Rosemary Thyme Marinade Recipes

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ROSEMARY-THYME MARINADE



Rosemary-Thyme Marinade image

With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare chicken, fish and vegetables. Came across this on another site and thought it would work well with poultry or zucchini or potatoes.

Provided by justcallmetoni

Categories     Lemon

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup water (or use more oil if you are not concerned about calories)
1/4 cup lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest

Steps:

  • Mix all ingredients together in a small bowl or resealable bag.
  • The orginal recipe did not include marinating times but I would suggest at least 2 hours for chicken, preferably overnight. Since fish tends to cook in marinades, 30 minutes should do. For vegetables, firmer vegetables can go longer but something like zucchini or yellow squash might be ready in 20-30 minutes.

RIB EYE WITH GARLIC-THYME MARINADE



Rib Eye with Garlic-Thyme Marinade image

Make sure your to leave plenty of time for the steak to marinate to develop the fullest flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h30m

Number Of Ingredients 5

2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper

Steps:

  • In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
  • Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

Nutrition Facts : Calories 598 g, Fat 45 g, Protein 42 g

ROSEMARY-THYME LAMB CHOPS



Rosemary-Thyme Lamb Chops image

My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. -Kristina Mitchell, Clearwater, Florida.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 lamb loin chops (3 ounces each )
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons Dijon mustard
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
3 garlic cloves, minced

Steps:

  • Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 231 calories, Fat 9g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 493mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchange

ROSEMARY MARINATED OLIVES



Rosemary Marinated Olives image

Provided by Ted Allen

Categories     Garlic     Herb     Olive     Marinate     Cocktail Party     Thanksgiving     Rosemary

Yield Makes 1 pound

Number Of Ingredients 6

1 pound mixed olives
2 strips lemon zest
1 tablespoon fresh rosemary leaves
A couple of sprigs fresh thyme
1 medium garlic clove
1/2 cup extra-virgin olive oil

Steps:

  • Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.

BALSAMIC-ROSEMARY MARINADE



Balsamic-Rosemary Marinade image

This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt
2 teaspoons pepper

Steps:

  • In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

GINGER AND ROSEMARY PORK MARINADE



Ginger and Rosemary Pork Marinade image

A delicious way to zing up your pork chops or cutlets. Allow to marinate up to 24 hours for maximum flavor.

Provided by Cara

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup fresh lime juice
1 ½ teaspoons crushed dried rosemary
1 ½ teaspoons ground ginger
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 clove garlic, minced

Steps:

  • To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
  • To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

Nutrition Facts : Calories 15.2 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 0.6 g

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME



Roast Pork Loin With Garlic, Rosemary & Thyme image

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

Steps:

  • Preheat oven to 400°F
  • Line 13 x 9 x 2" roasting pan with foil.
  • Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
  • Place pork, fat side down, in prepared roasting pan.
  • Roast pork 30 minutes.
  • Turn roast fat side up.
  • Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
  • Remove from oven; let stand 10 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
  • Cut pork crosswise into 1/3-inch-thick slices.
  • Arrange pork slices on platter.
  • Pour pan juices over.
  • Garnish with rosemary sprigs, if desired.

MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!

Provided by Beverly Auguadro

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 7

Number Of Ingredients 9

2 (2 to 3 pound) whole chicken
2 bunches fresh parsley, chopped
1 bunch fresh thyme
6 tablespoons dried rosemary
3 tablespoons grated lemon zest
12 cloves crushed garlic
3 tablespoons ground black pepper
1 cup olive oil
1 cup white wine

Steps:

  • To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
  • Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Nutrition Facts : Calories 744 calories, Carbohydrate 8.3 g, Cholesterol 138.6 mg, Fat 56.1 g, Fiber 3.4 g, Protein 45.2 g, SaturatedFat 11.4 g, Sodium 149.5 mg, Sugar 0.7 g

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