Frog Tales

Rosemary Roasted Chicken & Vegetables Inspired by - http://www.foodnetwork.com/recipes/jamie-deen/butterflied-chicken-with-roasted-root-vegetables-and-pan-gravy-recipe/index.html Ingredients 1 chicken (3 1/2 to 4 pounds) 4 + 2 tablespoons olive oil 8 red potatoes, cut in 1/2" chunks 2 large carrot, peeled and cut into 1-inch chunks 1 large red onion, peeled and sliced into 1/2" rings 1 celery stalk, cut into 3" chunks 10 large mushrooms, quartered 2 teaspoons chopped fresh rosemary 2 tablespoons chopped fresh parsley 2 teaspoons fennel seeds, crushed 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter Rosemary sprigs Directions Take the chicken out of the refrigerator and remove the innards from the cavity. Pat dry with paper towels. Let stand at room temperature for about 1 hour. Adjust the rack to the center of the oven and preheat to 450 degrees F. Use...

FROG BURGERS This recipe came about after a pre workout discussion with Natalie at the gym.  We were discussing various herbs and specifically rosemary.  After the workout I headed to the store (a bad place to be when you are super hungry) and I started to create this recipe in my head.  Initially I was going to use ground chicken, but due to the quirks of living on an island, there wasn't any ... so, next best alternative, pork, and it turned out great!  Thanks Natalie for the inspiration! Ingredients 1 lb ground pork (or turkey or beef) 1 cup Panko breadcrumbs 1 red onion 2 cloves garlic Rosemary - leaves of 3 stems Thyme - leaves of 4 stems Sage - leaves of 2 stems Cider Vinegar - 1 tbsp and 1/2 cup Olive oil 1 tbsp 1 tsp sugar 6 buns Directions Thinly slice 1/2 red onion, place in a bowl with 1/2 cup cider vinegar, sugar and 1 tsp rough chopped rosemary.  Refrigerate till burgers are done. In a food processor combine sage, thyme and remaining rose...