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Rosemary Thyme Cast-Iron Steak Bites

Rosemary Thyme Cast-Iron Sirloin Steak Bites

With Baby Potatoes, Green Beans & Sweet Onions

There’s something so satisfying about a simple supper that comes together on one pan…

A hot cast-iron baking sheet,

a handful of good ingredients,

and the kind of meal that fills the kitchen with warmth before it ever reaches the table.

This is one of those meals.

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Ingredients

Potatoes & Vegetables

• 1 lb baby potatoes, halved

• 12 oz fresh green beans, trimmed

• 1 medium sweet onion, sliced into thick wedges

• 2–3 tbsp olive oil (divided)

Steak Bites

• 1½ lbs sirloin steak, cut into bite-size pieces

• 1 tbsp olive oil

• 1 tsp Worcestershire sauce

Seasoning (Rosemary Thyme Style)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried rosemary (or powdered)

• 1 tsp dried thyme

• ½ tsp smoked paprika

• black pepper to taste

Finish

• 1 tbsp melted butter

• squeeze of fresh lemon juice

• chopped parsley (optional)

• pinch of fleur de sel (optional)

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Instructions

1. Preheat oven to 425°F and place your cast-iron baking sheet inside to heat.

2. In a bowl, toss the potatoes with about 1½ tbsp olive oil and half of the seasoning blend.

3. Carefully remove the hot pan and spread potatoes out in a single layer.

Roast for 15 minutes.

4. While potatoes cook, toss steak bites with olive oil, Worcestershire, and remaining seasoning.

5. In another bowl, toss green beans and onions with remaining olive oil and a light sprinkle of seasoning.

6. Remove pan from oven. Add steak, green beans, and onions—spread everything out so it roasts, not steams.

7. Return to oven and cook 10–12 minutes, stirring once halfway through, until steak is browned and vegetables are tender.

8. Drizzle with melted butter and a squeeze of lemon juice just before serving.

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Rosemary Thyme Kitchen Tip

A hot pan makes all the difference.

Starting your cast-iron baking sheet in the oven gives you that beautiful sear on the potatoes and steak—just like a skillet, but with the ease of a sheet-pan meal.

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Rosemary Thyme Blessing

May your table be filled with simple meals,

your kitchen with warmth,

and your home with the quiet joy of cooking for those you love.

Helene 💛

Rosemary Thyme 🌿

Fall In Love With Home Again 🏡

https://RosemaryThymeHome

Guide To Selecting Beef Roasts

🥩🌿 A RosemaryThyme Guide to Selecting Beef Roasts

Have you ever stood in front of the meat case wondering which roast to choose?

Eye of round can be very lean and sometimes dry, while a chuck roast can be wonderfully tender but a little fattier than you prefer. Rump roast, top sirloin, chuck arm—each cut has its own strengths and responds best to a different cooking method.

I created this handy RosemaryThyme guide to explain:

🌿 The differences between USDA Prime, Choice and Select
🌿 Which roasts are leanest
🌿 Which cuts become fall-apart tender
🌿 The best choices for oven roasting, slow cooking and slicing
🌿 What to look for when comparing marbling

For many families, USDA Choice offers a wonderful balance of quality, flavor and value. A top sirloin roast is a lovely moderately lean choice, while a rump roast provides rich beef flavor without as much fat as a traditional chuck roast.

Save this guide for your next trip to the grocery store—and choose the roast that best suits the meal you want to prepare. ❤️

RosemaryThyme
Fall in Love with Home Again

🌿 rosemarythymehome.com

#RosemaryThyme #BeefRoast #CookingGuide #KitchenTips #HomeCooking #SlowCooking #SundayDinner #GroceryShoppingTips

Roots Are Not Chains

🙏The Quiet Beauty of Aging

Roots Are Not Chains

“Blessed is the one who trusts in the Lord, whose confidence is in him. They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit.”

— Jeremiah 17:7–8

There is a quiet beauty in aging.

When we are young, we often admire the blossoms. We notice what is new, what is growing, and what is changing. We rarely think about roots because we cannot see them.

But after living through enough years, enough joys, and enough storms, we begin to understand that the roots were the important part all along.

Life brings storms to every person. Some arrive suddenly. Others linger longer than we ever imagined. There are seasons of loss, disappointment, worry, illness, uncertainty, and heartache. None of us escapes them.

