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popovers with rosemary and sea salt

October 23, 2013 by Marin Mama 50 Comments

popovers with rosemary and sea saltWe’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients.  They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.

I came up with the idea for these popovers after Zoe showed me a picture of some dinner rolls topped with rosemary and sea salt. The rolls look fabulous, and I’m going to give those a try soon, but in the meantime they inspired me to try some rosemary in my next batch of popovers. I’m so glad I did, because these popovers are the BOMB and became a family favorite after one bite. The top of the popover is a bit crunchy and salty from the pinch of sea salt, and the rosemary adds such an amazing flavor to the popover.  They’re the perfect savory fall popover.  They pair wonderfully with butternut squash soup, my kale salad with pear, toasted almond and aged gouda as well as any steak, chicken or pork dish.  If you love popovers and rosemary, then you’re just going to love these.

popovers with rosemary and sea salt

popovers with rosemary and sea salt:

makes 6 popovers or 12 mini popovers in a muffin tin

  • 2 extra-large eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon fine kosher salt
  • 2 tablespoons (about 5 stalks) fresh rosemary, minced
  • approximately 1 1/2 teaspoons coarse sea salt – This is really to taste, you are going to put a pinch of sea salt over each batter filled popover cup
  • 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan

Note:  You’re going to pre-heat the oven once the popover mix has been combined.

ingredients for popovers with rosemary and sea salt-2In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.

eggs, milk and butter mixedAdd the 1 cup flour and 1/4 teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here. 

I love this grand popover pan from Nordic Ware.  It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast  iron, so it cooks up the popovers evenly.  I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new.   If you find yourself making popovers quite often, then I would invest in a good quality popover pan.  For  those of you that are local, Sur La Table carries this brand.  mixed popover batterRinse the rosemary, pull the leaves off of the stalk and then mince the rosemary.  You don’t have to mince it super-fine, as it’s nice to be able to see the rosemary in the popovers. minced rosemaryAdd in the minced rosemary to the batter and then whisk to combine.popover batter with minced rosemaryNow it’s time to pre-heat the oven to 450 degrees.

Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.

Put the empty popover pan in the pre-heated oven for 5 minutes to warm up.   I usually put my pan in when the oven temp reaches 4oo degrees and then take it out when it reaches 450 degrees.

While the pan is heating up, melt the other 2 tablespoons of butter.

Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups.  Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.

Whisk the batter one more time to froth it up again.  Give it a good whisk!

Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

Sprinkle a pinch of sea salt over each batter filled cup.

popover batter in the cupsPut the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise.  You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.

Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.  Mine always take 30-32 minutes to cook to perfection.
Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes.

Note:  Don’t leave them in the tins, as the bottoms will get all wet from the butter.  

Popovers rise up and come out differently each time, so don’t be weirded out if you see a strange-looking one, like the one on the bottom right.

cooked popovers in popover tinsea salt and rosemary popoversMy Instagram friend and fellow blogger, Eliza of Cooking with Dough, made up these popovers today using a muffin pan.  As you can see, they turned out great!

Eliza's popoversPopovers are the best when they’re fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.

popovers with rosemary and sea saltHere’s our favorite classic popover recipe.  This recipe only requires 5 simple ingredients!  We pair these with anything and my kids even love them for breakfast with some jam or Nutella inside.  They also love them cold as a snack for school.

popoversHere’s our favorite breakfast or brunch treat.  These sugar-crusted popovers beat out donuts in our house and have replaced cinnamon rolls for Christmas brunch.sugar-crusted popovers

