cooking – Rosemary Thyme

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.

⸻

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)

⸻

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.

⸻

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.

⸻

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

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 💛🏡

Citrus Chili Grilled Chicken

🌿 Citrus Chili Grilled Chicken 🌿
Easy to Prepare • Budget-Friendly • Alcohol-Free

I recently saw Ina Garten prepare a wonderfully bright Tequila Lime Chicken with fresh citrus, chili powder, and jalapeños. It inspired me to create an alcohol-free Rosemary Thyme version using orange, lemon, and lime juices with a little chicken broth in place of the tequila.

The citrus makes the chicken fresh and flavorful, while chili powder adds gentle warmth. Tamed jarred jalapeños provide an optional touch of Tex-Mex flavor without overwhelming heat—and I can simply leave them out of my portion.

Ingredients

4 boneless, skinless chicken breasts
½ cup unsalted or low-sodium chicken broth
⅓ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon honey or agave
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder, optional
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons finely chopped tamed jarred jalapeños, drained and rinsed, optional
¼ teaspoon salt, optional
Fresh cilantro or parsley and citrus wedges, for serving

Directions

Place the chicken breasts between two pieces of parchment paper and gently pound the thicker portions until the breasts are an even thickness.
In a medium bowl, whisk together the chicken broth, orange juice, lime juice, lemon juice, olive oil, honey, chili powder, smoked paprika, cumin, garlic powder, black pepper, jalapeños, and optional salt.
Reserve about ¼ cup of the clean marinade for brushing or serving. Refrigerate it separately.
Place the chicken in a shallow covered container or resealable food-storage bag. Pour the remaining marinade over the chicken and turn the pieces until evenly coated.
Refrigerate for 4 to 8 hours. The chicken may be prepared the evening before, but avoid marinating it much longer than 8 hours because the citrus can begin to change the chicken’s texture.
Remove the chicken from the refrigerator about 20 minutes before grilling. Discard the marinade that held the raw chicken.
Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for approximately 5 to 7 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
Allow the chicken to rest for 5 minutes. Brush lightly with the reserved clean marinade, if desired, and garnish with fresh cilantro or parsley and citrus wedges.

This cheerful citrus chicken would be delicious with brown rice, grilled corn, black beans, or a crisp garden salad. Any leftovers can be sliced for tacos, wraps, or salads the following day.

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Pork Schnitzel with Creamy Herb Gravy

🌿 Cast-Iron Pork Schnitzel with Creamy Herb Gravy

One of the things I love most about cooking is taking a simple, affordable ingredient and turning it into something that feels special. Boneless pork chops are one of my favorite budget-friendly meats because they cook quickly, are easy to find, and make a wonderful family meal without stretching the grocery budget.

Tonight, I turned them into crispy cast-iron pork schnitzel with a creamy homemade herb gravy—no canned soup needed. Served alongside my Rosemary Thyme mashed potatoes and a favorite vegetable, this is the kind of comforting meal that brings everyone to the table.

Sometimes the best meals aren’t the most expensive—they’re simply made with care and shared with the people you love.

💛 QUESTION OF THE DAY:

What is your favorite side dish to serve with pork schnitzel?

⸻

🌿 Cast-Iron Pork Schnitzel with Creamy Herb Gravy

Ingredients

For the Pork Schnitzel

* 4 boneless pork loin chops (about ½ inch thick)

* ½ cup all-purpose flour

* 2 eggs

* 1 tablespoon water

* 1 cup panko breadcrumbs

* ¼ cup grated Parmesan cheese (optional)

* 1 teaspoon paprika

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* ½ teaspoon dried thyme

* Freshly ground black pepper

* 2 tablespoons avocado oil

* 1 tablespoon butter

Creamy Herb Gravy

* 1 tablespoon butter

* 1 tablespoon olive oil

* 2 tablespoons all-purpose flour

* 1¾ cups low-sodium chicken broth

* ½ cup half-and-half (or evaporated milk)

* 1 teaspoon Dijon mustard

* 1 teaspoon Worcestershire sauce

* 1 teaspoon fresh parsley, chopped

* ½ teaspoon fresh rosemary, finely chopped

* ¼ teaspoon dried thyme

* Freshly ground black pepper

* Salt to taste, if needed

⸻

Directions

1. Place the pork chops between sheets of plastic wrap and gently pound them to about ¼-inch thick.

2. Set up three shallow dishes:

* Flour mixed with paprika, garlic powder, onion powder, thyme, and pepper.

* Eggs whisked with 1 tablespoon water.

* Panko breadcrumbs mixed with Parmesan cheese.

3. Coat each pork chop in the seasoned flour, then the egg mixture, and finally the breadcrumb mixture.

4. Heat a cast-iron skillet over medium heat. Add the avocado oil and butter.

5. Cook the pork schnitzel for 3–4 minutes per side until golden brown and the internal temperature reaches 145°F.

6. Remove to a plate and loosely cover with foil while you prepare the gravy.

Creamy Herb Gravy

1. Reduce the heat to medium-low.

2. Add the butter and olive oil to the skillet.

3. Whisk in the flour and cook for about one minute.

4. Slowly whisk in the chicken broth until smooth.

5. Stir in the half-and-half, Dijon mustard, Worcestershire sauce, rosemary, thyme, parsley, and pepper.

6. Simmer for 3–5 minutes until the gravy is smooth and creamy.

7. Spoon over the pork schnitzel or serve alongside.

Serve with Rosemary Thyme Mashed Potatoes, roasted carrots, green beans, or your favorite seasonal vegetable.

