Tag Archive for Thyme

Rosemary Grilled Chicken with Mushroom Sauce

Rosemary Grilled Chicken with Mushroom Sauce

I was look through an old Food and Wine magazine recently and found this Rosemary Grilled Chicken with Mushroom Sauce recipe. It was a great way to jazz up a traditional piece of grilled chicken without a lot of work!

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 25 min.


4 skinless, boneless chicken breast halves (1 1/4 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Freshly ground pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice

Preparing Rosemary Grilled Chicken with Mushroom Sauce:

Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper.

Mushroom Sauce

Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.

Rosemary Grilled Chicken with Mushroom Sauce


Lentil Soup with Fresh Herbs

Lentil Soup with Tarragon and Thyme

Lentil soup with fresh herbs is the kind of thing that you eat and you think to yourself “I am eating a bowl full of health.” There is no guilt in this soup whatsoever and it is absolutely amazing. Of course, you do need to like lentils otherwise this soup isn’t for you! If you’re not into kale or leafy greens, just don’t add that ingredient…the soup will still be delicious without it! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 1 hour


1 T. olive oil

1 onion, diced

1 carrot, peeled and diced

5 garlic cloves, minced

1 T. fresh tarragon, chopped

1 T. fresh oregano, chopped

1 tsp. fresh thyme, chopped

1 tsp. sweet paprika

5 roma tomatoes, seeded and diced

7 c. vegetable broth

2 c. lentils

2 bay leaves

2 c. kale, torn into bite sized pieces (or other leafy green of your choice)

 1 1/2 tsp. salt

Fresh ground pepper

Preparing Lentil Soup with Fresh Herbs:

Preheat a large pot over medium heat and add oil.

Lentil Soup with Tarragon and Thyme

Sauté the onion and carrots for about 8-10 minutes or until onions have browned. Add the garlic, tarragon, thyme, oregano and paprika.  Sauté for 2 more minutes. Add the tomatoes and cook for 5 minutes.

Add the vegetable broth, lentils, bay leaves, salt, and pepper and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. Discard bay leaves. Stir in kale until it wilts. 

Lentil Soup with Tarragon and Thyme

Important Tips:

Fresh herbs really are the key to this soup. It will be good, but not amazing with dried ones. 

Roasted Eggplant

Roasted Eggplant with Thyme

Ok, with all the flavor I was planning for my Greek Week main course (Shrimp Saganaki), I wanted sides that would balance that and be at least a little bit Greek (hmmm, hmmm, Denise!).

Eggplant came to mind and a simple roasting of the eggplant was what I needed. However, unlike roasting a root vegetable or even other spring vegetables, I decided to roast it a little differently based on a picture I’d seen.

It was a great accompaniment and the leftovers I used for a fantastic pasta dish the next night (I’ll post that soon!).

Level of Difficulty: Easy
Time Required:Prep Time – 30min; Cook Time – 1 hour


2 eggplants (count on 1/2 eggplant per person, but I wanted leftovers!)

Extra virgin olive oil




How to make roasted eggplant:

Preheat oven to 400 degrees.

Slice the eggplant in half lengthwise. Then, taking a knife, carefully make multiple diagonal cuts deep into the eggplant but not cutting the purple skin. Salt and pepper the meaty side of the eggplant and let it sit for 15-20 minutes. It will help draw out a good bit of the moisture.

When ready, pat the eggplant dry.

I had just planted some lemon thyme, so I grabbed 4 sprigs of that and laid it on a baking sheet. Drizzle the eggplant with the olive oil and place meat side down on top of the thyme.

Roasted Eggplant with Thyme

Roasted Eggplant

Bake for about an hour. Let cool a bit. Either serve the entire half or scoop it out with a spoon and serve. I did the latter because I had a lot on my plate. It’s not ‘pretty’ but it was very tasty and a great pairing with the rest of the menu!

Roasted Eggplant

Important Tips:

Be sure to get some of the water out so it’s not too mushy!

Got Leftovers?:

I made an awesome pasta with spaghetti and feta. Yummy!!

You lost me at “I just planted some lemon thyme” . Looks great, but again, nothing my family would eat. ~ Denise

Denise, you need to strap your family to chairs, pry their mouths open, and make them eat things like this. They really don’t know what they are missing!! Best part, this is something you can ‘hide’ in other dishes that they would eat and not know any better!! I’ll give you some ideas. ~Melissa

Ummm….I’m good. Thanks! ~Denise

Throwback Thursday – Lemon Thyme Chicken with Feta Herb Salad

Today we are bringing back one of our more popular chicken recipes!

We love this Lemon Thyme Chicken with Feta Herb Salad because it is light and fresh…perfect for this time of year! Whether you have your own herb garden (like Melissa) or buy them from your local grocery store (as Denise does), this is a delicious dish to make and enjoy on the deck with a nice glass of white wine!!

Lemon Thyme Chicken with Feta Herb Salad

By the way…Kim Crawford Sauvignon is now $9.99 at some local Costco stores :)!!!!  