5 from 1 reviews
popovers with rosemary and sea salt
 
Save Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
I love my [url href="http://www.amazon.com/gp/product/B0055FSMCS/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0055FSMCS&linkCode=as2&tag=marmamcoo-20">Nordic Ware Grand Popover Pan
Ingredients
  • 2 extra large eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • ¼ teaspoon fine kosher salt
  • 2 tablespoons (about 5 stalks) fresh rosemary, minced
  • approximately 1½ teaspoons coarse sea salt - This is really to taste, you're going to put a pinch of sea salt over each batter filled popover cup
  • 2 tablespoons unsalted butter, melted - You’re going to use this to grease the pan
Instructions
  1. Note: You're going to pre-heat the oven once the popover mix has been combined.
  2. In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
  3. Add the 1 cup flour and ¼ teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
  4. Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don't have to mince it super-fine, as it's nice to be able to see the rosemary in the popovers.
  5. Add in the minced rosemary to the batter and then whisk to combine.
  6. Now it's time to pre-heat the oven to 450 degrees.
  7. Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
  8. Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.
  9. While the pan is heating up, melt the other 2 tablespoons of butter.
  10. Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that's fine.
  11. Whisk the batter one more time to froth it up again. Give it a good whisk!
  12. Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
  13. Sprinkle a pinch of sea salt over each batter filled cup.
  14. Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven's light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
  15. Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
  16. Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.
  17. Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes
  18. Note: Don't leave them in the tins, as the bottoms will get all wet from the butter.
  19. Popovers rise up and come out differently each time, so don't be weirded out if you see a strange looking one.
  20. Popovers are the best when they're fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.
Serving size: makes 6 popovers or 12 mini popovers in a muffin t Calories: Fat:
Notes
3.5.3251
Ingredients
  • 2 extra large eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • ¼ teaspoon fine kosher salt
  • 2 tablespoons (about 5 stalks) fresh rosemary, minced
  • approximately 1½ teaspoons coarse sea salt – This is really to taste, you’re going to put a pinch of sea salt over each batter filled popover cup
  • 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan

Instructions
  1. Note: You’re going to pre-heat the oven once the popover mix has been combined.
  2. In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
  3. Add the 1 cup flour and ¼ teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
  4. Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don’t have to mince it super-fine, as it’s nice to be able to see the rosemary in the popovers.
  5. Add in the minced rosemary to the batter and then whisk to combine.
  6. Now it’s time to pre-heat the oven to 450 degrees.
  7. Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
  8. Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.
  9. While the pan is heating up, melt the other 2 tablespoons of butter.
  10. Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.
  11. Whisk the batter one more time to froth it up again. Give it a good whisk!
  12. Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
  13. Sprinkle a pinch of sea salt over each batter filled cup.
  14. Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
  15. Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
  16. Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.
  17. Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes
  18. Note: Don’t leave them in the tins, as the bottoms will get all wet from the butter.
  19. Popovers rise up and come out differently each time, so don’t be weirded out if you see a strange looking one.
  20. Popovers are the best when they’re fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.

Nutrition Information
Serving size: makes 6 popovers or 12 mini popovers in a muffin t

3.5.3251

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Filed Under: breads and grains, breads and muffins, family favorites, popovers, side dishes Tagged With: breads, popovers, sidedishes

Previous Post: « Marin mama’s weekly dinner menu for October 20th
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Reader Interactions

Comments

  1. Carolyn says

    February 3, 2015 at 4:12 pm

    Made the rosemary and sea salt popovers last night—big hit! Delicious:)

    Reply
    • jackiegrandy says

      February 4, 2015 at 6:05 pm

      Yaay! I got the approval from the Jensen clan and that means a lot to me, as you guys are total foodies! Thanks for letting me know sweetie 🙂 Can’t wait to see you in Tahoe! xoxo, Jacquelyn

      Reply
  2. Gretchen Von Gebhardt says

    January 12, 2015 at 4:26 am

    I ordered the popover pan by Nordic Ware that you recommended and when it arrived, I wasted no time in trying this recipe. The popovers were delicious and so easy to make. I’ll be making the orange ones next. Thanks!

    Reply
    • jackiegrandy says

      January 12, 2015 at 5:08 am

      Hi Gretchen! Yaay! I’m so happy to hear that you ordered the popover pan and immediately tried and loved these popovers. Yippee! Try the normal/classic ones also, as they are super tasty and taste great as leftovers. Thanks so much for reaching out and saying hi sweetie! I really appreciate it. I can’t wait to hear what you make up next! 🙂 xoxo, Jacquelyn

      Reply
  3. Lee Ann says

    June 5, 2014 at 4:07 am

    I’ve never made or tasted popovers but you have inspired me! I had no idea they were this easy and versatile! I don’t see how Eliza’s picture is of popovers baked in a muffin tin though. They look yummy but they look more like scones to me. ??

