A Thyme to Eat

INGREDIENTS: -1 PACKAGE BONELESS CHICKEN BREASTS (POUNDED OUT) -PLAIN GOAT CHEESE (ROOM TEMP) -1 SMALL JAR SUN DRIED TOMATOES, CHOPPED -FRESH BASIL LEAVES    -OLIVE OIL -SALT/PEPPER INSTRUCTIONS: 1. Preheat oven to 400 degrees. Pound out chicken breasts to about 1 inch thickness. Since this recipe doesn't call for thin chicken breasts you'll need to tenderize the chicken to ensure an even cooking. Season with salt and pepper. (If you buy thin cut chicken breasts, skip this step since they will be thin enough) 2. Heat large skillet with a few tablespoons of olive oil over medium high heat. 3. Sear chicken on both sides until golden brown, about 4-5 minutes on each side. 4. Top chicken breast with 2-3 slices goat cheese (1/2 inch thick) and sun dried tomatoes. Place chicken back into oven and cook until internal temperature reaches 165 degrees. About 5-10 minutes. 5. Top with fresh basil.

INGREDIENTS: -12 OUNCES UNCOOKED PASTA (I USED LINGUINE - OR YOU CAN BUY FRESH PASTA) -6 TABLESPOONS BUTTER -2 TSP FRESHLY GROUND BLACK PEPPER + MORE FOR TOPPING -2 CUPS FRESHLY GRATED PECORINO ROMANO (DIVIDED) -THINLY SLICED CHICKEN BREASTS -SALT -OLIVE OIL INSTRUCTIONS: 1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.  2. Heat butter in a separate pan with 2 tsp pepper. Let pepper cook in butter for 1 minute.  3. Before draining pasta, remove 1 cup of pasta water and add to butter. Simmer over low heat for 2-3 minutes.  4. Drain pasta and add to the sauce pan along with 1 1/2 cups of pecorino. Toss pasta in the sauce until cheese has melted and becomes creamy. If you find that the sauce is too watery, continue to simmer until water has reduced. 5. Finish pasta with remaining cheese and extra pepper if desired. FOR CHICKEN: 1. Heat a large skillet over medium high heat with a couple tablespo

INGREDIENTS: -CUT OF STEAK, YOUR CHOICE (PICTURED IS 8OZ NEW YORK STRIP) -1 SMALL PACKAGE MUSHROOMS -OLIVE OIL -SALT/PEPPER -SHAVED PARMESAN TIPS FOR A PERFECT STEAK: 1. Bring your steak to room temperature. This allows for more even cooking. Pat dry with paper towel to remove any excess moisture. 2. Preheat oven to 375 degrees. 3. Heat oven safe skillet or cast iron over medium high heat until pan is slightly smoking. (This method will create a lot of smoke in your kitchen so don't be alarmed!) 4. Brush steak with olive oil and season both sides with salt and pepper. DON'T OVER SEASON! A little salt and pepper is perfect. All of the flavor is in the meat itself. 5. Sear the steak for 2-3 minutes on each side and place into the oven. NOTE: This is where cooking time will vary depending on the size of your steak, its thickness and how you like it cooked. But charts for cooking steak are readily available the internet. This steak about was about an inch and a hal

INGREDIENTS: -2 LARGE BONELESS CHICKEN BREASTS -1/2 RED ONION -1 ZUCCHINI -1 RED BELL PEPPER -1 BOX RICE PILAF OF YOUR CHOICE (I USED "NEAR EAST" BRAND) -RAW SLIVERED ALMONDS -GREEK DRESSING -PREMADE TZATZIKI DIP (I USED "CEDAR'S" BRAND) -OLIVE OIL -SALT/PEPPER TIP: Soak your wooden skewers in water for at least and hour before cooking or else they will burn! DIRECTIONS: 1. Cut chicken and veggies into chunks, about an inch thick for the chicken and half an inch for the veggies. You want them to hold up when cooking.  2. Skewer them in whatever pattern you'd like and coat completely with Greek dressing. 3. Heat a large skillet with a few tablespoons of olive oil over medium high heat. Cook skewers in batches (this recipe makes 6 skewers, I did 3 at a time) until chicken is fully cooked and veggies appear soft with a good char on them. About 10-12 minutes, turning periodically so all sides get cooked evenly. Sprinkle wit