Marinated Bacon Wrapped Chicken Thighs

I have made these cute little bundles several times since last summer and they are always a hit. Not only are bacon wrapped chicken thighs are delicious, but they look impressive without taking too much to prepare. The marinade came from www.tasteofbbq.com. The rest came from ideas from my sister! Gotta love the experienced cook!!! Costco sells the chicken thighs in their vacuum packed chicken section. There are 5 to a pack and 6 packs total!!

Level of Difficulty: Moderate
Time Required: Prep Time – 20 min plus marinating time of 2-4 hours; Cook Time – 20-30 minutes

Ingredients for 8 people:


1/4 c. olive oil
Juice of one lemon
2 T. lemon zest
2 tsp. chopped fresh thyme or 1 tsp. dried
1/2 – 1 tsp. crushed red pepper
2 garlic cloves, crushed
1 T. dijon mustard
1 T. freshly crushed peppercorns
1 tsp. salt

Bacon Wrapped Chicken Thighs with Brown Sugar and Pineapple:

16 boneless, skinless chicken thighs, fat trimmed
1/4 c. light brown sugar
2 cans pineapple rings, cut in half
16 pieces of bacon

Bacon Wrapped Chicken Thighs with Jalapeños and Cream Cheese:
16 boneless, skinless chicken thighs, fat trimmed
8 fresh jalapeños, seeded
4 oz. whipped cream cheese
16 pieces of bacon

Special Equipment and Other Items Needed:

Citrus Zester

Preparing the Bacon Wrapped Chicken Thighs:

Combine marinade ingredients together in a bowl and mix well. Place the chicken thighs in a glass baking dish and pour the marinade over the pieces, turning once to ensure all sides are covered. (You can also marinate them in a ziploc bag if you prefer) Marinate for 2-4 hours.

Marinated chicken thighs

This post is so popular, we created a video to help show you how to make these little bundles of joy.

For the Brown Sugar and Pineapple:

Preheat grill to medium high heat. Pat one side of the thigh with brown sugar. Place a half of pineapple ring on an edge and roll.

Brown sugar and pineapple stuffed chicken thigh

Start wrapping the bacon around the seam and continue wrapping until the whole thigh is covered. Secure with a toothpick and set aside.

Bacon wrapped brown sugar and pineapple stuffed chicken thigh

Grill for 20-30 min, turning as frequently as needed to prevent burning from the flare ups, until cooked through!

For the Jalapeño and Cream Cheese:

Preheat grill to medium high heat. Take a knife and spread cream cheese in the half of a jalapeño. Roll the chicken thigh around the jalapeño. Start wrapping the bacon around the seam and continue wrapping until the whole thigh is covered. Secure with a toothpick and set aside. Grill for 10-15 per side until cooked through!

Bacon Wrapped Chicken thighs

Important Tips:

The key is not to overstuff the chicken and too make sure you wrap the bacon completely around the thigh.


You can really stuff these with just about anything you want. When I make these I usually make half with brown sugar and pineapple and the other half with jalapeño and cream cheese. It gives guest the option of sweet or spicy!

Meal Ideas:

Last time I made these, I served them with Roasted Potatoes with Dijon, Garlic Green Beans, and Tomato Onion Cucumber Salad!

Smothered Pork Chops with Onions and Thyme

Pork chops with onions and thyme

I made these pork chops for the first time a few nights ago. I’ve had smothered chicken in the past, but not smothered pork chops. They were fairly simple to make and I had most of the ingredients already on hand. I liked how the pork chops weren’t dipped in flour and cooked in oil, so this was a lighter dish for sure!

Level of Difficulty: Easy-Moderate
Time Required: Prep Time – 15 minutes; Cook Time – 15 minutes


1 cup beef broth, divided
2 T. fat free milk
2 tsp. all-purpose flour
2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 boneless pork chops, about 2 inches thick
1/2 tsp. paprika
1/4 tsp. dried thyme
Cooking Spray
1 cup sliced onion
1 T. fresh parsley, minced

Special Equipment and Other Items Needed:

All you need for this dish is a really good, big skillet. Try this if you need one…

Preparing Smothered Pork Chops:

Combine 1/4 cup of broth with the milk, flour, mustard, salt and pepper in a small bowl. Whisk and set aside.

Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add the pork until and cook for about 2 minutes on each side, or until lightly browned. Remove the pork from pan.

Reduce heat to medium. Add onion and sauté about 4 minutes or until lightly golden. Add remaining 3/4 cup of broth and bring to a boil and scrape up any brown bits in the pan. Cook for 2 minutes.

Smothered Pork Chops with Onion and Thyme

Add milk mixture, stirring with a whisk. Add pork. Turning to coat. Cook for another minute.

Pork chops with onion and thyme

Sprinkle with parsley and enjoy!

Pork chops with onions and thyme


There is no reason why you can’t throw some mushrooms into the skillet! Just remember, they won’t take as long to cook as the onions.

Meal Ideas:

Serving this dish with rice is great idea. The gravy from the pan just runs over into the rice making it all extra delicious!