    I’ve been perusing your blog every morning over coffee and wanted to tell you, Marin Mama, that I very much admire that you are pursuing your passion for cooking and giving so much of your time and energy to write up your recipes, take gorgeous photos (seriously, they look professional!), and share a bit of your spirit with people like me. You are extremely talented and you also seem very kind.
    Thank you for helping me to start my days off with a smile!

    Reply
  4. Donna says

    February 7, 2014 at 9:26 pm

    Hi again, I just wanted you to know I just took the Rosemary Sea Salt Popovers out of the oven. Just for the heck of it I threw in some grated orange zest and red chili pepper flakes into the batter. The house smells great. Tastes very good – can’t wait to have with the soup I just made from your blog – the Italian Wedding Soup. I sampled one of the little meatballs and it was delicious. I love the idea of them over pasta as you had mentioned. Thanks again. Your blogs are fun to read by the way-I enjoy your writing. Donna

    Reply
    • jackiegrandy says

      February 7, 2014 at 11:21 pm

      Hi Donna! Wow, you went all out on those popovers. What a combination of flavors and I’m sure your house is smelling amazing right now! I never thought to add organze zest to popovers, but now I’m thinking I may at some point! I hope you and your hubby love the soup tonight! It’s totally pouring here and Italian wedding soup and popovers sound perfect! Guess what I’m making up? The best chocolate chip cookies! Yum! I’m so happy that you’re enjoying the blog girl! I so enjoy hearing from you! xoxo, Jackie

      Reply
      • Anonymous says

        February 8, 2014 at 12:20 am

        Jackie, my husband and I loved the soup. He said it looked like something that we would order in a restaurant.
        I love those cookies – Stop it!! I will have to make them again. I do not want a muffin top, dang it!
        Donna

        Reply
        • jackiegrandy says

          February 8, 2014 at 1:38 am

          Hi Donna! Yaay! I love hearing that hubby loved the soup and thought it was fancy enough to be served at a resturant! You made it, so you should feel proud of yourself girl! Ha! Love the muffin top comment 😉 Don’t feel bad I just caved on my sugar cleanse. I haven’t had sugar since Thanksgiving (give or take a few m&m’s here and there) and now there’s no stopping me 🙂 xoxo, Jackie

          Reply
          • Donna says

            February 8, 2014 at 2:22 am

            Jackie, You are so funny re: the “caved” comment. No sugar at all since Thanksgiving?- Wow.
            Hope you don’t mind all the comments on your blog.
            Donna

            Reply
            • jackiegrandy says

              February 8, 2014 at 3:20 am

              Hey girl! Yes, I was on a sugar cleanse and it wasn’t too hard which I was surprised at. Once you go a full week, you don’t have the cravings! I don’t mind the comments at all girl! xoxo, Jackie

              Reply
              • Donna says

                February 8, 2014 at 2:54 pm

                Hmmm, interesting about the sugar cleanse. I am guessing the cravings I have for sweets is intensified by my intense dislike of the winter months.
                I don’t like the cravings honestly but I feel stir crazy and want to eat comfort food. Thankfully I do make it to the gym at least three times a week. The cleanse appeals to me. Sort of… ha ha. If (and it’s a big if) I do this, you’re talking no sweets at all, right? – no honey in tea, no products that contain sugar, like the Greek yogurt I eat…?

                Reply
                • jackiegrandy says

                  February 8, 2014 at 3:25 pm

                  Oh gosh no, I’m still having raw honey where needed and such, just not having white sugar or dessert. So I guess you could really say that it’s a “dessert cleanse.” 😉

                  Reply
                  • Donna says

                    February 8, 2014 at 4:23 pm

                    Phew! What a relief.

