Recipes tagged with « Herbs »
Whiskey-Chive Butter
Rich, savory compound butter made with creamy unsalted butter mashed with fresh chives, garlic, and a splash of whiskey. Offers an aromatic punch and a velvety texture to steak, veggies, or bread. Substitutes included for butter and spirit. Chill until firm but soft enough to spread. Focus on fresh herbs and proper mashing for even flavor distribution. Use tactile cues to judge consistency. Avoid overmixing or watery elements. A simple yet bold twist on classic garlic butter, pushing subtle smoky warmth from whiskey rather than brandy.
Savory Citrus Herb Marinade
A punchy citrus-herb marinade that’s simple but gets the job done. Uses olive oil swapped for avocado oil, apple cider vinegar replacing the usual white vinegar. A touch of smoked paprika and fresh rosemary bring an unexpected edge. Shake it up, coat the protein well. Marinate from 25 minutes to about 12 hours depending on target texture. Watch for color shifts and slight tackiness on meat surface, a cue for readiness. Balance acidity and fat to avoid mushiness or dry edges. Works well on chicken, pork, veggies. Adapt easily to leftovers or grill nights.
Turkey Burgers with Herbed Mayo
Ground turkey combined with sautéed sweet potato and red onion, seasoned with fennel seeds and smoked paprika. Lightly bound with panko and egg. Coated in crushed cornflakes for crunch. Pan-fried till edges crisp and internal temp hits safe 165 degrees. Herb-infused mayo with oregano, basil, lemon zest cools the heat. Served on toasted brioche, layered with arugula and tart cherry preserves. A riff on traditional turkey burgers with unexpected texture and flavor depth. Smart swaps like sweet potato for moisture, fennel for subtle spice, and cornflakes to avoid soggy crust. Builds savory complexity and makes each bite more interesting.
Herb-Infused Pan-Seared Chicken
Chicken cutlets seasoned with a paprika and spice mix, cooked in olive oil until golden. Fresh herbs and garlic simmered in chicken stock create a buttery sauce. The chicken rests briefly, then returns for coating and slicing. A simple, quick pan-seared dish with an herby butter finish and a subtle lemon twist that wakes the palate and balances fat.
Garlic Rosemary Pull-Apart Rolls
Yeast activated in warm milk with honey instead of sugar. Dough enriched with olive oil replacing butter, plus egg and herbs. Kneaded until tacky but not sticky, proofed twice. Rolled into balls, proofed till puffed, then baked at moderate heat. Finished brushed with herb-garlic butter, flaky salt. Adapted timings and ingredient swaps suit busy cooks. Classic savory combo with a subtle twist on fats and sweetener to keep the dough moist yet sturdy. Uses sensory cues over clocks, focusing on texture and rise rather than strict timing. Reliable method for fluffy, pull-apart bread infused with fresh garlic and rosemary.
Herb Citrus Brined Pork Chops
Pork chops soaked in a citrus-herb brine to boost juiciness and flavor without sogginess. Classic salt-sugar base shifted with tamari soy sauce and fresh lime slices for a twist. Bay leaves swapped out for star anise for subtle complexity. Brining time shortened slightly to avoid rubbery texture while still tenderizing. Browned in olive oil with herb butter made from tarragon, thyme, and chives. Visual browning cues and aroma guides help hit that elusive perfect sear and internal doneness. Practical tips for brine sub-ins, managing pork thickness, and resting chops ensure reliable results every time.
Roast Turkey Breast Twist
Oven-roasted turkey breast coated in a creamy herbed spread with oregano and tarragon replacing rosemary and parsley. Mayo base swapped with Greek yogurt for tang and moisture retention. Roasted uncovered to create a crisp top but tented if browning too fast. Seasoned simply with salt and pepper, baked at moderate heat to keep juices locked in. Uses tactile and temperature cues over strict timing; resting is essential to redistribute juices. Practical notes on substitutions, avoiding dryness, and sensory signs to pull from oven for best results.
Savory Cheddar Herb Muffins
Mini muffins combining boxed cornbread mix with sea salt, large eggs, and buttermilk. Sharp aged cheddar replaces mild cheese, with fresh rosemary added for punch. Baked in mini tins until golden brown and springy to the touch. About 30 muffins per batch. Preparation involves combining dry and wet ingredients to achieve a thick batter. Key visual cues guide doneness—cracked golden tops, firm spring back, no wet batter inside. Substitutes for cheese or dairy suggested to rescue variations. Timing adjusted slightly for oven variability and moisture levels.
Herb Avocado Dressing
A vibrant green dressing combining creamy avocado and fresh herbs, thick yet pourable, bursting with bright herbal notes. Uses substituted mayo for richer texture and lemon juice for a sharper acidity. Parsley replaces chives, adding earthiness, while cilantro adds vibrant color and complexity. Garlic and anchovy paste bring umami depth; Dijon mustard introduces slight heat and emulsification. Chill to let flavors marry. Pungent aroma hints at its boldness. Smooth, luscious texture contrasts crisp greens. Adjust salt carefully; over-salting kills herbs’ brightness. Store cold, use within a week, ideal for salads, grilled veggies, or as dip.
Cilantro-Lime Vierge Sauce
Bright, fresh, herbaceous sauce with a zesty kick from serrano pepper, smooth texture from avocado, and a vivid green color. Blended but slightly coarse for texture. Citrus and olive oil balance sharpness and heat. Great on grilled chicken, fish, or seared steak. Uses scallions instead of green onions for a sweeter milder onion note. Quick and no-cook, relying on fresh quality ingredients and proper chopping technique.
