rosemary

Savory Rosemary Thyme Roasted Nuts

December 18, 2018 by Alyssa

Spice up your holiday table with homemade Rosemary Thyme Roasted Nuts for gourmet holiday flavors.

Mixed nuts are a great addition to any holiday party. They’re the perfect little nibblers to adorn a coffee table while family and friends gather with drinks or they make great hostess gifts for the endless holiday parties you’re invited to throughout the season. But during the holiday season, plain roasted nuts just won’t cut it. This recipe for homemade Rosemary Thyme Roast Nuts bring tons of flavor to the standard nut mix.

I created this recipe last week for my office holiday party and have secretly been hoarding them because they’re THAT delicious. They’re slightly spicy, a little sweet, and pack a ton of flavor from fresh rosemary and thyme. I find myself aimlessly walking back to my pantry and nibbling on the nuts because I just keep craving them. Personally, the pecans are my favorite to pick out of nut mix.

In addition to the fresh herbs in this recipe, there’s a hint of sweetness and spice from brown sugar and chili powder. The added sea salt makes the nuts extra addicting bringing together savory, sweet, and spice into one bite. They make the perfect pairing to cider, wine or a a cozy hot toddy during holiday celebrations.

My favorite part about the Rosemary Thyme Roasted Nuts is that the recipe easily doubles so they can be made in bulk meaning you’ll have plenty to share and enough to keep for yourself (because trust me, you’ll want to keep these!). The nuts can be stored for weeks so they’ll last you through the holidays and beyond.

Savory Rosemary Thyme Roasted Nuts

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Alyssa

Serves: 4 cups

Ingredients

32 ounces unsalted mixed nuts (roughly 4 cups)
2 tablespoons unsalted butter, melted
1 tablespoon finely diced rosemary
1 tablespoon finely diced thyme
1 tablespoon brown sugar
1 tablespoon chili powder
2 teaspoons coarse sea salt

Instructions

Preheat oven to 350°F and line a large baking sheet with parchment paper
Place the nuts on the lined baking sheet and roast for 10-15 minutes, stirring occasionally
While nuts are roasting, place the melted butter in a large bowl and stir in the herbs, sugar, chili powder, and sea salt
Once nuts are roasted, remove them from oven and transfer them to the bowl with the butter & herbs
Thoroughly coat the nuts with the mixture then transfer the nuts back to the parchment lined baking sheet
Roast the nuts for another 8-10 minutes, stirring occasionally
Remove nuts from oven and let them cool slightly then taste for salt preference. If you like saltier food, sprinkle on an additional ½-1 teaspoon of coarse sea salt to the warm nuts
Let cool completely before storing
Nuts will keep at room temperature in an airtight jar for 4-6 weeks

Crispy Rosemary Garlic Chickpeas for Healthy Snacking in the New Year

January 9, 2018 by Alyssa

Crispy Rosemary Garlic Chickpeas are a healthy, addictive snack that’s easy to make and even easier to make disappear! With fresh rosemary and garlic, these crispy golden beans are a crowd pleaser full of good-for-you benefits.

I made my first batch of Crispy Rosemary Garlic Chickpeas while <3M was traveling, and boy am I glad he was gone! They were so addictively good I ate half the batch on my own as soon as they came out of the oven! I loved their crunchy, salty, herby flavor and had to convince myself to stop eating them!

Growing up, I hated garbanzo beans. I remember my Dad putting them on all his salads, especially when we ate at the Ponderosa buffet. I remember tasting chickpeas and hating the texture. They were like pasty, mushy beads in my mouth. I’d meticulously pick them out of salads or gag if one ever accidentally found its way into my mouth.

Serious question folks, do you call them chickpeas or garbanzo beans? Comment below and let me know! I refer to them as garbanzo beans but for the purpose of naming this recipe, I went with chickpeas. #callitwhatyouwantto

Fast forward 10 years later, and I love garbanzo beans! I put them on salads daily, regularly use them for my homemade Everyday Hummus and my favorite Indian dish to make is Chana Masala (a chickpea curry). I almost always have a can or two stashed away in my pantry in case of emergencies, obviously.

