Spicy Chicken Paillard
Serves 2
1 large chicken breast with ribs and skin OR
2 small boneless, skinless breasts
2 tablespoons “So Here’s the Rub…”
EVOO
If using a chicken breast with the ribs and skin intact, remove both. To make the Paillard, slice halfway through the meat in the center of the breast. Then from that center slice, carefully slice halfway across to the left side and again halfway through the right side. Unfold the flaps and press onto cutting board. Place the chicken between 2 pieces of plastic wrap and pound the chicken breast to desired thinness. It works easiest if you pound from the inside to the outside.
If you are using a boneless, skinless chicken breast, put it on your cutting board and place your palm on top. Slice the breast crosswise almost all the way through. Open the breast to flatten it and place between 2 pieces of plastic wrap; pound to desired thinness.
Sprinkle the breast(s) on both sides with “So Here’s the Rub…” To an iron skillet add EVOO and heat until shimmering. Place the breast(s) in the skillet and sauté until caramelized; turn breast over and repeat. Total cooking time should take only about 5 minutes if your Paillard is thin.
Slice diagonally into strips and serve!
from: Thyme to Garnish Test Kitchen
Appetizer-Sized Shrimp and "Call Me Corny" Grits Cakes
Serves 8 to 12
Follow the instructions to the left for the grits. While the grits are cooking, oil a rimmed cookie sheet. When the grits are finished, spread them onto the cookie sheet and smooth. Refrigerate for about an hour or until firm. Remove from the refrigerator and with a 2-inch cookie cutter, cut the firm grits into disks.
In the meantime, sauté the shrimp until pink and then set aside to cool. Or another alternative is to use marinated shrimp!
Place the grits disks on a platter, top with a dollop of remoulade or tartar sauce and place a shrimp on each disk. Garnish with chopped parsley.
These can also be served warm. To do so, sauté the disks in butter until browned and then top with warm shrimp.
**many grocery stores and COSTCO have pre-made delicious compound butters; especially good with this recipe is the lemon and garlic flavor but experiment with different flavors or use your own!
from: Thyme to Garnish Test Kitchen
Crazy for Coconut Shrimp Curry on Rice
Yields: 4 servings
3 tablespoons butter
1 medium onion, finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
4 tablespoons Crazy for Coconut Curry blend (1 bag)
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 can (14 ounces) full fat coconut milk
2 teaspoons salt
1 tart (Granny Smith) apple, cored and diced
1-1/2 pounds large shrimp, steamed until just pink, reserving steaming liquid
Basmati or Jasmine rice, cooked according to directions
Optional garnishes: currant jelly, mango chutney, chopped peanuts, chopped green onion, crumbled cooked bacon, hot sauce of choice
Steam shrimp (saving liquid). Cook rice according to directions. Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until soft -- about 5 minutes - stir in T2G Crazy for Coconut Curry blend. Whisk in coconut milk and 1/3 cup shrimp steaming liquid, raise heat to medium and whisk until just boiling. Stir in salt and apple. Reduce heat to low, cover, and simmer for 30 minutes stirring occasionally to prevent sticking. Remove sauce from heat and either puree in a food processor or with an immersion blender in the pot, until smooth (or based on your desired consistency -- there are no hard and fast rules here!), adding liquid from steamed shrimp if too thick. Add cooked shrimp and stir just to combine. Serve immediately over rice with desired garnishes.
from: Thyme to Garnish Test kitchen
Shrimp and "Call Me Corny" Grits
Serves 4
2 cups white grits
4 cups water
1 knob butter
1 package “Call Me Corny” blend
2 tablespoons heavy cream
2 dozen large shrimp, shelled and deveined
2 tablespoons compound butter of choice**
Parsley, chopped, for optional garnish
Add the grits to boiling water and whisk to prevent clumping; cook according to package instructions. As soon as the grits reach a creamy consistency, stir in the knob of butter, contents of the “Call Me Corny” packet, and cream. Stir until all ingredients are thoroughly mixed together and let sit with a lid on for about 5 minutes while you sauté the shrimp.
Melt the compound butter in a skillet and quickly sauté the shrimp until pink ~ this should only take about 5 to 7 minutes.
