Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.
Garlic-Roasted Potatoes You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 pound
Calories 539kcal
Author Based on a recipe from the Weber Art of the Grill

Ingredients

  • 1 pound baby potatoes red or yellow, all about the same size (you can cut the larger ones in half if needed)
  • 1/2 cup olive oil divided
  • 1 tablespoon garlic minced
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons fresh rosemary about 6 sprigs, chopped
  • 1/3 cup balsamic vinegar

Instructions

  • Fire up your grill for indirect cooking.
  • Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
  • Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
  • Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
  • Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
  • Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
  • Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
  • Add the potatoes.
  • Drizzle with the reduce balsamic vinegar and serve.

Nutrition

Calories: 539kcal | Carbohydrates: 100g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1099mg | Potassium: 2092mg | Fiber: 13g | Sugar: 17g | Vitamin A: 392IU | Vitamin C: 93mg | Calcium: 140mg | Iron: 5mg

Nutritional values are approximate.

Dried Rosemary on the Nesco Snackmaster Pro

I tend to be a dry-herb kind of guy, but sometimes a recipe needs fresh instead. To keep from wasting any unused fresh herbs I just toss them onto my Nesco Snackmaster Pro dehydrator and let them dry for later use. I needed rosemary for a dish I was making (rosemary grilled potatoes, using the rosemary as a skewer!), and had a few sprigs left. I could’ve kept the rosemary intact, but I opted to remove it from the sprigs instead. You can do it either way.
Dried Rosemary on the Nesco Snackmaster ProI keep the dried rosemary made on the Nesco Snackmaster Pro in air-tight containers. So I remember what is what, I write the contents on a small piece of blue painter’s masking tape. The tape is great for marking items, dry or in the freezer or wherever. It peels off so easily, you never have to worry about fussing with it.

You can dry any fresh herbs in the Nesco Snackmaster Pro. Like cilantro and basil.

Dried Rosemary on the Nesco Snackmaster Pro

Course Dehydrator
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Mike

Ingredients

  • Fresh rosemary

Instructions

  • Rinse the rosemary to remove any foreign material.
  • Dry well with kitchen towels.
  • Optionally: remove the rosemary from the sprigs
  • Place onto the Nesco Snackmaster Pro trays. Do not let the sprigs overlap.
  • Dry at 95 F for 6-8 hours. Rotate the trays every hour or so.
  • If drying whole sprigs, remove the rosemary from them.
  • Store in an air-right container.

Ciabatta and Sausage Dressing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey.
Ciabatta and Sausage DressingI had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this ciabatta and sausage dressing is just fantastic.

Also try my more traditional Thanksgiving Day dressing.

Ciabatta and Sausage Stuffing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9
Calories 222kcal

Ingredients

  • 3 tablespoons. unsalted butter divided
  • 1 pound breakfast sausage
  • 1 medium carrot diced
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • 2 cups turkey stock chicken stock can be substituted
  • 1/3 cup olive oil
  • 2 tablespoons parsley chopped, plus more for garnish
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rubbed sage
  • 1 12 ounce ciabatta bread cut into 1" pieces
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 F.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
  • Add remaining butter to the skillet and melt.
  • Add the carrot, onion and celery and saute until starting to soften.
  • Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
  • Season with salt and pepper.
  • Pour mixture into a 9" x 13" baking dish and spread out evenly.
  • Bake 30-35 minutes or until golden brown and hot.
  • Serve garnished with more parsley if desired.

Nutrition

Calories: 222kcal | Carbohydrates: 4g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1411IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Smoked Rosemary Nuts

Nothing is easier than smoking nuts. I use my Weber Smokey Mountain Smoker, but you can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking raw nuts only takes 20-25 minutes, so why not make a batch or smoked rosemary today for the big game?

Smoked Rosemary NutsThese smoked rosemary nuts have a fantastic light rosemary taste (and aroma). They are a wonderful variation on your ‘usual’ smoked hot nuts. Also try my spicy smoked nuts. They have a bit more kick than these rosemary-infused nuts.

If you’d rather order some crazy good nuts, head over to The Peanut Shop of Williamsburg.

Smoked Rosemary Nuts

These smoked rosemary nuts have a fantastic light rosemary taste (and aroma). They are a wonderful variation on your ‘usual’ smoked hot nuts. 
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 pound
Calories 3044kcal
Author Mike

Ingredients

  • 1 pound nuts raw. I used a mix of peanuts, pecans, almonds and cashews
  • 1/2 teaspoon powdered rosemary if unavailable, grind some dried rosemary with a mortar and pestle
  • 3 teaspoons dark brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter

Instructions

  • Fire up your smoker for 325 F cooking over a mild wood (I used cherry). (If you are using a Weber Smoky Mountain smoker, do not add water to the water pan).
  • Place the nuts in a medium bowl.
  • Combine the remaining ingredients in another bowl and pour over the nuts. Toss to coat completely.
  • Pour nuts into a disposable aluminum foil half sheet pan or pie pan.
  • Place onto smoker (top rack if using a Weber Smoky Mountain) and smoke for 20-25 minutes, stirring once.
  • Spread nuts out on a foil-lined baking sheet to cool and dry completely.
  • Serve.
  • Store in an airtight container.

Nutrition

Calories: 3044kcal | Carbohydrates: 127g | Protein: 79g | Fat: 268g | Saturated Fat: 53g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 2388mg | Potassium: 2755mg | Fiber: 41g | Sugar: 12g | Vitamin A: 1535IU | Vitamin C: 3mg | Calcium: 341mg | Iron: 17mg

Nutritional values are approximate.

Rosemary Chicken Wings with Herb Dipping Sauce

These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings. The flavor is just like that of a whole roasted chicken, but served as easy finger food. The herb dipping sauce really compliments the herby flavor of the chicken. I served them with Ranch dressing too, but honestly, you won’t need it.

Rosemary Chicken Wings with Herb Dipping SauceI made the wings on my Char Broil Big Easy, using the Wingin’ator 3000 modification. You can make them in the oven or on your grill instead.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Check out my new website, just for chcken wings! Visit For the Wing.

Rosemary Chicken Wings with Herb Dipping Sauce

These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings. 
Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 411kcal
Author Mike

Ingredients

  • 4 pounds chicken wings separated
  • 8 cloves garlic minced
  • 2 tablespoons dried rosemary crushed
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • 2 cups apple juice
  • Teaspoon red pepper flake or more
  • lemon if desired
  • Herb dipping sauce

Instructions

Nutrition

Calories: 411kcal | Carbohydrates: 12g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1286mg | Potassium: 374mg | Fiber: 1g | Sugar: 8g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg

Nutritional values are approximate.