2 Rec & Reviews: John's great Garlic Rosemary Wings & Roasted Rosemary Potatoes (L&T)

Morning everyone!    John, I want to apologize in advance for the liberties I took with your recipe, but the result was delicious, so I hope you forgive me    :)      

Tuesday we had gorgeous weather, so I wanted to grill something up.    I had John's recipe, and the flavors looked sooo yummy, I had to try it!     I dipped each chicken breast in the liquid, then placed it on the hot grill, then used the liquid to baste.    So yummy!     

The potato recipe is a pretty basic one, and I liked it that the flavors tied in to the main dish.    I cubed them, and put them in a disposable 13x9 pan, covered, and threw them on the grill  

                     
* Exported from MasterCook *

                        Garlic Rosemary Wings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10             to 15  chicken wings -- I used boneless skinless breasts
  3                Tbs  extra virgin olive oil
  2             cloves  garlic -- minced-- I used jarred
  2                tsp  dried rosemary
     1/2           cup  fresh lemon juice
  1                tsp  black pepper
  1                tsp  salt

Cut off tip end of each wing and discard. Preheat roaster oven to 350ºF.    In small bowl combine all ingredients except wings. Place wings in the cooking pan and pour the sauce over them. Turn the wings to coat thoroughly.     Roast for 1 - 1 1/2 hours or until chicken has reached 180º.

Source:
  "John TOHBB"
S(Internet Address):
  "http://community.tasteofhome.com/forums/p/625332/5227939.aspx#5227939"

                     
* Exported from MasterCook *

                        Roasted Rosemary Potatoes- L&T

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  potatoes -- peeled and cubed
  4 1/2      teaspoons  olive oil
     3/4      teaspoon  dried rosemary -- crushed
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat.     Bake at 425° for 30-35 minutes or until golden brown, stirring once. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup Calories: 147 Fat: 5 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrate: 24 g Fiber: 2 g Protein: 2 g Diabetic Exchange: 1-1/2 starch, 1 fat.

gm  Jolene~  Two very awesome recipes~  Thanks for sharing your revierws and thanks to John for sharing this great Meal~   Janie

I bet these sure smelled good too.Thanks Jolene and John for sharing.G m to you.
 Hiya Janie.

 Rosie

 Jolene, I'd do the same thing and use chicken breasts. John's recipes do sound delicious. Thank you for confirming it with your reviews and thanks John for sharing your recipes.

chefly 

Good morning and you're welcome to all   :)

Bumping for John   :)

hi jolene -thank you for the reviews - they sound great - i have a rosmary in my garden that is about the size of a tree - i had to cut it way back - so i have tons of it.. have a lovely day and i hope john sees that soon

twinkle

Morning Twinkle!  I'm jealous of your rosemary     :)   I have serious black thumb   LOL 

Hiya Jolene! Don't feel bad about not being able to grow the rosemary. From what I've read, in our gardening zone, rosemary can only be grown as an annual. It's not cold hardy enough to survive our winters and come back to grow bigger the next year.

Sorry it took so long to get back with you. Diana and I have been out of town to a conference that she had to attend. We were in the resort town of Traverse City, Michigan which is a beautiful town right on Lake Michigan and has TONS of unique shopping and some of the best restaurants I've ever eaten at. As luck would have it out of the 3 days and nights we were booked at the resort, Diana had to attend one four hour seminar. The rest of the time we shopped and ate to our hearts content (other than two hours we spent in a casino where Diana walked out $450.00 richer). Friday and Saturday, our daughter, son in law and 3 grandkids came up and we all registered in The Great Wolf Lodge for two days of waterpark play, arcade games, magical quests and more good eating. All in all, it's been a wonderful week away.

Now....thanks so much for trying and reviewing this and I agree, even though this makes really good wings, most people will like it made with boneless/skinless chicken breasts. As a matter of fact, I've got this lined up to make up at our lake place over the fire using B/S chicken breasts and thighs.

Hugs to you all and two for Jake,

John

Hi John!   So glad you gave this a bump up this morning and glad that you saw it!   Sounds like you had a wonderful trip, way to go Diana!      LOL about the rosemary, I have a black thumb with EVERYTHING   :)   Right now, I'm trying to keep a Chia pet alive for Jake.   I've been known to kill cactus    :)

OOOH on doing this recipe over the fire!   Do you do them on a grill grate or do you still put them in a pan?    We're currently planning our camping trip for August, Jake has been asking to go almost since the day we got back from our last trip! 

Big hugs back to you, will have to send you the pic of Jake with his "Fauxhawk", it was a long rainy vacation week here and we did some silly stuff!

Hi Jolene,

I have a really nice adjustable height grill grate that goes over our campfire that will hold 12-16 burgers or if I want to cook large foodsor for a crowd, I have a 2 ft X 4 ft piece of iron catwalk grating that I put over the fire and rake coals under. The first thing I cooked on the big grate was a "spatchcocked" or butterflied turkey and it came out super smoky and delicious. I have huge 15 pound beef brisket in the freezer that I plan on cooking low and slow over a smoky fire for the 4th of July. I scavenged a big dome lid from a Weber grill that was set out for trash and set it down over meats over the fire to trap in heat and smoke and it works really well. Just ask Susie....Her and Steve have eaten meals from our campfire quite a few times. :-)

Wish I traveled better. I'd love to meet you folks some day. Maybe some day after Diana retires. We've always talked about an eastern seacoast trip. I'd get to meet you and Doris both!

John

You are such a pro!   I got out of practice with all the years we skipped camping, and then Jake went through his picky phase of eating only mac n cheese   LOL      Since we tent it makes food storage and transportation a little challenging    :)     We do have a grill grate that we bring with us, the ones on the firepits at the state parks are usually rust covered.   We also have the 2 burner coleman stove.     What a great find on that Weber lid!       I don't know which I love more, cooking over the wood fire or a charcoal one!     :)

We'd love to meet you both too   :)   I'm still trying to convince Tim that we need to do a USA TOH BB visiting tour    :)    You just can't beat New England in the fall, we don't get much of a spring, and winter can be a drag   LOL    I just love driving up the coast from NH to Maine, so many fun places to stop and things to see!

{{John}}

Jolene, do you have a vacuum sealer? That REALLY helps with meat and food storage. Something else that extends the life of frozen foods and meats that you take is to look around and find a place that sells dry ice. Wrap a 10 lb chunk of dry ice in newspaper (1/2 inch of newspaper) and dedicate one cooler for just frozen foods. We've had meats stay frozen as hard as a rock for 5 days using dry ice and only getting into to cooler once a day. Take all meats out for the day at once or the day before to thaw.

JOHN