Rosemary Rice

4 Servings
Rice American
Rice American Rosemary

1/4 cup chopped on
1 lic clove minced
1 tablespoon ve oil
1 can reduced sodium cken broth or vegetable broth
1/4 cup water
1 cup uncooked long grain e
1 tablespoon minced fresh emary
1/4 teaspoon per
1/4 cup shredded mesan cheese

In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.


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Chicken Rosemary

4 Servings
chicken AMERICAN
Main Dish Grill Easy chicken AMERICAN

2 tablespoon ON juice
2 tablespoon ve oil
2 cloves lic minced
2 tablespoon minced fresh /emary
0.5 tsp t
4 cken breasts boneless and skinless

Whisk together marinade ingredients, Add chicken breasts to marinate at least 15 minutes, turning once. Grill 6 minutes per side. Serve with rice and vegs,


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Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives

Click here for a larger picture of Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives
4 Servings
Lamb American
Main Dish Braised Christmas Winter Lamb American Dinner Savory

4 b shoulder chops about 3/4 inch thick, trimmed
Salt and per
ve oil
1 small on
2 Cloves lic
1 tablespoon Miced fresh emary
1/3 cup Dry wine
1/3 cup Canned atoes chopped
1/3 cup amata olives
2 tablespoon Minced fresh sley

Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely. 1. Sprinkle chops with salt and pepper to taste. 2. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; saut? until brown on both sides, 4 to 5 minutes. Remove from pan; set aside. 3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; saut? until softened, about 4 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and olives, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes. 4. Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.


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