Fresh herbs will make any dinner ‘special’

What a great Mother’s Day weekend we just had. Could the weather have been any more perfect?

That wonderful weather made it possible to hold our Saturday night shrimp, sausage, potatoes, corn boil outside, which is where any good seafood boil should be held.

During the weekend feeding frenzy, we also ate an entire brisket, huge rib-eye steaks, grilled veggies, slaw, Greek salad and I made my “special” potatoes.

This year, I forgot to “borrow” the fresh Rosemary to sprinkle on the potatoes. My Mom grows fresh herbs and according to Mom and brother Kyle, you simply must use fresh herbs in your dishes.

Being completely fresh herbchallenged, I usually just grab a handful from Mom the night before I make them but this year I forgot to get any.

I opened my cabinet to see what dried herbs I had. No Rosemary, but I had Parsley flakes, Dill flakes and Oregano.

I knew I didn’t want my potatoes to taste like pickles or spaghetti so that left the Parsley. But when I opened the jar, well, let’s just say I wondered if dried herbs had an expiration date.

I figured I’ve lived in my house since 2000 and I probably brought the Parsley flakes with me when I moved in. And who knows when it was even used? What the heck do you even put dried Parsley on anyway?

So I went out into the yard and grabbed a small, specially selected handful of weeds, rinsed well, chopped them very fine and sprinkled them on the potatoes and you know what?

My fresh herbs looked just like Rosemary. And nobody realized a thing and all of the potatoes were devoured.

I think I even heard the words “Great potatoes Kathy, as usual!”

Maybe I should look into marketing my own line of “fresh herbs.” Hmmmm.....


I thought this sounded like a dish that Reese would really like. He loves chicken and brocolli and these sound like the perfect finger food for a 2-yearold, or anyone.

Disclaimer: No “special herbs” were used in this recipe.

Chicken Broccoli Cups

2 cups (8 ounces) shredded cheddar cheese, divided

1-1/3 cups crisp rice cereal

1 cup cubed cooked chicken

2 tubes (10 ounces each) refrigerated biscuits

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3 cups frozen chopped broccoli, cooked and drained


Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.

In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

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2012-05-17 digital edition

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