Lime and Thyme Baked Chicken

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.

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  • 1 chicken – about 4 pounds
  • 1 lime
  • 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.

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Enjoy ~ Kimberly

Homemade Lasagna with Beef, Spinach, and Cheese

I know I’ve listed a lasagna before but this was so tasty I have to post another.  This time we added in some spinach.  I tend to over sauce and cheese my lasagna but I think this was the perfect blend of everything.

  • 12 lasagna noodles
  • 1 pound ground beef
  • 1/2 cup onion
  • 8 o.z. sliced mushrooms
  • 2 cloves garlic
  • 1 jalapeno diced – if desired
  • 2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp marjoram
  • 1/4 tsp pepper
  • 1/2 tsp salt – more or less to taste
  • 1 can whole tomatoes
  • 1 to 2 jars spaghetti sauce – it just depends on how saucy you like it!
  • 6 o.z. spinach
  • 15 o.z. ricotta cheese
  • 2 eggs
  • 1 cup italian cheese blend
  • 1 1/2 cups mozzarella
  • extra cheese for the top if desired

Cook noodles according to package directions. Drain, rinse and set aside.  In skillet combine ground beef, onion, garlic, mushrooms, jalapeno.  Cook until meat is cooked through; drain if desired and season with oregano, thyme, marjoram, salt,  pepper, and canned tomatoes.  Meanwhile in separate bowl combine ricotta, egg, and italian cheese blend; set aside

In oiled casserole dish line spread a little sauce in bottom of baking dish; about 1/4 jar.  Line 4 noodles across bottom of pan and spread 1/2 of the meat mixture.  Top with 3 o.z. spinach, 1/2 of the ricotta mixture, and 1/2 jar of sauce.  Sprinkle with 3/4 cup mozzarella and repeat with remaining ingredients.  Top with last 4 noodles and a bit of remaining sauce and a sprinkle of cheese.  Bake at 350 degrees for about 1 hour.

Enjoy ~ Kimberly

Baked Pears with brown sugar and cinnamon

Just a really quick post today.  I made some baked pears for dessert tonight; a super simple recipe. I used canned pears so they didn’t need much oven time, just enough to heat through and melt the butter and brown sugar.

  • 1 can pear halves
  • 2 Tbs brown sugar
  • 1/8 tsp cinnamon

Butter a small baking dish; use plenty of butter the extra will melt into the sauce.  Drain pears and spread in single layer.  Sprinkle with brown sugar and cinnamon.  Bake at 375 degrees for 15 – 20 minutes.

Enjoy ~ Kimberly

Scalloped Spaghetti Squash

We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different  twist.  My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes.  Anyway, just a quick post for the recipe today.

  • 1 1/2 cups spaghetti squash
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 1/4 cup milk
  • 1/2 cup shredded cheddar

Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.

In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne.  Pour milk over top and spread with shredded cheese.  Bake at 350 degrees for about 30 minutes.

Enjoy ~ Kimberly

Roasted Turkey ~ Citrus Rub with Lemon and Rosemary

Yesterday I posted our citrus seasoning rub recipe and starting technique for our turkey.  It came out deliciously; very moist and just a hint of flavor from the rub.

  • 14 pound turkey
  • 1 recipe citrus rub
  • a sprinkle of paprika
  • 2 cups apple cider
  • juice of 1 orange
  • juice of 3 lemons
  • 1 stick unsalted butter
  • 2 Tbs paprika

Start the night before; make citrus seasoning and rub all over dry turkey.  Refrigerate turkey uncovered overnight.  Remove from refrigerator 1 hour before baking.  Heat oven to 425 degrees.  Sprinkle a bit of paprika on turkey and if desired place some rosemary sprigs, a quartered onion half and a lemon sliced in half inside the cavity.

Place turkey in oven; reduce temperature to 375 degrees.  Begin baking for 25 minutes.  Meanwhile combine apple cider, orange and lemon juice, butter, and paprika; bring to a simmer and remove from heat.  Baste turkey after 25 minutes; continuing to baste every 25 minutes or until turkey is done.  Cover with foil when skin starts to brown; I think we’d cooked about 50 minutes when we covered ours.  We roasted ours about 3 1/4 hours which was right in line with the recommended times from one of my trusted cookbooks; others suggested it would be ready as quickly as 2 – 2 1/2 hours. You’d be looking for 165 degrees in the thigh area and clear juices.  Try to let it rest for 30 minutes before carving; this helps to ensure a juicy bird!

Enjoy ~ Kimberly

Baked Eggs ~ my first experiment

I had some round slices of Canadian bacon and as I was about to fix breakfast a couple of days ago I decided to use it with my eggs.  I’d never really baked an egg and was surprised it took so long!  I baked mine for 18 minutes; 15 might have gotten the job done but I didn’t want any runny whites so I gave it a couple extra minutes.  I also didn’t want to scramble the egg; anyway here is my first attempt.  I think I needed more meat and maybe a shorter cook time.  This Canadian bacon was barely big enough so I am thinking a couple of pieces of shaved ham will work better; maybe even have it sticking over the top a bit to get some crispy edges!

