thyme tagged posts

 Baked Ham is a Great Way to Feed a Crowd

Monday, January 6, 2020 Food

                                  Glazed Baked Ham is so Delicious!

 Baked ham is a great way to feed a crowd during the holidays.

A glazed baked ham is so delicious and one of the easiest things to prepare for a celebration. A half-ham can feed a dozen people with leftovers. There’s very little in the way of actual cooking that needs to happen, which makes the prep a lot simpler, too.

HOW TO CHOOSE A HAM

You have a lot of different choices at the store when buying a ham:

  • Whole ham or half ham
  • Shank or butt
  • Unsliced or spiral cut
  • Bone-in or boneless
  • Fully-cooked or partially cooked or uncooked

For this recipe, I prefer an un-sliced bone-in half ham, A half a ham will comfortably feed at least a dozen people, and cooking it un-sliced means that it’s less likely to dry out...

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Chicken and Dumplings in the Instant Pot

Monday, November 18, 2019 Food

                                         Chicken and Dumplings in the Instant Pot

Nothing like Rich, creamy, chicken and dumplings that are made easy in the Instant Pot.

Have you ever thought about if you can make old-fashioned, chicken and dumplings in a Instant Pot or pressure cooker? The answer is a yes!

Whisk up an easy dumpling batter, add your vegetables, chicken, and broth to the pot, and you’re on your way to a rib-sticking dinner.

The Trick to Chicken and Dumplings in the Instant Pot is:

Pressure cooking chicken and dumplings can a bit of a challenge because thickened liquids either don’t come up to pressure at all, or they do, and you end up with scorching on the bottom of the pot.

To address the issue, I didn’t add flour directly to the broth in this recipe...

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Awesome Turkey Burger Recipe

Monday, August 26, 2019 Food

You Have To Try This Awesome Turkey Burger Recipe !!

What’s the Best Kind of Turkey for Turkey Burger ? Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too. As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is AWESOME! So lets get to making us an herbed turkey burger !

Turkey burger recipe

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Make Some Slow Cooker Chicken Stock

Monday, January 14, 2019 Food

There’s something so satisfying about making your own chicken stock, and doing it in the slow cooker is a total set-it-and-forget-it exercise.

After we’ve eaten our roasted chicken and all that remains is the bird’s carcass, I begin snapping bones for chicken stock.

How to Make Chicken Stock in the Slow Cooker

I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.

Next, I set my slow cooker to low and let it simmer all night.

I typically strain it in the morning, but if I’m too busy, I continue to let it simmer away until my work day is done. Twelve to 24 hours is a perfectly reasonable amount of time for chicken stock to simmer.

I wouldn’...

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Great Herb-Spiced Mixed Nuts Recipe

Tuesday, November 20, 2018 Food

Once you taste these salty-sweet Herb-Spiced Mixed Nuts, you’ll be glad you invited people over to help you eat them. Make them right before guests walk through the door and be prepared to make a second batch!

It’s always good to have an appetizer you can make quickly during the holidays—or during any party-going season, really. But there’s something festive and indulgent about spiced nuts that always feels right for the season.

This snack takes the idea of your standard nut mix and, thanks to the addition of some fresh herbs, cayenne, butter, and maple syrup, adds some sweet heat to the situation.

Roasted Mixed Nuts

A LAST-MINUTE PARTY SNACK

This is not a make-ahead snack. You have to wait until the last minute to bring it together—preferably 15 to 20 minutes before people arrive.

This is best ...

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Yummy Roasted Sweet Potato Soup

Tuesday, November 13, 2018 Food

Roasted sweet potato soup! With shallots, cumin, thyme, and stock. Swirl in a little sour cream or yogurt and serve with some crusty bread. It’s a light meal on its own, or serve it alongside roast chicken or a hearty salad!

There’s been a lone sweet potato sitting in my pantry for the last couple of weeks. Every time I would open the pantry door, there it would be, looking back at me.

