Tag Archives: thyme

Ricotta Thyme + Olive Oil Spread With A Beer Tasting

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Friday night I hosted my first Craft Beer Tasting Party. I have to say that the challenge of making bar food based on a vegetarian diet was pretty exciting! I get so used to making things based on my diet, and never quite thought about it before, but I was more than excited to embark on this journey! That was of course until it came down to actually looking for recipes! Sweet Baby Jesus I never realized how hard it is to find vegetarian appetizers that are more exciting than carrots and celery along side a veggie dip!

Ugh, how do you all do it!

Thankfully my sister has more experience with it than I do, so she made an amazing Poutine, Falafel with Hummus and Tahiti Sauce , Cheese Board, and Mini Mascarpone Tarts! I ended up making a Queso Blanco, Ricotta Thyme + Olive Oil Spread, and the non original Carrot + Celery Platter with none other than a Veggie Dill Dip.

Beer Tasting

If you enjoy craft brews, feel free to drop your suggestions in the comments below!

Ricotta Thyme + Olive Oil Spread

Ingredients

Ciabatta Bread

2 Cups Ricotta; at room temprature

1 Cup Whole Milk

4 Garlic Cloves; smashed and minced

4 Tbsp Fresh Thyme Leaves

1 Tsp Dried Oregano

Extra Virgin Olive Oil

Sea Salt to taste

White Pepper to taste

 

Honestly, this is so easy you guys.

All your going to do is put your ricotta in a large bowl, add the milk and stir well until it is fully mixed as well as smooth and fluffy.

Then add your minced garlic, thyme, oregano, salt, and pepper then mix well.

To serve, drizzle a bit of olive oil on top along with a few extra sprigs of thyme.

Serve alongside toasted ciabatta bread and enjoy!

Cheese Board

Here are a couple more pictures of the tasting, I hope you all enjoy and maybe have your own sometime soon!

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Also I highly recommend Hardywoods Raspberry Stout… it really tastes like raspberry jam. 🙂

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Ciao!

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Brown Sugar + Garlic Chicken Thighs

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I am a glutton. There. I said it.

I love anything with garlic, butter, brown sugar, honey, more garlic, more butter… well you get the point.

Whenever I came across this recipe on [you guessed it] Le Ole’ Pinterest, it was as if I made a deal with the devil. Not only was my chicken so juicy, tender, sweet, and tangy… it was also pumped up with enough butter to make Paula Dean blush and the little fat cherubs in heaven blare their trumpets and rejoice!

Clearly I did not follow the recipe to the “T” because if I did, it would have been a bit healthier… actually a lot healthier… but that’s besides the point! There are two types of people in this world, I tell ya! Those of us who follow the rules… And the rest of us who were born to break every last one…. What can I say, I am a rebel at heart </3

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The original recipe came from Damn Delicious and I am not sorry I happened upon this majestical website of delectable little goodies. I think that you should all take some time to click on the link and check them out! I will tell you, they are my new go-to when looking for something new and exciting to try.

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Ingredients

8 Boneless Skinless Chicken Thighs

5 Cloves Garlic; smashed + minced

1/3 Cup Brown Sugar

2 Tbsp Honey

1/2 Tsp Dried Oregano

1/4 Tsp Dried Thyme

1/4 Tsp Dried Basil

5 Tbsp Butter; divided

Fresh Chopped Parsley

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Rinse and pat your chicken dry with paper towels then smash and mince your garlic…

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Then chop up your parsley and set aside.

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Look at all your little soldiers in a row! Season both sides of your chicken well with salt and pepper and preheat your oven to 400F

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Heat half of your butter in a skillet over medium high heat. Brown both sides of the chicken thighs for 2-3 minutes each. Transfer chicken thighs to a baking pan and set aside.

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Melt remaining butter in the same skillet you were working with and toss in your garlic cooking over medium heat for 1-2 minutes or until tender and fragrant and remove from heat.

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It looks like a party!

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Add your remaining ingredients (brown sugar, honey, oregano, basil, and thyme) and combine well with a whisk.

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Its really coming together now!

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Add a nice spoonful of the glaze on top of each thigh until there is non left. Bake at 400F 15-20 minutes or until the internal temperature registers 175F.

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I served this along with roasted garlic mashed potatoes but you can imagine the opportunities are endless!

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On top of that, this glaze works well with pork so get crafty with it!

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I definitely foresee a nice pork roast in my immediate future using this little gem as a base!

