Monday, October 17, 2011

Tandoori Chickn Pizza

Let me just start by saying how amazingly delicious this pizza is.  I have always wanted to try making this but was really inspired after a friend posted her creation on Facebook.  I asked her for her recipe / method of making it and then modified it to what I know my family would like.  Here is my take on the pizza!!

For the Chicken:
2 cups chicken breast tenders, cubed
2 Tablespoon Ginger, (processed in the mini food processor)
5-6 cloves Garlic, (processed in the mini food processor)
1 Teaspoon Salt (more depending on taste)
2-3 Tablespoon Tandoori powder
1 Teaspoon Cayenne Pepper (optional add more or less depending on taste)
3 Tablespoon Vegetable Oil

Mix all the ingredients together and let it marinate for an hour or so. The longer you can marinate it, the better it will taste.  Heat the oil in a deep frying pan and add the chicken mixture.  Cook until the chicken is cooked through, stirring occasionally.  This should take about 10-12 minutes depending on the size of your cubes.  Once cooked, remove from the frying pan and set aside. 

For the Sauce:
1 Cup Water
2 Bricks of S&B Hot Curry Sauce (found on the Asian isle of the supermarket)

Bring both to a boil in a small saucepan until the sauce is thick.  Turn off the heat and set aside.

For the Pizza:
Package of Garlic Naan (I get mine from Trader Joe's) or your family's favorite flavor
2 Cups Mozzarella Cheese, shredded
1/2 red onions, sliced thin
1/2 red bell pepper, sliced thin
3 tablespoon cilantro, chopped fine

To assemble the pizza:
Lay your naan down on your baking sheet making sure not to over crowd the pan.  Using a spoon, put some of the sauce on the naan.  Top the pizza with cheese, onions, red bell pepper, and the cooked chicken.  Place the pizzas in the oven and cook at 375 degrees for about 15-20 minutes.  If you like your pizza crispy, cook for the full 20 minutes and then some otherwise cook it for about 15 minutes until the cheese is melted.  Once out of the oven, top with cilantro, cut and serve!

This pizza really is a really good Indiany pizza.  Is Indiany even a word?? Well it is at our house so I guess I will use it! I really hope you try this recipe... if you do, remember to take the Thyme to Savor!!

Friday, September 30, 2011

Sopapilla Cheesecake

I grew up making Sopapillas with my sister.  We initially learned how to make them in our Home Economics class in Junior High School.  We were hooked and making them ever since. Ironically, my brother in law found this recipe for us; he had it somewhere and came home to tell my sister, "you HAVE to make this, it was sooo good". She of course tried and instantly knew I had to as well.  HE WAS RIGHT!!!

Sopapilla Cheesecake
2 cans Pillsbury Crescent Rolls
2 8-ounce packages of cream cheese, softened 
1 1/2 cups of granulated sugar
2 Tablespoons cinnamon
1 Tablespoon pure vanilla extract
1 stick of butter, melted 

Preheat oven to 350 degrees. Beat cream cheese, 1 cup of sugar, and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in a greased bottom of a 13 x 9 glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt the stick of butter in the microwave. Pour butter on top of crescent rolls. Mix the remaining ½ cup of sugar with the cinnamon and sprinkle the cinnamon-sugar mixture over top of the melted butter. Bake at 350 degrees for 30-35 minutes.

Run, don't walk to make this... and when you do, trust me, you WILL.NOT.BE.SORRY!!!! Just remember to have it while it's warm and always remember to take the Thyme to Savor!!

Friday, February 18, 2011

Chicken Piccata

This is an all time favorite in our house and definetly a must make when my brother visits! The chicken and noodles pair so well with the light lemony sauce, this dish really is one of our comfort foods!

1 Lb Skinless, Boneless chicken breast filets (extra thin)
Sea salt and freshly ground black pepper
1 Cup all-purpose flour, for dredging
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice 
2 Cups chicken stock
1 Tablespoon dried Parsley
1 Tablespoon Garlic Powder
1/2 Teaspoon Cayenne Pepper (optional)
I Tablespoon Red Chili Flakes (optional)
1 teaspoon lemon zest
1 bags of the extra wide egg noodles

In a large pot of boiling salted water, add the extra wide egg noodles and cook until just tender. Rinse and keep in pot. If you will keep these for a while before eating, add a bit of butter to it. I prefer to cook noodles just before eating.

Take the chicken and wash and pat dry it. If you can’t find extra thin breast filets, use the regular chicken breasts but pound them out to be thin. Season both sides of the chicken with salt, pepper, garlic powder, and cayenne (if you are using it).

Mix the sauce ingredients by combining chicken stock, lemon zest, lemon juice, parsley, salt, pepper, and red chili flakes and set aside.

Take the flour and add salt, pepper, and half red chili flakes (depends how hot you want it). Reserve 1 table spoon of flour for later.  Dredge the chicken filets in the flour and place on a clean dry plate.