To serve, spoon the grits in the center of 4 plates and place the shrimp on top. Garnish with chopped parsley, if desired.
from: Thyme to Garnish Test Kitchen
Rice Garnish
1 cup cold, cooked rice
¼ cup finely chopped onion
4 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh parsley, chopped
¼ teaspoon salt
Combine all rice garnish ingredients; spoon onto top of hot soup.
Yields: 2 ½ cups
Crazy for Coconut Curry Mussels
Yields: 4 servings
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons minced, peeled fresh ginger
4 tablespoons Crazy for Coconut Curry blend (1 bag)
1 can (14 ounces) unsweetened coconut milk
3 pounds mussels, rinsed and scrubbed
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
In a large pot with a lid, melt butter over medium heat. Add garlic and ginger and cook until fragrant -- only about a minute. Whisk in coconut milk and T2G Crazy for Coconut blend; bring to a simmer on high but reduce the heat to low and let it bubble for about 15 minutes to reconstitute the coconut and meld the flavors. Add the mussels and stir to combine; turn the heat back up to medium high. Cover the pot and cook for about 5 minutes or until the mussels open. Remove the pot from the heat and stir in lime juice and cilantro. Serve immediately with bread and a spoon so you don't miss any of the fantastic broth!
from: Thyme to Garnish Test kitchen
So Here's The Popcorn...
Serves 10
3 tablespoons of canola oil
2 tablespoons of butter
1/2 cup of unpopped popcorn
1/2 package of "So Here's The Rub..."
Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels, add the butter to the pot and cover with the lid. As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Sprinkle with So Here's The Rub seasoning and toss.
from: Thyme to Garnish Test Kitchen
Sorta' Spicy Very Veggie Black Bean Soup
Serves 2 - 4
1 cup dried black beans
1 package "Sorta' Spicy Very Veggie" blend
2 ½ cups chicken OR vegetable stock, divided
Optional garnishes: sour cream, avocado, tortilla strips, rice (recipe below)
Place beans in a large saucepan and cover with 2 inches of water. Let stand 4 hours or overnight. Return to cooktop and bring to a boil; reduce heat and simmer for 1 hour.
Add 1 cup chicken or vegetable stock and the packet of "Sorta' Spicy Very Veggie" and simmer for 30 minutes. Add the remaining 1-½ cups chicken or vegetable stock. Stir to combine; mash to desired consistency with handheld potato masher and reheat to warm.
Garnish, if desired, with rice recipe to the left or tortilla strips, avocado, sour cream, cilantro, cheese of choice or lime juice.
from: Thyme to Garnish Test Kitchen
Recipes
Sweet Potato Planks
Serves 6.
3 medium sweet potatoes, scrubbed clean
2 tablespoons extra virgin olive oil
2 tablespoons "So Here's the Rub"
Preheat oven to 450 degrees. Cut the potatoes in half and then cut each half into four equal-sized wedges. Arrange the wedges on a rimmed baking sheet and drizzle with the oil. Sprinkle with the rub and toss to coat well.
Place in the preheated oven and roast until browned, crispy on the outside and tender on the inside when pierced with a fork - about 25 minutes. Remove from oven and serve.
from: Thyme to Garnish Test Kitchen
START WITH THE BASICS...
Sorta' Spicy Very Veggie Spinach Dip
Serves 8 (~ 2 cups)
4 ounces (1/2 cup) frozen chopped spinach (squeezed dry)
16 ounces sour cream
1 package "Sorta' Spicy Very Veggie" blend
Mix all ingredients together and let sit for 30 minutes so veggies rehydrate. Depending on whether or not you intend to spread it on crackers/crostini or use as a dip, you might want to loosen the mixture with a little extra sour cream or mayonnaise.
from: Thyme to Garnish Test Kitchen
Dukka-Spiced Black Bean Patties
Serves 4.
2 cups canned black beans, rinsed and drained
2 tablespoons “Dang Good Dukka” blend
1 large egg white
1 small shallot, grated
¼ cup fine yellow cornmeal
EVOO
Place 1-½ cups of black beans into a bowl and mash. Place the other ½ cup of black beans in the bowl of a food processor fitted with the steel blade, along with the egg white. Process until well combined and then stir into the mashed black beans along with the “Dang Good Dukka”. Stir in the grated shallot.
