The Pennsylvania Herb and Garden Festival suggested several recipes for home cooks eager to sample fresh-herb delights.
I made the Rosemary Corn Muffins as a side to spinach-and-feta-stuffed chicken breasts, and they turned out delicious (ask my co-workers, who devoured the extras). The kitchen fills up with the rosemary fragrance as the batter is mixed, as the muffins puff up in the oven and as the savory treats cool on the serving plate. The aroma is much better than any scented candle, and you get to eat the result.
Give these recipes a try:
Tarragon Chicken Salad with Grapes and Walnuts
3/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons chopped fresh tarragon leaves
4 cups diced cooked chicken
1 cup finely chopped celery
1/2 small onion, minced
1 cup chopped walnuts
2 cups red seedless grapes, cut in half
Combine mayonnaise, salt, pepper and tarragon.
Stir in chicken, celery, onions and walnuts until blended.
Fold in grapes and chill before serving.
Orange-Rosemary Glazed Chicken
4 skinless, bone-in chicken breast halves (2-1/2 to 3 pounds total)
Salt and pepper to taste
2 teaspoons chopped fresh rosemary, divided
4 tablespoons orange marmalade
1 tablespoon apple cider vinegar
Preheat oven to 400 F. Lightly grease a baking dish with cooking spray.
Salt and pepper both sides of the chicken breasts. Place the breasts bone-side up in baking dish and sprinkle with 1 teaspoon rosemary.
Bake chicken for 20 minutes.
While the chicken bakes, combine the remaining 1 teaspoon rosemary with the marmalade and vinegar in a small bowl.
Remove the chicken from the oven, turn the breasts over and top with the marmalade mixture.
Return to the oven and bake 15 to 20 minutes more, until the chicken is no longer pink in the center.
Spoon sauce over the chicken and serve immediately.
Herb Cheese Spread
8 ounces cream cheese, softened
1 teaspoon lemon juice
1 clove garlic, minced
1 tablespoon fresh minced parsley
1 tablespoon fresh minced chives
1-1/2 tablespoons total of fresh minced herbs such as thyme, rosemary, dill, oregano, basil or marjoram
Combine all ingredients well. Chill for several hours to allow flavors to meld. Allow to soften before serving.
Rosemary Corn Muffins
1-1/2 cups yellow corn meal
1/2 cup all-purpose flour
1-1/2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup sour cream
1 tablespoon chopped fresh rosemary
Preheat oven to 350 F. Line muffin tins with paper, foil or silicone cups.
In a large bowl, mix the corn meal, flour, sugar, baking powder and salt and set aside.
In a small bowl, beat the eggs and sour cream together until smooth. Stir in the rosemary.
Fold the liquid ingredients into the dry ingredients and mix well.
Spoon the batter into the muffin cups, filling each cup two-thirds full.
Bake 20 to 25 minutes or until firm to the touch in the center. Let the muffins cool for 5 minutes in the pan, and then turn them out onto a rack to finish cooling.
Makes 12 muffins.