Tag Archives: Rosemary

Mediterranean style chicken and artichoke whole wheat pasta

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Mediterranean style chicken and artichoke whole wheat pasta

Sometimes the best dishes are those that I’ve cooked quickly.  I came home kind of late last night and needed to make a fast and healthy meal.  I was pretty much throwing ingredients together that I thought would make tasty combinations.  It came together in less than 30 minutes and the whole family along with a friend who happened to be hanging out all enjoyed dinner together.  I love that.  There’s nothing like eating a meal together and chatting and talking on a cool summer evening when the sun takes a long time to set.   The tangy taste of the feta and artichokes with the hint of rosemary really makes this dish taste like summer….all bright and sunny!

Saute the boneless, skinless chicken thighs with some fresh garlic

Added in marinated artichoke hearts, tomatoes, flat leafed parsley and fresh dill to the chicken

Add some dried rosemary and feta cheese to the sauce

Few handfuls of fresh spinach tossed in at the very end

Add whole wheat pasta and serve

Mediterranean style chicken and artichoke whole wheat pasta

3 boneless skinless chicken thighs, cut into small pieces

3 tbsp olive oil

3 garlic cloves, chopped

1/2 bunch flat leafed parsley, coarsely chopped

1 cup of marinated artichokes, rough chopped

1/2 cup feta cheese

1 tbsp fresh dill

1 tsp dried rosemary

1 tsp salt

1 can italian style stewed tomatoes or 2 Roma tomatoes chopped

2 big handfuls of fresh baby spinach

1/2 pound of whole wheat pasta (linguine, fettuccine or egg noodles)

Cook whole wheat pasta to al dente.  In a large skillet or wok heat olive oil, add chicken,salt and garlic and saute for a few minutes until chicken is no longer pink.  Add in tomatoes, artichoke hearts, dill and parsley.  Let simmer for about 5 minutes.  Add in dried rosemary and feta cheese and cook for about 1 minute.  Add in spinach and let it wilt into the sauce.  Turn off heat.  Toss in cooked pasta and serve immediately.

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Thyme and Rosemary Edam Crackers

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Thyme and Rosemary Edam Crackers

I enjoy finding bargains and especially food bargains.  Today on my grocery store run, I discovered some Edam cheese on sale for only  75 cents for an 8 ounce package.  I couldn’t pass up that deal so I decided to buy a few packages.  I really enjoy different kinds of cheese but Edam was fairly new to me so I decided to try it out.  I loved the soft texture and the medium flavor.  I decided that it would be great to try to make homemade crackers with them.  How hard could it be?  I’d made plain cheese crackers before and thought it would be nice to balance out the flavors of this cheese with some fresh herbs.  So, here it is, my little creation.  They were fantastic with some fresh salad that had D’Anjou pears in them.

Ingredients at a glance

Rub together the minced Thyme and Rosemary with the Kosher salt and fresh ground pepper to release flavors

Cream the butter

Add the herbs and salt mixture along with the shredded Edam

After adding the flour and about a tablespoon of water a soft dough should form

Roll into a log and cover with plastic wrap and refrigerate at least 30 minutes

Slice dough into about 1/4 inch thickness

Bake at 350 degrees for 22 minutes

Thyme and Rosemary Edam Crackers

It was awesome with some fresh salad.

Here’s the recipe:

Thyme and Rosemary Edam Crackers

1 stick unsalted butter at room temperature

1 cup shredded Edam cheese

1 tsp fresh Thyme, minced

1/2 tsp fresh Rosemary, minced

1/2 tsp fresh ground black pepper

1/2 tsp Kosher Salt

1 tablespoon water (may take a little less or more)

1 1/4 cup flour

Mix together Rosemary and Thyme with the salt and pepper and rub it together to release the flavors.  Set aside.  In a mixing bowl cream the butter until smooth and add the cheese and the herb mixture.  Slowly add in flour and keep mixing at low speed.  If necessary use the tablespoon of water (may take a little more or less depending on the humidity) to make the dough come together.  Take out of the bowl and roll into a 9 inch log.  Wrap the log with plastic wrap and refrigerate for at least 30 minutes.  Prepare a cookie sheet with parchment paper or Silpat liner.  Using a very sharp knife cut the log into 1/4 or 3/8 inch slices.  Place on the prepared cookie sheet and bake at 350 degrees for about 20-22 minutes.  They should be a beautiful golden brown color.  Cool and enjoy as an appetizer or with any kind of salad.  They are wonderful with some D’Anjou pears sliced thinly on top as well.  Makes about 28 crackers.