I’ve been making a wedding cake for a friend this week, so things have been sort of hectic. The night that I was doing all of my major baking, I still had to eat, and I decided to do a quick pizza. Normally, I would make my own pizza dough, but I simply didn’t have time for that this week, so for the first time, I bought a pre-made Boboli crust.
   It wasn’t bad, and it certainly made the pizza process a LOT quicker, but I prefer to make my own pizza crust, and next time, I will. 
   For this pizza, I opted for no sauce, and just brushed a generous amount of olive oil on the crust. If you absolutely have to have sauce on your pizza, then I would do a white sauce with this one. If I had had some Kalamata olives and roasted red peppers in my fridge, I would have added them, but even without, the pizza was really good. Try it tonight!


1 small, personal pan size, Boboli pizza crust (or make your own!)
Olive Oil
Diced cooked chicken
Thinly sliced onion
2-3 sprigs fresh rosemary, chopped
Small handful fresh parsley, chopped
Crumbled feta cheese
Freshly grated Parmesan cheese
Salt and pepper

Preheat your oven to 450 degrees. Brush the pizza crust with olive oil; sprinkle with salt and pepper.
Scatter everything over the pizza crust and grate a little Parmesan cheese on top. Bake for 10 minutes.

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This was number two of my start-over recipes this week. For some reason, I had a bad week. But I picked it up with this one! Everybody loved my lemon cookies. And the icing is nice and tart. Woohoo! Just in time for the weekend, baby!

2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt 
2 lemons
2 tsp rosemary, diced

   Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer.  Add finely shredded lemon zest and rosemary. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together. Form dough into a disk; chill 30 minutes to an hour. 
   On a lightly floured work surface, roll dough 1/2 in. thick. Cut dough into circles with a 1½-in. cookie cutter. Arrange cookies 1 in. apart on baking sheets and chill 15 minutes.
   Bake until light golden brown, 12 to 15 minutes.
For Icing: Mix 1½ cups powdered sugar with 2 tbsp. fresh lemon juice and the finely shredded zest of 1 lemon. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with back of spoon.

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   Note to self: Rosemary is not your strong suit. Lemme tell  you guys something: Two of my dishes failed this week, so I had to start over. Not that they were bad... they just weren't great.
   This first dish started out as a tomato-based, rosemary and lemon chicken deal, but it was a no-go. The kalamata olives I added made it way too salty.  
   So I opted for a lemon-butter base. This is very simple. You can add veggies to this. I would suggest onions and peppers or broccoli.

olive oil
1 "branch" rosemary
1 Chicken breast, cubed
1 clove garlic, diced
2 cups pasta (I used brown rice pasta), cooked and drained
juice of 1 lemon
Parmesan cheese
salt and pepper to taste

Heat olive oil, chicken and rosemary branch over medium-high heat. When chicken is a few mins from done, add diced garlic. 
Use oil and chicken juice to add to cooking pasta.
Drain and rinse pasta well. Add about a tbsp or two to pasta, along with lemon juice, cheese, salt and pepper, and mix well. Voila!

Serves 2

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   I first saw the recipe for these on The Pioneer Woman’s website. They are an Australian dish, and they are fantastic. The only change I made was adding a bit of freshly grated Parmesan cheese. I cannot tell you enough how much I love these potatoes. They get crispy and crunchy places, particularly on the edges where the skin is; they are soft in the middle; the rosemary gets wonderfully crunchy and delicious.
Usually, I find myself wishing I’d made more. Make them tonight!

CRASH HOT POTATOES - From The Pioneer Woman

1 small bag fingerling potatoes, or 12 small new red potatoes
Olive Oil
Fresh rosemary, chopped

Scrub the potatoes and put them in a large pot of salted water. Preheat your oven to 400 degrees.
Bring the potatoes to a boil, and cook until they are partly done, about 10 minutes. You should be able to stick a fork in them, but they won’t be completely soft when you do. 

Drain and let cool for a few minutes so that you can handle them. Put the potatoes on a cookie sheet (I like to cover mine with foil for easy cleanup) and gently mash them open with a potato masher; don’t completely mash them, just kind of pop them open a bit. 
Liberally pour olive oil all over the potatoes (at least 3 tablespoons, I just pour) and then liberally salt and sprinkle all over with chopped rosemary (I use a lot of rosemary). 
Bake until they are golden and crisp on the edges, 20-30 minutes. If you want, grate a light sprinkle of fresh Parmesan cheese over them when they come out of the oven.

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   This recipe is in a cookbook I have called Square Table, that has food and stories from Oxford, MS. I’ve always wanted to try these cookies, because the idea of rosemary in a cookie intrigued me, so I knew I would make these when we picked rosemary as our ingredient for the week. They turned out really good. The orange and rosemary are not overpowering, just a nice lovely background flavor to the buttery shortbread.


1 cup (2 sticks) unsalted butter, chilled
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated orange zest (about 1 large orange)
½ cup sugar
½ teaspoon salt
2-3 cups flour

In a bowl of an electric mixer, combine butter, rosemary, and orange zest. I cut the butter into small pieces to make it easier to mix. Beat with a paddle attachment until well combined and the butter is very smooth. Mix in the salt and enough flour to make a cohesive dough (I had to use my hands after a
bit to mix it because it was very crumbly). Press the dough into a buttered 9x9 baking dish and bake at 350 degrees until light golden, about 25 minutes. Let cool, and cut into rectangles or squares.

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   Whew! What a relief! To tell you the truth, I wasn't excited about Pumpkin Seed Week, but now that it's over, I realize what nice things we did with it!
   This week, we work with Rosemary. Rosemary is a hearty plant, and a strong-smelling herb that complements meat AND vegetables... and can even be used in desserts! And I feel confident you will be pleased with the results!
   This first recipe I am counting as an appetizer, but it's more of an "amuse bouche". A "mouth teaser". Enjoy!


1 pint figs, cut from top to bottom, in three slices each
2-4 tbsp honey
3 oz goat cheese, room temperature
1 stalk rosemary, separated and diced
gluten free crackers (I used Hazelnut Nut Thins and Back To Nature Multi-Seed Rice Thin Crackers)

 Arrange sliced figs on a baking sheet, and drizzle with honey. Bake at 350 for 15-20 minutes. 
 In a bowl, mix cheese, rosemary, & a tbsp of honey. Spoon about a 1/2 tsp of the cheese mixture onto each cracker and top with a roasted fig.
DONE!!! How easy was that???

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