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Archive for the category “dinner in no thyme”

maple mustard chicken

We eat a lot of chicken so I am always searching for new recipes, which would seem to be easy, but I find it daunting.   This may be your new go-to chicken recipe!!!  It’s hard to believe that with so few ingredients and so little effort,  it delivers big on flavor!!  I have seen a few different variations on this recipe, but this is by far the easiest and for us, the tastiest.  Try it tonight!!!

•    canola oil
•    4 chicken cutlets
•    ½ cup flour
•    ½ cup maple syrup
•    1/3 cup dijon and stone ground mustard
•    brown rice

Preheat oven to 350 degrees.

Heat oil in skillet on medium high heat.  Dredge chicken in flour and brown on both sides – about -3 minutes. 

Place chicken in baking dish. 

In small bowl, combine syrup and mustards in a bowl . . .  you can use any mustard you like, but I found the dijon combined with stone ground was perfect. 

Pour over chicken.

Cover and cook for 30 minutes. 

Serve over rice and spoon sauce over.

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lemon rosemary chicken

Not much to say on this one!!!  It took me less than ten minutes to get into the oven, and clean up was a breeze. The flavors are light and fresh and delicious with any side dishes.

•    2 chicken breasts – bone in
•    1 medium or two small lemons – sliced
•    5-6 garlic cloves – peeled and slightly smashed
•    3 sprigs of rosemary
•    olive oil

Preheat oven to 400 degrees.

Season chicken with salt and pepper on both sides. 

Place in small baking dish and add lemons slices, garlic cloves and rosemary. 

Drizzle olive oil over all ingredients and spread all over.

Bake for 40 minutes.  Turn on broiler and broil for five minutes.


 Make sure you eat the roasted garlic!!!

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chicken zucchini bake

Most families have a treasure trove of recipes, no matter how simple or complex.  When you prepare a family recipe, you are not just making a meal, you are reliving your own  memories, as well as creating new memories for your own family.  The power of food – it nourishes our bodies as well as our souls. 

When my father retired from the military, even though he began a new career in teaching, he started cooking more.  This was one of his creations that would fall into the “simple” category.  He used to type out the recipes on index cards, using his old manual typewriter.  Over the years, I have transferred most of the recipes to the computer, but have saved the cards, with all the typos, mistakes and handwritten notes, just because.   Cooking was his passion, and I always thought he would have been a natural at culinary school.   He would have loved  cooking blogs, cooking shows and the internet.   He loved watching the pioneers of TV cooking shows – Galloping Gourmet and Julia Child

Even though it is probably one of the easiest dinners you will ever prepare, it doesn’t make it any less special or delicious.  To make it even more exceptional, I used BBQ sauce that my brother sent me from the mid-west after we visited for my niece’s wedding and tried some real Kansas City BBQ. 

•    4 medium zucchinis
•    4 boneless, skinless chicken breasts or thighs
•    2 tablespoons freshly squeezed lemon juice
•    1 cup bottled BBQ sauce
•    2 teaspoons dried oregano
•    1 1/2 tablespoons dried minced onions

Spray baking dish with cooking spray.  Cut zucchini lengthwise and place in shallow baking pan. 

Put chicken over zucchini and sprinkle with salt and pepper

Combine remaining ingredients in bowl or measuring cup and

pour over chicken

Bake uncovered for 30 minutes at 375, baste with sauce, and bake another 20 minutes

Serve over rice

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Creamy Chicken with a Kick

Spicy Chicken in Cream Sauce

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My very best friend gave me these cookbooks by Susan Branch.  As I always do when I get a new cookbook, I make a quick pass and put little tabs on each recipe that I would like to try.  By the time I got through the first book, it probably would have made more sense to put a tab on the recipes I didn’t want to try.  I had tabs on almost every page!!  My first experiment was this chicken in cream sauce with a bit of a more kick than expected.  Is there a big difference between 1 teaspoon and 1 tablespoon of cayenne?  Yes!!!  Not only did I use more like 1 tablespoon, but I only used two breasts, not two pounds!!!   YIKES!!!  The pears at the end seem a bit odd, but for our dish (with the extra cayenne), they were a welcome coolness to the senses.