Yet there is a gift that often comes with age.

We begin to recognize what has held us steady.

For me, it has been family.

Home.

Faith.

The kitchen table.

The garden.

The traditions passed from one generation to another.

The ordinary routines that seemed so small at the time but became the foundation of a life.

As I have grown older, I have come to realize that our roots are rarely ours alone. They are all intertwined, one shooting off from another. We are rooted in the people who came before us—the parents and grandparents who taught us, the faith that was passed down, the family stories we carry, and the lessons learned around kitchen tables and front porches.

In turn, our roots become part of someone else’s story. The values we live, the kindness we show, the meals we share, and the faith we carry become roots for those who come after us.

For many years I thought being rooted meant being tied down. I thought roots might prevent us from growing or exploring. But experience has taught me something different.

Roots are not chains. They are protection in a storm.

When the winds of life begin to blow, it is not the shallow-rooted tree that survives. It is the one whose roots run deep beneath the surface, anchored in something stronger than the storm itself.

Looking back, I can see that the things that rooted me were never limitations. They were gifts. They gave me stability when life felt uncertain. They gave me comfort when I was afraid. They gave me purpose when I felt lost.

The world often tells us to keep moving, keep changing, keep searching for the next thing. But there is wisdom in staying rooted in what matters most.

Family.

Faith.

Home.

Love.

A life built slowly and faithfully over time.

And perhaps that is one of the quiet gifts of aging. We begin to see that the deepest roots are often the ones we once took for granted.

They carried us through every storm.

They sustained us during every drought.

And by God’s grace, they continue to bear fruit.

“The righteous will flourish like a palm tree… They will still bear fruit in old age, they will stay fresh and green.”

— Psalm 92:12,14

There is a quiet beauty in aging because, after enough years, we begin to recognize the roots that carried us through life’s storms—and we learn to be grateful for them.

—Rosemary Thyme 💛

Walmart Storefront

*As a Walmart Creator, I may earn a commission from qualifying purchases at no additional cost to you.

Walmart Announcement

Exciting News from Rosemary Thyme!

I’m delighted to introduce my new Rosemary Thyme Home Favorites Walmart storefront! It’s filled with products I genuinely use and recommend, thoughtfully organized into:

Pantry Favorites

Fresh & Frozen Favorites

Kitchen Favorites

Cozy Home Finds

I’ll continue adding trusted ingredients, helpful kitchen tools, and lovely touches that make home feel warm and welcoming.

Visit my storefront here:

Visit My Walmart Storefront

rosemarythymehome.com

Fall in Love with Home Again.

Crockpot Rosemary Thyme Shepard’s Pie

CROCKPOT ROSEMARYTHYME SHEPHERD’S PIE

Serves approximately 6

🛒 INGREDIENTS

For the Beef and Vegetable Filling:

• 1 pound 93% lean organic grass-fed ground beef
• 1 teaspoon olive oil
• Small amount finely chopped sweet onion
• Small amount jarred minced garlic
• 1 bag Great Value frozen mixed vegetables, approximately 12 ounces
• 1½ cups Swanson No Salt Added Beef Broth, cold or room temperature
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 tablespoon cornstarch
• Freshly ground black pepper, to taste
• Cooking spray or olive oil for the crockpot

For the RosemaryThyme Mashed Potatoes:

• 2 cups instant potato flakes
• 2 cans (12 ounces each) fat-free evaporated milk
• 4 tablespoons butter
• 2–3 tablespoons plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ⅛ teaspoon powdered rosemary
• ⅛ teaspoon powdered thyme
• Salt only if needed
• 1% milk, if needed to adjust the consistency
• Additional instant potato flakes, if needed

For the Cheese Topping:

