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. 🐾💛🏡
• 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. 🏡💛
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 (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.
Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)
Cinco de Mayo on taco Tuesday means taco salad in the Rosemary Thyme kitchen.
There are certain meals that don’t need much convincing at our house—and this taco salad is one of them.
My son has always loved Mexican food, and we have a little restaurant nearby that he enjoys so much. But this… this is the version I’ve made at home for years, and it never lasts long on the table.
It’s simple, fresh, and full of flavor—without relying on packaged mixes or heavy extras. Just real ingredients, a little time at the skillet, and a big bowl meant for gathering.
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Ingredients
For the Taco Meat
• 1 lb ground beef
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1–2 tsp chili powder
• Pinch of cayenne (to taste)
• Black pepper to taste
For the Salad
• 1 large head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup roasted corn (frozen, then roasted)
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 cup shredded cheddar or Mexican blend cheese
• 1–2 cups tortilla strips
Simple Homemade French Dressing
• ½ cup olive oil
• ¼ cup ketchup
• 2 tbsp apple cider vinegar
• 1–2 tbsp sugar or honey (to taste)
• ½ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Pinch of black pepper
• Optional: tiny pinch of cayenne
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Instructions
1. In a skillet over medium heat, cook ground beef with diced onion until browned.
2. Add garlic, cumin, chili powder, cayenne, and black pepper. Stir and cook until fragrant and well combined.
3. In a large bowl, combine chopped lettuce, tomatoes, roasted corn, pinto beans, and black beans.
4. Add warm taco meat over the top.
5. Sprinkle with shredded cheese and tortilla strips.
6. In a small bowl or jar, whisk together all dressing ingredients until smooth. Chill until ready to serve.
7. Toss salad with dressing just before serving, or let everyone add their own.
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Rosemary Thyme Kitchen Notes
This salad is one of those “build it your way” meals. Everyone can take what they love, and nothing feels heavy or overdone.
I skip the taco bowl shells and use tortilla strips instead—it gives just the right amount of crunch without taking over the whole dish.
And making your own seasoning—and dressing—is a simple step that brings beautiful flavor without the extra sodium.
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Serving Ideas
Serve with a drizzle of the homemade French dressing for a classic, slightly sweet and tangy finish. A spoonful of sour cream or a little extra salsa works beautifully too.
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A Simple Note from My Kitchen
Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.
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Blessing
May your table be filled with simple food, shared laughter, and the comfort of being together. May each meal be a quiet reminder that home is built in these small, meaningful moments.
Save this recipe to your Facebook recipe files so you can find it again.
As we continue celebrating the 250th anniversary of our country, this simple farmhouse-style salad reflects ingredients that would have been common on early American tables.
Apples from the orchard, sharp farmhouse cheddar, garden greens, and toasted nuts come together with a light honey cider dressing. It’s fresh, simple, and the kind of salad that reminds us how wonderful basic ingredients can be when they’re treated well.
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Ingredients
• 5 cups mixed greens (leaf lettuce, spring mix, or garden greens)
• 1 crisp apple, thinly sliced
• ½ cup sharp cheddar cheese, cubed or shaved
• ¼ cup toasted walnuts or pecans
• 2 tablespoons dried cranberries or currants
• 2 tablespoons thinly sliced red onion (optional)
Honey Cider Dressing
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• pinch salt
• freshly ground black pepper
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Instructions
In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
Place the greens in a large wooden salad bowl.
Add sliced apples, cheddar, nuts, cranberries, and red onion if using.
Drizzle with the dressing and toss gently until everything is lightly coated.
Serve immediately.
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Rosemary Thyme Kitchen Tip
Cutting salad greens into bite-size pieces helps the dressing coat the leaves more evenly so you need less dressing overall — one of the simplest ways to make salads taste brighter and lighter.
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Conversation at the Table
Do you prefer apples in your salad sweet and crisp or thinly sliced and tart?
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Rosemary Thyme Blessing
May your table be filled with simple food, grateful hearts, and the quiet joy of gathering together.
Save this recipe for a simple garden salad you can make all season long.
As we celebrate the 250th anniversary of our country, it’s fun to remember the foods that were enjoyed in early American gardens.
One of the great lovers of fresh vegetables was Thomas Jefferson. After spending time in France, he returned home to Monticello with an appreciation for simple salads made with garden greens and light vinaigrettes.
Jefferson grew many varieties of lettuce and often served salads dressed simply with oil and vinegar — a tradition that still feels fresh and delicious today.
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Ingredients
• 4 cups mixed lettuce or tender garden greens
• 1 tablespoon olive oil
• 2 teaspoons wine vinegar or fresh lemon juice
• 1 teaspoon Dijon mustard (optional)
• pinch salt
• freshly ground black pepper
• chopped fresh herbs (chives, parsley, or tarragon)
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Instructions
Wash and dry the greens well and tear into bite-size pieces.
