Tag Archives: thyme

Italian Seasoned Salt

Seasoned salts are this year’s Foodies’ suggestion as a present, and we start the recipe series off with this Italian Seasoned Salt. This is a very versatile salt: you can use it to season chicken, fish or vegetables in a salad. My favorite: Use it to season a quick creamy sauce to make a quick no-thought pasta for a busy weekday dinner.

Italian Seasoned Salt

Italian Seasoned Salt

Recipe adapted from Eat at Home
Makes 2 jars, ½ pint each

Ingredients:
½ cup Kosher salt
4 Tablespoons of dried oregano leaves
4 Tablespoons of dried basil leaves
4  Tablespoons of dried thyme leaves
1 Tablespoon crushed red pepper flakes
1 Tablespoon fresh ground black pepper

Instructions:

  1. Preheat oven at 200ºF and line cookie baking sheets with parchment paper.
  2. Stir all ingredients together and spread across a parchment lined baking sheet.
  3. Bake for about 30 minutes or until it’s completely dried out.
  4. Take out of the oven and allow for the salt to cool a bit.
  5. If needed, you can pulse the salt a few times in a food processor.
Notes:
  • Salts keep in an air-tight jar for months!

Italian Seasoned Salt

Italian Seasoned Salt

Italian Seasoned Salt

Fish Fillet with Cherry Tomato Sauce

Following up on our collection of fish recipes for lent, we have this amazing recipe we hope you will try.   I do recommend you try the variation as described at the bottom of the recipe. This includes cream and wine….you’ll want to taste it!

Pair this with rice and some asparagus on the side.  You can find our recipe for asparagus with balsamic vinegar here.

I guarantee this will become one of your favorite fish recipes.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Serves 4
Recipe adapted from Karista’s Kitchen

Ingredients

1 1/2 lbs seasonal fresh white fish
2 pints cherry tomatoes, halved
2 cloves garlic, smashed and lightly chopped
2 tablespoons diced shallots
1 lemon, zested and juiced
3 tablespoons chopped mixed fresh thyme
Olive oil
Sea salt and fresh cracked black pepper

Procedure:

  1. Pre-heat the oven to 400F.
  2. Mix together tomatoes, garlic, shallots, 1 tablespoon thyme, and 1 tablespoon lemon juice.  Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.
  3. Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty.  Remove from the oven and set aside.
  4. Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper.  Roast the fish until opaque in the center and flaky.  Fish roasting times vary according to thickness.  Start with 5-8 minutes and then check for doneness.  If it isn’t done, let it continue roasting, checking every couple of minutes.
  5. Once the fish is done, transfer to a platter.  Mix the tomatoes with lemon zest and remaining fresh thyme.  Top the fish with the tomatoes and herbs and serve immediately.

As a variation, and what you see in our photograph:
Transfer the tomato mixture into a small pot and add about 1/2 cup of cream and 1/4 cup white wine.  Add the lemon zest and the remaining thyme. Season with salt and pepper and let it simmer for a few minutes, just until heated through.  Top fish with this sauce.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Tangerine, Thyme & Chocolate Chip Cookies

Tangerine, Thyme & Chocolate Chip Cookies, definitely a different type of cookie. I had already seen “grown up” cookies that include ingredients like rosemary and also thyme, however the blend with tangerine and chocolate chips helped me decide to give this one a try.

I found this recipe from Los Angeles Times… I am so glad I did.  Out of the recipes I have tried this year, so far it’s my  favorite cookie,  the tangerine and its flavor combination with semi-sweet ch0c0late makes my palate happy.  I don’t know if it’s my seasonal allergies or what, but I can’t really taste the thyme in there, although I am positive it contributes to the amazing flavor of this wonderful recipe. Don’t be afraid of the strange ingredient combination, I promise this cookie is delicious!

Helga

Tangerine, Thyme & Chocolate Chip Cookies

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Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Basting the chicken with lemon juice while it’s grilling gives it a tangy taste, and the orange juice adds a touch of sweetness. For the marinade, steeping the rosemary and thyme in hot water intensifies the flavor of the herbs. This is a perfect recipe for grilling during the summer, as the orange it gives it a sweet flavor in the back making it refreshing… We loved it!

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken
with Rosemary and Lemon

Recipe Adapted from Martha Stewart
Yield: Serves 2

Ingredients:

2 tablespoons chopped fresh rosemary
1 teaspoon of thyme
1/4 cup olive oil
2 garlic cloves
Salt and pepper
2 chicken breasts
2 lemons, juice
1 orange, juice

Directions:

  1. Heat grill to medium.
  2. In a small saucepan, bring 1/3 cup water, thyme and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender.
  3. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
  4. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat.
  5. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
  6. Remove chicken from marinade; place on grill. Discard marinade.
  7. Cook, basting frequently with lemon and orange juices, and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled vegetables.

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon

Grilled Tuscan Chicken with Rosemary, Orange and Lemon