⸻

May your home be filled with comforting meals, meaningful conversations, and the simple joy of gathering around the table.

With love from my table to yours,

Helene 🌿

Rosemary Thyme

Fall in Love with Home Again 🌿💛🏡

Rustic Rosemary Thyme Red Mashed Potatoes

🥔 Rustic Rosemary Thyme Red Mashed Potatoes

One of my favorite mashed potatoes has always been simple red potatoes with the skins left on and plenty of hearty chunks. I love their naturally buttery flavor, and leaving the peels on adds wonderful texture, color, and goodness to every bite. Sometimes the simplest recipes are the ones that bring us back to the table again and again.

💛 QUESTION OF THE DAY:

How do you like your mashed potatoes—smooth and creamy or rustic with lots of chunks and the skins left on?

🥔 Rustic Rosemary Thyme Red Mashed Potatoes

Serves: 4–6

Ingredients

2 pounds small red potatoes, scrubbed well, skins left on
2 tablespoons unsalted butter
¼–⅓ cup warmed 1% or 2% milk
1 teaspoon Rosemary Thyme Seasoning Blend
½ teaspoon freshly ground black pepper, or to taste
1–2 tablespoons fresh parsley, chopped
Salt, if desired, to taste

Directions

Wash the potatoes well and cut any larger potatoes into halves or quarters.
Place in a large pot and cover with cold water by about an inch.
Bring to a boil and cook for 15–20 minutes, or until fork tender.
Drain well and return the potatoes to the warm pot for about one minute to allow excess moisture to evaporate.
Add the butter and gently mash the potatoes, leaving plenty of rustic chunks.
Stir in the warmed milk a little at a time until they reach your desired consistency.
Mix in the Rosemary Thyme Seasoning Blend, fresh ground black pepper, and parsley. Taste and adjust the seasoning if desired.
Serve warm with an extra pat of butter and a sprinkle of fresh parsley and cracked black pepper.

🌿 Rosemary Thyme Seasoning Blend

2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper

Mix together and store in an airtight jar. This blend is wonderful on potatoes, chicken, pork, roasted vegetables, and homemade breads.

Sometimes the best comfort food isn’t fancy at all. A bowl of warm mashed potatoes shared around the table has a way of slowing us down and reminding us that the sweetest memories are often made with the simplest meals.

🌿💛 Helene – Rosemary Thyme
Fall in Love with Home Again
Have a peaceful and blessed day.

Famous Barr John White Burger

🍔 St. Louis Table — Famous-Barr John White Burger

Before online shopping carts and curbside pickup…

there were Eagle Stamps.

All summer long I would sit at the table pasting those tiny stamps into the books — page after page — while my mom saved them carefully in a drawer. When the books were filled, we would go downtown to Famous-Barr to redeem them. But the real treat wasn’t what we brought home…

It was lunch together.

We would walk into the Famous-Barr Café, sit down like ladies out for the day, and I always hoped for the same thing — the John White Burger. It didn’t taste like any other burger. No lettuce, no tomato… just a warm bun, a juicy patty, sweet onions, and that unforgettable creamy cheese sauce poured right over the top.

It felt special every single time.

Today I’m sharing a faithful recreation so a St. Louis favorite can live on at our tables.

─────────────────────

Ingredients

Rarebit Cheese Sauce

• 6 oz deli American cheese, chopped

• ¾ cup half-and-half

• 1 tsp Worcestershire sauce

• ½ tsp dry mustard

• Pinch black pepper

Signature Onions

• 1 large sweet onion, very thinly sliced

• Neutral oil for shallow frying

• Pinch salt

Burgers

• 1 lb ground beef (80–85%)

• Salt & pepper

• 4 soft hamburger buns

─────────────────────

Instructions

1. Make the sauce

In a small saucepan over low heat combine half-and-half and cheese. Stir gently until smooth. Add Worcestershire, mustard, and pepper. Keep warm — do not boil.

2. Fry the onions

Heat about ½ inch oil in a skillet over medium. Cook onions in batches until soft and pale golden, not brown. Drain and lightly salt.

3. Cook the burgers

Season patties with salt and pepper and cook in a cast-iron skillet or griddle. Toast buns lightly in the drippings.

4. Assemble

Bottom bun → burger → generous onions → ladle of cheese sauce → top bun

Serve immediately while hot and cozy.

─────────────────────

Kitchen Note

This is not a backyard burger — it’s a café sandwich. The warm rarebit sauce is what makes it the Famous-Barr classic.

─────────────────────

🌿Rosemary Thyme Blessing

From their tables to mine — and from my table to yours.

With gratitude for the hands that prepared meals before us and the hands gathered here today, may this meal bless our bodies, hearts, and minds, bringing strength and joy. 🙏💛

🌿Rosemary Thyme Invitation

I’d truly love your memories — did your family save Eagle Stamps or eat at Famous-Barr? Tell me what you remember. 💛

📌 For those saving recipes in Recime, simply copy and paste the recipe portion into the app to keep it in your collection.