Herbs De Provence Marinade Recipes

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BONNIE'S HOMEMADE HERBES DE PROVENCE

Since I could never find Herbes De Provence when I wanted to try a recipe that called for it. (They don't carry it in the store here) I went on a mission to find a recipe! This traditional herb mix combines herbs commonly used in France. Use it to season chicken, vegetables, or meat. Photo is my own.

Provided by BonniE !

Categories     Marinades

Time 10m

Number Of Ingredients 7



BONNIE'S HOMEMADE HERBES DE PROVENCE image

Steps:

  • 1. Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces.

3 tablespoons dried marjoram
3 tablespoons dried thyme
1 tablespoon dried summer savory
1 tablespoon dried sweet basil
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon crushed sage
1/2 teaspoon fennel seeds

HERBS DE PROVENCE

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 100

Number Of Ingredients 11



Herbs de Provence image

Steps:

  • Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

HERBS DE PROVENCE MARINADE

This marinade of fennel seeds, fresh rosemary, sage, oregano and thyme leaves is best for use for fish, meat, chicken and vegetables.

Provided by English_Rose

Categories     Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 7



Herbs De Provence Marinade image

Steps:

  • In a bowl, mix together the crushed fennel seeds with the chopped fresh rosemary, sage, oregano and thyme leaves. Stir in the olive oil, white wine vinegar, to taste, and some salt and freshly ground black pepper.

Nutrition Facts : Calories 1930.3, Fat 216.8, SaturatedFat 30.1, Sodium 7.1, Carbohydrate 3.8, Fiber 2.6, Sugar 0.1, Protein 0.8

1 teaspoon fennel seed, crushed
1 tablespoon fresh rosemary
1 tablespoon sage
1 tablespoon oregano
1 tablespoon thyme leaves, chopped
1 cup olive oil
2 -3 tablespoons white wine vinegar

MONKFISH IN HERBES DE PROVENCE MARINADE

Provided by Food Network

Time 1h17m

Yield 8 skewers

Number Of Ingredients 8



Monkfish in Herbes de Provence Marinade image

Steps:

  • Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
  • Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
  • Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

14 ounces/400 g monkfish, cut into cubes
1 tablespoons herbes de Provence
2 cloves garlic, minced
1/4 cup/60 ml olive oil
1/4 cup/60 ml white wine
Salt and freshly ground black pepper
2 lemons, 1 sliced into half moons, 1 cut into wedges
Special equipment: wooden skewers soaked in water for several hours.

HERBES DE PROVENCE

French seasoning for that old world Parisian influence.

Provided by Rainn Thomas

Categories     Marinades

Time 1h10m

Number Of Ingredients 8



herbes de Provence image

Steps:

  • 1. Mix all herbs with olive oil
  • 2. one hour prior to cooking, coat the surface of the meat with the mixture.
  • 3. Before roasting, season all over with kosher salt and freshly ground black pepper to taste.

2 tsp fresh rosemary, chopped
2 tsp fresh basil, chopped
1 Tbsp fresh curly parsley, chopped
1 Tbsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 tsp fresh tarragon, chopped
1 tsp fresh oregano, chopped
1/2 c olive oil

HERBES DE PROVENCE CHICKEN

Easy to prepare, this recipe came with a packet of herbs de Provence and lavender from Purple Haze Lavender. Very flavorful. Our girls, who don't like anything too "out there," really liked this dish. The chicken is marinated, so be sure to leave time for the meat to soak in all the flavors! Herbs de Provence can be found as a spice blend or you can make your own (I like the ones that include lavender).

Provided by Kate 8

Categories     Chicken Breast

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7



Herbes De Provence Chicken image

Steps:

  • Combine first six ingredients to create marinade.
  • Add chicken breasts and allow to marinade for at least two hours.
  • Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
  • Alternately, grill until cooked thoroughly using marinade to baste frequently.

Nutrition Facts : Calories 332.5, Fat 22.4, SaturatedFat 5.1, Cholesterol 92.8, Sodium 688.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 30.4

1 tablespoon herbes de provence (Recommend #18565)
4 teaspoons fresh lemon juice
8 teaspoons extra virgin olive oil
2 garlic cloves, crushed
1/2-1 teaspoon hot sauce
1 teaspoon sea salt
4 chicken breasts (I use boneless)

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