• Seasonal Recipes
  • Pumpkin, Salted Caramel, Bacon Cupcakes

    Pumpkin, Salted Caramel, Bacon Cupcakes
    Yields 18
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    Ingredients
    1. 1 1/2 C. flour
    2. ½ tsp. salt
    3. 1 C. sugar
    4. 1 tsp. baking powder
    5. ¼ tsp. nutmeg
    6. ¼ tsp. cinnamon
    7. 1 C. pumpkin
    8. ½ C. vegetable oil
    9. 2 eggs
    10. ¼ C. water
    11. Icing
    12. 4 oz. cream cheese, softened
    13. 1 ½ Tbsp. butter
    14. 2 C. confectioners sugar
    15. 1 tsp. vanilla
    16. Smucker's Salted Caramel
    17. 5 slices bacon, cooked crispy and crumbled
    Instructions
    1. Preheat oven to 375 degrees.
    2. In a large bowl, combine the flour, salt, sugar, baking powder, nutmeg, and cinnamon.
    3. In a separate bowl, combine the pumpkin, oil, eggs and water – whisking well so the eggs are beaten.
    4. Combine the two mixtures, blending well.
    5. Portion into lined muffin tins. Bake for about 15 minutes or until a toothpick inserted into the middle of one comes out clean.
    6. Remove from the oven and cool on a wire rack.
    7. Icing
    8. Place all of the ingredients in a mixer and blend until smooth and silky.
    9. Ice the cupcakes with the cream cheese icing.
    10. Drizzle with salted caramel
    11. Top with bacon
    Notes
    1. Recipe Courtesy of No Thyme to Cook
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Smores Cookies

    Smores Cookies
    Yields 12
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    Ingredients
    1. 1 doz. chocolate chip cookies (you can bake your own, bake prepared dough or use ready made cookies)
    2. 2 C. mini marshmallows
    3. 1 C. semisweet chocolate chips
    Instructions
    1. Bake the cookies in 350 degree oven for about 12 minutes.
    2. Remove from oven and let cool slightly.
    3. Turn on broiler
    4. Top each cookie with mini marshmallows.
    5. Place the sheet pan of cookies under the broiler until the marshmallows brown.
    6. Remove and let cool.
    7. Melt the chocolate chips in the microwave for one minute on 50% power. Stir to melt.
    8. If they need a bit longer, return the chocolate to the microwave for another 30 seconds on half power. Stirring until smooth.
    9. Dip each cookie in the melted chocolate or drizzle with chocolate (it's best to use a fork to drizzle the chocolate).
    10. Let cool on a wire rack or parchment paper.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Spinach-Lemon Orzo

    Spinach-Lemon Orzo
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    Ingredients
    1. 1 C. orzo
    2. 2 C. water, chicken or vegetable stock
    3. 6 oz. fresh spinach
    4. 2 Tbsp. extra virgin olive oil
    5. juice of half a lemon
    6. kosher salt & freshly cracked black pepper
    Instructions
    1. Cook the orzo according to the directions on the box. Once it is finished, add in the spinach, olive oil, and lemon juice. Toss until the spinach wilts down. Season with salt and pepper.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Greek Salad

    Greek Salad
    Serves 4
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    Ingredients
    1. 1 head romaine lettuce, ripped into bite sized pieces
    2. 1 cucumber, large dice
    3. 1 C. cherry tomatoes, quartered or halved
    4. 1/4 C. red onion, thinly sliced
    5. kalamata olives (if desired)
    6. 1/4 C. feta
    7. Greek salad dressing
    8. Finishing salt & freshly cracked black pepper
    Instructions
    1. In a large bowl, toss all of the ingredients with the Greek salad dressing. Finish with salt and pepper.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Watermelon-Blueberry Salad

    Watermelon-Blueberry Salad
    Serves 6
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    Ingredients
    1. 4 C. watermelon, diced
    2. 1 C. blueberries
    3. 2 Tbsp. mint, thinly sliced
    4. ¼ C. feta, crumbled
    5. Juice of half a lime
    6. Kosher salt
    7. Freshly cracked black pepper
    Instructions
    1. In a large serving bowl, combine the watermelon, blueberries, mint and feta. Toss with lime juice. Season lightly with salt and pepper.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Crispy Avocado Wontons

    Crispy Avocado Wontons
    Serves 6
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    Ingredients
    1. 3 large avocados
    2. 1/3 C. sun-dried tomatoes
    3. ¼ C. cilantro, chopped
    4. 1 tsp. lemon or lime juice
    5. Kosher salt & freshly cracked black pepper
    6. Wonton wrappers
    7. 1 egg, beaten with 1 tsp. of water
    8. Oil for frying
    Instructions
    1. Heat the oil to 350 degrees F.
    2. In a large bowl, combine the avocado, tomatoes, cilantro, lemon or lime juice. Season with salt and pepper. Spoon 1 tsp. of the mixture onto each wonton wrapper. Brush with the eggwash to seal. Crimp to close.
    3. Fry the wontons until browned on both sides.
    4. Transfer to a paper towel to absorb the excess oil.
    Serve with your favorite dipping sauce. We used a
    1. • Sweet Chili Sauce
    2. • Sesame Ginger Sauce
    3. • Garlic Hoisin + Hot Chili Sauce
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Summer Salad