INGREDIENTS: -CHOPPED TOMATO -HARD BOILED EGG -2 WASA FLATBREAD CRACKERS -1 OZ BRIE CHEESE (SEMI MELTED) -OVEN ROASTED TURKEY SLICES -FRESH BASIL LEAVES -SALT/PEPPER -PAPRIKA INSTRUCTIONS: 1. On the left: hard boiled egg topped with salt, pepper and paprika. Chopped tomatoes with salt and pepper. 2. On the right: Wasa flatbread crackers with a spread of brie (microwave the brie at 8 second intervals until slightly melted and oozy). Top with oven roasted turkey slices and fresh basil. Simple and delicious.

***This is by far one of my FAVORITE recipes. And it's a plus that it's a crock pot recipe. I swear you'll want make this every week. INGREDIENTS: -1 WHITE ONION, CHOPPED -2 CLOVES GARLIC, MINCED -2 (10 OZ) CANS DICED TOMATOES -2 CANS GREEN CHILES -1 CAN BLACK BEANS, RINSED -1 CAN CORN, RINSED -1 CAN TOMATO SAUCE -2 PACKETS OF TACO SEASONING -4 BONELESS CHICKEN BREASTS (COOKED & SHREDDED) -3 CUPS CHICKEN BROTH -CHOPPED CILANTRO (ABOUT 2 CUPS) -OLIVE OIL (FOR TORTILLA STRIPS) -VEGETABLE OIL -CORN TORTILLAS INSTRUCTIONS: 1. Cook and shred chicken. I boiled mine and shredded it once cooled. 2. Saute onions and garlic with a little bit of olive oil until soft and translucent. (About 5 minutes) 3. Throw everything (including cooked onions and garlic) in a crock pot and cook on high for 3 hours. If it looks like the soup needs more broth, feel free to add some. I like a thick soup but I still add a little bit of extra broth onc

INGREDIENTS: -1 BAGUETTE -1 GARLIC CLOVE, CUT IN TWO HALVES -8 OZ PLAIN GOAT CHEESE (ROOM TEMP) -1/4-1/2 TABLESPOON SALSA TARTUFATA -1 PACKAGE SLICED PROSCIUTTO (PIECES CUT IN HALF) -OLIVE OIL -DRIED PARSLEY INSTRUCTIONS: 1. Preheat oven to 350 degrees. Cut baguette into half inch slices. Brush with olive oil. 2. Bake for 5 minutes and flip to bake on other side for 5 minutes until slightly crispy but not hard. 3. While bread is baking, mix goat cheese/truffle mixture with 1/4 to 1/2 tbsp of salsa tartufata. This ingredient is very strong so start out with 1/4 tbsp and add more if desired. 3. Take out of oven and immediately rub with open side of garlic clove.  4. Spread a generous amount goat cheese and top with half a slice of rolled up prosciutto. Sprinkle with dried parsley. Side note: Side note: SALSA TARTUFATA is an Italian truffle sauce made of black summer truffles and olive oil. I bought my jar off of amazon, which I would suggest doing. Othe

INGREDIENTS: (FOR CHICKEN) -1 PACKAGE BONELESS SKINLESS CHICKEN BREASTS -2 CUPS CHICKEN BROTH -4 TBSP LEMON JUICE -2 TBSP CHOPPED SHALLOTS -4 TBSP BUTTER -1/2 CUP HEAVY CREAM -1 TBSP FRESH PARSLEY -1 TBSP FRESH ROSEMARY -SALT/PEPPER (FOR ORZO) -1 PACKAGE ORZO PASTA -JUICE OF 4 LEMONS -OLIVE OIL -SALT/PEPPER 1. Preheat oven to 375. Heat skillet with a few tablespoons of olive oil over medium high heat. Season chicken with salt and pepper. Sear chicken on both sides to get a nice brown crust. About 4-5 minutes per side. Don't worry about fully cooking the chicken, it will finish in the oven. Take chicken off skillet and put onto a plate, cover with foil. 2. Reduce heat to medium and add chopped shallots, chicken broth and lemon juice. Scrape all of the brown bits of chicken flavor off the bottom of the skillet using a whisk. Simmer on low and let reduce to about half the cooking liquid. This takes about 10 minutes. Stir in herbs. 3. After th

