• Seasonal Recipes
  • Spanikopita Cups

    Spanikopita Cups
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    1. 2 pkg. store bought mini phyllo shells
    2. 1 10 oz. pkg. frozen spinach, defrosted, squeezed dry and chopped
    3. ½ onion, minced
    4. 1 Tbsp. olive oil
    5. ½ tsp. garlic powder
    6. 1 C. crumbled herbed feta
    7. 2 eggs, lightly beaten
    8. Salt & pepper
    1. Preheat oven to 350.
    2. In a saute pan, heat the spinach and onion in the olive oil until the onion begins to sweat. Season with garlic powder, salt and pepper.
    3. Off the heat, add the feta and eggs to the spinach mixture. Spoon into the phyllo shells. Bake at 350 for 15 minutes.
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  • Seasonal Recipes
  • Mini Pumpkin Pie Bites

    Mini Pumpkin Pie Bites
    Yields 24
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    1. 2 refrigerated pie crusts
    2. 1 (8 oz.) package cream cheese, softened to room temperature
    3. 1 C. pumpkin puree
    4. 1/2 C. sugar
    5. 2 eggs + 1 egg for egg wash
    6. 1 tsp. vanilla
    7. 1 tsp. pumpkin pie spice
    8. Whipped cream
    1. Preheat oven to 350 degrees.
    2. Spray a mini-muffin pan with nonstick cooking spray. Set aside.
    3. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
    4. Using a round biscuit cutter (approx. 3” diameter) cut at least 24 rounds out
    5. Carefully press each round into the mini-muffin pan. Use a dough tamper to push the ends into the pan..
    6. Brush the top edge of the dough with egg wash.
    7. Using an electric mixer, beat the cream cheese and sugar until smooth. Add the 2 eggs, one at a time, beating each until combined.
    8. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
    9. Spoon mixture into each mini pie crust almost up to the top.
    10. Bake for 15-20 minutes or until golden brown around the edges.
    11. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
    12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
    13. Other Options: Top with toasted nuts and salted caramel followed by whipped cream.
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  • Seasonal Recipes
  • Roasted Cauliflower & Aged White Cheddar Gratin

    Roasted Cauliflower & Aged White Cheddar Gratin
    Serves 8
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    1. 1 large head cauliflower, cut into florets
    2. 2 tablespoons oil
    3. salt and pepper to taste
    4. 3 tablespoons butter
    5. 3 tablespoons flour (rice flour for gluten-free)
    6. 1 1/2 cups milk
    7. 1/4 teaspoon nutmeg, optional
    8. salt and pepper to taste
    9. 1 cup aged white cheddar cheese, shredded
    10. 1/2 cup panko bread crumbs (gluten free for gluten free)
    1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
    2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
    3. Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.
    4. Mix in the milk, nutmeg, salt and pepper and cheese and heat until the cheese melts and the sauce thickens.
    5. Mix cauliflower into the bechamel sauce, pour into a baking dish and top with the bread crumbs.
    6. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.
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  • Seasonal Recipes
  • Cheesy Broccoli Quinoa

    Cheesy Broccoli Quinoa
    Serves 4
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    1. C. quinoa, well rinsed
    2. 1 1/2 C. vegetable broth or water
    3. 2 C. broccoli, chopped
    4. 1 C. cheddar, shredded
    5. salt and pepper to taste
    1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender, about 13-17 minutes.
    2. Remove from heat and stir in cheddar. Season with salt and pepper.
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  • Seasonal Recipes
  • Classic Apple Pie

    Classic Apple Pie
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    1. Crust
    2. 2 ½ cups all-purpose flour, sifted
    3. 1 teaspoon kosher salt
    4. 2 sticks (1 cup) of cold unsalted butter, cut into 16 pieces
    5. ½ cup ice water
    6. ½ cup of sugar (optional; used for a tart)
    7. Filling
    8. 6 cups of peeled, thinly sliced apples (use medium size)
    9. ¾ cup of sugar (use less based on your preference)
    10. 2 tablespoons all-purpose flour
    11. ¾ teaspoon ground cinnamon
    12. ¼ teaspoon kosher salt
    13. 1/8 teaspoon nutmeg (optional to taste)
    14. 1 tablespoon lemon juice
    1. Crust
    2. In a food processor or a large bowl, mix together the flour and salt (if you only have salted butter, do not add additional salt).
    3. Add the butter pieces and pulse until the butter is the size of peas.
    4. Add the water while pulsing until the dough gathers up on the sides of the bowl.
    5. Flour a cutting board or work surface.
    6. Knead the dough into a ball, cut it in two, form each half into a disk.
    7. Wrap each in plastic wrap and refrigerate until firm (about 30 minutes)
    8. (Recommended: place the crust in the pan, press firmly against sides and bottom, poke with a fork, bake for 10 minutes then add filling)
    9. Filling
    10. Preheat oven to 425 degrees
    11. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against the side and bottom
    12. In a large bowl, mix filling ingredients
    13. Pour into the crust-lined pie plate
    14. Top with second crust and press the edges firmly to the bottom crust
    15. Cut slits or shapes into the top crust
    16. Cover edge of crust with 2 inch wide foil strips
    17. Place pie on a baking sheet or foil to catch any over flow juices during baking
    18. Bake 40-45 minutes or until apples are soft and crust is golden brown
    19. Place on cooling rack at least 2 hours before serving
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  • Seasonal Recipes
  • Roasted Spatchcock Turkey

