food – Page 2 – Rosemary Thyme

Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

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.

Spring Breakfast Salad with Eggs & Bacon

Rosemary Thyme Spring Breakfast Salad with Eggs & Bacon

A fresh, savory way to begin the day

There’s something about spring mornings that makes me want lighter meals…

but not empty ones.

I still want something warm, something grounding—

something that feels like it will carry me gently into the day.

This breakfast salad has become one of those quiet favorites.

Crisp greens, a simple hard-boiled egg, a little bacon, and a soft lemon vinaigrette that brings everything together.

It’s simple… but it feels like care on a plate.

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Ingredients

For the salad:

* 4 cups spring lettuce mix

* 1/2 cup fresh or thawed peas

* 4 slices bacon

* 4 hard-boiled eggs, peeled and halved

* 1/3 cup toasted walnuts

* 2 tbsp chopped chives (optional )

For the lemon vinaigrette:

* 3 tbsp olive oil

* 1 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1/2 tsp honey (optional)

* 1/4 tsp black pepper

* Pinch of salt

* or 1/2 tsp Diamond Crystal kosher salt

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Instructions

1. Place eggs in a saucepan, cover with water, and bring to a gentle boil.

2. Once boiling, cover, turn off heat, and let sit for 10–12 minutes. Transfer to cold water, peel, and halve.

3. Cook bacon in a skillet until crisp. Drain and chop.

4. Toast walnuts in a dry skillet over medium heat for 3–5 minutes, until fragrant.

5. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey (if using), pepper, and salt.

6. In a large bowl or on individual plates, layer lettuce, peas, bacon, and walnuts.

7. Top with halved eggs and drizzle with the lemon vinaigrette.

8. Finish with chives and a tiny pinch of fleur de sel if desired.

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Kitchen Notes

* Hard-boiled eggs make this perfect for make-ahead mornings

* Eggs can be prepared the night before and kept chilled

* Warm bacon gently softens the greens for a cozy contrast

* Fresh peas add a soft sweetness, but thawed frozen peas work beautifully too

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Serving Ideas

Serve with a slice of rustic bread or your cast-iron no-yeast loaf for a more filling breakfast or light brunch.

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Blessing

May your morning begin gently,

with simple nourishment and quiet peace.

May your table be a place of rest,

and your home a place where you can breathe deeply and begin again.

Simple Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette

Rosemary Thyme Simple Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette

(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.

Helene

Rosemary Thyme

Chicken Caesar Salad

Rosemary Thyme Cozy Chicken Caesar Salad (With Homemade Dressing)

Some of the best meals come from what’s already in the kitchen.

After a rotisserie chicken dinner, I love turning the leftovers into something fresh and simple the next day. This cozy Caesar salad uses my homemade dressing and comes together in just a few minutes—light, satisfying, and full of flavor.

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Salad Ingredients

* 2 cups chopped romaine lettuce

* ½–1 cup leftover rotisserie chicken (shredded or sliced)

* ¼ cup freshly grated Parmesan cheese

* Sourdough croutons (to taste)

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Creamy Homemade Caesar Dressing (Rich but Light • No Anchovies)

* ½ cup full-fat Greek yogurt

* 2 tbsp olive oil

* 2 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1 tsp Worcestershire sauce (adds depth without anchovies)

* 3 tbsp freshly grated Parmesan cheese

* ½ tsp Rosemary Thyme Herb Blend

* Optional black pepper to taste

* 1–2 tbsp water or milk (to thin if needed)

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Instructions

1. Make the dressing

Whisk all dressing ingredients until smooth and creamy.

Taste and adjust lemon, Parmesan, or pepper as desired.

2. Assemble the salad

In a large bowl, add chopped romaine and rotisserie chicken.

3. Dress lightly

Add just enough dressing to coat gently and toss.

4. Finish

Sprinkle with extra Parmesan and croutons.

5. Serve immediately for best crunch.

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Rosemary Thyme Kitchen Notes

• Small-bite romaine holds dressing beautifully

• Freshly grated Parmesan melts slightly into the dressing for richer flavor

• Greek yogurt keeps it creamy without heaviness

• Worcestershire gives that classic Caesar depth without anchovies

• Add a squeeze of lemon at the end for brightness

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Serving Ideas

• Serve alongside warm bread

• Pair with soup for a cozy lunch

• Or enjoy as a light, satisfying dinner

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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 meals, grateful hearts, and the quiet joy of caring for those you love.

Crustless Apple Crumb Pie

🍎 CRUSTLESS APPLE CRUMBLE PIE 🍎

All the cozy flavor of homemade apple pie—without the work or heaviness of a pastry crust!

This simple fall dessert begins with a colorful blend of Walmart organic apples: naturally sweet Honeycrisp, tart Granny Smith, and mellow Gala. They bake beneath a golden oatmeal crumble made with a lighter amount of butter.