Heat 2 tablespoon of olive oil.  Add the chicken and brown on both sides for 2-3 minutes per side depending on thickness and until cooked through. Let the chicken rest on a plate after it’s cooked.  Once all the chicken is browned, add the remaining olive oil to the pan and add the reserved flour and cook for 2 minutes. Once the flour and olive oil mix has cooked and is slightly light brown, add the sauce mixture and reduce heat to low.

Cook sauce for 2-3 minutes until slightly thickened. Add the chicken back in the sauce and simmer on low for 5 minutes. The sauce will thicken even more at this point.

To serve: plate the noodles up and place one chicken breast on top of noodles and pour some sauce over.

You could add sautéed mushrooms if you like.

Enjoy and take the Thyme to Savor!

Thursday, February 17, 2011

Italian Wedding Soup...

I have become a really big fan of soup lately.  It makes it even better that the hubby and kids enjoy this one too; the kids because its just soup and the hubby because it is actually filling! Imagine that!

This is a recipe I have modified a bit to make it point friendly on Weight Watchers.  Just a few minor changes and it doesn't cost so many points but still tastes delicious.  The original recipe can be found here by the Barefoot Contessa on the Food Network. 

1/2 Lbs. Ground Chicken, extra lean
1/4 Lbs. Chicken Sausage (I like the spicy ones)
2/3 Cup Bread Crumbs
2 Cloves Garlic, Minced
3 Tablespoon Fresh Parsley, Chopped
1/4 Cup Freshly Grated Parmesan Cheese
3 Tablespoon Reduced Fat Milk
1 Egg White
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Teaspoon Red Pepper Flake (optional)
2 Teaspoon Olive Oil
1 Cup Onions, Chopped
1/2 Cup Celery, Chopped
1/2 Cup Carrots, Chopped
10 Cups Chicken Stock
1 Cup Dried Pasta (small shaped)
1/4 Cup Fresh Dill, Chopped
1 Cup Fresh Spinach, Chopped

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, parmesan, milk, egg white, 1 teaspoon salt, and 1 teaspoon pepper in a bowl and combine gently. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round but should be fairly small since they will soak up the stock and get bigger.) Bake for 20-25 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan (optional).

Note: If you use freshly grated parmesan cheese and have some cheese rinds left over, add those in to the soup when you add the stock.  It will give it an additional depth of flavor, just make sure you fish those out before serving! :)

Enjoy and don't forget to take the Thyme to Savor every bite!

Kebob Pita Pockets

So here goes.. my first post on my new food blog! We decided to have Indian Style Kebob Pita Pockets!  These are so delicious, I really hope you give them a try!

1/2 Lbs. Ground Turkey Meat (or any other ground meat you like)
3 Teaspoon Garlic, Minced
1 Small Jalapeno, Minced (more for more  heat)
1 Teaspoon Fresh Ginger, Minced
3 Tablespoon Fresh Cilantro, Chopped
2 Teaspoon Ground Tumeric
4 Teaspoon Ground Coriander
2 Teaspoon Garam Masala
1/2 Teaspoon Tandoori Masala (optional)
1 Teaspoon Salt (more or less depending on your family's taste)
1/8 Cup Vegetable Oil
Lemon Juice
Shredded Lettuce
Chopped Tomatoes
Chopped Red Onions
Pita Bread Pockets
Spicy Sour Cream Sauce (Recipe is below)

Mix everything except the oil together into the ground meat.  Let this mixture marinate for at least a few hours but if you can marinate overnight, the kebobs will taste even better.  Once the meat has marinated and you are ready to begin, heat the oil in a large frying pan.  Make bite size meatballs and add to the pan.  Allow the meatballs to brown on all sides and until cooked through.  Once cooked, remove from the pan and onto a paper towel lined dish and allow the extra oil to drain.

While the meatballs are draining, heat your pita pockets and make the spicy sour cream sauce.

Spicy Sour Cream Sauce:
1/2 Cup Sour Cream
2 Table Spoon Siracha Hot Sauce
Salt and Pepper to taste.

Mix all ingredients together and set aside.

Once your pita pockets are heated through, cut the top open and spread about 1 Tablespoon of sour cream sauce on the inside.  Add the meatballs and shredded lettuce, onions, and tomatoes.  Top with more sauce if you like! Enjoy...

And make sure to take the Thyme to Savor...

Monday, February 14, 2011

Welcome to Thyme to Savor!!

Welcome to Thyme to Savor.  I have been addicted to so many wonderful cooking blogs out there for quite some time.  I love to cook and bake and have been in the kitchen since I was a very small girl helping my mom with daily meals.  It was only after I got married, did I really find my true passion for good ingredients and delicious food.  Since then, I have been searching for new recipes and methods to have healthy (not always) meals for my family. 

Being parents of 2 1/2 year old twins, savoring our food is not an option and dinner time usually consists of eating as fast as we can before the next emergency hits.  Therefore, we take the Thyme to Savor delicious foods, every chance we get!

I hope you feel just as inspired by my recipes as I have with the various food blogs I read.  I really hope this is a place you visit often and if you decide you feel inspired enough to try a dish or two (or three!), please come back and leave a comment.  I would love to hear about your experience and what your family thought!