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Rosemary Cornbread from Alida's Kitchen #recipes #SundaySupper #ChooseDreams

Rosemary Cornbread #SundaySupper #ChooseDreams

Cornbread made with buttermilk is given a sophisticated twist with fresh rosemary in this Rosemary CornbreadThis recipe is lightened up and always a favorite!

Rosemary Cornbread from Alida's Kitchen #recipes #SundaySupper #ChooseDreams

A couple weeks ago, my family paid a visit to the local nursery to pick up some herbs to plant in a container garden on our deck.  The deck is just off the kitchen, and walking out the patio door to pick fresh herbs for my recipes is one of the many things I look forward to each spring.  I’m not the only one who looks forward to ‘herb season.’  Adam not only loves the recipes, but he loves to care for the herbs too!  Ever since he could walk, he has helped watering. Now with a few years of experience under his 4 year old belt, he has taken over (most) responsibility and really does a great job!

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Rosemary Parmesan Dipping Oil & Crisco Olive Oils

As part of the Foodbuzz Tastemaker program, I got the opportunity to sample three olive oils from Crisco: Light Tasting, Pure and 100% Extra Virgin.  Since I use olive oil often, I was excited to give them a try.  But then I wondered…what would I possible do with these three olive oils?  What’s the difference? 

Well, thanks to the handy little labels on each bottle, Crisco answered that very question for me and then some.  Light Tasting is best for frying, baking and as an everyday cooking oil.  Pure is best for grilling, sauteing and marinades.  100% Extra Virgin is best for dipping, dressing and sauces.  To give a true test, I decided to remake a couple of old favorite recipes using Light Tasting and Pure, and to make a new recipe for you using 100% Extra Virgin.

Light Tasting

Since Crisco’s Light Tasting olive oil is great for baked goods, I decided to remake my Rosemary Cornbread, but this time as muffins.  The oil had little to no fragrance and was otherwise very nice to use.  The result?  These muffins were fantastic!  This was the best batch of Rosemary Cornbread yet, so I’m very pleased with the Light Tasting olive oil. 


Pure

Given that Crisco’s Pure olive oil is ideal for marinating and grilling, it will definitely be popular around this house.  I decided to remake Mustard Rosemary Chicken, but this time we grilled the marinated chicken breasts (i.e. not on skewers).  The result?  Delicious!  We both remarked about how this chicken was one of the best we’ve had.  Another score using Crisco’s Pure olive oil!


100% Extra Virgin

Crisco’s 100% Extra Virgin olive oil is best for dipping, so what better way to test this than by making a dipping oil.  This recipe was inspired by a little pamphlet that came with the oils.  Rosemary Parmesan Dipping Oil is simple, quick and easy to make, and tastes incredible!  Three for three…thanks Crisco!

Rosemary Parmesan Dipping Oil
Yields 4 servings

1/4 cup extra virgin olive oil, such as Crisco® 100 % Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
1-2 garlic cloves, finely minced (or grated)
Pinch salt
Freshly ground black pepper, to taste
1/2 teaspoon chopped fresh rosemary
1-2 tablespoons grated or finely shredded Parmesan cheese
Crusty French or Italian Bread

  1. In a small bowl, whisk together olive oil, vinegar, garlic, rosemary, salt and pepper.
  2. Pour into serving saucer(s) and add Parmesan cheese. 
  3. Serve with crusty bread. 

Adapted from Crisco pamphlet

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with a bottle of each of the above named Crisco olive oils for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

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Rosemary Roasted Potatoes

As my rosemary plant continues to flourish, so continues my search for tasty recipes using rosemary.  I recently made Herbed Balsamic Grilled Chicken, which required a suitable accompaniment.  For some reason it was just screaming potatoes to me.  

This recipe for Rosemary Roasted Potatoes has a nice short list of ingredients and could not be any easier.  It is very hands off, which worked well with cooking the rest of the meal on the grill (or doing whatever else you need to do).

The only changes I made from the original recipe were adding more garlic and increasing the amount of potatoes to use up my 2 pound bag.  Otherwise, this recipe is absolutely THE perfect go-to recipe for roasted potatoes.

Rosemary Roasted Potatoes
Serves 6 to 8

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, quartered
Preheat the oven to 400 degrees.

  1. Cut potatoes in quarters and put in bowl with the olive oil, garlic, rosemary, salt and pepper.  Toss making sure potatoes are well-coated.
  2. Dump potatoes on a foil-lined rimmed baking sheet and spread out so they are 1 layer.
  3. Roast in oven for at least an hour, or until browned and crisp.  Flip twice during cooking to ensure evenly browning. 

Slightly adapted from Ina Garten