Garbanzo beans are also a great source of vegetarian protein, full of fiber, and key nutrients like vitamin k, magnesium, and zinc. Not only that, studies have shown eating garbanzo beans can benefit those with diabetes and help lower bad cholesterol. Which makes these Crispy Rosemary Garlic Chickpeas the perfect New Year’s snack since I know we all vowed to be healthier this year! Am I right?

The best part about these Crispy Rosemary Garlic Chickpeas is that they’re baked not fried and only require 4 main ingredients. They’re loaded with garlic and lots of fresh rosemary then baked for about 45 minutes. They do take a bit of hand-holding though as you’ll need to gently shake the pan every 10 minutes or so to ensure the beans crisp evenly. When you take them out of the oven, immediately sprinkle them with salt while they’re still warm and serve!

I enjoyed the Crispy Rosemary Garlic Chickpeas served fresh, the same day right out of the oven! I loved them plain but you can also add Crispy Rosemary Garlic Chickpeas to a creamy soup, mixed into a salad, or sprinkled over sautéed greens! Either way, they’re a delicious healthy snack that you can feel good about eating.

5.0 from 3 reviews

Crispy Rosemary Garlic Chickpeas for Healthy Snacking in the New Year

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Author: Alyssa

Serves: 4 cups

Ingredients

2 15-ounce cans chickpeas, rinsed and drained
2 tablespoons olive oil
2 tablespoons fresh rosemary, finely chopped
4 cloves garlic, finely chopped
½ teaspoon sea salt, plus more for serving
½ teaspoon ground black pepper

Instructions

Preheat oven to 425F
Line a large baking sheet with parchment paper and set aside
Place the rinsed and drained chickpeas on one half of a clean kitchen towel. Gently fold the other half over the chickpeas and rub gently to remove the chickpea skins. You may need to work in batches*
Place the olive oil in a medium-sized mixing bowl and add the rosemary, garlic, salt, and pepper. Whisk to combine.
Add the chickpeas and gently toss until the beans are fully coated with the olive oil herb mixture.
Spread the chickpeas out onto the prepared baking sheet in a single, even layer and place in the oven for 40-50 minutes.
Every 10 minutes, gently shake the pan to move the chickpeas around and ensure they're crisping evenly.
At the 30 minute mark, begin checking the chickpeas for doneness. The beans will be golden on the outside but slightly soften in the center.
Once you reach your desired crispness, remove the beans from the oven, sprinkle with additional sea salt and serve immediately.
Beans will keep 1-2 days stored at room temperature in an air-tight container.**

Notes

*This is optional. If you're okay with the skins on your beans or want to quickly get the beans into the oven, then skip this step. It will still be delicious!
**You may store the beans but they lose their crispness as days pass which is why I tend to make a large batch and share them with a crowd the day they're cooked.

Modern Holiday Table Setting with Mason Jars, Evergreens, and Cinnamon Sticks

December 8, 2017 by Alyssa

Holiday decorating doesn’t have to be stressful! You can easily create a modern holiday table setting with mason jars, fresh evergreen boughs, and cinnamon sticks to give your holiday table a seasonal touch!

I don’t really love decorating for the holiday season. It seems like a lot of fuss for just a few weeks but this year, <3M really wanted to decorate…so we did! And this year, for once, I’m quite happy with how it turned out. So much so, I was inspired to create a modern holiday table setting for a ladies night at the house.

Wanting to make the table setting special for all the girls but not wanting to drop a bunch of cash, I was inspired to create a festive yet affordable modern holiday scene.

To keep the decorations simple and natural, I utilized a few items from around the house while incorporating fresh, seasonal decorations like cinnamon sticks and cranberries. I also picked up a few candles and fillers from Michaels to help pull the look together.

Lastly, I wanted to incorporate a bit of pine into the modern holiday table setting to add a bit of height to the table and draw even more on the holiday spirit.

