Posts Tagged ‘thyme’

h1

Cajun Alfredo with Shrimp

February 21, 2018

Looking for a quick weeknight dinner or a something special for the weekend? Check this out! The shrimp are nice and juicy and spicy, and the noodles are creamy and delicious.

20180204 Cajun Shrimp 02

You will need:

  • 8 oz fettuccine
  • 2 T garlic powder
  • 2 T paprika
  • 1 T cayenne pepper
  • 1 T dried thyme
  • 1 T onion powder
  • 1 T basil
  • 1 T oregano
  • 3 t salt
  • 3 t pepper
  • 2 T flour
  • 1 lb large shrimp, shelled and de-veined
  • 2 T butter
  • 2 T olive oil
  • 3/4 c chicken stock
  • 1 c heavy cream
  • 2 t dried parsley
  • 1 c shredded Parmesan

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package.
  2. In a small bowl, combine the garlic powder, paprika, cayenne, thyme, onion powder, basil, oregano, salt and pepper. (You will use one tablespoon and two teaspoons in this recipe and can save the rest for another dish in an airtight container).
  3. In a second small bowl, combine one tablespoon of the spice mixture with the flour.
  4. Toss the shrimp with the seasoned flour mix.
  5. In a large nonstick skillet, melt the butter in the olive oil over medium high heat.
  6. Add the shrimp and cook until crisp and cooked through, about 1-2 minutes on each side. Remove from the skillet and set aside.
  7. Add the chicken stock, heavy cream, parsley, and one to two teaspoons (depending on how much spice you want) of the seasoning mix to the skillet.
  8. Bring to a light bubble to allow the sauce to thicken slightly.
  9. Whisk in the cheese.
  10. Stir in the fettuccine.
  11. Remove from heat and serve topped with the shrimp!

 

 

Advertisements
h1

Greek-Style Roast Leg of Lamb

January 28, 2018

20171224 Lamb Roast 02

This lamb recipe so easy and yummy! We made it over the holidays for one of our bigger family meals, and there were almost no leftovers.

You will need:

  • 4 lb leg of lamb
  • 1 T sea salt
  • 2 t black pepper
  • 6 cloves of garlic, half cut into slivers and half chopped
  • 2 T fresh rosemary, chopped
  • 2 T fresh thyme
  • 2 t dried oregano
  • 1/3 c olive oil
  • 1 T Dijon mustard
  • 1 t paprika
  • 1 lemon, zested and juiced

Then you will…

  1. Place the lamb in a roasting pan with a raised rack. Season with the salt and pepper.
  2. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.
  3. In a small bowl, mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, and the lemon juice and zest.
  4. Pour the marinade on top of the lamb and gently rub into the lamb.
  5. Cover the lamb loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Remove from the refrigerator an hour before cooking and throw away the plastic wrap.
  7. Preheat your oven to 425 degrees.
  8. Pour enough water into the pan to cover the bottom without touching the lamb.
  9. Roast the lamb for 20 minutes, then reduce the heat to 350 degrees.
  10. Roast an additional 1 1/2 to 2 hours, adding more water if needed, until the lamb reaches 145 degrees (medium rare) to 160 degrees (medium).
  11. Remove the lamb, cover with foil, and allow to rest for 15 minutes before carving.
h1

Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.
h1

Baked Chicken Wings

October 18, 2017

I adore these baked chicken wings! They are so easy and very flavorful that they make me smile every time I make them. Plus you can change up the spice level to meet your mood!

You will need:

  • ~2 lb chicken drumettes
  • 2 t garlic powder
  • 1 t fresh cracked pepper
  • 1 t dried thyme
  • 1/2 t paprika
  • 1/2 t salt
  • 2 T your favorite hot sauce (adjusted to your spice preference)
  • 3 T unsalted butter, melted

Then you will…

  1. Preheat you oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil.
  2. Place the chicken in a large mixing bowl.
  3. In a small bowl, combine the garlic powder with the pepper, thyme, paprika and salt.
  4. Toss the chicken with the seasoning mixture and gently rub into the wings.
  5. In the small bowl, mix together the hot sauce and butter.
  6. Pour the sauce over the seasoned wings and gently rub in so that all the wings are coated.
  7. Spread in a single layer on the prepared baking sheet.
  8. Bake for 30 minutes.
  9. Rotate the pan 180 degrees.
  10. Bake for another 15 minutes or so until cooked through. Internal temperature should be 165 degrees.
  11. Remove from oven and serve with blue cheese or ranch dressing. Carrots and celery are great accompaniments too!

