LEMON & ROSEMARY BUTTER COOKIES
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.
Nutrition Facts :
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
ROSEMARY COUSCOUS
Steps:
- Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.
LEMON-ROSEMARY SCONES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 24 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners.
- Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients.
- Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches.
- Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely.
- While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning.
- Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving.
- The scones will last for several days in an airtight container.
LEMON-ROSEMARY MARMALADE
I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia
Provided by Taste of Home
Time 2h25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS
Number Of Ingredients 8
Steps:
- In small heavy saucepan cook shallot in butter over moderately low heat, stirring until soft. Add water and bring to boil. Stir in couscous, zest and rosemary and cover. Remove from heat and let stand 5 minutes. Fluff with fork and stir in walnuts, lemon juice and salt and pepper to taste.
LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS
Steps:
- Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups
ROSEMARY CHICKEN COUSCOUS SALAD
This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.
Provided by Shayna
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
- Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
- Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.
Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g
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- Put the olive oil and onion into a medium size heavy bottomed saucepan and place over medium high heat.Saute the onions until softened; about 5 minutes. Lower the heat, add the garlic and rosemary (Save 1 teaspoon to garnish plates) and saute for one minute,
- Add the chicken broth, salt and pepper and lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes.
- Remove from the heat, fluff with a fork, add the lemon juice and 3 Tablespoons of Parmesan and mix gently. Transfer to a serving dish and serve garnished with remaining rosemary and Parmesan cheese. Serve warm or at room temperature.
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