Garlic Herb Butter Toast
Savory sliced bread slathered in whipped herb butter with shallots and lemon. Baking softens the crumb yet crisps crust edges. Easy to spot by aroma—bright garlic and fresh parsley hit before toast browns. Use any rustic loaf for best texture. Can swap parsley for basil or tarragon. Shallot adds subtle crunch and sharpness, but replace with garlic flakes if needed. Lemon juice adds brightness, balances richness. A versatile savory bread, great side to baked dishes or pasta bakes.
Veal Roast with Peppers and Sage
A roasted veal loin with vibrant peppers, fresh sage, and tangy lemon. Uses oregano instead of sage for herbal depth and adds smoked paprika for a subtle smoky warmth. Lemon zest brightens the oil-seared meat, while reduced chicken stock sauce balances acidity. Peppers and shallots caramelize slowly. Cherry tomatoes burst juice near the end. Adjust roast timing by feel not clock for consistent pink interior. Pan sauce strained to avoid grit. Allergen free without dairy, nuts or eggs, suitable for delicate diets.
Parmesan Herb Vinaigrette
A tangy, herby vinaigrette blending aged parmesan, robust oils, garlic, and a hint of acidity from apple cider vinegar. Uses fresh herbs instead of spice flakes, lemon juice swaps in for Worcestershire for brightness. Texture creamy, not oily slick. Balances sharp, nutty cheese with the crisp acidity of vinegar and mustard. No eggs, no nuts, lactose-free option works if using vegan parmesan. Fresh garlic crushed brings punch. Mustard emulsifies, herbs add freshness. Tactile—should cling well to greens without pooling. Nutty cheese blended finely, slight grain. Flexible, pantry-friendly staple for greens or grilled veg.
Orzo with sun-dried tomatoes
Small orzo pasta tossed with finely chopped sun-dried tomatoes, shallots, garlic, chicken broth, and fresh herbs. The sun-dried tomato oil creates a rich sauce base. Cook pasta al dente to avoid mushiness. The broth reduces and concentrates flavor while the herbs add freshness. A simple, humble grain dish that works as a side or light main. Easily adapted with vegetable broth or fresh tomatoes if needed.
Lamb Leg with Herb Crust and Rosemary Jus
Boneless leg of lamb roasted with a garlic-parsley crust infused with fresh tarragon and sage instead of rosemary and thyme. Served with a reduced red wine and beef broth jus scented with lemon zest and a sprig of rosemary for perfume. Adjusted water quantity. Roasting starts hot to seal juices then lowered for even cooking. Internal temp guides doneness. Pan juices strained for a glossy sauce. Substitutions for herbs and liquids included. Practical tips on handling bones and cracking the crust. Timing flexible with sensory cues to avoid dry meat or bitter sauce.
Herbed Creamy Potato Salad
Small new potatoes simmered with fresh herbs then cooled before halving and tossed in a creamy herbed dressing with mayo, yogurt, and a hint of pesto. Lime zest adds brightness.. A rustic take with deliberate techniques focusing on texture and seasoning balance. Substitutions included for herbs and dairy plus tips on doneness cues and handling hot potatoes safely.
Vegan Cashew Herb Dip
A tangy, herby cashew dip built on soaked nuts, nutritional yeast, and dried herbs with a citrus twist. The oil-herb drizzle adds freshness. No dairy, gluten, eggs or lactose. Perfect for veggies, crackers, and sandwiches. Swapping tamari for vinegar and adding smoked paprika changes the profile while maintaining balance. Quick soak and a blend to creamy consistency. A spread that clings and folds with airy pockets of herby oil. Watch nut softness and thickness; add water cautiously. Aroma hints of dill and smoky undertones signal readiness.
White pizza zucchini trout shrimp
A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
Lamb Chops with Mint Gremolata
Lamb chops coated in a smoky turmeric and sweet smoked paprika marinade, grilled to sear edges while keeping tender inside. Fresh gremolata mezzes the palate, swapping mint for cilantro and lemon zest for lime for a brighter, sharper contrast. Garlic's softened by quick chopping, releases aroma without burning. Cooking times flex ±2 minutes depending on grill heat and chop thickness. Polenta optional but recommended for a creamy, smoky side. Oil can be grapeseed or avocado if olive not available. Salt early for seasoning depth. Visual cues like char marks and feel gauge doneness better than clock.
Herbed Seafood Pizza
Thin crust pizza topped with a creamy base, assorted fresh herbs, and North Atlantic seafood. Uses reduced amounts of cream and an herbal blend slightly altered. Red onion replaces small onion, dill swaps for basil. Seafood spread adjusted. Olive oil drizzle at end. Cooked on a hot pizza stone over grill for a crisp finish. Simple, quick, fresh flavors with a touch of citrus zest twist added to the herb mix.
Spicy Chimichurri Twist
A vibrant, chunky herb sauce blending olive oil, apple cider vinegar, lots of fresh herbs. Sharpness from minced shallots, a hint of sweet basil swapped in for coriander. Heat from red chili flakes and a dab of smoked paprika lends depth. Quick prep. No cooking. Bright, tangy, and herbaceous. Great on grilled veggies, tofu, or as a dip.