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Enjoy!

Brown Butter Garlic + Sage Fettuccine

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I am not ashamed to say that I have a slight obsession with brown butter sauces lately. When you melt your butter over the stove and it starts to turn golden in color and forms a nutty aroma and flavor… that’s exactly what I dream about! Its like buttered pasta on steroids! It turns even your most boring pasta dishes into a perfect and impressive fall/winter comfort food. Hey, you can even add some minced fresh sage to kick it up a notch! Brown butter and sage goes hand in hand! Oh and dont get me started about adding fresh minced garlic into the mix… that’s when all bets are off and I morph into my spirit animal (Paula Dean) and shit gets real!

But really, I have such an obsession with it that I even make brown butter and garlic popcorn. I know, I know… it sounds so weird and I know you dont want to admit this part… but intriguing as well. Don’t be ashamed… Embrace your inner brown butter she-rah voodoo princess… I wont judge you so long as you dont judge me…

This is a little gem that I came across on [you guessed it] Le Pinterest Machine. All credit is due to this majestical little site called Fork Knife Swoon, and swoon I did! As you will see, I did change a few things here and there but that is due to me not having exactly what was in the original recipe. It still came out beautifully rich and nutty so feel free to try this version or the original by clicking the link to check them out. I promise you will not be disappointed!

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Ingredients

1 Lb Fettuccine; cooked al dente

11 Tbsp Salted Butter

2 Tbsp Fresh Garlic, minced

2 Tbsp Fresh Sage; minced

1 Tbsp Fresh Thyme

1 Tbsp Fresh Parsley; minced

3/4 Cup Italian Bread Crumbs

1/8 Tsp Ground Nutmeg

1/2 Tsp Salt

1/2 Tsp Ground Black Pepper

1/2 Cup Parmesan Cheese; freshly grated

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Cook pasta according to directions on the package for al dente.

Melt 3 Tbsp butter in a saute pan over medium heat.

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Once the butter is all happy and melted, add your bread crumbs, thyme, parsley, and nutmeg. Combine well and toast about 3-4 minutes stirring occasionally until they are all nice and golden.

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Pffft, magic. Once they are done, transfer your toasted bread crumbs to into a small bowl and set aside. Wipe your pan (carefully) with a paper towel and return to the stove top.

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Add remaining 8 tablespoons of butter to the saute pan and melt over medium high heat.

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When your butter begins to foam, start whisking away!

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Keep whisking!!!!

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Then when the butter starts to turn slightly golden, toss in your garlic and sage and continue to whisk constantly.

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When the butter is a nice deep golden in color, remove the skillet from the burner and continue to whisk for another minute or so.

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Now you can officially rest your arm! YAY!

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Add your cooked fettuccine to the pan then sprinkle with salt and pepper and toss well to coat evenly.

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Doesn’t it look magical? Well brace yourself, it gets even better!

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Sprinkle your toasted bread crumbs over the pasta and serve with a generous dusting of parmesan cheese.

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I have to say, I am a glutton for brown butter and after making this dish, it is now a regular in my rotation!

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So here’s to being gluttonous brown butter addicts and relishing in our nutty-buttery goodness together!

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Cheers!

Herb Crusted Chicken + Roasted Thyme Fingerling Potatoes

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This.was.amazing

Let me just put this out there….

A whole chicken slathered with a garlic and fresh herb butter, stuffed full of carrots, celery, and onions, trussed up nice and well, set on top of a bed of fresh baguette bread torn up to serve as an edible roasting rack and whole garlic cloves scattered about the pan.

Pure bliss.

Not only is it a great dinner idea for a chilly fall day here in New England, but it makes for great left overs as well as chicken and wild rice soup later on that week! Just call me resourceful… just kidding, that’s the normal way of life LOL…

But really, the edible roasting rack is pretty genius if you ask me… not only does it elevate your roast, it also serves as a.m.a.z.i.n.g croutons for a side salad when it comes down to plating! Now that is majestic if you ask me…

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Ingedients for Herb Crusted Chicken

1 Whole Chicken

1 Loaf of Baguette Bread

1 Head of Garlic

1/2 Cup of Butter

1 Tbsp Fresh Thyme; minced

1 Tbsp Fresh Rosemary; minced

1 Tbsp Fresh Sage; minced

Butchers Twine

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Preheat your oven to 425F.

Allow the butter to come to room temperature, if it is not already just zap it quickly in the microwave but carefully so that it doesn’t melt.