Unfortunately, living in Texas means I can no longer traipse into my backyard and cut the greens from the pine trees. This is seriously the one time I wish I were in New York, for the convenience of pine tree limbs.

On my quest to find greens, I went to Home Depot and debated spending $15 on a wreath that I would simply tear apart.

As I walked aimlessly around Home Depot debating the cost, I found a pile of evergreen branches that were obviously going to be discarded. I dug through the pile and chose a large branch with enough fresh greens to decorate my table.

Apprehensively, I asked a salesperson if I could take this large limb home for free and although I was hesitant, the Home Depot salesperson told me it was common for customers to take the discarded boughs! Elated, I almost skipped to the car knowing my vision was finally coming together with this last piece.

Assembling my modern holiday table setting took about 20 minutes. Once set with the plates, it looked simple, modern and festive! If you’re looking for a quick yet affordable table setting, I highly recommend this DIY look. And the best part, the mason jar setting will last for weeks so you can utilize it throughout the course of the holiday season.

5.0 from 4 reviews

Holiday Evergreen Cranberry Table Setting

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Prep time

10 mins

Total time

10 mins

Author: Alyssa

Serves: 5

Ingredients

3 quart mason jars, tops removed
2 pint mason jars, tops removed
3 jars of white stone granules
12 ounces fresh cranberries
2 white votive candles
12-15 evergreen boughs, cut into 6-8 inch pieces

Instructions

Fill the 5 mason jars one-third full with the white stone granules
Top the white granules with the fresh cranberries, filling the second third of each mason jar
Snuggle the two votive candles into the pint mason jars
Place 4-5 evergreen boughs into the top of each of the quart size mason jars
Arrange the mason jars in a line in the center of your dining table
Right before dinner, light the votives and enjoy

5.0 from 4 reviews

Holiday Rosemary Cinnamon Place Setting

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Prep time

10 mins

Total time

10 mins

Author: Alyssa

Serves: 6

Ingredients

6 sprigs fresh rosemary, 6-7 inches in length
6 cinnamon sticks, 4-5 inches long
6 pieces of twine, each 18-inches in length
6 small silver bells
6 white cloth napkins

Instructions

Roll the cloth napkins into a long tube and set aside
String the silver bells onto each of the pieces of twine, centering each bell on the twine
Place the bell & twine into the center of one of the cloth napkins and wrap the ends around
Gently tie the ends of the twine into a simple, loose knot
Tuck the spring of rosemary & cinnamon under the twine, with the cinnamon stick slightly offset
Repeat five more times for each of the napkins

Bucatini Pasta with Rosemary Breadcrumbs

June 15, 2016 by Alyssa

Inspired by a trip to Italy, Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.

Here’s the truth — I have never been a pasta fan. I’ve never really craved it and I don’t order it when out to dinner. In fact, I tend to avoid Italian restaurants altogether. But during our recent trip to Rome, it was a bit difficult to avoid Italian restaurants and pasta because, well….“When in Rome…”

Right?

Right.

So obviously, pasta in the States is definitely nothing like pasta in Italy. Italy has real pasta. I mean, they invented pasta. Their pasta is fresh pasta.

It’s pasta made with Grandma’s recipe and hand-rolled moments before it’s delivered to the table — pasta. In short, Rome has forever changed my feelings towards pasta. I’ve decided that I will now eat pasta…

When I’m in Italy.

Or, when I can recreate the loveliest pasta dish that I’ve ever tasted at home in my own kitchen using fresh ingredients, quality olive oil, and hand-grated cheese. My version of Rome’s Bucatini Pasta with Rosemary Breadcrumbs is the simplest yet most delightful pasta dish you will ever make. Ever.

The Pantheon

Bucatini Pasta with Rosemary Breadcrumbs is a dish that’s meant to make an impression. It looks as if you worked for hours to create the herby, garlicky, golden, toasted breadcrumb-topped dish.

But in reality, once the prep work’s done, it’s a 10-minute dinner that will have you sipping wine and wishing that you were eating in front of the Colosseum.

