Chop House Seasoning

3 Tbsp Kosher salt
1 Tbsp black pepper
2 tsp rosemary, fresh and finely chopped

Mix all ingredients together in a bowl with a spoon until thoroughly mixed. Rub mixture into meat.

Dill Chicken

6 boneless chicken breasts
1 can chicken broth
1 large onion, sliced
1 large potato, peeled and diced
1 T olive oil
1 C white wine
1 t dried thyme
1/2 C fresh dill, chopped (or 2 T dried dill)
2 T lemon juice
salt and pepper

Bring chicken, oil, potato, onion, wine, broth and thyme to a boil in large skillet. Cover and simmer until vegies are soft and chicken is tender, about 20 minutes. Remove chicken. Reduce stock by half. Blend with immersion blender until sauce is smooth and thickened. Season with salt and pepper to taste. Stir in lemon juice and dill. Return chicken to skillet and heat through. Serve over fettucini or spaghetti.

http://recipecircus.com/recipes/vishusvi/POULTRY/Dill_Chicken.html

Mixed Herb Pesto

2 tablespoons pine nuts -- toasted
2 large garlic cloves
2 cups torn spinach
3/4 cup fresh flat-leaf parsley leaves
1/2 cup arugula leaves
1/2 cup fresh oregano leaves
1/4 cup fresh thyme leaves
1/4 cup minced fresh chives
2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce)
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended.
Yield: 3/4 cup
- DeeDee

Basil Pesto

1 1/2 cups basil
2-5 garlic cloves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil

Mix everything together in food processor except the oil and lemon.
Once everything is mixed well, drizzle with lemon and oil.
Mix until well blended.
Serve on pasta or just about anything that needs a pick me up.
Will keep in refrigerator for 2-3 days.

- Bonnie Traynor

Herb Dumplings

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon dried thyme
3/4 teaspoon salt
3/4 cup sour cream
3/4 cup milk
2 tablespoons oil

In one bowl stir together the four dry ingredients.
In a second bowl combine the three wet ingredients.
Combine the dry mixture with the sour cream mixture.
Stir until all of the dry ingredients are fully moistened.
Using a tablespoon, drop the mixture into your boiling soup or stew.
Reduce heat, cover, and let simmer for about 15 minutes.

Purple Basil Jelly

1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin

Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.

Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.

Horseradish Jelly

3 1/4 cups sugar
1 cup freshly grated horseradish
2 jalapenos, minced
1 red onion, minced
1/2 cup apple cider vinegar
1 (4 ounce) package liquid pectin

In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.

Parsley Jelly

2.7kg (6lb) Cooking Apples
3 Lemons
Parsley
Sugar

Wash the apples and roughly chop them, finely chop half of the parsley.
Place the apples and just enough water to cover into a heavy bottomed saucepan.
Add the juice of the lemons and half of the parsley, bring to the boil and simmer for around 20 minutes or until the apples are soft.
Spoon the apple pulp into muslin cloth suspended over a large bowl, leave to strain for at least 12 hours.
Do not squeeze.
Gently scrape the bottom of the cloth, discard the pulp.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Test for set (see: Setting and Potting Preserves)
Skim the surface if necessary
Add the remaining chopped parsley.
Allow to cool slightly then pot.