• ½ cup shredded cheese, or just enough for a light topping

👩‍🍳 DIRECTIONS

Lightly grease the inside of the crockpot with cooking spray or olive oil.
Heat 1 teaspoon olive oil in a skillet over medium heat. Add the ground beef, sweet onion, and jarred garlic. Cook until the beef is completely browned and the onion has softened. Drain off any excess grease.
Transfer the beef mixture to the crockpot. Add the frozen mixed vegetables and gently distribute them throughout the beef.
In a bowl, whisk the cornstarch into the cold beef broth until completely smooth.
Add the tomato paste, Worcestershire sauce, Italian seasoning, and black pepper to the broth. Whisk until thoroughly combined.
Pour the sauce over the beef and vegetables. Stir gently to combine.
Cover and cook on LOW for approximately 4 hours, or until the vegetables are tender and the filling is hot and thickened.
Shortly before the filling has finished cooking, prepare the mashed potatoes. Gently heat the fat-free evaporated milk and butter until hot and the butter has melted. Do not boil.
Stir the garlic powder, onion powder, black pepper, rosemary, thyme, and optional salt into the warm milk mixture.
Remove from the heat and stir in the instant potato flakes. Let the potatoes stand for 1 minute, then fold in the Greek yogurt and fluff gently.
Stir the shepherd’s pie filling well. Spoon the mashed potatoes over the hot filling and carefully spread them into an even layer without pressing down too firmly.
Cover and continue cooking on LOW for approximately 20 minutes, or until the mashed potatoes are thoroughly heated.
Sprinkle the shredded cheese lightly over the potatoes. Cover again for 3–5 minutes, or just until the cheese has melted.
Turn off the crockpot and let the shepherd’s pie rest uncovered for approximately 10 minutes before serving. This allows the filling to settle and makes it easier to spoon onto the plates.

🌿 ROSEMARYTHYME KITCHEN NOTE

Instant potato flakes can vary considerably by brand.

If the potatoes are too thick, stir in 1% milk, 1 tablespoon at a time, until they are creamy and spreadable.

If the potatoes are too thin, stir in additional potato flakes, 1 tablespoon at a time. Let the potatoes stand for 1–2 minutes before adding more because they will continue to thicken as they rest.

For shepherd’s pie, the potatoes should be creamy but slightly firm so they remain in a lovely, distinct layer over the filling.

🍽️ SERVING IDEA

This cozy shepherd’s pie makes a complete meal on its own, but it would also be wonderful with a simple green salad or a slice of warm, crusty bread.

🕊️ FROM MY KITCHEN TO YOURS

May this warm and comforting meal bring your family together around the table and make an ordinary evening feel just a little more special.

Rosemary Thyme🌿

Fall In Love With Home Again 💛🏡

🐟 Mediterranean Grilled Haddock with Lemon Orzo & Tomato-Olive Relish

🐟 Mediterranean Grilled Haddock with Lemon Orzo & Tomato-Olive Relish

────────── 🌿 Rosemary Thyme 🌿 ──────────

📌 Save this recipe in Facebook “Saved” so you can make it later.

This fresh Mediterranean-style dish is light, colorful, and full of bright flavors. Smoky grilled haddock is served over warm lemon-parsley orzo and finished with a vibrant relish of tomatoes, olives, herbs, lemon zest, and crumbled feta.

It’s the kind of meal that feels both simple and special — the kind you might enjoy on a sunny patio overlooking the sea, but just as easily at your own kitchen table.

🧺 Ingredients

For the Haddock

• 4 haddock fillets

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• lemon wedges

• small finishing pinch fleur de sel (optional)

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For the Lemon Orzo

• 1 cup dry orzo

• 2 cups low-sodium chicken broth or vegetable broth

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley

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Mediterranean Tomato-Olive Relish

• 1 cup cherry or grape tomatoes, chopped

• ¼ cup finely diced red onion

• 2 cloves garlic, minced

• ¼ cup chopped Kalamata olives

• ¼ cup chopped green olives

• 3 tablespoons good extra-virgin olive oil

• 1 tablespoon red wine vinegar or fresh lemon juice

• 1 tablespoon chopped fresh basil

• 1 teaspoon chopped fresh oregano

• 1 teaspoon fresh lemon zest

• ¼ cup crumbled feta cheese

• pinch black pepper

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👩‍🍳 Instructions

1️⃣ Prepare the relish

In a bowl combine tomatoes, red onion, garlic, olives, olive oil, vinegar or lemon juice, basil, oregano, lemon zest, and black pepper.

Stir gently and allow the mixture to rest 15–20 minutes while preparing the fish and orzo.

Just before serving, stir in the crumbled feta cheese.

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2️⃣ Cook the orzo

Bring the broth to a gentle boil.

Add the orzo and cook 8–10 minutes, stirring occasionally, until tender.

