Rosemary!

We've purchased fresh rosemary before, so we already had a few recipes we knew we wanted to try - Roast Pork and Butternut Squash. 

However, we also wanted to try some new recipes. Rosemary Parmesan Popcorn, Rosemary Lemon Sea Salt, Rosemary Lemonade and Rosemary Jelly were nixed (although I'm open to trying them sometime in the future), but Rosemary Flatbread was deemed a great success.

Rosemary Rounds

• 1/2 cup warm water
• 2 1/4 teaspoons dry yeast
• 1 teaspoon honey
• 1 1/2 to 2 cups flour
• 1 tablespoon olive oil
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt

Combine water, yeast and honey and let sit until dissolved. Stir in 1/2 cup flour until smooth, and let rest for 20-30 minutes. Add remaining ingredients and mix until smooth. Let rise for an hour. Divide into 6-8 pieces and roll out into thin circles. Brush with additional oil; sprinkle with more minced rosemary and salt. Bake at 425 degrees for 12-15 minutes. Serve warm.

There's still a bit of rosemary left. Maybe we'll try Pan-Fried Chicken Thighs! We did, and they were delicious!!

Pan-Fried Chicken Thighs

• 4 chicken thighs (with or without skin)
• 1 tablespoon butter
• 1/2 teaspoon minced garlic
• 1/3 cup red wine
• 1 tablespoon minced fresh rosemary
• 1/2 cup heavy cream

Melt butter and cook chicken, seasoning with salt and pepper, until meat registers 170 degrees on a meat thermometer. Remove from pan and keep warm. Stir in garlic and red wine. Simmer until reduced by half, then stir in rosemary and cream and heat through. Return chicken to pan, then serve warm with sauce.