  • 2 pounds skinless and bonesless chicken thighs and/or breasts
  • 1 teaspoon dried tyhme
  • 1 teaspoon cayenne pepper
  • 4 tablespoons butter (divided)
  • 3 cups sliced mushrooms
  • 1/3 cup minced shallots
  • 1 1/2 cup chicken broth
  • 1 cup dry white wine
  • 1 cup heavy cream
  • salt and pepper to taste
  • 3 pears – peeled and diced

Wash and cut chicken into 1 inch pieces. Sprinkle with thyme and cayenne, salt and pepper.   If you want it spicier – more cayenne!!!!

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 Melt 2 tablespoons butter in large skillet.  Cook chicken overn medium-high heat for 3-5 minutes.  Add mushrooms and cook 3 minutes more.  Remove chicken and mushrooms and set aside.

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Add remaining 2 tablespoons of butter into skillet and add shallots and cook 2-3 minutes, stirring often. 

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Add broth and wine to pan.  Bring to boil and simmer for 10 minutes, scraping the bottom of the pan to incorporate brown bits. 

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Add cream, simmer another 5-8 minutes. 

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Put chicken and mushrooms in skillet and heat through. 

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 Spoon chicken over rice. 

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Sprinkle with chopped pears.

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Serves 4

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Sweet Lemon Chicken

Sweet Lemon Chicken

Sweet, simple and scrumptious!!  Can’t get much better than that for a midweek meal.  This came together so quickly and I was a bit reluctant when I saw the lemon sugar towards the end, but it balanced out all the lemon and was really tasty.  Try it tonight – I’m sure all the ingredients are already in your pantry!!!

  • 2 whole chicken breasts (I used boneless/skinless, but you can use anything)
  • 2 tablespoons balsamic vinegar
  • 2 lemons, zested, 1 juiced, and the other cut into wedges
  • 2 teaspoons kosher salt
  • 2-½ teaspoons ground pepper
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted unsalted butter

Prick the chicken all over with a fork and set aside.

In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 teaspoons of the ground pepper.

Add the chicken and turn to coat. Refrigerate for 20 minutes or overnight.

Mix the sugar with the remaining lemon zest in a small bowl and set aside.

Preheat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 tablespoons of butter, and place chicken skin-side-down in the pan along with the remaining marinade.

Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle some of the lemon sugar and remaining ½ teaspoon of ground pepper over the chicken.

Transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes.

Remove chicken from oven. Cut remaining 2 tablespoons of butter into small pieces and scatter around chicken.

Pour lemon juice over everything and simmer for about 1-2 minutes.

Once butter is melted, serve with pan sauce drizzled over the chicken.

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Creamy Tomato Chicken

Creamy Tomato Chicken

Adapted from Tasty Kitchen

I saw this recipe on Tasty Kitchen (an offshoot blog of Pioneer Woman) called “Butter Chicken.”  Since butter is one of my favorite ingredients, I was intrigued and excited about trying it.   I really have no idea why it’s called Butter Chicken.  It only has 4 tablespoons of butter in it (which I consider to be minimal) and that’s it.  You cook the onions and chicken in the butter, which is what I do with most chicken recipes, so the name is somewhat misleading.  I was a bit disappointed at first, but I went ahead and tried the recipe anyway, since I had all the ingredients, including the 1/4 cup of butter.  Despite the fact that it really isn’t Butter Chicken, it really is good.  The tomatoes and cream make a delicious creamy sauce and is terrific over Basmati rice.  It’s almost like a pink sauce over pasta, very subtle and yummy, so even though “butter” was not the most prominent ingredient, we still enjoyed it.  I halved the recipe since there were only two of us.

  • 4 boneless, skinless chicken breasts
  • 5 garlic cloves – minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cardamon
  • 1 lime – juiced
  • 1/4 cup butter
  • 1 onion – diced
  • 1 can tomato sauce (14.5 oz)
  • 1 can petite diced tomatoes (14.5 oz)
  • 1 pint heavy cream
  • 2 cups Basmati rice

Combine first 9 ingredients and marinate overnight.

