minutes before slicing.

Pork Tenderloin with Prosciutto and Bacon


Grilled Lamb Chops with Garlic and Rosemary

Lamb Chops with Garlic and Rosemary

Are you scared of eating lamb? Do you think of a cute stuffed animal you had as a child? Do you remember a really bad tasting, ‘gamey’ meat you had once that really just stunk? Are you like Denise and the only lamb you’ve ever eaten is that compressed lamb-like thing you get on a Gyro? If any of these pertain to you, you really need to LET IT GO! Lamb is a deliciously, succulent meat. You can really get quality lamb in most all grocery stores now. Most people think New Zealand lamb is the best and it is really good and is what I generally cook, but Colorado lamb is the best in my opinion.

How to cook lamb chops

These Grilled Lamb Chops with Garlic and Rosemary are terrific and full of a lot of Garlic Awesomeness! If you are a garlic fan like me, you’ll love these and if you love garlic, check out garlic geeks for all things garlic.

minced garlic

Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Wait time – 20 min; Cook Time – 10 min


Lamb chops (count on 3 per person)
1 garlic clove per lamb chop, minced
Fresh rosemary, chopped
Olive oil to lightly coat the chops
Coarse Kosher salt
Fresh cracked black pepper

Preparing Grilled Lamb Chops with Garlic and Rosemary:

Mince the garlic. Chop the rosemary. Generously salt and pepper the chops. Rub the garlic and rosemary into the chops. Drizzle with olive oil and rub into chop. (Is that enough garlic for you?)

Lamb ChopsLet rest at room temp for about 20 minutes. Start your grill. You’ll cook these over high heat with the lid open on your grill. When the grill is hot, add the chops. Cook about 5 minutes per side for a total of about 10 minutes. Remove from the grill and let rest for about 5-10 minutes and then gobble them up. Don’t be afraid to pick up and get every last bite off of the bones.

Remember that this cut of meat is the equivalent to a T-Bone steak. There is a bone shaped like a T that runs through it and on one side is the ‘tenderloin’ and the other side is the ‘NY Strip’ side. Enjoy both! They are very different.

Grilled lamb chops Grilled lamb chopsGrilled lamb chops

You just had to call me out on the fact that I have never eaten or prepared lamb, didn’t you? Well, guess what? Same goes for duck and venison….also known as Daffy and Rudolph in my world!!!