Mince 3 garlic cloves and add them to the butter.

Mince your rosemary, sage, and thyme then add them to the butter as well.

Remove the giblets from the cavity then rinse inside and outside of the chicken under cool water then pat your chicken dry.

Truss it up nice and well with butchers twine, then set aside.

Tear up your baguette bread and scatter about the baking pan then add the remaining head of garlic. (Don’t worry about peeling the cloves, they will practically fall out of their shells when they have been roasted)

Drizzle some extra virgin olive oil over the torn up bread and garlic cloves, then set the chicken in the center of the pan on top of the bread.

Slather the chicken with the butter mixture evenly and sprinkle with some salt and pepper.

Roast for 1 1/2 hours or until the juices run clear and the internal breast temperature reads 180 degrees.

Allow chicken to rest about 10 minutes before carving so that the juices settle.

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Ingredients for Roasted Thyme Fingerling Potatoes

1-2 Lbs Fingerling Potatoes

1 1/2 Cup Purple Pearl Onions; peeled

10-12 Fresh Thyme Sprigs

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper

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Rise and dry your potatoes.

Toss potatoes and pearl onions into a baking pan and drizzle with 3 Tbsp extra virgin olive oil.

Sprinkle with a tsp of salt and 1/2 tsp ground black pepper.

Scatter thyme sprigs about the pan and roast at 425F for 35-40 minutes or until tender stirring halfway through roasting.

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I hope you all enjoy, and I apologize for the lack of action shots… I was not planning on posting the recipe, but it was too good not to share! Also, if you are so inclined to drop a line, please let me know your favorite way to roast a chicken! I am constantly looking for new and exciting recipes and would love to hear from you all!

xo

Brown Sugar + Dijon Roasted Drumsticks

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Honestly these are the most majestic chicken drummers I’ve ever made! It was just a pinch of this, handful of that, oh crap that’s awful… Let me add some of this ordeal… Then out comes this sex on a stick!
I am constantly on the hunt for new and savory recipes for chicken and it gets harder and harder to sift thru all the recipes out there! I want something that is going to be ooey, something that will be gooey, something that will incorporate all of my favorite herbs, something that will incorporate loads of garlic, yet something that is so savory that it is sure to knock my socks off!
Well, knock my socks it did! Not only did it knock my socks off, it had me begging for more! It was the perfect balance of sweet, savory, zesty, and had the most subtle hint of fresh thyme and rosemary! In other words…. my statement still stands… Sex on a stick…

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Ingredients

8-10 Chicken Drumsticks

1/2 Cup Butter

1/2 Cup Dijon Mustard

1 Tbsp Chopped Thyme

1 Tbsp Chopped Rosemary

4-5 Garlic Cloves; minced

2 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

Salt + Pepper

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Preheat your oven to 425F then prep your thyme and rosemary by removing the stems.

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Then mince the herbs nice and finely.

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Smash and mince your garlic.

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And would you look at that…. [magic]

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Melt butter in a sauce pan over medium heat.

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Add garlic and herbs then allow to simmer until fragrant (2-3 minutes) then remove from heat.

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Whisk in brown sugar and Dijon mustard…

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Then whisk in Worcestershire sauce and we are ready to get to business!

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Reserve 3 Tbsp of the butter mixture for later…

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Then pour the remaining butter over your drumsticks.

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Get your hands dirty and give then a good rub down…

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Arrange on a cooling rack over a baking sheet so that the heat is allowed to pass under the little drumsticks while in the oven. Trust me when I say this is the key to amazing roasted chicken pieces!

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Sprinkle with a bit of salt and pepper then bake in the oven for 40 minutes.

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Using a pastry or BBQ brush (like my seasoned and rusty veteran of a brush) give them a good slather of your reserved butter mixture. Don’t be afraid to really glop it on there, it adds character (maybe).

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Return your little drummers to the oven for another 5-10 minutes or until nice and golden in color and the internal temp reaches 185F. Do not stop before!

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Arrange your drumsticks on a platter and scatter with leftover thyme or rosemary sprigs for a nice touch. We do what we want, even if its just you and your dog it adds to the experience!

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Serve along with rice, green beans, roasted or mashed potatoes, etc… whatever your little heart desires! Oooo I’ll bet that caramelized carrots would go perfect with these little majestical beings!

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Thanks for checking back and I hope you all enjoy!

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PS embrace your inner fat kid in moderation… CIAO!

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