Kemo Stuffed Peppers

Stuffed peppers are the best little healthy things ever and my husband loves them.  These are my version with a little indian twist using traditional spices to flavor the meat stuffing like my mom used to.  You should give these a try and I promise they will be a favorite in your home!

Ingredients

1/2 Lbs. Ground Turkey Meat (or any other ground meat you like)

2 Tablespoon Vegetable Oil

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)

2 Cups Spinach, chopped (optional)

½ white onion, chopped

½ red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 - 1 cup cooked rice (depends on how much rice you want in the stuffing)

4 red or green bell pepers cut in half length wise and cleaned out

1/2 cup of chicken stock

 

Directions

Heat the oil in a large frying pan.  Once hot, add the bell peppers and onion and allow them to cook for a minute or two.  Then add the turkey and allow it to cook for another minute or two.  Add all the spices, garlic, ginger, and jalapeno, mixing well.  Allow the meat to fully cook.  Once fully cooked, add the spinach until the spinach has wilted down (if you are adding it). Once fully cooked, add the cooked rice and mix through.  Check the seasonings and adjust to your taste.

 

Place your bell pepper halves into a baking dish and fill them with the filling.  Once all the peppers are stuffed, add the chicken stock to the pan to add moisture and place in a 350 degree oven for approximately 30-40 minutes or until the pepers are cook through to your liking. If the filling looks like its getting two brown, you can cover the dish with foil. 

 

This is a really good dish that is healthy and filling.  Make it, try it and remember to take the Thyme to Savor...

Corn Chowder

Corn Chowder is so easy, so hearty, and so delicious! I am not sure where I found the original recipe but I adapted it to fit my family’s tastes.  This is seriously the easiest chowder you will ever make!

1 large onion, chopped
1 potato, chopped and boiled slightly
¼ green bell pepper, chopped
¼ red bell pepper, chopped
1 can corn, drained (or fresh if you have it)
2 Tsp. Olive Oil
2 Tsp. Butter
3 Tsp. plain flour
2 cups Chicken Stock
¼ cup whipping cream
1 tsp. crushed chili flakes
1 tsp. thyme
2 tsp. black pepper
½ tsp. salt

In a medium pot, add the butter and olive oil and let heat. Add the chili flakes, thyme, onions, and peppers. Cook for 5-7 minutes until tender.

Add the flour and cook for 2-3 minutes until just golden brown.

Add the chicken stock and whisk to get out all lumps. Reduce heat and let the sauce thicken.

Add the corn and potatoes. Also add salt, black pepper, and whipping cream.

Let the chowder cook for 5 – 10 minutes making sure it doesn’t stick to the bottom. Taste and adjust seasoning as you like.

I usually serve my corn chowder with Cheddar Bay Biscuits similar to the ones at Red Lobster. Whatever you serve it with, it will be a hit with your family.  This would be a great treat on a cold wintery night where you should take the Thyme to Savor…

Cajun Chicken Pasta

This is another Pioneer Woman recipe my family loves.  I did take her recipe and modify it a bit to my family’s liking and in an effort to make it healthier.  I have made this numerous times, with the meat and vegetarian versions, and each time, regardless of the method, it is loved by all.  This is one of those dishes that can easily be transformed to please a vegetarian crowd, just omit the chicken and replace the chicken stock with veggie stock.  I do have to warn you though, depending on the Cajun spice you buy, it will generally have lots of salt in it.  Therefore, you will not see salt in this recipe and for those of you that know me, I need my salt, IN EVERYTHING.  But take it from me, don’t add salt to any part of this recipe, you will be sorry! Here is my modified version….

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes (Leave out to make it vegetarian)
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine or Penne (I used Penne this time)
• 2 Tablespoons Olive Oil
• ½ Green Bell Pepper, Seeded And Sliced
• ½ Red Bell Pepper, Seeded And Sliced
• 1 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 2 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Stock (use Veggie Stock if making Vegetarian version)
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• 1 Tbsp. Garlic Powder
• Chopped Fresh Parsley, To Taste

Directions

Cook pasta according to package directions. Drain when pasta is still al dente. DO NOT salt the pasta. The Cajun seasoning has so much salt, if you add more to any other part of this dish, it will become overly salty.

Sprinkle 1 1/2 teaspoons Cajun spice, pepper, and garlic powder over chicken pieces. Toss around to coat. Heat 1 tablespoon of oil in a heavy skillet over high heat. Add the chicken in a single layer and allow it to brown and cook through, ensuring not to overcook.  Once chicken is cooked through, remove the chicken from the pan onto a plate and set aside.