Divide the black bean mixture into 4 portions and shape into patties. Place the cornmeal into a shallow pan or pie plate. Thoroughly but thinly coat the patties with the cornmeal.
Heat a non-stick skillet with EVOO and sauté the patties for about 4 minutes on each side.
Serving suggestions: as a burger on a bun with sliced tomato, lettuce and avocado with mayo or hummus.
from: Thyme to Garnish Test Kitchen
Groovy Grits
Serves 4
1 cup grits (cooked by package directions)
1/4 cup of heavy cream
1 package of "Call Me Corny" blend
Cook grits according to package directions. Once done, add heavy cream, then stir in the "Call Me Corny" seasoning. With a lid on your pot, let sit for 2-3 minutes until vegetables are rehydrated. Serve for breakfast with eggs, for dinner topped with shrimp, even as a side for steak.
from: Thyme to Garnish Test Kitchen
Thai Curry Chowder
1 (13.5-ounce) can unsweetened lite coconut milk
2 teaspoons curry powder
1 sweet potato, large dice
Toasted coconut, thinly sliced green onions, chopped peanuts - garnish suggestions
Swap one Yukon Gold potato for the sweet potato in the original recipe. Add the curry powder at the same time as the garlic and stir to "bloom". Swap the coconut milk for the regular milk and add it when the milk would be added with the Call Me Corny blend. Serve with garnishes, if desired.
TIME TO GET COOKIN'...
Rippin' Ranch Oyster Crackers
Yields: about 4 cups
1 (9-ounce) bag oyster crackers
3/4 cup vegetable oil
2 tablespoons Rippin' Ranch blend
1 tablespoon dried dill weed
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a large bowl mix together oil, Rippin' Ranch blend, dill weed, red pepper flakes, salt and black pepper. Dump bag of crackers in bowl and mix thoroughly until well blended. Allow to sit for at least 15 minutes, stirring occasionally, to soak up the seasoning. Bake in the oven at 200 degrees for 15 minutes until golden brown. Allow to cool completely before storing in container or zippered plastic bag.
Dilly Tomato and Cucumber Salad
Serves 2
1 small cucumber
1 small ripe tomato
1 tablespoon “Dilly My Chips” blend
Slice cucumber in half the long way and then cut into half-moons; place in a small bowl. Cut the tomato into chunks and add to the bowl with the cucumbers. Sprinkle with the “Dilly My Chips” mixture and toss. Serve immediately.
*To turn it up a notch, add chunks of firm but ripe avocado or slivered shallots. Yum!
from: Thyme to Garnish Test Kitchen
Dilly My Chips
Makes 2 (8 ounce) bags
1 package of "Dilly My Chips"
8 ounce bag of plain, low salt chips
In a small bowl, mix together the 2 packages of ingredients. Warm plain low-salt potato chips in the microwave or oven just long enough for oil to glisten; sprinkle dill pickle mixture on and toss.
from: Thyme to Garnish Test Kitchen
Japanese Eggplant with Dang Good Dukka
Serves 4 to 6
4 Japanese eggplants
salt
¼ cup flour
½ bag “Dang Good Dukka” blend
EVOO
Salt and pepper to taste
Trim the ends off the eggplants and then slice into ½-inch disks. Place the disks on a cookie sheet and salt both sides of the disks. Let the eggplant sit for about 30 minutes and then rinse. (This process will have drawn some of the liquid out and make the eggplant creamier after sautéing.) Dry disks between 2 sheets of paper towel.
While the eggplant is sitting, in a small bowl mix together the flour and “Dang Good Dukka”.
Heat the oil in a skillet. After the eggplant has been patted dry, coat the disks on both sides with the flour-dukka mixture. Add to the hot skillet and sauté on both sides until golden brown.
To serve, sprinkle with more “Dang Good Dukka” and salt and pepper to taste.
from: Thyme to Garnish Test Kitchen
Loaded Onion Dip
Serves 8, if you are lucky!
