• Seasonal Recipes
  • Enchiladas

    Enchiladas
    Serves 6
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    Ingredients
    1. 3 chicken breasts, cooked & shredded
    2. 3 C. Mexican cheese blend
    3. 1 ½ pint sour cream
    4. 1 onion, chopped
    5. 2 jalapeno peppers, diced finely
    6. 1 ½ package flour tortillas
    7. 1 ½ C. heavy cream
    8. 1 ½ C. salsa
    Instructions
    1. Preheat oven to 350°.
    2. In a large bowl, mix together the chicken, 1 cup cheese, sour cream, onion & jalapenos.
    3. Warm the tortillas in a slightly dampened kitchen towel in the microwave for 15 seconds. Fill each tortilla down the middle with the chicken mixture. Place wrapped side down in a 9” x 13” casserole dish that you have sprayed lightly with cooking oil.
    4. Combine the heavy cream & salsa. Pour over the enchiladas. Top with the remaining cheese. Bake for 30 mins. Serve over hot rice and side salad.
    Notes
    1. Recipe Courtesy of No Thyme to Cook
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Deviled Eggs

    Deviled Eggs
    Serves 6
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    Ingredients
    1. 8 eggs
    2. 1/4 C. mayonnaise
    3. 1 tsp. Dijon mustard
    4. Kosher salt & freshly cracked black pepper to taste
    5. Smoked paprika to garnish
    Instructions
    1. Place the eggs in a steamer and cook for 12 minutes.
    2. Immediately place the eggs in ice water. Let sit in the ice water until they have cooled completely.
    3. Carefully peel the shell of the eggs while they are submerged in the water.
    4. Slice the eggs in half lengthwise.
    5. Pop the yolk into a mixing bowl. Add in the mayonnaise, mustard, salt and pepper. Beat until very smooth.
    6. You can either spoon the mixture back into the egg halves or for a more attractive presentation, you can pipe it into the whites with a piping bag and tip.
    7. Garnish with a dusting of smoked paprika.
    Notes
    1. Maryland's Home for Cooking Classes
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Grilled Stuffed Peppers

    Grilled Stuffed Peppers
    Serves 4
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    Ingredients
    1. 4 links chorizo sausage
    2. 8 oz. cream cheese, softened
    3. 1/4 C. Vidalia onion, finely diced
    4. 8 peppers (jalapeno, poblano, banana peppers), topped, cored and seeded
    Instructions
    1. Cut the chorizo out of their casings. Brown the sausage in a saute pan until cooked through. Remove from heat. Let cool slightly.
    2. In a medium bowl, combine the cream cheese, onion and chorizo, mixing well.
    3. Spoon the mixture into each pepper
    4. Grill over indirect heat for about 5-8 minutes. Move to direct heat until they get a nice char on the peppers.
    Notes
    1. Maryland's Home for Cooking Classes
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Strawberry Shortcake

    Strawberry Shortcake
    Serves 6
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    Ingredients
    1. 1 ½ lbs. strawberries, stemmed and quartered
    2. 5 Tbsp. sugar
    3. 2 ½ C. all-purpose flour
    4. 1/3 C. butter
    5. 2 ½ tsp. baking powder
    6. 1/3 C. sugar
    7. 1 tsp. salt
    8. 1 C. milk
    9. Whipped Cream
    10. 1 ½ C. heavy cream, chilled
    11. 3 Tbsp. sugar
    12. 1 ½ tsp. vanilla extract
    Instructions
    1. Mix strawberries with sugar and refrigerate while juices develop, at least 30 minutes.
    2. Preheat the oven to 425°.
    3. To make the shortcakes, combine the flour, butter, baking powder, sugar and salt in a food processor. Pulse until it resembles coarse meal. Add the milk and pulse until just moistened. Do not over mix. Either roll out and cut into 8 squares or drop onto a parchment-lined cookie sheet. Sprinkle each with a bit of coarse sugar. Bake 25-30 minutes until golden. Cool. Slice in half horizontally and top with berries and cream.
    Whipped Cream
    1. Using a mixer, beat the heavy cream, sugar, & vanilla until soft peaks form, about 1 1/2 to 2 minutes.
    Notes
    1. Maryland's Home for Cooking Classes!
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Grilled Donut Shortcake

    Grilled Doughnut Shortcake
    Serves 4
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    Ingredients
    1. 1 qt. fresh strawberries, washed and cut
    2. 3 Tbsp. sugar
    3. 1 Tbsp. Cointreau (optional)
    4. 4 cake doughnuts, sliced horizontally
    5. Vanilla ice cream and/or whipped cream
    Instructions
    1. In a large bowl, combine the berries, sugar and Cointreau, mixing well. Set aside.
    2. Oil the unlit side of the grill. Add the doughnuts, cut side down. Cover and grill until they just begin to brown, 1-2 mins.
    3. Place the bottom of the doughnut on each plate. Top with a scoop of ice cream, the strawberries, the top of the doughnut, more berries and whipped cream if desired.
    Notes
    1. Southern Maryland's Home for Cooking Classes!
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Raspberry-Chipotle Chicken