Add remaining olive oil. When heated, add peppers, onions, and garlic. Cook over very high heat for 1 minute, stirring gently.  Try to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional minute or so. Remove all vegetables from the pan.
With the pan over high heat, add the chicken (veggie if making vegetarian) stock. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Taste and add freshly ground black pepper, remaining Cajun spice, and/or cayenne pepper. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the sauce is at your desired thickness.  At first the sauce will be really lose but cook on high heat until it reduces down to the consistency you like (anywhere from 5-10 minutes). Add drained fettuccine and toss to combine.

Top with chopped fresh parsley (and more cayenne if you like) and served.  Make this dish and enjoy it but most importantly, take the Thyme to Savor…

Shepherd's Pie {MY VERSION}



I had never really tried Shepherd's Pie before a long conversation with my cousin, who makes it all the time.  She told me it was super easy and it was a favorite in her house so I knew I had to get the recipe and try it.  I made it and was shocked at how easy it was and how delicious it was.  This was going to be a keeper for us as well, I just knew it! This is my version, modified from the traditional Shepherd's Pie made with Lamb Meat and Vegetables. This recipe makes enough to serve between 6-8.

1/2 tray of ground turkey
2 tablespoon butter

1 teaspoon cayenne (more or less depending on taste)
1 teaspoon fresh garlic, minced
Salt and black pepper to taste
1 onion, chopped
2 packets brown gravy mix (any brand you like)
1 shepherd’s pie mix (I use the Coleman Brand)
1/2-1 cup water depending on how thick you want the meat
Mashed potato (your favorite recipe or boxed)
Cheese

In a frying pan, add butter and the turkey meat, mixing it until it starts to brown. Then add onions, Cayenne (to taste), salt (to taste), black pepper (to taste), and garlic.  Once all that is combined, add the brown gravy mix, shepherd’s pie mix, and water to make the gravy (starting with ¼ cup, adding more as you need).  Adjust thickness as you like.  Transfer the meat to a baking dish and allow it to cool as you prepare the mashed potato.

In another pot make mashed potatoes like you usually do (make sure you make enough to cover the meat).  I usually use about 4-5 large russet potato to make enough to cover a large rectangle dish.  I love homemade mashed potatoes so boxed is really never an option for me!

Top the meat with the potatoes, making sure to cover the entire surface.  Bake in a 350 degree oven for about 40 minutes.  Once 40 minutes have passed, top the potatoes with your favorite cheese and return to the oven for another 5-10 minutes or until the cheese has melted completely.  Allow the Shepherd’s Pie to cool for about 10 minutes and cut and serve. 
This is one of my family's favorite comfort type dishes.  It is so delicious and even better right out of the oven with the cheese hot and bubbly! Make this today and you will not be sorry! Whenever you do, make sure you take the Thyme to Savor...

Indian Style Lettuce Wraps

This is my take on a favorite at PF Changs, the lettuce wraps.  In an effort to eat healthy, I have created this dish as a staple to our low calorie diet.  Here is how I make this.

Ingredients:

1/2 Lbs. Ground Turkey Meat (or any other ground meat you like)

2 Tablespoon Vegetable Oil

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)

2 Cups Spinach, chopped

½ Cup Fresh Green Beans, chopped small

½ white onion

½ red bell pepper

Lettuce (any type you like, we usually use butter lettuce or whole romaine leaves)

Directions

Heat the oil in a large frying pan.  Once hot, add the green beans, bell peppers, and onion and allow them to cook for a minute or two.  Then add the turkey and allow it to cook for another minute or two.  Add all the spices, garlic, ginger, and jalapeno, mixing well.  Allow the meat to fully cook.  Once fully cooked, add the spinach until the spinach has wilted down. Check the seasonings and adjust to your taste.  Serve the meat in a plate with your favorite lettuce and enjoy. 

Whether you are dieting or not, this is a must try and remember to take the Thyme to Savor...

Turkey Noodle

This is a dish I have been making for years now. I just recently made it again at the request of the hubby! I actually had to pull the recipe up on the Food Network and reread it to get ready to cook it! I had not made this in so long; I actually forgot what went in it.  Crazy, I know!  I have taken the original Rachael Ray Turkey Noodle Casserole Recipe and modified it to fit my family’s taste and to make it a bit lighter and healthier.  Here is my version!

