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

Dilly Shrimp and Scallops with Pasta

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.

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  • 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.

Enjoy ~ Kimberly

Homemade Egg Salad Recipe

I love hard-cooked eggs.  I try to keep some on hand for adding to tossed salads or a quick breakfast.  One of my favorite sandwiches is a hard-cooked egg with bacon on toast and of course the right combination of condiments.  Anyway, today I thought I would make some egg salad.  I went with a chunky version, but you could easily mash this up or use a food processor to make everything smooth. This is a very creamy, wet version so just back off on the mayo and relish if you prefer it to be a bit thicker or add a few more eggs to the dressing listed below.

Homemade Egg Salad Recipe

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1/4 cup pickle relish
  • 1 Tbs yellow prepared mustard
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 Tbs finely chopped celery if desired

I have seen several different ways to cook eggs.  I usually begin with submerging them in cool water to cover.  Over medium high heat bring to a light boil.  Reduce to a simmer and cook 15 minutes.  Immediately add cool water and drain; cover eggs with cool water, changing water as necessary until completely cool.  Refrigerate until ready to use.

To make the salad ~ Peel and chop hard-cooked eggs.  Add remaining ingredients and stir.

Chill until ready to serve.

Enjoy ~ Kimberly

Roasted Pork Loin ~ oven roasted to perfection

I opted for a simple roasted pork loin this evening.  Sometimes the simple dinners are the most delicious.  I purchased a 6 pound pork loin on sale at the grocery today and cut about a third of it off for the roast so I had 2 pounds to work with.  I’ll use the rest for some other recipes this week, but I didn’t want to roast it all tonight.

Roasted Pork Loin

  • 2 pound pork loin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp thyme

Season pork and bake at 325 degrees for about an hour.  Remove from oven and cover with foil.  Allow to rest 10 minutes before carving.

Enjoy ~ Kimberly

Fried Grouper Fish Sandwich

Charles picked up a package of grouper at the grocery the other day and had his heart set on a great fish sandwich.  I had in the past used cornmeal when I fry my fish along with the flour and seasonings but I didn’t have any in the house.  I have to confess I think I might have liked this better.  The flavor was superb; I made a horseradish tartar sauce to go along with that I will share tomorrow.  I really enjoy the way grouper tastes.  It makes a great sandwich and has a fantastic texture.  I think I will have to make this again in a day or so.

Fried Grouper Fish Sandwich

  • 12 ounces grouper
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dill weed
  • black pepper
  • oil for frying

Thaw fish if frozen and pat dry.

Mix flour with seasoning.  Heat 1/4 inch or so of oil over medium high heat; dip fish into flour mixture and press gently to coat.

Cook fish for a total of 4 – 5 minutes.  I flipped mine over after about 2 1/2 minutes and sprinkled on a little more salt.  Drain on paper towels and serve. I had 4 fillets which made 2 tasty sandwiches!

Enjoy ~ Kimberly