INGREDIENTS: (FOR SLAW) -1 SMALL HEAD RED & GREEN CABBAGE -1 SMALL CONTAINER SOUR CREAM -1 JALAPENO (DESEEDED AND CHOPPED) -LIME JUICE (2 LIMES) -1 CUP CILANTRO (CHOPPED) -GARLIC POWDER -SALT/PEPER (FOR SHRIMP) -1 LB PEELED AND DEVEINED UNCOOKED SHRIMP -1 CUP MILK -3/4 CUP FLOUR -1/2 CUP CORN STARCH -1 EGG -HOT SAUCE -PANKO BREAD CRUMBS -VEGETABLE OIL FOR FRYING -TORTILLAS (FOR SAUCE) -RANCH DRESSING -HOT SAUCE INSTRUCTIONS: 1. Shred both the red and green cabbage. Unfortunately they don't sell cabbage in smaller amounts so you will not use the entire head of both of these. I use about 2 cups green and 2 cups red. 2. Add sour cream one spoonful at a time until completely combined. A little goes a long way, so stir together before adding more. 3. Add chopped cilantro, jalapeño, lime juice, salt, pepper and garlic powder to taste. Set aside. 4. If frozen, defrost shrimp and pull tails off.  5. Heat oil in a medium s

INGREDIENTS: -1 PACKAGE BONELESS THIN SLICED CHICKEN BREASTS -FLOUR -OLIVE OIL -5 TBSP BUTTER (DIVIDED) -SALT/PEPPER -1/2 CUP WHITE WINE -1 1/2 CUP CHICKEN BROTH -2 LARGE LEMONs -1 SMALL JAR CAPERS -FRESH PARSLEY -1/2 LB GOLDEN BABY POTATOES -ITALIAN SEASONING -GARLIC POWDER -ONION POWDER -PAPRIKA  INSTRUCTIONS: 1. Put flour into a medium bowl and season with salt and pepper. Dredge chicken in flour. 2. Heat a large skillet with a few tablespoons of olive oil over medium high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown. Remove chicken and set aside. 3. Deglaze pan with white wine and scrape all the browned chicken bits off the bottom of the pan. Add the chicken broth and juice from lemons. Let sauce reduce to half or less. Add 1/4 cup of capers and 4 tablespoons butter. Add chicken back into pan and reheat for about 1-2 minutes. Sprinkle with fresh parsley. FOR POTATOES: 1. Preheat over to 400 degrees.

INGREDIENTS: -1 PACKAGE BONELESS SKINLESS CHICKEN BREASTS -2 CUPS CHICKEN BROTH -4 TBSP LIME JUICE -1 TBSP MINCED GARLIC -1/2 CUP CHOPPED YELLOW ONION -2 TBSP CHOPPED JALAPENOS -4 TBSP BUTTER -1/2 CUP HEAVY CREAM -3 TBSP CHOPPED CILANTRO -SALT/PEPPER -OLIVE OIL (FOR AVOCADO SALSA) -2 RIPE AVOCADOS -2 TBSP CILANTRO -1 JALAPENO PEPPER (DESEEDED AND CHOPPED) -1/4 CUP RED ONION, CHOPPED -1 PLUM TOMATO -2 TBSP LIME JUICE -SALT (TO TASTE) *WILL NEED A CAST IRON SKILLET OR AN OVEN SAFE SKILLET* INSTRUCTIONS: 1. Preheat oven to 375. Heat skillet with a few tablespoons of olive oil over medium high heat. Season chicken with salt and pepper. Sear chicken on both sides to get a nice brown crust. About 4-5 minutes per side. Don't worry about fully cooking the chicken, it will finish in the oven. Take chicken off skillet and put onto a plate, cover with foil. 2. Reduce heat to medium and add diced onions, chicken broth, lime juice and garlic.