    Summer Salad
    Serves 4
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    Ingredients
    1. 1 15 oz. can black beans, drained and rinsed
    2. ½ C. salsa
    3. ½ red onion, diced
    4. ½ C. corn
    5. ½ avocado, diced
    6. 1 clove garlic, minced
    7. Juice of 1 lime
    8. 2 Tbsp. extra virgin olive oil
    9. 1 tsp. cumin
    10. ¼ C. fresh cilantro, minced
    11. ½ tsp. freshly cracked black pepper
    Instructions
    1. Combine all of the ingredients in a bowl, mixing well. Season to taste. Serve with tortilla chips.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Pork Loin Stuffed with Spinach & Goat Cheese

    Pork Loin Stuffed with Spinach & Goat Cheese
    Serves 12
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    Ingredients
    1. Olive oil
    2. 1 shallot, diced
    3. 2 cloves garlic, minced
    4. 1 10 oz. package fresh spinach
    5. 4 oz. goat cheese, at room temperature
    6. 2 Tbsp. fresh chives
    7. 2 Tbsp. fresh parsley
    8. 1 tsp. lemon zest
    9. 1 5-lb. pork loin
    10. Salt and pepper
    11. ½ C. apricot preserves
    12. 2 Tbsp. butter
    13. 1 Tbsp. Dijon mustard
    Instructions
    1. Heat 1 tablespoon olive oil in a roasting pan over medium-high. Add shallots and cook until they are translucent. Add in the garlic and thyme; cook for about 30 more seconds. Add the spinach and cook until wilted. Remove from heat.
    2. In a small bowl, combine the goat cheese, chives, parsley.
    3. Holding knife flat and parallel to cutting board, cut horizontally through center of pork loin, cutting to, but not through, other side. Open flat, as you would a book. Starting at the center seam, cut horizontally through each half, cutting to, but not through, other side. Open flat on either side. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Remove plastic wrap.
    4. Season with salt and pepper. Spread goat cheese mixture evenly over pork; top with spinach mixture. Roll up pork jelly-roll fashion. Tie with kitchen twine at 1-inch intervals. Season the outside with salt and pepper.
    5. Heat roasting pan with more oil over medium-high. Add pork; cook until well browned on all sides. Place in a 375 degree oven for about 1 hour or until the internal temperature reaches 140 F.
    6. In a saucepan on the stove, add the apricot preserves, butter, and mustard. Cook over medium heat until the butter melts.
    7. Place pork on a cutting board; let stand 10 minutes. Slice thickly and serve with the apricot sauce.
    Notes
    1. The photo is from Cooking Light Magazine. Recipe is adapted from Cooking Light.
    Adapted from Adapted from Cooking Light
    Adapted from Adapted from Cooking Light
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Dyeing Easter Eggs: Nature’s Way

    Try a new take on coloring your eggs this Easter with natural dyes – actually use highly pigmented foods to color your eggs rather than those little tablets. It’s a great way to teach your kids and grandkids about various foods.

    Robin’s Egg Blue

    • 2 C. coarsely chopped red cabbage
    • 2 tsp. distilled white vinegar

    Vivid Pink

    • 2 large beets, peeled & shredded
    • 2 tsp
      . distilled white vinegar

    Tropical Orange

    • 2 C. loosely packed yellow onion skins
    • 2 tsp. distilled white vinegar

    Spicy Yellow

    • 1 Tbsp. ground turmeric
    • 1 pinch of saffron
    • 1 tsp. white vinegar

    Directions

    For blue, pink, orange and yellow, combine the ingredients along with 4 cups water in a pan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 20 minutes to extract the color and reduce the liquid. Let it cool and strain it through a fine mesh sieve into a bowl. Add cold water to bring the total to 3 cups if necessary.

    Deep Purple

    • 1 C. thawed frozen Concord grape juice concentrate
    • 1 tsp. distilled white vinegar
    • 3 C. water

    Stir ingredients together in a bowl.

  • Seasonal Recipes
  • Thyme & Orange Scented Rack of Lamb

    Thyme & Orange Scented Rack of Lamb
    Serves 4
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    Ingredients
    1. 1 Tbsp. fresh thyme, chopped
    2. 1 Tbsp. orange zest
    3. 2 cloves garlic, minced
    4. 1 ½ Tbsp. extra virgin olive oil
    5. ½ tsp. salt
    6. ½ tsp. freshly cracked black pepper
    7. 2 racks of lamb, well trimmed of excess fat
    Instructions
    1. Combine the thyme, orange zest, garlic, oil, salt and pepper in a small bowl.
    2. Rub the mixture around the outside of the lamb. Let stand at room temperature for about an hour.
    3. Preheat the oven to 375 and bake until the thickest part reads 125 to 130 F. Let stands 15 minutes and slice.
    No Thyme To Cook http://nothymetocook.com/