In a large bowl, whisk together the olive oil, vinegar or lemon juice, mustard, salt, and pepper.
Add the greens and toss gently until lightly coated.
Sprinkle with fresh herbs and serve immediately.
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Kitchen Note
Salads were traditionally tossed in large wooden bowls, which help the dressing coat the greens evenly — a simple old farmhouse trick still worth using today.
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Do you prefer a simple vinaigrette salad or a creamy dressing?
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Rosemary Thyme Blessing
May your table be filled with fresh food, peaceful moments, and gratitude for the land that provides it.
(Fresh • Light • The Perfect Friday Night Balance)
On Friday nights, when the pizza comes out of the oven and the house starts to settle into that end-of-the-week feeling…
I almost always like something fresh alongside it.
Not complicated.
Not heavy.
Just something bright and simple that balances everything else on the plate—or more often… in our laps in front of a good movie.
This little arugula salad has become that quiet companion.
Peppery greens, delicate shavings of Parmesan, and a light balsamic vinaigrette that brings everything together.
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Ingredients — Salad
* 4 cups fresh arugula
* ¼ cup shaved Parmesan cheese
* Optional: small handful toasted walnuts or pecans
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Ingredients — Balsamic Vinaigrette
* 3 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* ½ teaspoon Dijon mustard (optional, helps emulsify)
* ½ teaspoon honey
* ¼ teaspoon black pepper
Optional finishing touch:
* tiny pinch of fleur de sel French sea salt
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Instructions
1. In a small bowl, whisk together:
* olive oil
* balsamic vinegar
* Dijon (if using)
* honey
* black pepper
2. Taste and adjust—balance is key. A touch more honey if too sharp, a splash more vinegar if you want it brighter.
3. Place arugula in a large bowl.
4. Drizzle lightly with vinaigrette and toss gently.
5. Top with shaved Parmesan and optional nuts.
6. Finish with a very light pinch of fleur de sel if desired.
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Kitchen Notes
* Dress the salad lightly—arugula shines when it’s not weighed down
* Use a vegetable peeler for those beautiful Parmesan shavings
* This comes together in just minutes, making it perfect for a relaxed Friday evening
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A Simple Note from My Kitchen
Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.
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A Little Blessing
May your table—or your lap on a quiet Friday night—be filled with simple comforts and a little peace at the end of a long week.
Rosemary Thyme Spring Mix Salad with Citrus, Walnuts & Lemon Vinaigrette
(Fresh • Light • Beautifully Balanced)
Some meals are meant to feel balanced.
A warm plate… and something fresh beside it.
Something bright, a little sweet, a little crisp…
the kind of salad that doesn’t feel like an afterthought, but part of the whole table.
This is one of those.
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Ingredients
For the salad:
* 5–6 cups baby spring mix
* 2 oranges, peeled and segmented
* 1/2 cup walnuts
* 1/4 cup shaved Parmesan
* Freshly ground black pepper
⸻
Toast the walnuts
1. Place walnuts in a dry skillet over medium heat.
2. Toast gently for 3–5 minutes, stirring often, until fragrant.
3. Remove and let cool.
⸻
Lemon Vinaigrette
* 3 tbsp olive oil
* 2 tbsp fresh lemon juice
* 1 tsp Dijon mustard
* 1 tsp honey
* Freshly ground black pepper
Whisk until lightly emulsified.
⸻
Assemble
1. Place spring mix in a large bowl.
2. Add orange segments and toasted walnuts.
3. Drizzle lightly with vinaigrette and toss gently.
4. Finish with shaved Parmesan and a little black pepper.
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Serving
Serve alongside your lemon caper angel hair pasta for a meal that feels light, fresh, and complete.
The citrus in the salad echoes the pasta…
while the walnuts and Parmesan bring just enough depth to balance it all.
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A Simple Note from My Kitchen
Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.
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Blessing
May your table be filled with balance and beauty,
simple things prepared with care,
and moments of quiet joy shared with those you love.
Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)
A Story from My Kitchen
Ingredients
Instructions
Rosemary Thyme Kitchen Notes
Serving Ideas
Instructions
Blessing
Ingredients
Ingredients
Colonial Apple & Cheddar Farmhouse Salad
Save this recipe to your Facebook recipe files so you can find it again.
In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
Place the greens in a large wooden salad bowl.
Add sliced apples, cheddar, nuts, cranberries, and red onion if using.
Drizzle with the dressing and toss gently until everything is lightly coated.
Conversation at the Table
Ingredients — Salad
Ingredients — Balsamic Vinaigrette
Rosemary Thyme Spring Mix Salad with Citrus, Walnuts & Lemon Vinaigrette
Toast the walnuts
Lemon Vinaigrette