Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: rosemary

Sicilian Pot Roast

They had rump roast on sale last week and I picked one up undecided what I wanted to do with it.  While I was searching through some recipes over at Tasty Kitchen, I came across one that had received all positive reviews and looked delicious, so I gave it a try.

It’s different than the typical pot roast I make with potatoes, carrots and onion.  I was looking for something different so this worked out perfectly.

The tomato and garlic really does something different to this dish in a very good way.  The meat was fork tender and the sauce was tangy and filled with garlic.  I added some thyme and rosemary to the dish, which the original recipe did not call for, but it turned out wonderfully.  Other than that, I kept the recipe the same way.

Here is the link to the recipe Sicilian-Style Pot Roast if you want to give this a try.  I highly recommend it!

I served this with some Roasted Potatoes
and asparagus.  It was a perfect Sunday dinner.



Chicken with Rosemary & Sage

My garden is going crazy now.  Tomatoes are filling the plants along with eggplants and peppers.  My herbs are going crazy, too, especially my sage, rosemary and basil.  Let’s not talk about my cilantro, and the fact that this is truly my last year of growing it.  I love the stuff, but it is too temperamental to grow.  Luckily they sell it in the stores year round and it’s cheap.

Tuesdays have become my craziest day of the week, so on Monday I was already coming up with an idea for dinner.  I had some boneless skinless chicken breasts and then headed out to the garden to grab some sage and rosemary. 

I had several places I had to be late yesterday afternoon so I knew I wanted a dinner I could start early in the day.  I decided on using the slow cooker.   I love my slow cooker and use it weekly, especially during the winter months.  However, using the slow cooker is not always just as simple as dumping everything into the insert and forgetting about it.  Some things, like soup, sauces, stews, etc. you can absolutely do this with.  But when you are making things like pot roast, chicken, pork, etc. you need to do a little prep work before you just dump everything in.  Browning  your meat before you put it in the slow cooker provides better flavor and presentation.  I’m not a fan of eating bone white chicken or pork and gray beef.  By browning these meats before adding them to your slow cooker you increase their flavor, and it makes for an aesthetically pleasing presentation.

With that being said, the recipe I’m sharing with you today could just as easily be made in a dutch oven either on the stove or started on the stove and finished in the oven. 

This dish came out delicious and the chicken was perfectly tender.  My family really enjoyed it and it was fast and easy.  I served mine up with some jasmine rice. 

Want to know how to make it? 


  • 3 lbs. Boneless and Skinless Chicken Breasts
  • 1 qt. Chicken Broth
  • 1 Stem Fresh Rosemary
  • 5-6 Fresh Sage Leaves
  • 1 1/4 Cups All Purpose Flour
  • 1/2 tsp. Paprika
  • 1 tsp. Kosher or Sea Salt
  • 1/2 tsp. Ground Black Pepper
  • 1 tsp. Dried Parsley
  • Butter for browning chicken

Begin by trimming the chicken of all fat.  If you have very thick breasts, filet them first.  Cut each chicken breast into 1″ wide strips.

In a separate bowl, mix together the flour, salt, pepper, paprika and parsley.  Dredge the chicken pieces in the flour shaking off any excess and set on a separate plate.

In a large pan, add a tablespoon of butter and begin browning the chicken in batches, making sure not to burn the butter.  Continue to add butter as you need it.  Once the chicken is a gold brown with a slight crust, remove it to a separate plate.

Turn your slow cooker on low.

Add your chicken broth to the pan and bring to a simmer, making sure to scrape up all those browned bits off the bottom of the pan.  Allow the sauce to simmer and reduce by “almost” half.

Take the bowl with the flour that remains from the chicken you just dredged your chicken in.  Add your flour, 1 tablespoon at a time to your simmering broth and whisk quickly to prevent any lumps.  Continue to add flour until you reach the desired consistency for the gravy.  Taste for seasoning and add any additional salt or pepper to taste.

Add all the chicken to the preheated slow cooker and pour the gravy over the top.  Add the fresh rosemary sprig and the fresh sage leaves to the top of the chicken.  Cover and allow to cook on low for 3 hours.

Before serving, remove the sage and rosemary, which is wilted and cooked out by now.  I chose to serve this over Jasmine rice, but you can serve it over rice, noodles or even orzo would be delicious. 


Pork Loin & Roasted Potatoes

I was undecided what to make for dinner when I realized I had a half a pork loin in the freezer.   We had bought a large pork loin (not pork tenderloin), cut it up and put one half in the freezer.  It was probably about 3 pounds.

It can be tricky to find new and exciting ways to fix pork.  For me, anyway. 

I wanted something with very little fuss, and something that wouldn’t mean running to the store with a list of ingredients to buy.

I decided to just rub it down with a little canola oil, some dried spices and throw it in a covered casserole dish and let it cook.  Of course I decided on this in the late morning when I would have no time to thaw the roast out.

After deciding what to dress it with, I realized I had 4 medium-sized red potatoes that were getting ready to go over to the dark side.  So I scrubbed them, quartered them up and threw them in the dish, surrounding the pork loin.

Then I covered it and popped it into the oven to cook.  Because the roast was frozen solid I had planned on cooking it for an hour and then checking to see how it was doing.  However, I got a phone call and had to run out and got delayed.  Of course I forgot all about leaving the roast in the oven. 

As I was pulling into the driveway I remembered and thought, “Oh, crap!  I bet it’s ruined!”  By now this thing had cooked for a little over 2 hours!

I rushed in and looked and was surprised to find it was absolutely perfect!  In fact, it was so perfect it was falling apart as I was trying to cut it.

Because my husband must have gravy on most of his roasts, I just used some store-bought pork gravy and it turned out great.  Very easy.  Very tender.  Very good!

Pork Loin & Roasted Potatoes

Serves: 4

  • 3-4 Pound boneless pork loin
  • 4 Medium red potatoes, quartered with skin
  • 2 Tbsp. canola oil, divided
  • 1 tsp. Smoked Paprika
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Kosher or Sea Salt
  • 1/2 tsp. Ground black pepper
  • 1/2 tsp. Ground thyme
  • 1/4 tsp. Crushed Rosemary

Preheat oven to 350 degrees.

Take all the dried spices and mix them together in a small bowl.  Set to the side.

Wash potatoes but don’t peel them.  Cut each potato into even sized cubes.  Place potatoes into a medium-sized bowl.  Drizzle 1 tbsp. of oil over the potatoes and then take 1 tsp. of the dried spice mixture and mix it together with the potatoes.

Take the additional 1 tbsp. of oil and using your hands, spread it all over the pork loin.  Sprinkle the remaining spice mixture over the pork loin and rub it in well, covering all sides.

In a large baking dish with a lid, place the pork loin in the center and surround it with the potatoes.  Cover it with the lid and place it on the center rack of the oven. 

If your roast is not frozen, give it an hour to cook and then check it.  If not completely done, cover and place it back in the oven and continue to check it every 15 minutes until done.

If your roast is frozen solid like mine was, I let mine go (accidently) almost two and a half hours and it still came out perfect. 

Serve this with some pork gravy and enjoy!

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