ROASTED POTATOES WITH THYME
These roasted potatoes with thyme comes out crispy and seasoned to perfection! Red potatoes and fresh thyme make a classic pairing.
Provided by Sonja Overhiser
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
- In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
- Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
- Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor.
CREAMY LEMON THYME CHICKEN
One oven-safe skillet is the only pan you need to cook this tender chicken and flavorful creamy lemon herb sauce. Fresh thyme is great, but you can use dried if that's all you have. See recipe note.
Provided by Sally
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- If the chicken breasts are unevenly thick, pound them down so they're roughly all the same thickness.
- Sprinkle both sides of each chicken breasts lightly with the salt and pepper. In a large ovenproof skillet, heat the oil over medium high heat. Add the chicken and cook for 7-8 minutes, turning once halfway. You want the chicken nice and browned on the outside, but not fully cooked in the centers because they will finish in the oven. Set chicken on a plate and cover tightly with foil until step 5.
- Preheat oven to 375°F (190°C).
- Remove skillet from the stove and add the broth, lemon juice, lemon zest, onion, garlic, and thyme. Return skillet to the stove over medium high heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil, uncovered, for 10 minutes or until the liquid is reduced to around 1/2 cup (120ml). Stir in the cream and butter. Bring to simmer, stirring occasionally, and allow to simmer for 3-4 minutes.
- Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is fully cooked through, about 10 minutes. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
- Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
EASY CREAMY MUSHROOMS
The easiest, creamiest mushrooms you will ever have - it's so good, you'll want to skip the main dish and make this a meal instead!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan. Serve immediately, garnished with parsley, if desired.
THYME AND FIG GOAT CHEESE SPREAD
When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. -Laura Cox, Columbia, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cheese, sour cream, honey and thyme until smooth; stir in figs and almonds. Sprinkle with additional thyme if desired. Refrigerate until serving. Serve with crackers, baguette slices or vegetables.
Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY SANDWICH SPREAD
This is just like the famous sandwich spread in a jar.
Provided by BEARLYBARBIE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 8h35m
Yield 48
Number Of Ingredients 3
Steps:
- Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 39.9 calories, Carbohydrate 3.2 g, Cholesterol 3.6 mg, Fat 3 g, Fiber 0.1 g, SaturatedFat 0.4 g, Sodium 131.4 mg, Sugar 2.9 g
GARLIC AND HERB CREAM CHEESE
This herb and cheese spread is great on crackers, sandwiches when bored with mayo and mustard, or tucked into beef Wellington! It's so much cheaper to make it than buy it.
Provided by Lisa Mayer Kaelblein
Categories Side Dish Sauces and Condiments Recipes
Time 8h10m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 0.9 g, Cholesterol 41.6 mg, Fat 14.4 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 122.8 mg, Sugar 0.1 g
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