Our roast chicken with rosemary recipes - 4 recipes
Chef Tips and Tricks
VIDEO: Tropical Salmon Sushi Cups
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
Top rated Roast chicken with rosemary recipes
Rosemary Chicken with Orange-Maple Glaze
By medic949
Bring orange juice and wine to a boil in a small saucepan
- 1 cup orange juice
- 1/2 cup dry white wine
- 1/2 cup maple syrup
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
Roasted Chicken stuffed with Garlic, Rosemary and Lemon
By TWhisler
Preheat oven to 425
- 1 whole roasting chicken
- 1 stick butter (soften at room temperature)
- 1 garlic clove, finely minced
- 1 lemon (zest, juice, and cut into wedges)
- A few sprigs of rosemary
- 1 head of garlic, loosened
- 2 tablespoon olive oil
- 1 tablespoon of finely chopped fresh rosemary
- 1 tablespoon parsley
- Salt
- Pepper
Rosemary Baked Chicken with Potatoes Recipe
By shannon201256
This one-pan supper is delicious served simply with a fruit or vegetable salad alongside
- 2 tablespoons olive oil
- 1 tablespoon McCormick® Paprika
- 1 1/2 teaspoons McCormick® Rosemary Leaves
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
- 1/2 teaspoon McCormick® Garlic Powder
- 6 bone-in chicken thighs, skin removed (about 2 pounds)
- 1 1/2 pounds small red potatoes, halved
Garlic Roast Chicken with Rosemary and Lemon
By Melpat09
Preheat oven to 450 degrees F
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
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