Saute onion in butter until soft.

Add marinated chicken and cook about 10 minutes.

Add tomato sauce and diced tomatoes.

Cover and cook for 30 minutes over medium low heat.

Add cream and cook to heat through.

While chicken is cooking, cook rice according to package directions.

Serve over Basmati rice.

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Angel Hair with Seared Scallops

Angel Hair with Seared Scallops

Although I love all fish — shellfish, whitefish, one fish, two fish, redfish, bluefish,  my husband unfortunately does not share my enthusiasm.  There are a handful of treasures from the sea he will eat, and scallops is one of them.  This is such a tasty and easy recipe, that if you love scallops, don’t miss out.  See my explanation of dry vs. wet scallops because when I learned the difference, it made searing scallops so much more enjoyable. . . and possible.

  • 1 1/2 pounds scallops (dry if possible)
  • 4 tablespoons butter
  • salt and pepper
  • 1/2 cup fine seasoned breadcrumbs
  • 2 medium shallot – minced
  • 1 pound angel hair
  • 1 cup dry white wine
  • 3 tablespoons white wine vinegar
  • 1 1/2 cups heavy cream

Bring water to boil in large pot.  Preheat oven to 200 degrees to keep scallops warm.

Season scallops with salt and pepper.

Coat lightly with breadcrumbs.

Heat butter over medium high heat until golden brown.

Add half scallops and cook for about 2 minutes (less depending on size) and turn and cook about 1 minute on other side.

Put on oven proof dish and place in oven.

Repeat with rest of scallops (add more butter if necessary) so all scallops are in the oven to keep warm.

Reduce heat of skillet to low and add shallots.  Cook until soft about 1 to 2 minutes.

Put pasta in boiling water and cook for 4 minutes.   While pasta is cooking,

Increase skillet to high and add wine and vinegar.  Cook on high until reduced to glaze, about 4-5 minutes.

Drain pasta and put back into pot to keep warm.

In skillet, add cream salt and pepper and bring to boil.

Reduce heat and simmer about 1 minute until slightly reduced.

Pour into pot with pasta and mix with tongs.

Place in bowls and put scallops on top.

Serves 4-6

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Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken

Adapted from AllRecipes

You know the saying – when life gives you lemons . . . make lemonade.   My friend came over with a basket full of lemons from her prolific tree and all of a sudden I was inundated with lemons.  I was on the search for some recipes to utilize my lemons.  I found this recipe on AllRecipes and it sounded easy and had my number one requisite – lemons!!!  This came together so quickly and it was delicious.  You can adapt this recipe easily to Dinner In No Thyme by using a rotisserie chicken from the market, rather than cooking your own.  Using rotelle or fussili works well in this recipe because the creamy lemon sauce sticks to the corkscrew shape.  OK, now I’m down to about 20 lemons!!!   Tom0rrow . . . Meyer Lemon Coffee Cake . . . stay tuned.

  • 3 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder divided
  • 1 teaspoon ground black pepper – divided
  • 3 ½ cups chicken broth
  • 1/4 cup fresh lemon juice
  • 8 ounces rotelle or fusilli pasta
  • 1 cup heavy cream
  • 1 lemon – sliced or quartered (for garnish)

Preheat oven to 350 degrees.

Place chicken on lightly greased baking dish.

Squeeze lemon over both sides and season with 1 ½ teaspoons garlic powder and 3/4 teaspoon pepper.

Bake for 40 minutes or until cooked.  Cut into bite size pieces.  Set aside.

In large saucepan, season the chicken broth with the remaining ½ teaspoon garlic powder and 1/4 teaspoon pepper.

Bring to boil and add lemon juice and pasta.

Cook over medium heat, stirring occasionally, until liquid is absorbed – about 25 minutes.

Stir chicken into cooked pasta, along with cream and lemon zest. Cook, stirring, over low heat for 5 minutes.

Remove from heat and let stand for 5 minutes. Stir thoroughly before serving.

Serve in bowls with freshly grated lemon zest on top.

Serves 4

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Beef Stir Fry with Noodles

Beef/Veggie Zucchini Stir Fry with Udon Noodles

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Do you ever have one of those days where everything comes together for dinner?   You’ve selected  the menu, have all the ingredients on hand, and you get home from work and you’re ready to go.  This is not one of those days.  I didn’t have stir fry veggies. I didn’t have Udon noodles.  I almost didn’t have hoisin sauce, but located a jar way back in the refrigerator and it was still good.  So it was time to improvise.  I had zucchini but that was it in the vegetable department – I didn’t even have frozen vegetables.  Oh well, zucchini it is!!  I had to improvise in the Udon noodle department. I didn’t think fussili or penne would be appropriate, but I did find some fettucine which worked out fine.  After coming to grips with my lack of preparation, this dish came together quickly and was delicious. 

  • 1 pound Udon noodles
  • 2 tablespoons rice wine
  • 1 tablespoon hoisin suce
  • 1 teaspoon cornstarch
  • 12 ounces of flank steak
  • 3 tablespoons Tamiri sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons peanut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • stir fry veggies – any combination

Prepre Udon noodles according to the package.  Rinse with cold water, drain and set aside.

Slice flank steak into 1/4 inch strips.

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In a small bowl, combine rice wine, hoisin sauce and cornstarch.  Add beef and toss well to coat.  Marinate for 15-20 minutes.

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In another bowl, combime tamari, soy sauce and sugar.  Stir well to dissolve sugar.  Place a wok (or large skillet) over high heat and add 1 tablespoon of peanut oil, swirling to coat.  When hot, add garlic, ginger and veggies and cook for 30 seconds to 1 minute.

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Add beef and cook for 3-5 minutes until pink. 

Transfer to plate and set aside.

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Return the pan to high heat and add remaining 1 tablespoon of peanut oil. Once hot, add noodles and sauce and stir fry for 1 minute. 

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Add beef and veggies and stir to heat through.

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Serve immediately.

Serves 4

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Baked Chicken Meatballs

Baked Chicken Meatballs

Adapted from Gourmet 

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I’m not a fan of ground turkey. I don’t like turkey meatballs, I don’t like turkey meatloaf, I don’t like turkey burgers — I pretty much don’t like ground turkey anything!!  I know people say you can’t tell the difference.  I beg to differ – I have never tried anything with ground turkey that tasted anything remotely like ground beef.   However, when I saw this recipe in Gourmet using ground chicken, it looked so good and I thought I would give it a shot.  I didn’t hold out too much hope – how different could there be between ground turkey and ground chicken?  Apparently, a lot because these turned out terrific – surprisingly flavorful with great consistency – good enough for company!!!

  • 3 slices Italian bread – torn into pieces (1 cup)
  • 1/3 cup milk
  • 3 ounces pancetta – finely chopped
  • 1 small onion – finely chopped
  • 1 small garlic glove – minced
  • 2 tablespoons extra virgin olive oil – divided
  • 1 large egg
  • 1 pound ground chicken
  • 3 tablespoons chopped Italian parsley
  • 2 tablespoons tomato paste – divided

Preheat oven to 400 degrees

Soak bread in the milk for about 4 minutes.

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Heat 1 tablespoon of oil in a 10 inch skillet. Add pancetta, onion, garlic and ½ teaspoon of pepper and salt and cook for 6-8 minutes until onion is softened. Cool slightly.

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Squeeze bread to remove excess milk and discard milk. In a large bowl, lightly beat egg, then combine chicken, pancetta mixture, bread, parsley and 1 tablespoon of tomato paste.

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Form 12 meatballs and arrange on a sheet pan.

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In a small bowl, stir together remaining tomato paste and olive oil.

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Brush over meatballs.

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Bake in upper third of oven for about 20-25 minutes.

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These are incredible on their own, or served with garlic bread or even in a sandwich with melted mozarella on top!! 

You can also form 48 small meatballs and serve as appetizers, inserting a toothpick in each one, but I would cut the cooking time in half (at least).

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