                    Reply
  5. Nicole says

    January 1, 2014 at 6:50 am

    Mine dropped in the center. What did I do wrong? They were a bit salty. Maybe too much salt caused it. They were still yummy!

    Reply
    • jackiegrandy says

      January 1, 2014 at 5:31 pm

      Hi Nicole! Sorry aobut your popovers deflating girl! Popovers are tricky and there can be so many reasons why they delfate or come out differently each time. Sometimes mine don’t rise as high or they cook slower or faster. Most of the time popovers deflate becuase they are not cooked long enough. Also, make sure that you don’t open your oven door at anytime during the cooking process as that can cause the popovers to deflate. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. Make sure that the popover pan is hot when you put the batter in as well, and that you have whisked the batter well before putting it into the pan. Also, yes, these popovers are a bit saltier due to the sea salt, so just add less next time. I just add a tiny pinch of sea salt all around the top of each popover. You can also omit the sea salt if you want next time. There already is salt in the batter, so you will still taste a hint of salt. Ok girl! Let me know if you have any other questions! I hope you’re having a wonderful New Years thus far! xoxo, Jackie

      Reply
  6. Cheryl says

    November 11, 2013 at 7:28 pm

    Jackie, I made these last night and they were Ah-Mazing! First off, let me say the Nordic Ware popover pan makes a huge difference. I did find it at Sur La Table (on sale!) and can’t imagine how I’ve gone this long without it. My popovers turned out so tall and pretty. The rosemary and sea salt were such yummy additions I don’t know if I can go back to eating them plain. Today, for my mid-morning snack I heated up one of the leftovers and then smeared it with Apricot jam…..what a great pairing! I do think I’ll have to add extra cardio to today’s workout, but totally worth it 😉

    Reply
    • jackiegrandy says

      November 12, 2013 at 4:58 am

      Hi Cheryl! I was so happy to get this comment this morning after seeing that you were making them on Instagram. I was curious how you liked them. I’m psyched that you went out and got the Nordic popover pan, and I’m so jealous (but happy) that you got it on sale! It really does make a mean popover! Zoe is hooked on the rosemary and sea salt combination as well, she’s constantly asking me to make them up. I love how you paired them with some apricot jam, that sounds amazing and I would have never thought to add that. If it makes you feel better I haven’t worked out since Thursday! 🙂 xoxo, Jackie

      Reply
  7. angela @ another bite please says

    October 28, 2013 at 12:02 pm

    ok i am so excited that these don’t take yeast…i am totally sold on these popovers…I don’t have a popover pan but am so excited to get one. I love the height of these rolls…and rosemary & salt yeah for zoe for sharing the picture!

    Reply
  8. Summer says

    October 25, 2013 at 5:11 pm

    I love pop overs. These looks scrumptious

    Reply
    • jackiegrandy says

      October 26, 2013 at 7:35 pm

      Thanks Summer 🙂

      Reply
  9. Jaclyn says

    October 24, 2013 at 5:57 pm

    All of your popover recipes look so yummy, I’ve decided I’m finally going to buy a pan to start making them. I can’t wait to try your recipes out!

    Reply
    • jackiegrandy says

      October 24, 2013 at 10:32 pm

      Yaay Jaclyn! You will LOVE your popover pan and you will find yourself making tons of popovers. I use it way more than my muffin or donut pans. 🙂

      Reply
  10. Mary says

    October 24, 2013 at 4:35 pm

    I’ve never made popovers but when I do I want them to be these! they are stunning – and wow did they pop! gorgeous flavors –
    mary x

    Reply
  11. Zoë says

    October 24, 2013 at 4:20 pm

    These look amazing! I can’t wait to give them a shot.

    I’m a Marin girl, from Mill Valley, so I automatically love your blog 😉 It’s so fun to use all of the local ingredients the area has to offer!

