• 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.
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  • 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
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  • 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.
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  • Seasonal Recipes
  • Fresh Guacamole

    Fresh Guacamole
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    Ingredients
    1. 2 ripe avocados
    2. 1/2 lime, juiced
    3. 1/4 medium red onion, chopped
    4. 1 garlic clove, minced
    5. 1/2 big handful fresh cilantro leaves, finely chopped
    6. 1/8 teaspoon ground cumin
    7. 1/8 teaspoon chili powder
    8. Kosher salt and freshly ground pepper
    Instructions
    1. Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
    2. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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  • Seasonal Recipes
  • Grandma Gertie’s Blueberry Muffins

    Grandma Gertie's Blueberry Muffins
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    Ingredients
    1. 1 1/2 C. all-purpose flour
    2. 3/4 C. white sugar
    3. 1/2 tsp. salt
    4. 2 tsp. baking powder
    5. 1/3 C. vegetable oil
    6. 1 egg
    7. 1/3 C. milk
    8. 1 C. fresh blueberries
    9. 1/2 C. white sugar
    10. 1/3 C. all-purpose flour
    11. 1/4 C. butter, cubed
    12. 1 1/2 tsp. ground cinnamon
    Instructions
    1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
    2. Combine the flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
    4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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  • Seasonal Recipes
  • Double Chocolate Mousse Cake

    Double Chocolate Mousse Cake
    Serves 16
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    Ingredients
    1. 16 oz. semisweet chocolate
    2. 1 lb. butter
    3. 1 C. sugar
    4. 1 C. half and half
    5. 1 Tbsp. vanilla extract
    6. ½ tsp. salt
    7. 8 large eggs
    8. Ganache
    9. 6 oz. semisweet chocolate
    10. 2 Tbsp. butter
    11. 3 Tbsp. milk
    12. 2 Tbsp. light corn syrup
    Instructions
    1. Preheat oven to 350 Grease 10” springform pan
    2. In a heavy 3-quart saucepan over low heat, melt chocolate, butter, sugar, half and half, vanilla, & salt, whisking until melted and smooth. Let cool slightly.
    3. In a large bowl, beat the eggs and slowly whisk the warm chocolate into the eggs until well blended. Pour batter in springform pan. Bake 45 minutes or until toothpick inserted comes out clean. Let cool completely on a wire rack.
    4. When cake is cool, remove from the pan. Wrap cake in plastic wrap and refrigerate until well chilled, at least 6 hours.
    5. Glaze
    6. In a heavy 2 quart saucepan over low heat, melt the chocolate & butter until smooth. Remove from heat and add in the melt and corn syrup.
    7. Unwrap the cake and place on a cake plate lined with parchment paper. Spread glaze on top of cake.
    8. Serve with fresh whipped cream and berries.
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  • Seasonal Recipes
  • Potato Crusted Mahi Mahi with Beurre Blanc Sauce

    Potato Crusted Mahi Mahi
    Serves 6
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    Ingredients
    1. Half a stick of butter
    2. 6 salmon fillets
    3. 3 large potatoes, shredded
    4. ¼ C. lemon juice
    5. 4 scallions, finely chopped
    6. Salt and pepper
    7. Beurre Blanc Sauce
    8. 2 shallots, minced
    9. 1 C. dry white wine
    10. 1 C. white wine vinegar
    11. 1 C. butter, unsalted, cut into pieces
    Instructions
    1. Preheat oven to 450°. Cut 6 9x12 sheets of foil. Heavily butter the foil sheets and sprinkle with salt and pepper. Place a piece of rockfish on each foil sheet.
    2. Combine the shredded potatoes with the lemon juice, scallions, and salt & pepper. Pack the potatoes around the rockfish firmly. Enclose the foil and bake for 20 minutes.
    3. Open the foil packets. Heat broiler. Place under broiler to brown for about 6 minutes longer. Serve with sauce.
    4. Sauce
    5. Place the shallots in a saucepan with the wine and vinegar. Simmer until almost all of the liquor has evaporated, the remove from heat. Whisk in the butter. Season to taste.
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  • Seasonal Recipes
  • Make-Ahead Sausage Souffle

    Make-Ahead Sausage Souffle
    Serves 10
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    Ingredients
    1. 2-3 C. herbed croutons
    2. 1 lb. spicy sausage
    3. 1/2 lb. mushrooms
    4. 4 eggs
    5. 2 1/2 C. milk
    6. 1 can cream of mushroom soup
    7. 2 C. shredded Cheddar cheese
    Instructions
    1. Preheat oven to 325 degrees F.
    2. Place the croutons in a greased 9x13 baking dish.
    3. Brown the sausage along with the mushrooms. Drain off excess fat.
    4. Place the sausage and mushrooms over top of the croutons followed by the Cheddar cheese.
    5. In a large bowl, combine the milk, eggs and cream of mushroom soup.
    6. Pour over the sausage souffle.
    7. Cover and refrigerate. Take out 1 hour before baking.
    8. Bake in 325 degree oven for 45 mins.
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  • Seasonal Recipes
  • Make-Ahead Gravy

    Make-Ahead Gravy
    Serves 8
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    Ingredients
    1. 1 Tbsp. vegetable oil
    2. Backbone from turkey
    3. Neck from turkey
    4. 1 large onion, quartered
    5. 3 carrots, roughly chopped
    6. 2 celery stalks, roughly chopped
    7. 4 fresh thyme stalks
    8. 1 C. dry white wine
    9. 2 quarts chicken or turkey stock
    10. Kosher salt & freshly cracked black pepper
    Instructions
    1. Heat the oil in a large saucepan. Brown the backbone pieces, neck and vegetables to caramelize.
    2. Deglaze with the wine, scraping the browned bits off the bottom of the pan.
    3. Reduce until only about 1/4 C of liquid remains.
    4. Pour in the chicken or turkey stock.
    5. After simmering for about 45 minutes the broth will be deeply flavorful and intense.
    6. In a separate pan, melt 4 Tbsp. butter and add 4 Tbsp. of flour cooking until golden blond.
    7. Strain the bones and veggies off of the stock.
    8. Whisk half of the roux (flour/butter mix) in the strained stock to make a great gravy.Continue to add roux a tablespoon at a time until it is the consistency you like.
    9. Season to taste with salt and pepper
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