Drain if needed and toss with olive oil, lemon juice, and parsley.

Keep warm.

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3️⃣ Bloom the spices in olive oil

In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, black pepper, and oregano.

Let this mixture sit 1–2 minutes so the spices bloom in the olive oil, deepening their flavor before brushing onto the fish.

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4️⃣ Season the haddock

Brush the spiced olive oil evenly over the haddock fillets.

Let the fish rest 5–10 minutes while heating the grill.

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5️⃣ Grill the fish

Preheat grill to medium heat (about 375°F) and lightly oil the grates.

Grill haddock 3–4 minutes per side, until the fish flakes easily but remains moist.

Immediately after removing from the grill, squeeze a small wedge of lemon over each fillet.

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6️⃣ Assemble the dish

Spoon warm lemon-parsley orzo onto each plate.

Place grilled haddock on top.

Spoon the Mediterranean tomato-olive relish with feta over the fish.

Finish each plate with a tiny pinch of fleur de sel if desired.

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🌿 Kitchen Note

Allowing the smoked paprika and herbs to bloom in olive oil before brushing onto the fish is a simple chef’s trick that deepens flavor and helps the seasoning coat the fillets beautifully.

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Simple seasonal cooking reminds us that good meals don’t need to be complicated — just fresh ingredients, a little care, and a table where people gather.

Rosemary Thyme🌿

Fall In Love With Home Again💛🏡

Mac, Pepper, and Candy – A Dog’s Love

🐾 The Love of a Dog 🐾

Mac, Pepper, and Candy have never been “just dogs” to us. They are our children—beloved members of our family who fill our home and our hearts with more love than words can express.

They make us laugh, comfort us when we need it, and remind us to find joy in the simplest moments. Every day with them is a blessing, and we are so grateful for the unconditional love they give so freely.

A home filled with paw prints is also a home filled with love. 🐾💛🏡

🌿 rosemarythymehome.com
Fall in Love with Home Again.

Crockpot Chicken Noodle Soup

🍲 CROCKPOT ROSEMARY-THYME CHICKEN NOODLE SOUP

Ingredients:

• 6 cups Swanson Unsalted Chicken Broth
• 1 bag (12–16 ounces) Great Value Frozen Mixed Vegetables
• 2 cups chopped or shredded cooked chicken
• 1 teaspoon Great Value Organic Thyme
• ½ teaspoon Great Value Organic Rosemary, gently crushed
• ½ teaspoon Great Value Organic Parsley
• ¼ teaspoon Great Value Organic Poultry Seasoning
• ¼ teaspoon Great Value Organic Ground Black Pepper
• 1 bay leaf
• 2–3 cups dry soup noodles
• 1 teaspoon fresh lemon juice
• Salt to taste, if desired

Directions:

Add the chicken broth, frozen vegetables, thyme, rosemary, parsley, poultry seasoning, black pepper and bay leaf to the crockpot.
Cover and cook on LOW for 5–7 hours or on HIGH for 3–4 hours.
Keep the cooked chicken refrigerated until you return home.
Remove and discard the bay leaf. Stir in the cooked chicken and dry soup noodles.
Cover and cook on HIGH for another 20–35 minutes, or until the noodles are tender. Very fine soup noodles may need only 10–15 minutes, so begin checking them early.
Stir in the fresh lemon juice just before serving. Taste and add a little salt only if needed.

RosemaryThyme Tip 🌿

Adding the noodles near the end keeps them from becoming too soft or soaking up too much of the flavorful broth. If you expect leftovers, you can also cook the noodles separately and add them to each individual bowl.

Home-grilled chicken will give you the lowest-sodium version, but rotisserie chicken is a wonderful time-saving option on a busy day.

Comforting, simple and ready when you need it—that is the beauty of crockpot cooking. 🏡💛

Fall in Love with Home Again. 🌿

Curry Chicken Salad

Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)

A softly spiced, creamy chicken salad with tender rotisserie chicken, toasted walnuts, sweet red grapes, and a gentle hint of curry — tucked into buttery croissants for a simple but special meal.

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A Story from My Kitchen

We once had chicken salad at a little restaurant, and it was one of those meals that makes you pause after the first bite.

I remember thinking, what is in this? — it was so good, just a little different from the usual.