• 1 1/2 cups uncooked elbow macaroni
• Salt
• 1 tablespoon extra-virgin olive oil
• 3 slices bacon, chopped
• ½ lbs. Ground Turkey
• 1 pound white mushrooms, wiped, trimmed and sliced
• 1 medium onion, chopped
• Black pepper to taste
• Red Pepper Flake to taste
• 3 cloves Garlic, minced
• ½ jalapeno, minced
• 1 teaspoons dried thyme
• 1 1/2 cups chicken stock
• 1/4 cup heavy cream
• 2 tablespoons chopped parsley leaves

Directions

Bring a large pot of water to a boil for your pasta. When it boils, salt the water and cook to al dente.

Preheat a large, deep skillet over medium high heat. Add bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat, garlic, jalapeno, and thyme and brown it, crumbling it. Once the meat is cooked, remove on a plate and set aside.  In the same pan, add the olive oil and add mushrooms and onions. Cook mushrooms and onions until tender and slightly browned, then combine the meat with veggies and season the mixture liberally with salt and pepper.  Stir in stock and bring to a bubble, deglaze the pan, lifting up pan drippings and bits, then stir in cream and reduce the heat to low. Taste to adjust seasonings. Add the red pepper flake here if you like it spicy. Let the sauce cook in the meat and veggie mixture until you have a slightly thick sauce, making sure not to let all the liquid burn off. Even if the sauce looks a bit thin, once the pasta is mixed in, it will be ok. 

Add the cooked pasta into the sauce mixture, top with the parsley and enjoy! This will make roughly 6 1 cup servings!

This is a great family style pasta dish you can whip up and serve tonight! Who ever you enjoy it with, remember to take the Thyme to Savor...

Chicken Tikka Masala

This dish brings me home.  This is one of those recipes that my mom made while growing up that we used to eat all the time.  It really is a super easy recipe as long as you have the ingredients, all of which you can easily find at any local Indian Grocery Store.

For the Chicken

• Chicken cut into cubes (use either breast pieces or thigh pieces) about 2 cups
• 1 tsp. Ginger, minced
• 1 ½ tsp. Garlic, minced
• ½ tsp. Salt
• 2-3 tsp. Tandoori Masala (Rajah Brand)
• 1 tsp. Cayenne Pepper (add more if you want it spicy)
• 2 Tbs. Oil

Mix all the ingredients except the oil together and let the chicken marinate for at least an hour but marinate longer if time permits.  The longer it is marinated, the better the flavor will be.  Once marinated, cook the chicken in the oil until done, making sure not to overcook.  Once cooked, remove from pot and set aside. 

For the Sauce

• 1 Yellow Onion, chopped
• ¼ Green Bell Pepper, chopped
• 2 Tbs. Tomato Paste
• ½ tsp. Salt
• 2 Tbs. Tandoori Masala (Rajah Brand)
• ¼ tsp. Turmeric
• 1 tsp. Cayenne Pepper (add more if you want it spicy)
• 3 tsp. Coriander, Ground
• 1 ½ tsp. Garlic
• 1 tsp. Ginger
• 3 Tbs. Oil
• 1 Pint Heavy Whipping Cream
• 1 Cup Water

In the same pot, heat oil and add onions and peppers and sauté until tender.  Usually about 10 minutes or so on medium low heat. 

Once the onion is tender, add tomato paste. Stir until it all comes together.  Then add all the other spices, garlic, ginger, salt, turmeric, cayenne, ground coriander and tandoori masala and cook tomato paste mixture. I cooked mine for a good 10-15 minutes. Then add the entire container of heavy whipping cream and use a whisk to blend. Once all is blended, use a hand mixer to blend sauce. Once blended, check the thickness and add water to get the sauce to the thickness you like.  The sauce should be thick enough to coat the back of a spoon but not so thick that a spoon stands up in it.  Once that is done, add the cooked chicken and simmer for 5-10 minutes.

Just keep an eye out on the sauce so it doesn’t get too thick.

Serve with naan and rice.

This dish really does take me back to my childhood and it will transport you to your favorite Indian Restaurant.  Make it today and see for your self... remembering to take the Thyme to Savor...

Lemon Basil Pasta

This is one of the best Pioneer Woman recipes I have tried.  I love this pasta and I think my hubby and kids love it more. The basil and lemon go perfectly together and the chicken is super yummy.  I prefer it to be cooked outside on the BBQ for added flavor but in the winter months the good ol George Forman works perfectly.  This is also a must try...

For the Chicken Marinade:

•   2 Chicken Breast, Boneless & Skinless
•   2 Tbs. Olive oil
•   2 Lemons, Juiced
•   2 Tbs. Dijon Mustard
•   2-3 Garlic Cloves, Minced
•   1 tsp. Salt
•   1 tsp. Pepper
•   Red Pepper Flake to taste.