I have a habit of buying perishables with the noblest of intentions, only to forget them in the sea of everyday distractions, until their good for nothing but compost.

EASY SWEET POTATO SOUP

The distinguishing elements of the original recipe were sweet potato, red onion, and cumin...

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Chestnut Italian sausage risotto

Saturday, November 3, 2018 Food

This risotto really captures the quintessential flavours  of Autumnal Italy 

This risotto really captures the quintessential flavors  of Autumnal Italy

Italians love chestnuts and there are different varieties throughout the country.

They can be roasted, boiled, puréed and candied, and added to soups, salads, pasta, risottos and desserts.

They’re a popular street food; roasted chestnuts are sold from pushcarts in autumn.

Here the chestnuts add depth and a sweet nuttiness, which complements the herby Italian sausages perfectly.

Serves 4

  • 3tbsp olive oil
  • 3 coarse, Italian-style sausages (about 200g/7oz), skins removed
  • 1 onion, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 2tbsp chopped fresh thyme, plus extra sprigs to garnish
  • 300g (10½oz) arborio or carnaroli rice
  • 6tbsp brandy
  • 1.2ltr (2pt) hot vegetable stock
  • 100g (3½oz) cooked, peeled chestnu...
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Try this Smoky Vegan Lentil Stew

Tuesday, October 16, 2018 Food

Two ingredients—smoked salt and smoked paprika—can make a big flavor change in this smoky vegan lentil stew. Serve with crusty bread and a green salad.

When it comes to vegetarian and vegan cooking, lentils are a favorite ingredient of mine. Lentils are fairly inexpensive, and they’re a total workhorse in recipes. I’ve been known to use them as a vegan sloppy joe base, make them into meatball-like bites, and put them to work in about fifty different versions of soups, chilis, and stews.

Plus, unlike their bean counterparts, lentils don’t need to be soaked and can go from pantry to bowl in about 30 minutes!

Vegan Lentil Soup

WHICH LENTILS TO BUY

I like to keep three different varieties of lentils on hand: red, brown, and black:

  • Red lentils are actually lentils that have been split in half...
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Roast Pheasant, Chocolate Roulade

Saturday, September 29, 2018 Food

  • Roast pheasant, chocolate roulade and this sublime soup… a new book features spectacular dishes from a decade of MasterChef champions

    This mouth-watering roast pheasant is perfectly paired with the autumnal flavors of a chestnut and apple cider sauce

    The rich flavor of roast pheasant pairs beautifully with a black pudding and bacon stuffing, served alongside the autumnal flavors of a chestnut and apple cider sauce.

  • Serves 4

    For the stuffing

    smoked streaky bacon rashers, finely chopped

  • 75g (2¾oz) unsalted butter
  • 2 banana shallots, finely chopped
  • 3-4 sprigs of thyme, leaves picked
  • 2 garlic cloves, finely chopped or grated
  • 100g (3½oz) fatty black pudding, crumbled or finely chopped
  • 150g (5½oz) panko breadcrumbs

For the pheasants

  • 2 plump hen pheasants
  • 50g (1¾oz) unsalted b...

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Balsamic Risotto with Tomatoes and Basil

Friday, September 21, 2018 Food

This Balsamic Risotto is rich and tangy with Parmesan cheese and balsamic vinegar, and a great way to use garden tomatoes and basil!

In the world of perfect food pairings, high on the list are balsamic vinegar and Parmesan cheese. Both originate in the same Emilia-Romagna region of Italy and they play exceptionally well together in this simple balsamic risotto.

I first encountered balsamic risotto at a Michelin starred restaurant in Modena, Italy. The risotto was served as a simple side to an otherwise rather fancy meal. It was so creamy with Parmesan and the starchy risotto rice, and so richly flavored with the balsamic vinegar, it was the favorite of everyone at the table!

This is my recreation of that dish, to which I have added some fresh cherry and Sungold tomatoes, as well as a f...

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