I am sure I’ve posted a roasted chicken before but today’s was so tasty I must share this recipe. Just a simple thyme and lime combination that added so much flavor. It always amazes me how well citrus flavors go so well with poultry and really shine through.
1 chicken – about 4 pounds
1 tsp thyme
1/4 tsp cayenne pepper
salt and pepper to taste
Pat chicken dry and season with thyme, salt, and pepper. Squeeze a bit of lime juice on to chicken as well and place remaining lime inside cavity. Bake at 375 degrees for about 1 1/2 hours. Allow to rest for 5 – 10 minutes before carving.
Another quick and easy recipe today. I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.
8 o.z. fresh mushrooms ~ sliced and diced as desired
1 Tbs olive oil
1/4 cup onion
1 1/2 cups chicken broth
1/2 cup fresh spinach ~ chopped
Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness Add broth and simmer for about 15 minutes longer. Stir in spinach just 3 – 5 minutes before serving. Season with salt and pepper if desired. You could add some herbs and spice if desired. I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.
Season perch with cilantro lime salt on top side. Heat olive oil in medium – large skillet over medium heat. Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.
I keep seeing stories and recipes for flavored salts. I thought I would give a few a try; today I went for a cilantro lime combination. I made it when I was ready to use it so I didn’t worry about the moisture from the lime zest or cilantro; I do think I will make a batch ahead and dry it out though to see if it hold the flavor as well as the fresh did.
2 tsp fresh cilantro
1/2 tsp coarse sea salt
1/2 tsp lime zest
In herb grinder (I used a coffee grinder I picked up just for these herb salts) combine all ingredients and grind together. This made the perfect amount for the pound of fish I was fixing for dinner. Very green color and it imparted the flavors into each other very well. I wouldn’t have expected this much difference between grinding everything together and just using each on its own but it definitely made a great flavored salt. I can think of so many things this would be good on or in! Can’t wait to use it again.
I thought I would give a couple of fruity vodkas a try. Flavored vodkas seem to be in right now and I thought some fresh fruit would compliment it nicely. I can’t wait to see how the flavors come out; I did three different flavors; here are two of them.
Cranberry Lemon Vodka
1/2 cup fresh cranberries cut in half
zest of one lemon and a couple of slices
lemon balm leaves
2 Tbs sugar
In jar combine cranberries, lemon, sugar, and lemon balm leaves. Cover with vodka and set aside for 2 – 4 weeks; shaking occasionally.
Orange Cranberry Vodka
1/4 cup cranberries cut in half
zest of one orange
3 – 4 orange slices
juice of half an orange
1 – 2 Tbs sugar
Combine all ingredients in canning jar and set aside for 2 – 4 weeks. This one I actually used a bit of; the orange flavor really came through. I combined mine with cran-grape juice for a very tasty drink.
Just a really quick post today. I needed to make some lunch for Charles to take to work and I’d neglected my weekend grocery run this week so I decided tuna was the way to go. I think he has a toaster at work so he can toast his bread otherwise I’m sure it will be great on fresh bread too. I just went with a simple version.
1 can tuna; 5 o.z.
2 Tbs mayo; more or less to taste
salt and pepper
2 Tbs celery
Drain tuna and flake into bowl. Add remaining ingredients; I usually start with about half of the mayo and add more accordingly. Season with salt and pepper to taste. I served it with some lettuce, cheese, and wheat bread.
Thought I would make a fast and easy lunch today with some leftover chicken and pasta. The chicken was already seasoned so I didn’t add any additional spice. Quick to throw together and best of all it made a couple of meals for me today.
1 cup cooked pasta
1/3 cup diced tomato
1/2 cup diced cooked chicken
1 green onion ~ sliced
1 Tbs balsamic vinegar
Mix together all ingredients and serve! Doesn’t get much easier than that.
Thought I would try out a new combination today. I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.
4 o.z. angel hair pasta
1 pound seafood ~ I used a shrimp and scallops combination
1 Tbs olive oil
1/4 tsp cayenne pepper; optional
salt and pepper to taste
juice of one lime
3 o.z. goat cheese
1 Tbs fresh dill
Cook pasta according to package directions. In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper. Cook until seafood is just cooked through; about 6 minutes for medium size pieces. Remove from heat, stir in lime juice, half of the goat cheese, and dill. Serve over pasta and sprinkle with remaining goat cheese.
Thought I would try a quick chicken dish for lunch today. It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.
8 o.z. mushrooms
1 Tbs butter
4 boneless chicken thighs
1/4 cup chicken broth or water
4 o.z. cream cheese
1/4 cup cheddar cheese
Saute mushrooms and jalapeno in butter for about 5 minutes. Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed. Remove chicken from pan and add broth and cream cheese until heated through. Stir in cheddar cheese until melted. Serve mushroom sauce over chicken thighs.