Tag Archives: thyme

Asiago Mushroom Chicken Pasta

Asiago Mushroom Chicken Pasta

  • Servings: 4
  • Difficulty: easy
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Asiago Mushroom Chicken Pasta
I had some leftover mushrooms, cream and fresh thyme from Thanksgiving so I was looking for something to make that would allow me to incorporate it all and avoid wasting it. Today a cold front blew in so I was thinking comfort food Monday. The Midnight Baker had a recipe that fit the bill.

For mine, I chose to make a pasta dish so I added egg noodles because Jill likes pasta more than she likes chicken. She is funny with chicken. Always poking, pulling, studying it to avoid the “bad bite” For this reason I always trim my chicken really well and often go ahead and cut it up into pieces to make sure I remove anything white. You know that tendon thing that runs right into the large part of the breast?

This was a great dish that I can see making it into my “go to” rotation. Super easy but tastes complicated. The mushrooms and thyme bring a earthiness. The wine brings a little acid along with some sophistication. Then the Asiago and cream make it decadent and creamy. Oh and there is chicken and pasta in it.

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Ingredients:
2-3 chicken breasts
1lbs sliced baby portabella mushrooms
4 cloves garlic, minced
1 shallot
3-4 sprigs fresh thyme

4 Tbsp unsalted butter
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
½ cup heavy cream
½ cup shredded Asiago cheese
½ cup all-purpose flour
½ tsp salt

Egg noodles (optional) or Rice
Parmesan or Asiago cheese for sprinkling
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Directions:
1. Trim your chicken and pound it between wax paper so that the chicken is the same thickness. Cut into bite sized pieces.

2. Dust your cut chicken in the seasoned flour and brown in a medium heated skillet with olive oil and butter. Once browned remove from heat.

3. Cook your shallots, mushrooms and garlic until soft. Your pan will be dry so de-glaze it with the white wine. Also add your stock and thyme and bring to a boil and then reduce to a simmer for about 10mins.

4. Turn your heat to low and add your cream and cheese until it is melted. Nestle your chicken back into the sauce/gravy and let it meld and warm. I added cooked egg noodles to the mixture and let it fully coat everything. You can also serve over rice, pasta, potatoes or simply as is. Top with Parmesan and a few thyme leaves.
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Whiskey-Thyme Lemonade

Whiskey-Thyme Lemonade

Yesterday was national “Lemonade Day”. When life gives you lemons get lit on lemonade.
Disclaimer: Anyone under the age of 21 shouldn’t drink alcohol. That said when you are 21 you might give this one a try responsibly.

The thyme infused syrup was a nice touch.  I still struggle with ratios on stuff like this because I dont like it very sweet but my wife likes it on the sweeter side.  I think for me, I would try this ratio:  4 parts Whiskey 1 part lemon juice 1/2 part syrup.

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Ingredients

1.5 cup water and 1 cup turbinado to make simple syrup
10 sprigs of fresh thyme
1 cup fresh lemon juice (about 6 lemons)
12 oz bourbon
lemon slices
Fresh thyme sprig
Topped with Club soda

Directions
1 Make simple syrup by dissolving the sugar in the water and 10 sprigs of thyme to infuse the syrup. Let it cool.
2 In two tall glasses, combine thyme simple syrup, lemon juice, and whiskey; stir with wooden spoon.
3 To serve, pour lemonade over ice into cups, filling each half full. Top each with club soda. Garnish with thyme sprigs.

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420 Herb Roasted Chicken

Herb Roasted Chicken

  • Servings: 2
  • Difficulty: easy
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The herbs really make this dish with that touch of zing from coarse grain mustard and the juiciness from the roasting make this dish stand out despite how easy it is.

Roasted 420 Chicken
Roasted 420 Chicken

Ingredients:
2 chicken breasts
1 tbs ea Rosemary, Thyme, Sage, Lemon verbena
2 cups chicken stock
1/2 lemon squeezed
1 tsp Slap yo Mama seasoning (order on amazon) or use cayenne or Tabasco
1 tbs coarse grain mustard

Marinated 420 Chicken
Marinated 420 Chicken

Directions:
1. 1 Day in advance of cooking …trim chicken breast to your satisfaction and place it into a ziplock bag, add everything but the herbs with a pinch or two of salt.
2. Day of cooking… chop herbs and add to bag while you work on your other sides.
3. 50 mins before your’e ready to eat add a dash of olive oil and all the ingredients into a baking dish (just big enough for the chicken)
4. Roast at 400 for 40-50 mins until juices run clear and chicken is done.

Fresh Herbs
Fresh Herbs