INGREDIENTS: -1 PACKAGE LINGUINE  (FRESH IF AVAILABLE) -6 TBSP BUTTER -1 1/2 CUP HEAVY CREAM -3 TBSP SALSA TARTUFATA (TRUFFLE PASTA/PATE) -SAGE LEAVES -GRATED PARMESAN -VEGETABLE OIL -SALT/PEPPER INSTRUCTIONS: 1. Cook pasta according to package directions for al dente.  2. While pasta is cooking, melt butter and heavy cream together in a shallow pot until boiling, reduce heat to low and let thicken about 4-5 minutes. 3. Turn off heat and stir in salsa tartufata. Salt and pepper to taste. 4. Heat a small skillet and pour in oil until it is about an inch deep. 5. Drop one leaf of sage at a time and use a fork to submerge the entire leaf under the oil. Fry for only 4-5 seconds. Remove and let drain on a paper towel. (They will crisp up as they cool) 6. Coat pasta in sauce. Top with grated parmesan and fried sage. Side note: The KEY INGREDIENT in this dish is the salsa tartufata. it is an Italian truffle sauce made of black summer truffles and olive o

INGREDIENTS: -1 PACKAGE GOLDEN OREOS -1/4 CUP BUTTER, MELTED -1 (8 OZ) PACKAGE CREAM CHEESE (ROOM TEMP) -1/2 CUP SUGAR -1 EGG -1 TSP VANILLA EXTRACT -1 (16.5 OZ) PACKAGE (OR ROLL) PREPARED SUGAR COOKIE DOUGH INSTRUCTIONS: 1. Preheat oven at 350 degrees. Spray an 9x13 dish with cooking spray. Set aside. 2. Crush oreos in a large ziplock bag or blender/food processor until ground fine. Mix with 1/4 cup of melted butter. Press firmly onto bottom of prepared baking dish. 3. In a medium size bowl, beat together cream cheese, sugar, egg and vanilla. Spread over Oreo crust. 4. Using your hands, flatten small pieces of sugar cookie dough and place all over the top of cheesecake filling in a single layer. 5. Bake for 30-40 minutes until the top is set and cookie dough is completely golden. While still hot, top with fun sprinkles! Or leave as is. Refrigerate for at least 2-3 hours before slicing.

-2 THIN SLICED BONELESS CHICKEN BREASTS -FIESTA LIME SEASONING (MRS. DASH) -2 RIPE AVOCADOS -1 CUP FRESH CILANTRO -1 CLOVE GARLIC -1 LIME (JUICE) -1 TSP ONION POWDER -1/2 CUP SOUR CREAM -SALT -OLIVE OIL *** This avocado cream is so amazing, once you make it you're going to want to put it on EVERYTHING *** INSTRUCTIONS: 1. Heat large skillet with a few tablespoons of olive oil over medium high heat. Coat chicken completely with fiesta lime seasoning (both sides) and place onto hot skillet. Cook for 6-7 minutes on each side until a dark blackened color is achieved and chicken is cooked throughout. 2. Combine avocados, cilantro, garlic, lime juice, garlic powder, sour cream and a dash of salt into a food processor or a blender. Mix until very smooth. Side note: I paired this dish with cut broccoli seasoned with salt, pepper, garlic powder and onion powder. And a box of "Lundberg" brand creamy parmesan risotto.

INGREDIENTS: -1 PACKAGE FRESH PREMADE PIZZA DOUGH -MINCED GARLIC (I USED JARRED) -1 LOG SLICED FRESH MOZZARELLA -2 PACKAGES SLICED PROSCIUTTO -ARUGULA -JUICE OF 1/2 LEMON -1 SMALL BLOCK PARMESAN (SHAVED INTO PIECES) -OLIVE OIL -SALT/PEPPER INSTRUCTIONS: 1. Preheat your oven at 500 degrees. Roll out your pizza dough until it is completely flat and smooth, I used a large sheet tray and formed the dough into that shape to bake. 2. Bake dough for 3-5 minutes until firmed up. Brush with olive oil and sprinkle minced garlic (1-2 tablespoons depending on your taste) 3. Layer slices of fresh mozzarella but leave room for the crust. Top with prosciutto. Bake for another 10-12 minutes until prosciutto is slightly crispy and dough is baked through and golden brown. 4. While flatbread is cooking, mix arugula, juice from 1/2 lemon, salt and pepper. (just a few dashes of both). 5. After flatbread is done, top with arugula salad and shaved parmesan. NOTE: I get my fresh pizza doug