It’s really an apple crisp dressed up beautifully in a pie dish! 🥧🍂

CRUSTLESS APPLE CRUMBLE PIE

Serves 8

INGREDIENTS

For the Apple Filling:

• 3 Walmart organic Honeycrisp apples
• 2 Walmart organic Granny Smith apples
• 1 Walmart organic Gala apple
• 2 tablespoons brown sugar
• 1½ tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt, optional

For the Oatmeal Crumble:

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ⅓ cup packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt, optional
• 5 tablespoons cold unsalted butter, cut into small cubes
• ⅓ cup chopped walnuts or pecans, optional

DIRECTIONS

Preheat the oven to 375°F. Lightly coat a 9-inch deep-dish pie plate with cooking spray or a little butter.
Peel, core, and slice the apples approximately ¼-inch thick. You should have about 6 cups.
Place the apples in a large bowl. Add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and optional salt. Toss gently until evenly coated.
Spoon the apples and any remaining juices into the prepared pie plate. Gently press them into an even layer.
In another bowl, combine the oats, flour, brown sugar, cinnamon, and optional salt.
Work the cold butter into the oat mixture with a pastry blender, fork, or your fingertips until moist crumbs form. Stir in the walnuts or pecans, if desired.
Sprinkle the crumble evenly over the apples without packing it down.
Place the pie dish on a rimmed baking sheet. Bake for 40–50 minutes, until the apples are tender, the filling bubbles around the edges, and the topping is golden.
If the topping browns too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.
Allow the pie to rest for 20–30 minutes before serving so the warm apple filling can thicken.

Serve it warm just as it is—or add a small scoop of vanilla ice cream, a spoonful of vanilla Greek yogurt, or a dollop of lightly whipped cream.

Simple ingredients, beautiful apples, and the fragrance of cinnamon filling the kitchen—sometimes the coziest desserts are also the easiest. 🍎🥧🌿

Fall in Love with Home Again. 💛🏡

🍎 SLOW COOKER LAYERED APPLE CRISP OATMEAL 🍎

There is something so comforting about waking up to warm apples and cinnamon on a cool fall morning. This cozy breakfast has three delicious layers: tender cinnamon apples, creamy oatmeal, and a lightly sweetened walnut crumble.

It tastes a little like apple crisp for breakfast—but with wholesome oats, plenty of apples, and only 2 tablespoons of butter in the entire topping. 🌿

INGREDIENTS

🍎 Apple Layer

• 4 medium firm apples, diced
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• 1 tablespoon flour or cornstarch
• Pinch of nutmeg, optional

🥣 Oatmeal Layer

• 1½ cups old-fashioned rolled oats
• 3 cups milk of choice
• ½ cup water
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• Pinch of salt, optional

🌰 Light Walnut Crumble

• ¾ cup old-fashioned rolled oats
• ⅓ cup chopped toasted walnuts
• 2 tablespoons flour
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1 tablespoon unsweetened applesauce, if needed

DIRECTIONS

1️⃣ Lightly coat a 4- to 6-quart slow cooker with cooking spray.

2️⃣ Combine the apple-layer ingredients in the slow cooker and spread them evenly across the bottom.

3️⃣ Stir together the oatmeal-layer ingredients. Carefully pour the mixture over the apples without stirring the layers together.

4️⃣ Combine the crumble ingredients, adding the applesauce only if the mixture needs a little more moisture. Sprinkle loosely over the oatmeal.

5️⃣ To catch condensation, place a clean kitchen towel or several layers of paper towels beneath the slow-cooker lid. Keep the fabric safely away from the heating element and outside walls.

6️⃣ Cook on LOW for 3–4 hours, beginning to check around 2½ hours. Remove the lid and towel, then let the oatmeal stand uncovered for about 15 minutes before serving.

Spoon straight down so everyone receives all three layers: nutty crumble, creamy cinnamon oatmeal, and tender apples. Serve it with Greek yogurt, a splash of milk, or a few extra toasted walnuts.

It’s warm, cozy, and just sweet enough—a little taste of apple crisp made especially for breakfast. 🍎🥣💛

Fall in Love with Home Again. 🌿🏡

🌿 Chopped Chicken & Beet Salad with Honey Dijon Dressing

Some of my favorite meals begin with a big bowl of greens and whatever delicious ingredients I have on hand. This colorful chopped salad is sweet, savory, crunchy and satisfying—and using ready-to-eat sliced beets makes it so easy to prepare. 💛

Easy to Prepare • Lower-Sodium Option

Ingredients — Serves 4

1 package Little Leaf Farms Baby Greens, chopped
1 can or jar 365 No Salt Added Sliced Beets, drained and chopped
2 cups grilled chicken or rotisserie chicken, chopped
1/2 cup walnuts, toasted and roughly chopped
1/3 cup feta cheese, crumbled
1/3 cup dried cranberries

Honey Dijon Dressing

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon fresh lemon juice
Freshly ground black pepper, to taste

Directions

Add the chopped baby greens to a large salad bowl.
Top with the beets, chicken, toasted walnuts, feta and dried cranberries.
Whisk together the olive oil, apple cider vinegar, Dijon, honey, lemon juice and black pepper.
Drizzle just enough dressing over the salad to lightly coat the ingredients.
Toss gently and serve.

🌿 The Rosemary Thyme Way

I used 365 No Salt Added Sliced Beets to make this salad especially simple. There’s no need to cook, peel and cool whole beets before making lunch!