1 package "Loaded Onion" blend
12 ounces - 16 ounces sour cream
snipped chives for garnish, optional
In a small bowl, combine the sour cream and the packet of Loaded Onion bland; stir well. For best results, refrigerate for one hour prior to serving and thin with more sour cream or mayo, if desired. Serve with your favorite chips, crackers, pretzels or veggies.
from: Thyme to Garnish Test Kitchen
Dang Good Dukka
Serves 4
1 container of your favorite store-bought hummus
1/2 package of "Dang Good Dukka"
EVOO
Scoop your favorite hummus into a serving bowl, drizzle with EVOO, and sprinkle with Dang Good Dukka. Serve with pita chips, crackers, pretzels or veggies.
from: Thyme to Garnish Test Kitchen
Loaded Onion Turkey or Beef Meatloaf
Serves 4 to 6
3 pounds ground turkey or ground beef
1 envelope “Loaded Onion” blend
2 eggs, lightly beaten
1 cup soft breadcrumbs, torn into pieces
¼ cup milk
⅔ cup ketchup
1 tablespoon brown sugar
1 tablespoon yellow mustard
Juice of 1 lemon
1 tablespoon Worcestershire sauce
Soak torn bread in milk for 15 minutes. Place ground turkey, “Loaded Onion Mix”, eggs, and soft breadcrumbs in a large bowl and mix thoroughly by hand. In a separate small bowl, mix together ketchup, brown sugar, mustard, lemon juice and Worcestershire sauce. Stir together until completely blended.
Pat turkey/beef mixture into a loaf pan (not too tightly!) and top with ketchup mixture.
Bake in a 350° preheated oven for 40 minutes or until a meat thermometer reaches 160°.
Serving suggestions: This also makes a great meatball recipe without the ketchup mixture topping. Just sauté or bake the meatballs until desired doneness is reached and serve with a brown gravy for dinner or as appetizers on toothpicks.
from: Thyme to Garnish Test Kitchen
Call Me Corny! Quick Sweet Cornbread
Yields: one 8-inch cast iron skillet
2 tablespoons oil or bacon fat
2 eggs
1/2 cup milk
1 box cornbread mix (we like Jiffy)
1 package Call Me Corny!
Put an 8-inch cast iron skillet into a cold oven and turn to 400 degrees. In the meantime, mix together milk and eggs in a medium bowl. Stir in cornbread mix and Call Me Corny! blend. When skillet is hot, add fat. Pour batter into skillet and bake 10 to 15 minutes, or until golden and a toothpick inserted into the center comes out clean.
from: Thyme to Garnish Test kitchen
"Dilly My Chips" Tzatziki
Serves 4.
8 ounces full-fat Greek yogurt
1 Persian or 1/3 English cucumber, grated & drained
1 garlic clove, finely minced or grated
1 tablespoon EVOO
1 tablespoon "Dilly My Chips" blend
Grate and drain cucumber. Stir into yogurt with garlic, EVOO, and "Dilly My Chips" blend.
Serve with pita, salmon, gyros, even a salad!
from: Thyme to Garnish Test Kitchen
"Call Me Corny" Chowder with Shrimp
Serves 4.
3-1/2 cups fresh corn kernels, cobs reserved (about 5 - 6 ears)
1 medium sweet onion, diced (Vidalia is preferred if you have access to them!)
2 tablespoons butter
2 garlic cloves, chopped
3/4 pound Yukon Gold potatoes, large dice
1 cup whole milk
1 package "Call Me Corny" blend
1 pound large raw shrimp, peeled, deveined, tails removed, cut into 1/2-inch pieces
Parsley or cilantro, minced, for garnish if desired
Place corn cobs in 4-1/2 cups cups of water in a large saucepan. Bring to a boil, reduce heat and simmer 20 minutes. Remove cobs from broth and discard; reserve 3 cups broth.
Saute onion in butter in Dutch oven over medium heat for 5 minutes or until tender; add garlic and saute 1 minute. Add potatoes, corn kernels, and corn broth; bring to a boil, cover and cook, stirring occasionally, until potatoes are tender.
Using an immersion blender in the pot, puree to your desired consistency (I like it left a little chunky). Stir in the Call Me Corny mixture and the milk; bring chowder back to a simmer and add the shrimp. Simmer until the shrimp just turn pink, about 4 minutes. Serve immediately. Garnish with parsley or cilantro, if desired.
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