INGREDIENTS: (FOR SLAW) -1 SMALL HEAD RED & GREEN CABBAGE (2 CUPS OF EACH, SHREDDED FINELY) -1/2 SMALL RED ONION, DICED -1 JALAPENO (DESEEDED & DICED) -1/2 CUP SLICED BREAD & BUTTER PICKLES + 1/2 CUP PICKLE JUICE (FOR SAUCE) -1 CLOVE GARLIC, MINCED -1 CUP RANCH DRESSING -2 TO 4 TABLESPOONS (DEPENDING ON DESIRED HEAT) HOT SAUCE (FOR CHICKEN) -BONELESS SKINLESS CHICKEN BREASTS (HALVED CROSSWISE) -FLOUR -BUTTERMILK -SALT/PEPPER -OIL FOR FRYING -SANDWICH BUNS INSTRUCTIONS: (FOR SLAW AND SAUCE) 1. Mix ranch dressing, minced garlic and hot sauce together. Set aside. 2. Combine both red and green cabbage, onion, jalapeño and pickle juice. Cover and refrigerate. (FOR CHICKEN) 1. Pour oil into a deep pot (like one you'd use to boil pasta) and heat to 350 degrees. This is when a deep fry thermometer comes in handy. If you don't have one, get one! otherwise you can check the oil buy dropping tiny pieces of flour and se

-THINLY SLICED BONLESS CHICKEN BREASTS -1 BOX PENNE -1 JAR PASTA SAUCE -1 BAG ITALIAN BLEND SHREDDED CHEESE -1 CUP SHAVED PARMESAN -1 CUP GRATED PARMESAN -FLOUR -EGGS -PANKO BREAD CRUMBS -OLIVE OIL -DRIED OREGANO -SALT/PEPPER INSTRUCTIONS 1. Preheat your oven at 350 degrees. Grease a 9x13 baking dish. 2. Set up your breading stations: Flour, egg, then breadcrumbs in separate containers or bowls. ADD about 1 cup of grated parmesan to the breadcrumbs, as well as your salt & pepper to taste. 3. Cook pasta according to box directions for al dente. Spoon a thin layer of pasta sauce on the entire bottom of the baking dish. Layer pasta, sauce, shredded cheese blend and repeat. Making sure that the last layer is a heaping layer of cheese. Cover with tin foil and bake for 25-30 minutes until cheese is completely melted throughout. Uncover and broil on low for 3-5 minutes until top layer of cheese is bubbly and slightly browned. Top with dried oregano. 4.

INGREDIENTS: -8 OZ SOFTENED CREAM CHEESE -1 PACKAGE OREOS -1 PACKAGE BAKER'S MELTING CHOCOLATE INSTRUCTIONS: 1. Crush Oreos in a food processor or blender. I don't have a food processor so I improvised with a blender and it worked just fine. I blended the cookies in groups so that the Oreos became super finely crushed. Beat cream cheese until smooth and add crushed cookies to cream cheese. Mix very well to combine. 2. Roll into 1 inch balls and place on cookie sheet lined with parchment paper. Freeze for 30 minutes. 3. Heat chocolate by microwaving according to package. (The melting chocolate I found even came in a built in tray so it was super easy to melt). 4. Using a fork, roll each truffle into the melted chocolate and place back on tray. Top with sprinkles immediately when chocolate is still wet. Refrigerate to allow them to set up for 10 mins. Then enjoy!

