One Pan Herbed Chicken Dinner

IMG_0846This is a great go-to recipe for family meals or anytime you want to spend more time with the people in your kitchen than you do preparing a meal and cleaning up!  It can also be adjusted for quantity easily.  This is a large pizza pan which was perfect for 8 chicken breasts, with potatoes alongside. Add a green vegetable or a salad if you wish, but the idea is to keep things simple.

One Pan Herbed Chicken Dinner

8 boneless skinless chicken breast

1/2 cup olive oil  – drizzle in more if you need it.  The idea is to coat the chicken and potatoes

8-10 small red potatoes,  halved

1 Tablespoon chopped fresh rosemary

2 teaspoons chopped fresh oregano – remember if you use dried herbs instead of fresh, you must reduce the amount

garlic salt

freshly ground pepper

Preheat the oven to 375 degrees. Put chicken in the bottom of a large bowl. Add potatoes, sprinkle with garlic salt, then pour olive oil over all. With your hands, turn the pieces of chicken and potatoes to coat thoroughly, adding more olive oil if ecessary.  Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Top with chopped rosemary, oregano, and a few grinds of pepper. Bake for 1 hour in the preheated oven, uncovered.

Experiment with other herbs – chopped fresh basil or dried thyme with some thin lemon slices added while baking.  There are many variations!

Beef Tenderloin with Pancetta and Rosemary Wrap


When I made this recently at family request, I could not get my camera out fast enough for a “before” picture.  The photo is after my hungry crew sliced into it. This is definitely a delicious entrée choice for a special occasion.  In fact, we first tried this recipe for a Christmas dinner about 3 years ago. A bacon-wrapped filet mignon  is  a more simple single portion version of this since pancetta is Italian bacon, salt cured with black pepper and sometimes other spices. Its round slices curl and ruffle as they crisp, very  pretty on top of the tenderloin. My version is adapted from one found in December 2010 Southern Living magazine, but it can be found many places on the internet.  

Beef Tenderloin with Pancetta and Rosemary Wrap

1 4 lb. beef tenderloin, trimmed

1/2 teaspoons kosher salt

1 teaspoon coarsely ground pepper

3 tablespoons olive oil,

14-16 thin pancetta slices

3 garlic cloves, minced

2 tablespoons chopped fresh rosemary

Kitchen string

Waxed Paper

Prepared horseradish cream, found near the deli section of your supermarket

1. Preheat oven to 425°. Sprinkle tenderloin with salt and pepper. Brown tenderloin in 2 Tbsp. hot oil in a large skillet about 5 minutes on each side. Let stand while you prepare pancetta and chop garlic and rosemary.

2. Arrange pancetta slices in 2 rows on a  piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin

.3. Sprinkle half of garlic and rosemary over pancetta . Place tenderloin on edge of 1 long side of pancetta and sprinkle with remaining garlic and rosemary. Tightly roll up tenderloin with pancetta, using wax paper as a guide.. Tie tenderloin with kitchen string, securing at 1-inch intervals. Discard wax paper wrapping and transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tbsp. oil.

4. Bake at 425° for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120° (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Horseradish Cream.
Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.

Rosemary Wreath Chicken Soup


I like to cook with herbs I grow in our garden, but I also like to share them.  Many people know they are welcome to stop by and cut their own bunch of fresh herbs.  I also like to use herbs for making small gifts.  During the holidays, I made a number of these small rosemary wreaths, tucked in a bay leaf, and tied them with a bit of ribbon to attach to this recipe. I think the next time I take a pot of soup to someone who needs a meal, I might add  one of the little wreaths and the recipe.  A similar herbal wreath is mentioned here.


 Herb Wreath Chicken Soup

2  quarts chicken broth or stock

2 chicken breasts

2 stalks celery, chopped

1 onion, chopped

2 – 3 carrots, peeled, sliced

The entire cooking wreath

1/4 teaspoon turmeric

sea salt to taste

freshly cracked black pepper

wide noodles (I use Reames frozen noodles)
Bring broth to a boil and add the chicken and vegetables. Cook until the chicken is tender,  remove chicken and chop, then add back to the soup. Add the noodles and rosemary wreath,  and simmer for 15 – 20 minutes or until noodles are tender.

Strawberry Jam with Rosemary and Black Pepper

Maddie and Skye went out to Froberg Farms and helped me pick strawberries last year.  They were best eaten immediately, but of course we picked way more than we immediately used, so several pint bags went into the freezer.  This morning I decided to make preserves with them, because Joe likes strawberry preserves.  He always says his mother made wonderful strawberry preserves.  This time I didn’t even try to make them like she did.  I picked several sprigs of fresh rosemary from my herb garden to chop finely, ground black pepper on top, and the lemon and small amount of sugar were all that was needed more than all my frozen strawberries  As they bubble in the pot (2 pots, actually as I had 8 pints of berries), I wish the little girls were here to help me stir.

  • 4 pints fresh (best) strawberries – I used frozen this time 
  • 1/2 cup plus 2 Tablespoons sugar
  • Pinch salt
  • 1 Tablespoon freshly ground black pepper
  •  Juice of 1 large or 2 small lemons
  • 1 teaspoon freshly chopped rosemary

Put all ingredients in soup pot or Dutch oven,  and stir to combine. Bring to a boil. Then lower heat toand simmer about 30 minutes. Cook until thickened. Pour into pint jars and refrigerate for up to two weeks.  Wonderful on waffles or as a spread for toast or scones.  Also good on Blue Bell ice cream!.