If you can’t find no-salt-added beets, use any brand of sliced canned or jarred beets. Drain and rinse them well under cool water to help remove some of the sodium, then pat dry and chop.

For an even lower-sodium version, use home-grilled chicken rather than rotisserie chicken and choose a lower-sodium feta if available. There’s no added salt in my Honey Dijon Dressing—the feta, Dijon, cranberries and beets already bring plenty of flavor.

Easy, colorful, full of texture, and perfect for a light lunch or dinner. 🌿🥗💛

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

Garden Breakfast Scramble

🌿 Rosemary Thyme Garden Breakfast Scramble 🍳🍅🥬

I love vegetables mixed into my scrambled eggs, especially when I can use tomatoes straight from the garden. This simple breakfast keeps one whole egg for that familiar richness and color while using egg whites for the rest.

And I found something fun at Walmart — Kernel Season’s Butter Flavored Olive Oil. Although it’s marketed for popcorn, I thought, why stop at popcorn? 😄 It gives us a little buttery flavor while using olive oil as the base.

Ingredients

1 large egg
Liquid egg whites equivalent to 2 large eggs, according to package directions
1 teaspoon butter-flavored olive oil — I use Kernel Season’s Butter Flavored Olive Oil from Walmart
½ cup fresh spinach, roughly chopped
¼ cup chopped fresh tomato
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh chives
Freshly ground black pepper, to taste
Pinch of salt, optional — feta naturally contains sodium, so taste before adding

Directions

Heat the butter-flavored olive oil in a small nonstick skillet over medium-low to medium heat.
Add the tomato and cook briefly, allowing some of the excess moisture to cook away.
Add the spinach and cook just until wilted.
In a small bowl, whisk together the whole egg and the amount of liquid egg whites equivalent to two eggs.
Pour the egg mixture into the skillet. Cook gently, stirring and folding as the eggs begin to set.
When the eggs are almost finished, fold in the feta and fresh chives. Finish with freshly ground black pepper.
Taste before adding salt. The feta already provides some sodium, so you may find you don’t need any. If you do, just add a pinch.

🌿 Rosemary Thyme Tip

Using one whole egg plus egg whites gives us the flavor, color and nutrients of a yolk while replacing the other two yolks in a traditional three-egg scramble.

And don’t let the popcorn label fool you! 🍿 The butter-flavored olive oil can be useful anywhere you’d like a little buttery flavor — eggs, vegetables, potatoes and more.

Simple swaps. Fresh ingredients. Plenty of flavor. That’s the Rosemary Thyme Way. 🌿

Helene
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 💛🏡

Chicken-Apple Breakfast Sausage Patties

🍎🌿 Rosemary Thyme Chicken-Apple Breakfast Sausage Patties

When Dennis and I were having breakfast at First Watch one day, I ordered scrambled eggs with chicken-apple sausage patties.

I remember thinking they were very good—but I could probably make them even better at home! I could use fresh apple and plenty of herbs, and I could definitely make them with much less sodium.

These homemade patties are tender, gently sweet and filled with the warm flavors of sage, thyme and just a touch of maple syrup. They contain no onion or garlic, so Dennis can enjoy them too.

Makes 8 small patties

Ingredients

• 1 pound ground chicken, preferably 92–93% lean
• ½ cup peeled apple, finely grated
• 1 tablespoon pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon fennel seeds, lightly crushed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• Tiny pinch of nutmeg
• ¼ teaspoon salt, or omit for an especially low-sodium version
• 1 tablespoon oat flour or plain breadcrumbs, only if needed
• Olive oil spray or a small amount of olive oil for the skillet

Directions

Peel and finely grate the apple. Gently squeeze out some of the excess juice, but do not squeeze it completely dry.
Place the ground chicken, grated apple, maple syrup, olive oil, sage, thyme, fennel, black pepper, paprika, cinnamon, nutmeg and salt in a mixing bowl.
Mix gently with a fork or clean hands just until everything is evenly combined. Avoid overworking the chicken so the patties remain tender.
If the mixture seems too soft to shape, stir in 1 tablespoon of oat flour or plain breadcrumbs.
Divide the mixture into 8 portions. With slightly damp hands, shape each portion into a patty about ½-inch thick.
Refrigerate the patties for 15–20 minutes to help them firm up and hold their shape.
Lightly coat a nonstick or cast-iron skillet with olive oil. Heat over medium to medium-low heat.
Cook the patties for 4–5 minutes on the first side. Carefully turn them and cook for another 4–5 minutes, or until nicely browned and the centers reach 165°F.
Allow the patties to rest for 2–3 minutes before serving.

The grated apple and olive oil help keep the chicken moist, while the herbs give these patties that familiar savory breakfast-sausage flavor. With only ¼ teaspoon of salt in the entire recipe, they are much lower in sodium than most prepared or restaurant sausage.

Serve them with scrambled eggs, whole-grain toast and fresh fruit for a delicious homemade breakfast. They can also be cooked ahead and frozen for busy mornings.

Sometimes the best recipes begin with a good restaurant meal—and the thought, “I believe I can make this even better at home.” 💛

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