Mix all the ingredients into a bowl and let it set for 20 minutes or so.  Once marinated, grill the chicken either in an indoor grill or bbq.  Cover and set aside to rest.

For the Pasta:

• ½ pound Penne Pasta, Cooked Until Al Dente
• 1/4 stick Butter
• 2 whole Lemons, Juiced
• 1 cup Heavy Cream (more or less depending on how thick you want the sauce)
• 1-1/2 cup Freshly Grated Parmesan Cheese
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Cook pasta according to package directions. Set pasta aside in a colander.

In a large frying pan, melt butter over medium heat. Squeeze in the juice the lemons. Whisk together. Pour in cream. Whisk until it is hot and bubbly. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding more cream to loosen the sauce if needed (some of the pasta water could also be added to loosen).  Add the chopped basil and let the sauce cook for a minute or so.

Add the pasta into the sauce and toss to coat.  Plate the pasta and add the grilled chicken chopped into slices on top.  Garnish with more basil if desired.  Serve immediately!

This really is a super yummy pasta dish.  Make it today and remember to take the Thyme to Savor...

Sausage & Pepper Pasta

This has to be the easiest dish ever but tastes so good! I love sausage, my whole family does actually. So what better way to have sausage then with pasta and veggies? This recipe started with my love for sausage and pasta and thought, hmmm I should experiment.  This is dry pasta but you could easily add your favorite marinara sauce to it, I am just not a red sauce fan! So I did and this is what I came up with.

Ingredients:

·         1 Lbs. Hot Italian Sausage, casings removed if you get links.

·         2 Tbs. Olive Oil

·         1 Yellow Onion, sliced

·         1 Large pack of button Mushrooms, sliced

·         ½ Red Bell Pepper, Sliced

·         ½ Green Bell Pepper, Sliced

·         2-3 tsp. Garlic (more or less depending on taste)

·         Salt to taste

·         Black Pepper to taste

·         Red Pepper Flake to taste

·         Parmesan Cheese, Freshly Grated

·         ¾ Lbs. Pasta, cooked to package directions (I usually use penne or bowtie)

Cook and drain the pasta according to the package directions.

In a large frying pan, add sausage, garlic, pepper, salt, red pepper flake and cook through.  Once the sausage is cooked, remove onto a plate and set aside.  In the same pan, add the olive oil and all the veggies and cook until they are tender, making sure not to overcook.  Add the sausage back in and mix to combine.  Add the pasta and toss to combine.

When you are ready to eat, plate the pasta and sausage mixture and top with freshly grated parmesan cheese. 

This really is a quick weeknight meal you can make as long as you have everything on hand.  I use hot sausage, well because I love spicy food, but you can always use sweet Italian sausage or a combination of both.  However you make it, try it soon and remember to take the Thyme to Savor…

Spicy Dr. Pepper Pulled Pork

I {LOVE} Rea Drummond! I love her love for food. I have been tempted to try many of her recipes and most I modify to use oh not so much butter or cream and they are still amazingly good! This one was no different.  I have made this once before in the crock pot but let me tell you… this time was so much better. In a Dutch oven… in the oven, slow and steady! This meat is exceptionally delicious and has a tremendous amount of flavor.  The ingredients might scare you at first but trust me, trust Rea… it’s so, so good!

Ingredients

1 whole Large Onion

1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

Salt, Freshly Ground Black Pepper, and Garlic Powder

6-7 garlic cloves, minced

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans Dr. Pepper

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large Dutch oven. I love onion so I might have added more than just one!

Mix the salt, pepper, and garlic powder and season the meat, remembering it’s a big piece of meat so the more the merrier! Once it’s seasoned, rub the entire piece of meat with the diced garlic cloves! Then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr. Pepper into the pan.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. After the 6 hour mark, check the meat to see how well its cooked.  It should easily fall apart, if it doesn’t, cook it for another hour or so and check again. 

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.

For the liquid, I removed all the chili peppers that are now plump and juicy and discarded those. I have little ones eating so wanted to control some of the spice. I placed the Dutch oven to the stove over high heat and reduced the liquid by half, maybe even more.  Because the majority of the liquid was the Dr. Pepper, the sauce was now nice and thick with amazing flavor.  We used this as our bbq sauce on our pulled pork sandwiches.  The added kick from the spice was incredible!

This is a must try  because it yields so much meat and you can have plenty of left overs with endless possibilities.  Try this today and when you do, remember to take the Thyme to Savor!

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!!

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!


Ingredients:

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

Directions:

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!