I am finishing up on some Christmas gifts and made a few seasonings today. One of which is a lemon pepper seasoning. This will be great on fish or chicken; actually I can’t really think of anything it wouldn’t be good on even vegetables would be delicious with this combination.
1 Tbs lemon zest ~ dehydrate if making ahead
1 Tbs black peppercorns
1 Tbs french thyme
2 Tbs kosher salt
1 tsp garlic powder
2 tsp paprika
In spice grinder combine lemon zest, peppercorns, and thyme until desired size. Combine with remaining ingredients and use as seasoning for your favorite foods.
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.
I left Charles to fend for himself this evening and he created some delicious chicken. A mix of spice and herbs for a tasty blackened style chicken. Traditionally blackened dishes are cooked in a dry skillet; but we like to use some oil to keep the smoke to a minimum and create a better sear to the meat; plus I think the flavor is so much better this way.
boneless skinless chicken breast
1/4 cup oil
1 Tbs paprika
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp cayenne
1/4 tsp marjoram
1/4 tsp dill
salt and pepper
Combine spices and season the chicken breasts well; Charles used 3 pieces of chicken for this amount of seasoning. Heat oil over medium to medium high heat in large skillet. Cook chicken for 5 – 7 minutes each side or until cooked through.
We love fish. Just about every kind fixed just about any way. Today we went with a pan seared ocean perch. Just a simple seasoning and a little olive oil. Good texture, not a very “fishy” fish, and it’s quick and easy to make.
1 pound perch fillets
2 Tbs olive oil
salt, pepper, thyme
Heat olive oil in large skillet over medium high heat. Season fish with salt, pepper, and thyme. Add seasoned fish to skillet and cook for about 3 minutes each side until cooked through.
While cooking sprinkle with the zest of one lemon and finish by squeeze juice of half the lemon on top.
I realized today I haven’t posted many fish techniques. We have seafood and fish quite a bit but apparently I’ve not documented many recipes. Today we went with a pan seared and steamed approach. I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful. Thyme always brings up a nostalgic sort of feeling when I smell it warming. I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!
Lemon Thyme Mahi Mahi
2 Mahi Mahi fillets about 5 o.z. each
1 tsp olive oil
salt, pepper, and paprika
zest of one lemon
juice of half a lemon
1 tsp thyme
2 Tbs butter
Warm non-stick skillet over medium high heat. Add olive oil. Season fish with salt, pepper, and paprika.
Add to hot skillet; cook for about 2 minutes. Flip over and cook an additional minute. Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner. Allow to steam for an additional 2 minutes before serving. Pour pan juices over fish.
We decided to try a broiled seafood dinner tonight. We picked out some bay scallops and shrimp. I must say it was pretty good however we both agree that some changes are due next time we give this a go. I will post as me made it and give my suggestions at the end. Let me know what you think if you give it a try; I love hearing feedback!
12 o.z. bay scallops
12 o.z. shrimp ~ peeled
2 tsp butter
6 clove garlic
2 tsp thyme
1 tsp salt
1 tsp pepper
1/2 tsp crushed red pepper
zest of one lemon and the juice of half
1 Tbs sherry
1/2 cup parmesan cheese
1/2 cup fresh bread crumbs
1 tsp paprika
Rinse and drain seafood well; pat dry with paper towels. Rub softened butter on 2 small foil pans.
In bowl combine scallops, shrimp, garlic, salt, pepper, crushed red, lemon zest, lemon juice, and sherry.
In separate bowl combine bread crumbs, parmesan, and paprika.
Pour seafood combination onto baking pans and top with bread crumb mixture.
Broil 4 inches from heat for 6 – 7 minutes. Move pans to lower rack and broil another 3 – 4 minutes until seafood is cooked through.
Ok, so now my suggestions for next time I try. I enjoyed the overall flavor but it was plenty spicy (I did use 1 tsp crushed red though; not the 1/2 listed above). The garlic and thyme were perfect. I think the sherry brought out enough flavor that both sherry and lemon weren’t necessary; but I am not sure which I would opt for ~ probably the lemon as it’s more likely to be on hand. The bread crumbs perhaps should be tossed with a bit of melted butter and the parmesan seemed unnoticeable in the overall scheme of the dish; although I do love parmesan!
Just a quick post of our lunch today. I like to try new recipes for seafood. Today it was sea scallops with lemon, garlic, and thyme. I think it came out very well. I always struggle to get the scallops to brown without overcooking, but the flavor was a great combination and some paprika added color so perhaps next time I will get them seared a little more.
12 o.z. sea scallops
1 Tbs olive oil
1/2 tsp thyme
3 cloves garlic – minced
salt and pepper
paprika if desired
1/2 tsp lemon zest
juice of one lemon
1 Tbs butter
In hot skillet (medium high heat) add olive oil. Pat scallops dry and add to hot oil. Sprinkle with thyme, salt and pepper. Add garlic as juices begin to release from the scallops. Cook for about 5 minutes; as liquid begins to evaporate add paprika, lemon juice, lemon zest and butter. Serve with rice if desired.
I love chicken and artichokes together. This is one of my favorite dishes. Today I used leftover chicken breasts that were seasoned with lemon and thyme. You could use any type of left over chicken; or if cooking with raw chicken add it to melted butter and increase cooking time to allow chicken to cook through.
Chicken and Artichoke Pasta
8 o.z. angel hair pasta
2 chicken breasts – boneless and skinless cooked and thinly sliced
2 Tbs butter
2 cloves garlic
1 Tbs diced jalapeno
1 1/2 cup chicken broth
1 can artichoke hearts
1 Tbs cornstarch
2 Tbs cold water
salt and pepper
a squeeze of lemon juice and pinch of thyme if desired
4 o.z. goat cheese
Cook pasta according to package directions until al dente. Drain and set aside; do not rinse.
In medium skillet melt butter over medium heat. Add jalapeno and cook for about a minute; add cooked chicken and garlic and heat through; about 4 minutes. Stir in chicken broth and quartered artichokes; bring to simmer. Mix cornstarch and cold water; stir into simmering skillet until slightly thickened. Season with salt and pepper to taste; add a squeeze of lemon juice and a pinch of thyme if desired. Stir in cooked pasta allow to rest for about 3 – 4 minutes to thicken. Top with crumbled goat cheese and serve.
Chicken Stock is so much better when you make your own. We make it often; it’s always different depending on our mood. Today I went for a low sodium simple version with thyme. There are many different ways to make stock and broth so don’t hesitate to experiment with different flavors.
Bones, skin, leftover parts of one roasted chicken
1 Tbs thyme
2 celery stalks
2 large carrots
3 cloves garlic
3 quarts water
2 bay leaves
20 coriander seeds
In large stock pot combine all ingredients. Coarsely chop vegetables if desired ~ more surface area will allow more flavor to be released. Over medium heat bring to a simmer. Reduce to low heat; you should see very slight movement at this temperature. Continue simmering for several hours until liquid had reduced by nearly half and rich color is achieved. Strain through a fine mesh sieve and freeze or use immediately.
I simmer mine all day. I would guess this batch went for about 8 hours of simmering; the longer you cook it the better the flavor will be. This was made with the leftovers from the olive oil and herb roasted chicken we made the other day; a ended up with about 3 pints of golden broth.
Add more veggies or herbs if desired. Sometimes we spice it up with crushed red or other dried peppers, other times we add additional herbs, celery seeds are a great choice too for chicken broth.