The Colosseum

Bucatini Pasta with Rosemary Breadcrumbs was my first order of pasta in Rome and it’s the dish that I wished I had ordered for every meal during our stay. I knew upon first bite that this meal was one of the first dishes I’d recreate in my own home kitchen (along with my Athenian Garbanzo Bean Salad).

If you aren’t familiar with bucatini, it’s a long, thin, tubular pasta. It looks similar to spaghetti but it’s more round and has a thin hole running through its center. When it’s cooked al dente, it has a slight chewiness to it that pairs nicely when tossed with the crunchy, golded breadcrumb and parmesan cheese mixture.

The main ingredients of this pasta, rosemary and garlic, bring comfort in every bite. The bucatini’s savory pairing of rosemary with a touch of garlic and a hint red pepper flakes brings an undertone of heat and warmth to the dish. You’ll truly love the subtle bit of spice the red pepper adds to the pasta! Plus, there’s a burst of sweetness from the roasted tomatoes just before serving. Although this step is optional, I completely recommend you putting in the extra effort and roasting a pint of tomatoes — it definitely elevates the dish’s fanciness level!

Trevi Fountain

Since this is Her Modern Kitchen, I chose to step it up a notch and strayed a bit from the traditional making of Bucatini Pasta with Rosemary Breadcrumbs by using panko breadcrumbs for added crunch in place of day old bread. This panko breadcrumb swap not only means your breadcrumbs are crunchier but they’re able to toast a bit longer than traditional breadcrumbs and they keep their crunch once combined with the pasta.

If you choose to twirl your fork around my Bucatini Pasta with Rosemary Breadcrumbs, I only request you serve it with a crisp glass of Italian Verdicchio or Pinot Grigio and a final grating of fresh cheese.

Bucatini Pasta with Rosemary Breadcrumbs

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.

Serves: 4 servings

Ingredients

1 pound bucatini pasta*
4 tablespoons olive oil, divided
1 cup panko bread crumbs
½ cup Italian breadcrumbs
3-4 garlic cloves, minced
½ cup grated parmesan cheese, plus additional for serving
4-5 springs fresh rosemary with stems removed and roughly chopped
½ teaspoon red pepper flakes
1 teaspoon salt to taste
2 teaspoons grated lemon zest
1 cup pasta water, reserved before straining the pasta
oven roasted tomatoes (optional, see notes)**

Instructions

Bring a large pot of salted water to boil and cook the pasta to al dente, according to the box instructions
While the pasta is cooking, prepare the rosemary breadcrumb mixture
Heat 2 tablespoons of olive oil in a large skillet over medium heat
When the oil is hot, add the minced garlic and saute lightly for 2-3 minutes
When the garlic's bitterness has cooked off, add the panko and Italian breadcrumbs, mixing to combine
Stir the garlic and breadcrumb mixture occasionally until the breadcrumbs start to brown and become golden in color. Watch carefully to ensure the breadcrumbs do not burn
Once the breadcrumbs are golden, add the grated parmesan cheese and fresh rosemary to the mixture, stirring to combine
Gently stir in the salt, red pepper flakes and lemon zest
Remove the breadcrumb mixture from the skillet and set aside
Before draining the pasta, reserve 1 cup of pasta water
When the pasta is cooked to al dente and drained, add the remaining olive oil to the skillet over medium heat and let it warm slightly (1-2 minutes)
When the oil is hot, add in the pasta and gently coat with the hot oil
If the pasta looks a bit dry, add in the pasta water ¼ cup at a time
When the pasta is heated through again, add in the rosemary breadcrumb mixture and toss to coat
Serve immediately with a final grating of parmesan cheese and roasted tomatoes

Notes

*Spaghetti would be a fine substitute if bucatini cannot be found

**To make the oven roasted tomatoes -- 1) Preheat the oven to 400*F 2) Line a large baking sheet with foil, coated lightly with olive oil 3) Toss a pint of grape tomatoes with 1 tablespoon olive oil and salt & pepper to taste. 4) Place the tomatoes on the lined baking sheet and roast in the over for 30-40 minutes, tossing half way through