Recipe: Culinary Herbs
Parsley, Sage, Rosemary, Thyme, Mint, Basil and Chives – is a nice beginning to a culinary herb education. I’ll probably only get around to demonstrating a few of these recipes, but it’s a good arsenal to begin with.
The Mint Syrup has a base of simple syrup: ½ sugar and ½ water with a fistful of mint steeped in it, then drained off. We have it in our iced tea.
Ingredients:
1 cup pitted kalamata olives --
drained
2 cloves garlic -- chopped, (about
2 tsp.)
1/4 tsp. ground black pepper 1 cup salted butter -- (2 sticks)
Directions:
Process olives, walnuts, garlic, sage and pepper in food processor until finely chopped.
Add butter and pulse until combined. Chill 1/2 hour, or until firm enough to shape into a
log.
Place butter mixture on sheet of plastic wrap. Shape into log, and roll up in plastic. Twist ends to seal.
Chill until firm. This herb butter will keep in refrigerator up to 2 weeks or in freezer for 6 months.
If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter. Also try it as a bread spread, a pasta sauce or a garnish for vegetables and potatoes. Today, we’re going to use it on
twisted bread.
This recipe is originally by Abra Bennett, another personal chef. It’s a fabulous pick-up for hot pool parties and chilly holidays. It makes a lot of savory nuts – about 5 cups - and thank goodness, they can be frozen.
Mix 4 cups mixed nuts: almonds, walnuts, pecan halves, with 1/2 cup maple syrup, 1/4 tsp (to taste) cayenne, chopped fresh herbs (today we’re using thyme and rosemary), olive oil and coarse sea salt. . Bake at 300 degrees, stirring occasionally, until the liquid evaporates and nuts are toasty – around 1 hour.
You can experiment with a bunch of herby combinations; add oregano, dill, marjoram – yum. Use dried herbs instead of fresh – just use less of the dried as it is more intense.
Recipe courtesy of America’s test Kitchen with modifications for Food City
Ingredients
Chicken:
½ cup yellow cornmeal 1 tablespoon cornstarch
4- 10 oz boneless, skinless chicken thighs Salt & pepper
2 tablespoons canola oil
Lemon-Herb Sauce
1 teaspoon canola oil 1 clove garlic, minced
1 teaspoon all-purpose flour ¾ cup low-sodium chicken broth
1 tablespoon fresh lemon juice 1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced 1 tablespoon unsalted butter, chilled
Salt & pepper
Directions:
1. For the chicken: adjust an oven rack to the lower position and heat the oven to 450 degrees. Whisk the cornmeal and cornstarch together in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Press the meaty side of the chicken into the cornmeal mixture to coat.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking.
Brown the chicken will on both sides, 8 to 10 minute.
Flip the chicken bone-side down. Transfer the skillet to the oven and cook until the chicken registers 160 to 165 degrees on a thermometer – 15 to 18 minutes.
Using potholders, remove the skillet from the oven. Transfer the chicken to a platter, tent loosely with aluminum foil, and let rest for 5 minutes.
For the sauce: Meanwhile, het the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Whisk in the broth and any accumulated chicken juice and simmer until slightly thickened and has reduced to ½ cup, 2 to 3 minutes.
Off the heat, stir in the lemon juice, parsley, chives and butter and season with salt and pepper to taste. Spoon the sauce over the chicken and serve.
Sauté chopped zucchini, yellow squash, and green onions in olive oil. Toss with cooked orzo, pesto (basil), lemon juice, salt and pepper. Add shavings of Parmesan cheese if you want to.
There. I think that about covers them! A full class of the basics: Parsley, sage, rosemary, thyme, mint, basil and chives.
May they infuse you all with earthy goodness!
Til next time – keep on cooking!!
Beth
136 Freezer Meals! | Easy Family Meal Prep Recipes
Fill your freezer with these easy to make, family friendly recipes. We've got chicken, pork, beef, seafood, and vegetarian dishes.
These recipes are large family friendly but can also be adapted to individual freezer meals or for smaller families.
Join the Freezer Meals 101 Club and get your freezer stacked:
Recipes we used:
~ Lisa's Easy Pork Chops: pork chops, golden mushroom soup, pepper, garlic
~ Chipotle Roasted Tomato Sauce: Roma tomatoes, chipotle peppers, onions, olive oil
~ Beef Dip:
~ Chicken in a Mango Cream Sauce:
~ Sloppy Joes:
~ Ground Beef Stroganoff:
~ Jamerrill Stewart's Low Carb Cheesy Cauliflower Soup:
~ Citrus Pork Chops
~ Poppy Seed Chicken Casserole: (adapted for the freezer)
~ Sweet Indian Chicken: recipe in the Club
~ Madras Beef
~ Chicken à la King from Fix, Freeze, Feast:
~ Chicken Pot Pie Filling adapted from Fix, Freeze, Feast:
~ Marry Me, Chicken:
~ Taco Salad: beef or veggie beef, 19 oz. can kidney beans, chili powder, garlic, salsa
~ Buffalo Chicken Penne:
~ Balsamic Beef & Brussels Sprouts Sheet Pan Meal:
~ Sheet Pan Sausage, Sweet Potatoes, and Peppers:
~ Instant Pot or Slow Cooker Beef Stew:
~ Teriyaki Beef Stir Fry: stir fry strips, frozen vegetables, garlic, ginger, honey garlic sauce
~ Korean BBQ Beef
~ Big Poppa's Steak Rub:
~ Grandma Taylor's Swiss Steak
~ Frank n Stein Steak Marinade: adapted from this cookbook:
~ Pierogy Casserole:
~ Chicken Noodle Soup Casserole:
~ BBQ Shredded Chicken:
~ Honey Sesame Chicken:
~ Shrimp Stir Fry Pack:
~ Tequila Lime Shrimp:
~ Chicken Noodle Soup:
~ Chicken Hurry:
~ Chicken Tinga: adapted from
~ Meatball Muffins:
~ Chili:
~ Buffalo Chicken Dip:
~ Lazy Chicken Parmesan: cooked cubed chicken, jar pasta sauce, Parmesan and mozzarella cheese, panko bread crumbs, Italian seasoning, butter
~ Rotel Chicken Casserole: chicken, Rotel, cream of chicken soup, green chilies, sour cream, cheddar cheese
Find our other mega meal prep marathons:
150 freezer meals:
5 ingredient freezer meals:
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