    Roasted Spatchcock Turkey
    The best way to roast or grill a turkey!
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    1. 10 1/2 lb. turkey, thawed, neck and giblets removed
    2. 2 gallons cold water
    3. 1/2 C. kosher salt
    4. 1/2 C. sugar
    5. 1/2 stick unsalted butter, softened
    6. 1 tsp. kosher salt
    7. 1 tsp. cracked black pepper
    8. 3 cloves garlic, minced
    9. zest of one lemon
    10. 2 tsp. fresh minced parsley
    1. Brine
    2. In a large tub pour in the 2 gallons of water followed by the 1/2 C. each of salt and sugar stirring well to dissolve them in the water. Place the turkey, breasts down, into the tub. Cover and refrigerate for 6-8 hours. Remove from the water; rinse with cool water and pat dry.
    3. Roasting
    4. Preheat the oven to 450°F, then line a rimmed baking sheet with heavy duty aluminum foil and cover it with a mix of roughly chopped onions, carrots, and celery, along with some fresh thyme.
    5. Place the bird breast-side-down on the cutting board. Holding it firmly with one hand, make a cut along one side of the backbone, starting down near where the thighs meet the tail.
    6. Continue cutting, working your way around the thigh joint until you've snipped through every rib bone and completely split the turkey up to the neck. Use your hands the spread the turkey open slightly.
    7. Make an identical cut along the other side of the backbone.
    8. Turn the turkey over onto what once was its back, splaying its legs out to either side. Press down hard on the ridge of the breast bone. You should hear a couple of cracks, and the turkey should now rest flatter. Flatter is better for even cooking and crisper skin.
    9. Tuck the wing tips behind the breast.
    10. Transfer the turkey to the prepared baking sheet.
    11. In a bowl, combine the softened butter, salt, pepper, garlic, lemon zest and parsley until well incorporated. Using your hands, rub it under the bird’s skin. Rub what's left on the outer skin of the bird.
    12. Insert an oven-safe meat thermometer deep into the lower part of the breast without touching the bone so you will get a true reading. I prefer a digital thermometer with a probe that sits on the counter. You program the temperature you want the turkey to be, and when it reaches that temperature, the thermometer sounds an alert. Place your turkey in the oven and roast until it reaches an internal temperature of 180° in the breast.
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  • Seasonal Recipes
  • Easy Slow Cooker Meatballs

    Easy Slow Cooker Meatballs
    Serves 4
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    1. 2 lb. ground beef
    2. 1 C. breadcrumbs
    3. 3 cloves garlic, minced
    4. 1 egg
    5. 1 1/2 tsp. oregano
    6. 1 tsp. basil
    7. 2 tsp. salt
    8. 2 tsp. freshly cracked black pepper
    9. 1/2 tsp. chili pepper flakes
    10. 2 jars marinara sauce
    1. Combine the ground beef, breadcrumbs, garlic, egg, oregano, basil, salt, pepper and chili flakes. Portion the meatballs out with an ice cream scoop.
    2. Pour the marinara sauce into the slow cooker. Add in the meatballs. Place on high and cook 6 hours. Serve over cooked pasta or place in a sub roll topped with mozzarella cheese.
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  • Seasonal Recipes
  • Chicken, Spinach Alfredo Pizza

    Chicken, Spinach Alfredo Pizza
    Serves 4
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    1. 1 C. shredded cooked chicken breast
    2. 1 C. cooked spinach, drained and squeezed dry
    3. 2 tsp. lemon juice
    4. Salt and pepper
    5. 1 clove garlic, halved
    6. Pizza crust
    7. ½ C. alfredo sauce
    8. ¾ C. shredded fontina cheese
    9. ½ tsp. crushed red pepper flakes
    1. Preheat oven to 500°.
    2. Combine the chicken, spinach, lemon juice, salt and pepper. Toss well.
    3. Rub the garlic over the pizza crust.
    4. Spread the Alfredo sauce over the crust.
    5. Top with the chicken mixture.
    6. Sprinkle with cheese and red pepper flakes.
    7. Bake for 12 minutes or until the crust is crisp.
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  • Seasonal Recipes
  • Enchiladas

    Serves 6
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    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
    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.
    1. Recipe Courtesy of No Thyme to Cook
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  • Seasonal Recipes
  • Deviled Eggs

    Deviled Eggs
    Serves 6
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    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
    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.
    1. Maryland's Home for Cooking Classes
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