I dug through my purse for a scrap of paper and started writing down everything I thought I could taste — chicken, something crunchy, something warm in the background… maybe curry… and those little sweet bites of grapes.

This recipe is what came from that moment.

And after making it again and again at home, it has become my all-time favorite chicken salad.

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Ingredients

* 3 cups cooked rotisserie chicken, shredded or chopped

* 1/2 cup celery, finely diced

* 1/2 cup walnuts, toasted and roughly chopped

* 1 cup red grapes, halved

* 1/2–3/4 cup mayonnaise

* 1–1 1/2 tsp curry powder (to taste)

* 2 tbsp fresh parsley, chopped

* 1/4 tsp black pepper

Optional:

* 1–2 tsp fresh lemon juice

For serving:

* Croissants, sliced

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Instructions

1. In a large bowl, combine the chicken, celery, walnuts, and halved grapes.

2. In a small bowl, stir together the mayonnaise, curry powder, black pepper, and lemon juice (if using).

3. Fold the dressing gently into the chicken mixture until well coated.

4. Stir in the parsley.

5. Taste and adjust seasoning as needed.

6. Chill for 30 minutes if time allows.

7. Spoon onto croissants and serve.

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Rosemary Thyme Kitchen Notes

* The grapes are what make this special — little bursts of sweetness that balance the savory curry.

* Toasting the walnuts deepens the flavor and adds a warm, cozy note.

* This chicken salad keeps beautifully and tastes even better the next day.

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Serving Ideas

* Add crisp lettuce or a few thin apple slices for freshness

* Serve with a simple fruit bowl or light spinach salad

* Also wonderful on crackers or tucked into a wrap

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A Simple Note from My Kitchen

Some of the best recipes don’t come from a cookbook — they come from paying attention.

A bite you don’t forget… a few notes scribbled on a piece of paper… and before long, it becomes something you make again and again at home.

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Blessing

May your table be a place of simple joy, where small moments become lasting memories.

Rosemary Thyme Waldorf Salad

Rosemary Thyme Waldorf Salad (Fresh • Light • Classic with a Gentle Twist)

There’s something timeless about a Waldorf salad. Crisp apples, a little crunch, a creamy dressing—and now those sweet bites of red grapes tucked in—it’s simple, but when it’s done just right, it feels truly special.

I love using both tart Granny Smith and sweet Honeycrisp apples, then folding in toasted walnuts and a lighter dressing made with Greek yogurt, just enough mayonnaise, and a touch of honey to bring it all into balance.

It’s one of those dishes that feels just as at home on a holiday table as it does on a quiet afternoon lunch.

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Ingredients

* 2 cups Granny Smith apples, diced

* 2 cups Honeycrisp apples, diced

* 1 cup red grapes, halved

* 1/2 cup celery, finely chopped

* 1/2 cup walnuts, chopped and lightly toasted

* 1/3 cup plain Greek yogurt

* 2–3 tablespoons mayonnaise

* 1–2 teaspoons honey (to taste)

* 1–2 teaspoons fresh lemon juice

* Optional: pinch of salt (see note below)

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Instructions

1. In a large bowl, combine the diced apples, halved grapes, chopped celery, and toasted walnuts.

2. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, and fresh lemon juice until smooth.

3. Pour the dressing over the fruit and gently fold until everything is evenly coated.

4. Taste and adjust—add a touch more honey if you’d like it sweeter, or a little more lemon juice for brightness.

5. Chill for at least 30 minutes before serving to let the flavors come together.

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Rosemary Thyme Kitchen Notes

* Grapes matter: Red grapes add a soft sweetness and juicy contrast that really rounds out the salad.

* Toasting walnuts: A quick toast in a dry skillet deepens their flavor and adds warmth.

* Apple tip: Toss apples with a tiny bit of the lemon juice first to help keep them from browning.

* Low-sodium tip: This salad shines without much salt—finish with a tiny pinch of fleur de sel if desired.

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Serving Ideas

* Serve on butter lettuce or spinach

* Spoon into croissants for a beautiful lunch

* Pair with chicken, turkey, or a light soup

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A Simple Note from My Kitchen

Sometimes it’s the smallest addition—like a handful of grapes—that turns something good into something you look forward to making again and again.

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Blessing

May your table be filled with simple goodness,

and may the sweet and the crisp moments of life find their way together in just the right balance.