    Raspberry-Chipotle Chicken
    Serves 4
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    Ingredients
    1. 2 chicken breasts
    2. Kosher salt & freshly cracked black pepper
    3. ½ C. brandy, white wine, apple juice or chicken stock
    4. ½ C. seedless raspberry preserves
    5. 1 chipotle pepper in adobo sauce, finely chopped
    6. fresh raspberries for garnish
    Instructions
    1. Season the chicken breasts with salt and pepper.
    2. Sear off the chicken in a saute pan over medium-high heat with a bit of olive oil. If the breasts are thick, finish them off in the oven until they are cooked through.
    3. Meanwhile, deglaze the pan with the brandy, scraping all of the bits off the bottom of the pan. Whisk in the raspberry preserves and chipotle pepper, blending well. Let reduce down to sauce consistency. Spoon sauce over chicken.
    4. Garnish with fresh whole raspberries and serve
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Chocolate Pancakes with Raspberry Syrup

    Chocolate Pancakes with Raspberry Syrup
    Serves 6
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    Ingredients
    1. 1 ½ C. AP flour
    2. ½ C. sugar
    3. 3 Tbsp. unsweetened cocoa
    4. 1 Tbsp. baking powder
    5. ½ tsp. salt
    6. 1 ¼ oz. hot cocoa mix
    7. 1 C. milk (preferably whole)
    8. 2 eggs, beaten
    9. 4 Tbsp. (1/2 stick) Minerva Dairy Amish butter, melted
    10. 1 C. raspberry jam
    11. 2 Tbsp. water
    Instructions
    1. Combine all of the ingredients in a bowl with a spout (makes it easier to pour).
    2. Pour 1/3 C. batter onto a hot, buttered skillet over medium-high heat.
    3. Cook until bubbling and the edges pull up from the pan.
    4. Carefully flip and cook through.
    5. Top with Minerva butter, raspberry sauce and fresh berries.
    6. Syrup
    7. Combine the jam and water.
    8. Microwave to thin and heat up.
    9. Strain if desired to remove seeds.
    Notes
    1. Recipe courtesy of Minerva Dairy.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Chipotle-Lime Shrimp Tacos

    Chipotle-Lime Shrimp Tacos
    Serves 6
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    Ingredients
    1. ¼ C. salt
    2. 2 lbs. shrimp, shell-on (21-25s)
    3. ½ C. vegetable oil
    4. 6 cloves garlic, minced
    5. 2 tsp. coriander seed, crushed
    6. 2 tsp. grated lime zest
    7. 1 chipotle pepper, minced or ½ tsp. chipotle powder
    8. ¼ C. fresh cilantro, minced
    9. 1 pineapple, finely chopped
    10. 1 red bell pepper, thinly sliced
    11. 2 Tbsp. cilantro, minced
    12. ½ head green cabbage, thinly sliced
    13. 12 flour tortillas, grilled
    Instructions
    1. Dissolve the salt in 1 quart cold water in a large container. Devein shrimp and place in brine for 15 minutes.
    2. Combine the remaining ingredients in a large bowl. Toss the shrimp in and coat well. Place the shrimp on a baking rack over a cookie sheet pan and broil 3 minutes. Turn shrimp and broil 3 more minutes.
    3. Slaw: Combine the pineapple, red bell pepper, cilantro and green cabbage, season to taste and set aside.
    4. Warm or grill the tortillas. Top with shrimp and slaw.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Chocolate Mousse

    Chocolate Mousse
    Serves 4
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    Ingredients
    1. 4 oz. semi sweet or bittersweet chocolate, chopped
    2. 1/4 C. water
    3. 4 egg yolks
    4. 1/2 C. 10x sugar
    5. 4 egg whites
    6. pinch of salt
    Instructions
    1. Melt chocolate and water over low heat.
    2. Remove from heat and cool.
    3. Beat egg yolks in a large bowl.
    4. Add sugar to the egg yolks and beat until pale yellow.
    5. Add the cooled, melted chocolate to the egg yolks and blend well.
    6. In a separate bowl, beat the egg whites until foamy. Add the salt and beat until stiff peaks form.
    7. Fold the chocolate mixture into the egg whites gently.
    8. Pour into dessert glasses and chill to set. Allow to chill 2 hours.
    No Thyme To Cook http://nothymetocook.com/
  • Seasonal Recipes
  • Banana Pancakes with Pecan-Praline Syrup

    Banana Pancakes with Pecan-Praline Syrup
    Serves 4
    The best breakfast you will ever have!
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    Ingredients
    1. 1/2 stick unsalted butter, melted
    2. 1 1/2 C. all-purpose flour
    3. 2 Tbsp. sugar
    4. 2 1/2 tsp. baking powder
    5. 1/4 tsp. salt
    6. 1 small, very ripe banana, peeled
    7. 1 C. milk
    8. 2 eggs
    9. 1/2 tsp. vanilla extract
    10. Pecan-Praline Syrup
    11. ½ stick butter, unsalted
    12. ½ C. brown sugar
    13. ¼ C. heavy cream
    14. ¼ tsp. allspice
    15. ¼ tsp. salt
    16. 2/3 C. chopped, toasted pecans
    17. 1 Tbsp. spiced rum or bourbon
    18. ½ tsp. vanilla
    Instructions
    1. Pancakes
    2. In a bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.
    3. Put the banana in a small bowl. Mash with a fork until almost smooth.
    4. Add the milk, eggs and vanilla and stir with the fork until well blended.
    5. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber spatula until the batter is just blended. The batter should still be a little bit lumpy.
    6. Cook on a hot griddle or frying pan.
    7. Syrup
    8. Melt the butter and brown sugar, stirring until smooth.
    9. Add in the heavy cream, allspice and salt.
    10. Bring to a boil and cook down 5 minutes until thickened.
    11. Add in the pecans and rum. Off the heat, add in the vanilla.
    Notes
    1. The pecan-praline syrup recipe is from Cooking Light magazine.
    No Thyme To Cook http://nothymetocook.com/