20170906 Baked Wings 01

h1

Baked Ricotta Parmesan Dip

September 6, 2016

This is an easy to pull together appetizer or party snack. It is deliciously cheesy, and the lemon and herbs help lighten it as a dish. We served it with some grilled bread, but it would just as good with some crackers. Be creative!

You will need:

  • 16 oz ricotta
  • 3 cloves garlic, minced
  • 1 lemon, zested
  • 1/4 c olive oil
  • 1/3 c grated Parmesan
  • 2 T fresh thyme, roughly chopped
  • 2 t fresh rosemary, roughly chopped
  • Pinch of crushed red pepper flakes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 425 degrees.
  2. In a large mixing bowl, combine all of the ingredients.
  3. Spread into a small baking dish, ideally about 9-inches wide.
  4. Bake for 10 to 15 minutes, or until golden and bubbly.
  5. Allow to cool at least 5 minutes before serving.

20160817 Ricotta 01

h1

Slow Cooker White Bean and Sausage Cassoulet

January 25, 2016

This is a simple and hearty winter dish that takes very little time to prep. You can make it in a slow cooker or bake it at 300 in a dutch oven; once you get it started, you just need to sit back and relax for about 6 hours until your meal is ready! Perfect for a quiet afternoon with family or your favorite book.

Note: if you have ever wondered “what do I do with the Parmesan rind after I use all the yummy cheese,” you can add it to soup stock. It adds a lot of nutty deliciousness to soups and dishes like this one.

20160107 Cassoulet

You will need:

  • 1 lb sausage, uncased (I used mild Italian)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 c (~ 8 oz) dried white beans (I used Great Northern)
  • 2 cans (14.5 oz) diced tomatoes with their juices (I used some seasoned with basil, garlic and oregano)
  • 3 c low-sodium chicken stock
  • 3 t fresh thyme, de-stemmed and roughly chopped
  • 1 Parmesan rind (optional)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet (or your Dutch oven if using), brown the sausage with the onion and garlic over medium heat. Stir frequently to break up the sausage.
  2. Remove from heat and transfer to your slow cooker (or leave in the Dutch oven).
  3. Mix in the white beans, diced tomato, chicken stock and thyme.
  4. Add the Parmesan rind if using.
  5. Cook on LOW for 7-8 hours or HIGH for 5. The beans should be soft and plump.
  6. Season with salt and pepper to taste.
  7. Serve with crusty bread and your favorite salad.
h1

Roast Beef Tenderloin with Mushroom Madeira Sauce

January 5, 2016

This is a special entree that we served for the holidays. The garlic, rosemary and mushrooms make it extra special.

You will need:

  • 4 lb beef roast tenderloin
  • 4 cloves garlic, peeled
  • 2 T rosemary, finely chopped
  • 1 t thyme, finely chopped
  • 1 t pepper
  • 1/2 t salt
  • 1 lemon, juiced and zested
  • 8 T butter
  • 1/2 c shallot, chopped
  • 1 1/2 c Madeira wine
  • 8 T flour
  • 24 oz beef stock

20151225 Roast Beef

Then you will…

  1. Preheat your oven to 550 degrees.
  2. Rub two cloves of garlic over the beef roast. Discard the pieces.
  3. Cut the remaining two garlic cloves into 8 pieces. Insert into the roast on the fatty side.
  4. In a small bowl, mix together the rosemary, thyme, salt and pepper.
  5. Rub the seasoning into the roast.
  6. Place the beef in a roasting pan, fat side up. Put in oven and reduce temperature to 350 degrees. Roast until medium done (~20 to 35 minutes per pound; 155 degrees on the inside), basting every 30 minutes. Allow to rest at least 15 minutes before serving.
  7. In a large nonstick skillet, melt two tablespoons of the butter.
  8. Saute the mushrooms with the lemon juice and zest until they are golden. Set aside.
  9. In the same skillet, melt two tablespoons of the butter and saute the shallot until golden and soft.
  10. Toss with the flour. Allow to cook for 1-2 minutes.
  11. Mix in one cup of the Madeira wine and cook until reduced by half.
  12. Add the beef stock and simmer until thickened as desired. (I mixed about a half cup of the stock with some of the roast’s drippings, after draining off the fat, to pick up more flavor from the roast. Then I poured this into the sauce).
  13. Stir in the mushrooms.
  14. Add the remaining butter and 1/2 cup of the Madeira. Heat through.
  15. Season to taste.

20151225 Madeira Gravy

%d bloggers like this: