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chicken pot pie

As you may or may not know, my husband loves pies . . . he loves cherry pie, lemon cream pie, blueberry pie,  banana cream pie, hostess pies, and of course, chicken pot pie!!!  After I learned how to make a decent crust (looks aren’t everything), I make pies more often, which he appreciates.  It was an unusual rainy weekend in Southern California, so we stayed home and watched a lot of March Madness and cooked a lot of good things . . . like chicken pot pie.

•    Pie Crust – (Penny’s Pie Crust)

•    5 tablespoons butter
•    1 onion – diced
•    3 medium carrots – diced
•    2 garlic cloves – minced
•    ½ cup all purpose flour
•    4 cups chicken broth
•    1 bag of frozen pearl onions
•    1 bag of frozen peas
•    3 cups cooked chicken – bite size cubes
•    1/4 cup fresh parsley – chopped

Make any crust you wish (I use Penny’s Pie Crust).  Recipe posted separately.  However, you should prepare the filling before the pie crust.

Preheat oven to 375 degrees.


In a large pot, melt butter over medium-high heat.

Add onion and carrots and cook until softened – about 7-9 minutes.

Add garlic and cook about 30 seconds.

Add flour and stir to coat vegetables.

Slowly add broth, whisking constantly until the sauce is smooth.

Bring to boil, reduce heat and simmer for about 8-10 minutes, until thickened.

Stir in peas and pearl onions.

Season with salt and pepper and add chicken and parsley.

Pour filling in either a two quart baking dish or small individual baking dishes.  Set aside and make dough.

Place prepared dough over the filling and crimp edges.  Cut vents in dough.

Place baking dish(es) on baking sheet and bake 45 to 50 minutes, until crust is golden.  Let stand about 15 minutes before serving.

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chicken baked in cream

I found this recipe in my new Bed and Breakfast recipe book and it was delicious.  I know – I know – it’s not very colorful and pretty bland looking, but don’t let that fool you.  We have been trying to eat less red meat, and I’ve decided to try unusual recipes. . . “unusual” being relative when it comes to what my husband will eat. It was very easy, although it takes some cooking time. It makes a really thick yummy sauce while baking and was perfect with some brown rice – the secret is cooking it in a over low heat for almost two hours.  Maybe next time I’ll serve it on a red plate!!!

•    4 chicken breasts – skinless and boneless
•    ½ cup flour
•    1 teaspoon paprika
•    1 teaspoon seasoned salt
•    pepper
•    butter
•    1 ½ cups heavy cream

Preheat oven to 300 degrees

Mix flour, paprika, season salt and pepper in a paper bag.  Add chicken breasts and shake.

Melt butter in a large skillet over medium- high heat.

Add chicken breasts and brown on both sides – about 10 minutes total.

Remove and place in baking dish.

Pour cream over chicken breasts.

Cover tightly and place in oven for 1 ½ – 2 hours or until tender.

Serve over rice and spoon sauce over chicken.

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Stuffed Chicken with Prosciutto and Fontina



Adapated from Taste – Neiman Marcus

This is about as close as I will get to having something from Neiman Marcus!!  A friend of mine from work brought in this cookbook  from Neiman Marcus – “Taste” and after tagging recipes that I wanted to try, when I ran out of “post-its,” I went on Amazon and purchased the book.  It is fabulous.  There are little stories in addition to some incredible recipes.  This is the first recipe I tried and it worked out perfectly, although mine looked nothing like the picture in the book!!

  • 6 skinless, boneless chicken breasts
  • 1/4 teaspoon grated nutmeg
  • salt and ground pepper
  • 6 thin slices of prosciutto
  • 6 slices of Fontina cheese – about 1/4 inch thick
  • 1 cup spinah leaves, slightly packed
  • 2 tablespoons olive oil
  • 4 large eggs
  • 2 cups coarsley grated Parmesan Cheese
  • 1 cup all purpose flour
  • 3 tablespoons butter
  • 2 tablespoons capers, rinsed and drained
  • juice 1/2 lemon
  • 2 tablespoons chopped parsley – optional for garnish

Preheat oven to 350°

Place chicken on cutting board between two pieces of plastic wrap.  Pound until approximately 1/2 inch thick.  Remove plastic wrap and season the chicken with salt, pepper and nutmeg.

Wrap one slice of prosciutto around one slice of cheese and place it on chicken breast. 

Arrange spinach leaves on top.  You might notice that my husband’s piece does not have spinach – I believe he is allergic to anything green. 

Fold over chicken breast in half to make a package. 

Chill in refrigerator for one hour.  

Break eggs in a shallow biowl and beat lightly. Stir in Parmesan Cheese. 

Place flour in another bowl. 

Dip breast in flour first and then into the egg mixture.  

Heat oil in a non stick pan over medium-low heat and transfer breasts

to pan (two at a time).  

Brown on first side 3-4 minutes and carefully turn with spatula and brown

on other side for 3-4 minutes.  

Transfer breasts to baking dish and bake for 15-20 minutes.

While the chicken is baking, melt butter in a small saucepan

over medium heat. 

When it begins to brown,add the capers and lemon juice and season with salt and pepper.  Keep warm. 

Remove the chicken from the oven and place on serving plate and pour browned butter over the breast and garnish with parsley if desired.

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beef bourguignon

Adapted from Ina Garten

Can you think of anything better on a cold and rainy day, then a bowl of Beef Bourguignon? Beef, wine and vegetables simmer in the oven and infuse the home with warmth and the aromas defining Fall.

Doesn’t get much better for those cold and rainy days!!!

It really would have been perfect if the day was as forecasted, but you can never trust Southern California “meteorologists”  and as usual, the forecast was inaccurate!  The promised cold and rainy day turned into a bright sunny day in the 70s.  Not to be daunted, I went ahead with my Ina’s Beef Bourguignon for the cold and rainy beautiful sunny Saturday.

Dare I complain?

At least by the time we sat down to dinner, we were able to close the windows.

This is truly delicious, not difficult to make

and perfect for guests.


  • 1 tablespoon olive oil
  • 8 ounces applewood bacon – diced
  • 2 ½ pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground pepper
  • 1 pound carrots – 1 inch pieces
  • 2 onions – sliced
  • 2 teaspoons garlic – chopped
  • ½ cup Cognac
  • 1 bottle of good dry red wine – (I used Pinot Noir)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme (½ teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature – divided
  • 3 tablespoons flour
  • 1 pound frozen pearl onions
  • 1 pound fresh mushrooms, caps removed – sliced thickly
  • Sourdough toasted or grilled rubbed with garlic glove

Preheat oven to 350 degrees

Heat olive oil in large Dutch oven.

Add bacon and cook about 10 minutes over medium heat stirring occasionally until bacon is slightly browned.

Remove the bacon with slotted spoon to a large plate.

Geez – I just noticed I had no pictures through this process — don’t know what happened, except that the day was so incredible, I lost focus and my camera – (no pun intended).

Dry beef cubes with paper towels and

sprinkle with salt and pepper.

Sear the cubes in single layer in bacon fat and oil (careful not to crowd) for 3-5 minutes, turning to brown on all sides.

Remove the cubes and put with bacon and

continue searing remaining beef.

Toss carrots and onions with 1 tablespoon of sat and 2 teaspoons of pepper in the fat and cook for 10-15 minutes, stirring occasionally, until onions are slightly browned.

Add garlic and cook 1 minute.

Add Cognac, stand back and ignite with lighter to burn off alcohol – take note of my flames and I didn’t burn the house down.

Put meat and bacon back into the pot with the juices.

Add the bottle of wine, plus enough beef broth to almost cover the meat.

Add tomato paste and thyme.

Bring to simmer, cover pot with tightly fitted lid and place in oven for 1 1/4 hours, until meat and vegetables are tender.

Combine 2 tablespoons of butter and the flour with a fork and stir into stew.

Add frozen onions. Saute mushrooms separately in 2 tablespoons of butter for 10 minutes until lightly browned and then add to stew.

Bring stew to boil and then lower the heat and simmer for 15 minutes.

Toast bread in oven and rub with garlic.

Place on plate and spoon stew over the slice of toasted bread.

serves 6

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