Home » thyme

Tag: thyme

Cheesy Bacon Brussels Sprouts Recipe

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.

Ingredients

  • 1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half
  • 2 teaspoons chicken bouillon granules
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded Cheddar cheese

22f3aa8b-48b7-46fa-bfff-c64dec34ebe0

Directions

  1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  3. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  4. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

The Ultimate Roast Thanksgiving Turkey Recipe

Ingredients

  • 2 tbsp (30 mL) salted butter, softened
  • 1 shallot, minced
  • 2 cloves garlic
  • 1 tbsp (15 mL) each pulled and chopped fresh savory, sage and thyme leaves, stems reserved
  • 2 tbsp (30 mL) chicken broth – 35% Less Sodium
  • 1 – 9 lb (4 kg) unstuffed Butter Basted, Young, Grain Fed Turkey, thawed

The Ultimate Roast Thanksgiving Turkey Recipe

Directions

  1. Preheat oven to 350°F (180°C). In a small bowl, mix together butter, shallots, garlic, herbs and broth, to create a compound butter. Place the turkey in a roasting pan just big enough to hold it.
  2. Carefully separate the skin from the breast meat, using your fingers. Place a spoonful of the compound butter under the skin of each breast. Massage on skin side to distribute evenly. Separate the turkey’s leg skin from the flesh and massage butter into each side. Place herb stems in the turkey’s cavity and pat the surface of the skin dry before putting the turkey in the oven.
  3. Roast for 3 hours, or 20 min. per pound. Using the drippings from the turkey, baste every hour. If the skin starts to get too dark, lightly cover with foil creased in the middle like a tent. To test for doneness, insert a digital thermometer into the thigh without touching the bone. Remove turkey from oven at 175°F (80°C) and let it rest, tented with foil, on a platter while you make the gravy. (Monitor turkey’s internal temperature while resting to ensure that it reaches 180°F/82°C.) Serve and carve tableside.

Tip: For easy carving, remove the entire breast, place it on a carving board and cut the meat across the grain. The sliced turkey looks appealing on the platter and better yet, everyone gets a bite of the flavour-enhanced skin

Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Slow-Cooker Ratatouille Recipe

Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top.  Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.

Ingredients

  • 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
  • 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
  • 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
  • 1 large onion, sliced into half-moons
  • 4 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
  • 1 bay leaf

Directions

  1. Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.
  2. Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
  3. Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

Slow Cooker Chicken and Lentil Stew Recipe

It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.

Ingredients

  • 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, peeled and chopped, or 2 baking potatoes
  • 4 cloves of garlic, minced
  • 1 handful freshly chopped mushrooms
  • 1 cup lentils, green, black beluga or French Du Puy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 bay leaves
  • 5 cups water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp chopped rosemary or thyme

Directions

  • Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
  • Stir in peas, corn and herbs just before serving.

Onion and Cheese Soup Recipe

Ingredients

  • 1/4 cup butter or margarine
  • 2 large red onions — thinly sliced
  • 2 large yellow onions — thinly sliced
  • 1/2  teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white cooking wine
  • 2 2/3 cups beef broth
  • 2 cups water
  • 1/4 teaspoon dried thyme
  • 8 slices French bread
  • olive or vegetable oil
  • 3 cups shredded Swiss cheese

Directions

  1. In a skillet, melt the margarine over medium heat.  Add the red and yellow onions.  Saute the onions until tender.  Stir in the sugar, salt, and pepper.  Cook 20 minutes, stirring occasionally.  Transfer to Crock-Pot.  Stir in the cooking wine, broth, water, and thyme.  Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
  2. Before serving:  Preheat oven to 400 degrees F.  Place the bread slices on a baking sheet and brush with oil.  bake 10 to 15 minutes or until toasted.  Place half the bread slices in a large serving bowl and sprinkle with half the cheese; repeat the layering process.  Pour the hot soup into the serving bowl.  Cover and let stand for 5 minutes.  Serve.

Serves 6 to 8