Oh! Rosemary!

  I really like dishes that include the distinctive flavor of rosemary.  I have a bush growing right by my back door.  Every time I walk out I pull a little and rub it in my hands, just to smell that wonderful, fresh aroma.  No matter the weather, it stays!  It's a wonderful flavoring for vegetables, meats, and stews.  Today I'm sharing a really simple side dish, rosemary cannelini beans and  a recipe for a succulent rosemary chicken. I first heard a version of the cannelini beans on "The Splendid Table" program on NPR.  It's hard to believe that something so tasty is so simple! The chicken is one that was created in my kitchen.

Rosemary Cannelini Beans

1 can of cannelini beans

1 teaspoon of rosemary (More if you love rosemary like I do!)

sea salt and freshly ground pepper to taste

olive oil

1.  Heat the beans on top of the stove

2.  Add rosemary and stir

3.  Serve in individual bowls with a good drizzle of olive oil and salt and pepper

Rosemary Chicken

1 chicken, spatchcocked (good instructions here:  http://www.nakedwhiz.com/spatch.htm)

1/4 cup olive oil

1/4 cup lemon juice

1 tbs fresh rosemary, chopped

1 tsp. chili pepper flakes

1 tsp. sea salt

1.  Combine olive oil, lemon juice, rosemary and pepper flakes

2.  Rub mixture all over chicken and place in a non-reactive dish

3.  Place, covered in refrigerator

4.  After one hour flip the chicken and leave in the refrigerator for another hour

5.  Cook for one hour on a grill (about 350)