  • eggs
  • Canadian bacon or sliced ham
  • salt and pepper
  • cheddar cheese

In a muffin pan place meat into as many muffin tins as desired.  Crack an egg into each; sprinkle with salt and pepper.  Top with a small slice of cheese; or a sprinkle of shredded.

In 350 degree oven bake for 15 – 18 minutes or until desired doneness.

Enjoy ~ Kimberly

Baked Italian Meatloaf Pasta

I put some of the leftover meatloaf to use today as a substitute for meatballs.  This was my crock pot meatloaf  so it had a softer texture than oven baked meatloaf but the flavor worked perfectly.

  • 8 o.z pasta
  • 1 jar spaghetti sauce
  • leftover meatloaf ~ about a pound
  • 1 cup italian cheese blend

Cook pasta according to package.  Drain and add 2/3 of the spaghetti sauce.  Cut meatloaf into large chunks and stir in. Pour into buttered baking dish; top with italian cheese blend.  Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Apple Crisp for One ~ Needs a little help! Perhaps should call it apple mush!

I am once again pushing the clock to get my daily post up.  I decided to make Charles a little apple crisp.  It smells really good but it has some issues.  I did find one flaw as it baked; I needed a bit more butter so I added a tablespoon of butter cut into little pats in the last 5 minutes to help the “crisp” crisp.  I like the version without oatmeal; that’s how mom always made it.  I must find her recipe and post it soon; I just can’t remember where it is!

*** I tasted it after I posted so I am going to update with a few comments; I think maybe I used too much flour and I used granny smith apples (I had them in the house) ~ my apples are a little mushy and the flavor is a bit flat. The crisp isn’t crispy enough either; maybe all of the sugar should be mixed in the topping so as to “melt” through?

Apple Crisp for One

  • 1 apple peeled, cored, and sliced
  • 1/4 lemon wedge ~ juice
  • 2 Tbs brown sugar
  • 1/4 cup flour
  • 2 Tbs sugar
  • 1/2 tsp cinnamon
  • 2 Tbs butter – divided

Mix apple with brown sugar and lemon juice.  Pour into bottom of little casserole or gratin dish.  Cut 1 Tbs butter into flour, sugar, and cinnamon until crumbly.  Pour over top of apples.  Bake at 375 degrees for 30 minutes.  Cut remaining butter into little pats at place on top; bake an additional 5 – 10 minutes or until apples are tender.

If anybody has any feedback about how to make a delicious crisp I’d love to hear where I went wrong!  I have my ideas I’d mentioned before, but a little help is always welcome!

Here’s my picture after I stirred it around and picked at it to see where I went wrong….

Enjoy ~ Kimberly

Chicken, Asparagus, and Mushroom Stuffed Tortillas

I’d actually set out to make quesadillas today but as started cooking I decided to just roll up the overstuffed shells for ease of eating.  I really liked the combination of asparagus and mushrooms.  I was trying to think of something different from the usual peppers and onions; I think this worked very well.  I made mine on the spicy side using jalapeno and spicy salsa; these would be great on the mild side too!

Chicken, Asparagus, and Mushroom Stuffed Tortillas

  • 1 chicken breast
  • 2 tsp crushed cumin
  • 1 tsp salt
  • fresh ground black pepper
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 1 jalapeno minced ~ if desired
  • 1/2 cup salsa ~ choose your favorite
  • 6 small flour tortilla shells
  • 1 cup shredded cheese ~ cheddar works well

In skillet heat olive oil over medium heat.  Add diced chicken and season with cumin, salt and pepper; cook for about 4 minutes.  Add mushrooms, asparagus, and jalapeno. Cook  3-4 more minutes until meat is cooked through and mushrooms are tender.  Stir in salsa and simmer for an additional 2 – 3 minutes.  Spread tortilla shells on large baking sheet.

Divide cheese among shells.  Top each shell with chicken mixture (about 1/4 cup per shell).

Roll up and secure with toothpick.  Bake at 425 degrees for about 7 minutes. Serve with sour cream and extra salsa if desired.

Enjoy ~ Kimberly

Bow-tie Pasta with Chicken and Tomato Sauce

I decided I needed to clean up some leftovers and thought I would start with the extra pizza sauce I had made.  Any tomato sauce will work; I just happened to have the extra sauce from the pizza.  I choose to use asparagus, chicken and mushrooms; but broccoli instead of asparagus or sausage in place of the chicken would be great too.

Bow-tie Pasta with Chicken and Tomato Sauce

  • 2 cups uncooked bow-tie pasta; any shape will work
  • 1 boneless chicken breast – sliced
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 2 garlic cloves minced
  • 2 cups sauce

Cook pasta according to package directions.  In medium skillet heat a little olive oil.  Add chicken sliced and cook for 3-4 minutes.  Flip pieces of chicken over and add mushrooms, asparagus, and garlic.  Continue cooking 4 – 5 more minutes until mushrooms are tender and chicken is cooked through.  Stir in sauce and cooked pasta.  Pour into oiled baking dish, sprinkle with some fresh grated parmesan, and bake at 375 degrees for 15 – 20 minutes.  Add additional parmesan if desired just before serving.

Enjoy ~ Kimberly