Rosemary Chx Sweet Basil Recipes

ROSEMARY SIMPLE SYRUP

Steps:

• Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

ROSEMARY BASIL CHICKEN

Steps:

• cube chicken into bite sized pieces.
• preheat and season IRON skillet with some extra virgin olive oil.
• add each ingredient and mix with a wooden spoon.
• cook over medium heat until no longer pink inside.
• serve over your favorite spaghetti and sauce.
• or salad, as a stand alone main dish.
• also makes a lovely base for a chicken salad recipe.
• most important Enjoy!

ROSEMARY CHX - SWEET BASIL

Steps:

• In a small skillet, fry the pancetta or bacon over low heat until crispy. Transfer the crispy bits into dry paper towels to drain fat. Reserve the fat nin the skillet for cooking the chx. Heat a large skillet over high heat until smoking hot. Add the OO and the butter. when the butter is melted and brown add the chx. Season the chx with a pinch of S&P, searing both sides of the chx until golden brown. decrease the heat, and then add the pancetta or bacon bits and a pinch of reserved fat as well as the garlic and rosemary. Continue cooking for 3- 5 mins until the garlic is toasted. deglaze with the white wine and continue cooking or until the liquid is almost completely reduced. Add the optional chx stock as well as the heavy cream, asparagus, tomatoes, and cheese. continue cooking until the sauce is thickened to your liking. season Meanwhile in a large pot bring 6 qts of water to a boil. Add a pinch of S and the rigatoni, stirring to prevent the pasta from sticking. cook for 6 mins or until al denta. drain thoroughly. Toss the rigatoni with the chx, and then evenly distribute among the serving bowls, Garnish with basil, parsley, and asiago.