Tag: fresh thyme
Four-Cheese Frittata with Arugula Salad
- 6 eggs
- 2 teaspoons salt
- Pepper
- ¼ cup half and half
- 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided
Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.
- 5 to 6 red skinned potatoes, peeled and sliced thin
- 1 medium yellow onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- Pepper
- 2 tablespoons extra virgin olive oil
Heat a non-stick large pan with the olive oil. Add the onions and sauté on medium high heat for a minute. Add garlic and the potatoes. Add the thyme, salt and pepper. Saute on medium heat for about 10 minutes. Add the eggs and cook on a medium low heat for another 10 minutes. Top the frittata with the remaining half-cup cheese and place under a broiler on low heat. Cook till the top is golden brown- about 5 minutes (depends on the broiler heat, so keep a close eye). Take out and let sit for a few minutes. Slide out on a large platter.
- 2 cups wild arugula
- Juice of half a lemon
- 2 teaspoons extra virgin olive oil
- Salt
- Pepper
Mix the arugula, olive oil, lemon juice, salt and pepper in a small bowl. Top the frittata with the salad and serve.
Beef and Pork Ragu with Spaghetti
If it was up to my daughter, I would be making spaghetti bolognese once or twice a week.. this is twist on a true bolognese..
- 2 tablespoons extra virgin olive oil
- ½ pound ground grass fed beef
- ½ pound ground pork
- 2 tablespoons fresh thyme
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 cup tomato sauce
- 2 cups milk
- Salt
Heat a heavy saucepan with the olive oil. Add the ground beef and pork. Saute on medium high heat while breaking up the meat with a wooden spoon and brown for 4 to 5 minutes. Add the thyme, onion, celery, carrot and garlic. Add a teaspoon of salt. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and cook for a minute. Add the red wine and bring to a boil and add the tomato sauce and milk. Bring to a boil and simmer with lid on for an hour. Take lid off and cook for another 20 minutes. Check for seasoning and add salt. Serve with spaghetti.
Chicken Stew with Spinach and Mushrooms
Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…
- 1 pound chicken thighs, with or without bones, skinless
- 1 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 small bunch of fresh thyme
- ½ cup pancetta, chopped
- 1 10 ounces Cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves
- ½ cup tomato sauce, homemade or store bought
- 2 cups chicken broth
- Salt
- 6 ounces baby spinach
- ½ cup fresh parsley, chopped
Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.
Rice and Beans with Chorizo
This is a fabulous one pot meal just on its own. I made it with the fish. I made it with brown rice and you couldn’t tell the difference!!!
- 2 tablespoons extra virgin olive oil
- ¼ cup cured chorizo, chopped
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cubanelle pepper, finely chopped
- Sprig of fresh thyme
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can kidney beans, washed and drained
- 1 cup brown rice
- 4 cups chicken broth
- ½ cup parsley, chopped
Heat a medium saucepan with the olive oil. Add the chorizo and sauté on medium heat for 3 to 4 minutes. Add the onion, celery, carrot, garlic, cubanelle pepper and thyme to the pan. Add the salt and smoked paprika. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and sauté for a minute. Add the beans and rice and sauce for another minute. Add the chicken broth and bring to a boil. Lower to simmer and cook for 40 minutes or till the brown rice is cooked through. Garnish with parsley and serve.
Filet Mignon with Mushroom Sauce
I love a good steak and my favorite is a nice juicy rib eye but a filet mignon is leaner and a bit healthier… although taste is not compromised!
- 2 tablespoons extra virgin olive oil
- 10 ounces Cremini mushrooms, sliced
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- Small bunch of thyme
- 4 medium filet mignon, salt and pepper sprinkled on both sides
- 1 tablespoons all purpose flour
- 2 cups beef broth
- Salt
Heat a wide frying pan with the olive oil. Add the mushrooms and sauté on medium high heat and sauté for 2 to 3 minutes. Add the thyme, shallot and garlic. Saute on medium heat and move the mushrooms and aromatics to the outside of the pan making a circle and a round empty space in the middle. Raise the heat and add the filets in the middle and brown on both sides. Take out and bring the vegetables back into the middle. Add the flour and cook for a minute. Add the broth and whisk any lumps out. Bring to a boil and reduce about half way. Add the steaks back into the pan and cook till desired doneness. Check for seasonings and add salt if necessary. Serve with roast potatoes and green beans.
Gorgonzola and Pancetta Burger
This is one of my favorite burgers I have made in a long time. I make burgers all the time and try to come up with new combinations. This one is a combination of some delicious flavors including pancetta and fresh thyme. I made the burgers even more delicious by stuffing them with gorgonzola cheese…
- ½ cup pancetta, chopped
- 1 tablespoon extra virgin olive oil
- 2 small shallots, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh thyme, chopped
- 1 pound grass fed ground beef
- 1 to 2 teaspoons salt
- 1 egg, beaten
- ½ cup crumbled gorgonzola
- 4 Ciabatta rolls
- Sliced tomatoes
- Lettuce
Heat a small frying pan with the pancetta. Add the oil and sauté on medium heat for a minute. Add the shallots, garlic and fresh thyme. Saute on medium heat for 5 to 6 minutes. Take off the heat and let cool. Add the mixture to the ground beef. Add salt and egg and mix well.
Divide the mixture into four parts. Take each part and form a ball. Flatten it and add 2 tablespoons of cheese in the middle. Fold the meat over the cheese and form a patty. Repeat and make three more patties. Cook on the grill or cook top. Serve on a Ciabatta roll with tomatoes and lettuce.
Pizza with Caramelized Onions and Pancetta
- Pizza dough from your favorite pizzeria, divided into eight pieces
- 1 tablespoon extra virgin olive oil
- ½ cup pancetta, chopped
- 2 medium yellow onions, sliced thin
- 3 tablespoons fresh thyme, chopped
- Salt
Heat a medium frying pan with the olive oil. Add the pancetta and sauté for 2 to 3 minutes on medium heat. Add the onion slices and fresh thyme. Mix well and sauté on medium heat. Add salt and mix well. Cook on medium heat for a good 20 minutes or till the onions are translucent and soft with a soft golden color. Be careful not to burn the onions. Keep aside.
- 16 Fontina Slices (2 on each pizza)
Preheat oven to 450 degrees F.
Roll out an individual pizza and add some fontina slices on the surface. Add the desired amount of caramelized onions on top. Bake pizza till the cheese is bubbly and the crust is golden brown.