    Reply
    • jackiegrandy says

      October 24, 2013 at 10:31 pm

      Hi Zoe! I of course love your name as my daughter has the same name! I’m also happy to hear from a fellow Marin gal! Welcome! I hope you give these a shot, they are so easy and so tasty! Thanks for stopping by and saying hi! xoxo, Jackie

      Reply
  12. iPinRecipes says

    October 24, 2013 at 3:43 pm

    Hello,

    We love your recipes, they are so yummy. Would be delighted if you could share your recipes with us at http://ipinrecipes.com/ a community for food bloggers and food lovers. With iPinRecipes.com your recipes will be published immediately without any editorial review. No need to edit, crop your recipe images, with iPinRecipes.com you can directly pin your recipes from your blog. So why to wait, join our community and start pinning recipes.

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    Reply
  13. Shana Norris says

    October 24, 2013 at 1:39 am

    I’ve been looking forward to seeing this recipe. I’ll be trying these – in muffin tins.

    Reply
  14. Pamela @ Brooklyn Farm Girl says

    October 24, 2013 at 12:29 am

    Oh goodness Jackie, these look amazing. I love some sea salt.. and the smell of the rosemary must be perfect! Pinning to make for a dinner soon!

    Reply
  15. Laura Lamar says

    October 23, 2013 at 10:26 pm

    Those Rosemary Popovers looked so good. I went out and bought the Popover Pan and made them. I added some chives from my garden and of course the rosemary. They are so delicious! And so simple to make. I think next time ( which will be real soon) I might add some cheese, garlic, basil…we will see. My condo smells so good!

    Reply
    • jackiegrandy says

      October 23, 2013 at 10:29 pm

      Awesome Laura! I’m so glad you made them up right away and that they turned out so well for you! Yippee! I’m also glad you got a popover pan. You will use it all the time now, I promise. Thanks so much for trying this reicpe and for also letting me know how it turned out for you! xoxo, Jackie

      Reply
  16. amanda says

    October 23, 2013 at 9:09 pm

    Cant wait to try these!! Probably go good with the potato soup I just made!!!!

    Reply
    • jackiegrandy says

      October 23, 2013 at 10:27 pm

      I’m sure they would be fabulous with that potato soup you made up this afternoon. 🙂

      Reply
  17. Chris Castro says

    October 23, 2013 at 8:27 pm

    You are the popover queen, these look incredible and your photos are gorgeous!

    Reply
    • jackiegrandy says

      October 23, 2013 at 10:35 pm

      Awww…. You’re super sweet Chris, but you make some mean popovers yourself! 🙂

      Reply
  18. Kelli H (Made in Sonoma) says

    October 23, 2013 at 4:50 pm

    Yum! I love rosemary in breads!

    Reply
    • jackiegrandy says

      October 23, 2013 at 11:37 pm

      me too! 🙂

      Reply
  19. 2 Sisters Recipes says

    October 23, 2013 at 4:25 pm

    Wow, Jackie these look SOOOOOO good!! They must taste amazing too! thanks for an easy recipe, I must get one of those popover pans soon!

    Reply
    • jackiegrandy says

      October 23, 2013 at 11:38 pm

      Thanks girls! Yes, you should! They are so worth the investment! I use mine all the time 🙂

      Reply
  20. Averie @ Averie Cooks says

    October 23, 2013 at 4:18 pm

    They’re gorgeous, Jackie! look at that height and those big puffy popovers! Pinned!

    Reply
    • jackiegrandy says

      October 23, 2013 at 11:39 pm

      Thanks so much Averie! They were a bit difficult to photograph, but I think after taking 150 photos, I found a few that I liked 🙂

      Reply
  21. Kristina @ Love & Zest says

    October 23, 2013 at 2:53 pm

    These are so cute! I can tell that they are chewy and soft and so so good!! Love the rosemary addition! Perfection.

    Reply
    • jackiegrandy says

      October 23, 2013 at 11:39 pm

      Thanks Kristina! 🙂

      Reply

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  7. simple weeknight chicken soup – Marin Mama Cooks says:
    December 29, 2013 at 3:09 pm

    […] a sore throat in the house.  I love serving this soup up with either a traditional popover or my rosemary and sea salt popovers.  The popovers are perfect for dipping into the […]

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Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

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How to de-stem and thinly slice kale
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Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
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