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Pickled Grape Tomatoes with Rosemary & Garlic
2 Quarts Grape tomatoes
1 tsp Canning/Pickling Salt
1 Cup White wine vinegar
1 Cup White vinegar - 5% acidity
1 Quart Water
4 Cloves Garlic, peeled, sliced in half
4 Sprigs Fresh rosemary
Yield: 4 Pints
1. Wash the grape tomatoes and drain them to dry. Using a toothpick, prick each tomato in 2 opposite spots (this helps prevent splitting.cracking)
2.Combine the salt, white wine vinegar, vinegar, water, in a medium saucepan and bring to a boil, then simmer for 10 minutes.
3. Pack the grape tomatoes in hot 1-pint sterile jars and leaving a 1/2-inch headspace. Ladle the warm pickling liquid leaving a 1/2-inch headspace, and be sure to add two cloves of garlic to each jar and at least one rosemary sprig.
4.Remove any air bubbles, bring back to proper head-space if needed. Add the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes or according to your local altitude
5.Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 24 hours. Remove rings, wash jars, label and date - then store the jars of pickled grape tomatoes for up to 1 year.
6. These are best if refrigerated a day before serving if possible.
Photos by: Diane Baker for Canning and Cooking at Home
Recipe by: Ball Blue Book "Guide to Preserving" - Pickled Grape Tomatoes.
Wanting a quick flat bread to go with our Italian Dinner, I turned to focaccia bread. This super easy recipe based off of King Arthur Flours basic recipe can be altered to suit your own tastes. Use different seasonings, different toppings! heck, you can even turn it into a pizza; so versatile and super EASY. I love that you can use the regular paddle attachment and have the dough ready for rise in under 5 mins from start to mixer. My one suggestion is brushing with melted butter when its fresh from the oven if you are serving to a whole crowd for quick consumption. I think a vegetable garden seasoning with cheddar cheese sounds great too. so many combinations to be made! Enjoy ~Diane.
Rosemary, Italian Focaccia Bread
2 tablespoons olive oil (to drizzle onto pan or cookie sheet)
1 1/2 cups warm water
3 tablespoons olive oil (for the dough)
1 1/4 teaspoons salt
3 1/2 cups unbleached all-purpose flour
1 tablespoon instant yeast
3 teaspoons italian seasoning
1/4 cup romano/parm mix shredded hard cheese
1 Tbs fresh minced rosemary, plus leaves for topping.
6-8 slices of sun dried tomato in oil *optional
1) Lightly grease a 9" x 13" pan, or cookie sheet by drizzling 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with regular paddle attachment, with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. I set in my oven that was heated to 170 and then turned off...I remove 5 mins before baking so I can preheat my oven.
4) While the dough is rising last 5 mins., preheat the oven to 375°F.
5) Gently poke the dough all over with your index finger.
6) Drizzle it lightly with olive oil and brush around top, and sprinkle extra seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread until it's golden brown, 25 to 30 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Recipe Adapted from: King Arthur Flour, No Fuss Focaccia
Photo by: Diane Baker for Canning and Cooking at Home
Pretzel Covered Chicken Breasts
1 cup light olive oil
3 cloves garlic, minced
1 1/2 teaspoons dried rosemary
ground black pepper to taste
4-5 skinless, boneless chicken breasts
10+ ounces hard sourdough pretzels
3/4 cup freshly shredded Parmesan cheese
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic powder
In a bowl, stir together olive oil, minced garlic, rosemary, and black pepper add
chicken breasts to marinade. Cover and refrigerate overnight or at least 6 hours. I use my FoodSaver quick marinating 2.5Qt bowl and it cuts down on time.
Preheat oven to 350 degrees.
Place pretzels and Parmesan cheese into a Cuisinart; pulse until the pretzels are finely crushed and combined with cheese. Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish/platter.
Remove chicken from the marinade, and shake off excess.
Discard the remaining marinade.
Press chicken into pretzel mixture, coating both sides.
Arrange additional pretzel mixture on top.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30-35 minutes. (An instant-read thermometer inserted into the center should read at least 170 degrees.)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
**serve with warmed Dijon Mustard on the side
Sheet pan meals are so incredibly easy and this one is so flavorful too! One of our favorite 'go-to' dinners. You can add any vegetables that you have on hand, I'm sharing the basic recipe that we make most often - the rosemary is the perfect compliment as the main seasoning on this. One thing to remember is to make sure to cut all your vegetables and potatoes in uniform size so that they cook evenly. Enjoy! ~Diane
Sheet Pan; Roasted Sausage, Peppers & Onion
1 Package (1 lbs) of your favorite sausage - bias cut/sliced
1 Large Onion - Sliced
1 Large Red Bell Pepper
1 Large Green or Yellow Bell Pepper
1 small bag of mini-Yukon Gold Potatoes (or small reds)
3 Tbs Olive Oil
Salt & Pepper to Taste
1-2 Tablespoons Dried or Fresh Rosemary, to Taste
Preheat Oven to 400 F
Slice all veggies into strips, cut meat on the bias and potatoes into small 1/2" rounds.
Use a cookie sheet with a lip on it, lightly greased cookie sheet - I spread some olive oil around the entire sheet before placing all meat and veggies on sheet. Drizzle 3 Tbs Olive oil over everything, toss and coat all meat and veggies (I used my hands). Sprinkle salt & pepper and Rosemary over everything, stir to coat and place in oven to Bake for 30-35 mins (until potatoes are fork tender)
Recipe & Photos by: Diane from Canning and Cooking at Home
I love trying to dream up new dishes using herbs from my garden. Rosemary is hands down my favorite Herb. I wanted to create a hearty chicken dish that was filling but, not overbearingly heavy. I spied some fresh lemons in my kitchen and my idea for a White Rosemary & Lemon Cream Sauce was falling into place. I started cooking the sauce and the smell from the rosemary and lemon was intoxicating. As I assembled the chicken and sauce into a smaller casserole dish I decided it needed a slightly salty, cheesy kick - that's when I remembered I had some beautiful hickory smoked Aloutte Brie in the fridge! Score!! The perfect topping. I might kick in more rosemary and lemon next time and spoon it over pasta - its a saucy dish - and needed some noodles to rest upon. Enjoy! ~ Diane
Rosemary & Lemon Saucy Brie Chicken
2 Cups Cooked Chicken, Shredded
1 Tbs Butter
1 Tbs Flour
2 Cups Cream
4-5 Sprigs, Rosemary
2 tsp Lemon Zest
Salt & Pepper to taste
5-6 slices of Brie cheese (I use Aloutte Smoked Baby Brie)
*serve plain or spoon over prepared pasta.
Preheat oven to 350.
Melt butter in a sauté pan or pot, stir in flour and
cook the flour/butter mixture until flour browns and smells nutty. Add the 2 cups of cream and 2-3 full sprigs of rosemary in the pan and raise the heat slightly, constantly stirring until sauce starts to thicken.
Add 1 Tbs minced, fresh rosemary and 2 tsp of zested, lemon to sauce *keep stirring (lower heat to 'low' if cream starts to bubble too much) Let sauce simmer approx 5 mins. on 'low' so that the rosemary can steep in the cream. (You will remove the full sprigs of rosemary before assembling the casserole) Salt & Pepper the sauce to taste.
Lightly oil baking dish with olive oil.
Place cooked shredded chicken in bottom of dish and pour your rosemary cream sauce over the top, break up brie into small squares and place around top of dish. Bake uncovered for 20 mins.
** Serve hot over prepared pasta or wild rice.
**If you want the chicken a bit more "lemony" squeeze a bit of lemon juice over prepared casserole before baking.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home