INGREDIENTS: -1 BAG OF M&Ms (I USED RED & GREEN FOR CHRISTMAS) -1 BAG OF PRETZEL SQUARES -1 BAG HERSHEY KISSES INSTRUCTIONS: 1. Preheat oven to 200 degrees. Line a cookie sheet with parchment paper. Align pretzels squares in one single layer and top with 1 Hershey kiss. Bake in the oven for 4-5 minutes until chocolate appears soft but NOT completely melted. When you take them out it should still look like they are holding their shape.  2. Remove from oven and gently place 1 M&M on top of the Hershey kiss and press down slightly.  I promise the more you make the easier it gets as you go along. you will also find that doing this in batches is ideal. I did about 3 sheet trays and made them until I ran out of Hershey kisses (you'll run out of those before anything else). But you can always make less. Place in fridge to allow them to cool and set up completely!

INGREDIENTS: -PREMADE (FRESH) PIZZA DOUGH -1 1/2 CUPS SHREDDED PEPPER JACK CHEESE -1 CHICKEN BREAST, COOKED & CHOPPED (I MADE MINE IN A PAN ON THE STOVE) -3 SLICES BACON, COOKED & CHOPPED -1/2 AVOCADO DICED -1/2 RED BELL PEPPER DICED -HANDFUL OF CHOPPED CILANTRO -1/2 CUP RANCH DRESSING -CHIPOTLE SEASONING -OLIVE OIL INSTRUCTIONS: 1. Preheat oven to 500 degrees. Roll out pizza dough until it is flat and smoothed out (I used a non-stick sheet tray and formed the flatbread into that shape for baking). Place dough in oven for 3-4 minutes until it has firmed up. Brush dough with olive oil. 2. Top with pepper jack, chicken, red pepper and bacon. Place back into oven and cook for another 10-12 minutes until dough is completely cooked and golden brown. 3. Mix together ranch dressing and chipotle seasoning, start off with a small teaspoon and add more as you go depending on how spicy you want it. (I used Spice Islands brand). Top pizza with chopped cilantro and avocado

INGREDIENTS: -1 1/2 CUPS FLOUR -3/4 CUP GRANULATED SUGAR -1 TSP BAKING POWDER -1 TSP BAKING SODA -1/2 TSP SALT -3 RIPE BANANAS (MASHED) -1 TSP VANILLA -1 EGG, BEATEN -CREAM CHEESE FROSTING INSTRUCTIONS: 1. Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder/soda and salt. Set aside. 2. In another bowl, add mashed bananas, vanilla and beaten egg. Stir together. Add wet ingredients to dry ingredients and whisk together until completely combined with no dry lumps (but do not over mix). 3. Fill muffin tins 3/4 way up and bake for 17-20 minutes. Check with a toothpick after 17, cupcakes will be done when toothpick comes out clean and dry. Cool COMPLETELY before frosting. For the frosting I used my favorite store bought cream cheese flavor. To make them look a little fancy, spoon the frosting into a small zip lock bag, push frosting to one corner and snip the end off to pipe onto cupcakes. This batch was my first time "piping frosting"

INGREDIENTS: -1 BOX PASTA SHELLS -2 (15 OZ) CONTAINERS OF RICOTTA CHEESE -3 CUPS SHREDDED MOZZARELLA CHEESE -1 CONTAINER GRATED PARMESAN -1 CONTAINER GRATED 4 CHEESE BLEND (OR JUST ASIAGO) -1 JAR SPAGHETTI SAUCE -1 EGG -ITALIAN SEASONING -SALT/PEPPER -DRIED OREGANO (OPTIONAL) INSTRUCTIONS: 1. Preheat oven to 350 degrees. Cook pasta according to package directions to al dente. Strain and rinse the shells in cold water to stop the cooking process. 2. Mix together ricotta, 1 cup mozzarella, half container of both parmesan and 4 cheese blend and egg. Add in Italian seasoning, salt & pepper to taste.  3. Spread a thin even layer of sauce on the bottom of a large baking dish (9x13). Stuff pasta shells with cheese mixture and place into dish. Cover with remaining sauce and top with all remaining cheese. 4. Cover with foil and bake for 30-35 minutes. Uncover and bake for 5-10 more minutes. Sprinkle top with dried oregano. TIP: At the end I always bro