Equal parts rosemary, lemon thyme, Greek oregano ( all dried)
This is very versatile. The herbs are all from my garden- too much too use fresh so why not dry them!
So, what to do with this???
Top your focaccia bread with this blend before baking.
Sprinkle on roasted potatoes
Add some to your next scrambled eggs
Mix with softened butter and lather on fresh bread
Score a wheel of Brie and sprinkle ontop – add crushed garlic and drizzle with oil then bake for 20 minutes at 350 degrees — yum!
2 fresh pheasants
2 oranges- 1 sliced, 1 halved
1 lime- quartered
1 yellow onion- quartered
1/2 cup white wine
2 sprigs fresh rosemary
Salt and pepper
Squeeze halved oranges over birds. Stuff birds with lime and halved oranges. Lay orange slices ontop of birds. Top with salt and pepper. Drizzle with oil and roast in a 350 degree oven for about an hour. Last 1/2 hour pour wine over birds. Thigh should read about 155-160 degrees. Remove from oven and let rest before slicing.
Simple, juicy, flavorful. It screams the Fall!
Makes about 20 meatballs
3 cups ground chicken
1 cup zucchini- diced
3/4 cup portabella mushrooms- dived
3/4 cup Parmesan cheese- shredded
2 TBsp sun dried tomato pesto
Combine all and form into balls. Cool at 500 degrees for about 30 minutes.
While cooking meatballs:
3 carrots- sliced
3 ribs celery- sliced
6 mushrooms- halved
1/2 red onion- quartered
6 garlic cloves- whole
4 sprigs fresh thyme
2 cups pino Grigio
2 cups veggie stock
1 cup water
Put Veggies in Dutch oven and add a TBsp oil – cook until browned- about 15 minutes. Add stock, water, wine, herbs. Then nestle in meatballs . Cover and put in a 325 degree oven for 1 1\2 hours .
Serve with mashed potatoes and bread.
Ok- it’s time consuming- but the flavors!!! Hands on time is not that long- while it’s braising, watch a movie! A hardy, fulfilling meal. A bit lighter than a normal beef/ pork meatball . You can’t go wrong with this recipe!