Deviled Eggs

I almost forgot about deviled eggs.  I forgot how much I like them and how much they remind me of fall.  So when I went to a party a few weeks ago, I made deviled eggs and they were a hit!  I have started seeing these on more menus for restaurants I have been to.  They are making a come back!  This is a great appetizer to bring to a party or even a starter for when you have a bunch of people coming over.

Ingredients;
 6 eggs
1/4 cup mayonnaise
salt and pepper to taste
Chives (to garnish)
Sweet Paprika (to garnish)

Place the eggs in a pot with cold water on medium high heat.  Once the water has started to boil, boil the eggs for 3 minutes and then turn the heat off.  Set the pot to the side for 10 minutes.

 Strain the water from the pot.  Top the eggs with ice, and let them cool.

Once the eggs have cooled, crack the outside shell and remove the shell.  Cut the egg in half.

Remove the yolk and place in a bowl.

Add the mayonnaise, salt and pepper to the bowl and mix (using the mixer) until the mixture is smooth and creamy.

Place the mixture into a bag, and cut the bottom of the bag.  Pipe the mixture back into the egg.

Sprinkle with chives or paprika or both.
Thyme 2 Taste...

TIP: You can also add a few drops of hot sauce to the egg mixture if you want to spice them up a bit!

Tuscan White Bean Soup with Sausage and Kale

I tried this great soup at one of my favorite local restaurants.  I knew immediately I had to replicate the soup.  After doing some research online and looking through many recipes, I made the soup.  It turned out exactly as expected on the first try.  Not only have I had many people ask me for the recipe, but I have made it over and over.

Ingredients;
8 oz. Great Northern white beans from the bag, not canned.  You can use canned beans.  If you do, then you don't have to cook them so you can skip that part. (soak the beans in water over night)
2 slices of bacon, chopped up into small pieces

1 medium onion, minced

4 cloves of garlic (I love garlic - you can use less)
1 stalk of celery, chopped
2 medium carrots, chopped

6 leaves of fresh chopped sage

5 sprigs of fresh thyme

4-5 hot Italian sausages

1 bay leaf

14.5 oz can of diced tomatoes

2 cups of chicken stock
1 medium chopped potato
1-2 cups chopped Kale (depends how much you want in the soup)


Soak the bans overnight.  In a separate pot, simmer the beans on medium heat until the are cooked.

In a large pot, turn on to medium/high heat.  Add the bacon.  Let the bacon cook until it is almost browned.

Add the onions, garlic, celery and carrots.  Saute the veggies until they are starting to turn light brown (about 5-7 minutes).

Move the veggies over to one side of the pot, add the sausages, sage and thyme.  Cook the sausages, turning them over and browning them until the are almost cooked.  Sprinkle with salt and pepper.  While they are cooking, don't be afraid to mix around the vegetables with the sausages.  The onions, garlic, carrots and celery will start caramelizing (which is what you want to do.  It will intensify the flavor).  When the sausages are almost fully cooked, take them out of the pot and set them aside.  Slice the sausages in 1 inch pieces.

Add the bay leaf, can of chopped tomatoes, and 2 cups of chicken stock and bring to a boil.

Add the sausages and add them to the pot along with the potatoes.  Simmer on medium heat for about 15 minutes.

 Add 1 cup of cooked white beans.

Take about 1 cup of the cooked beans and put about half a cup of the beans in a wire strainer.  Take a wooden spoon and press the beans against the strainer.  Swipe the outside of the strainer and add the white part into the soup.  Repeat with the other half cup of the beans.  This time, also add the smashed beans into the soup.  This will make the soup thicker, so if you already think its thick enough, you don't need to add the beans.

Once you are done smashing beans and simmering the soup, add the kale. 

Simmer about 2-3 more minutes.  Not too much longer, or the beans will be overcooked.

Add any additional salt/pepper to taste. 

Cut some french bread and toast it if you like, sprinkle some grated Parmesan Romano cheese and serve....Thyme 2 taste!

Beef Nachos with avocado

I have to admit - sometimes I get lazy in the kitchen and just want to make nachos.  I have never liked football, but a great excuse to make nachos is football haha
So, next time you sit down to watch a game or have some friends over, nachos are a great choice for a snack.  Not only do my mom and I have a ritual for nachos, every time she comes to town we make them.  I have kind of mastered making nachos, and I thought I would share my little secret...

Ingredients;

3/4lb - 1lb ground beef
1 package taco seasoning
1 bag of Tostitos scoops
1 jar salsa
1 package shredded cheese
2 roma tomatoes
1 avocado

Saute the ground beef in a pan, add the taco seasoning and 1/4 c of water.  Simmer until all the liquid has evaporated.

Preheat the oven on broil.  Using a teaspoon, scoop the ground beef mixture into each scoop individually.

After each scoop is full of beef, scoop in salsa.

Sprinkle with cheese.

Place the sheet in the oven, allowing the cheese to melt.  Since the oven is on broil, be careful to watch the nachos, so they don't burn.
Sprinkle with tomatoes and avocado.... serve  Thyme 2 taste.....

TIP: Use whatever cheese you like best.  Sometime I use a blend of cheddar and Mozzarella or whatever I have in the fridge.

Mini Blueberry Hand Pies

Are you having a guest over and want to make a fun dessert?  I found this recipe in one of my magazines, probably bon appetit.  I made them for a friend that came over to cook with me a few weeks ago.  She was surprised how quick and easy they were.  Did I also mention that they are delicious??  For those moms out there that don't have the time to make home made pastry, you can use the frozen puff pastry :)

Ingredients;
 2 cups fresh blueberries
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1/4 c sugar
1/4 tsp salt

1 large egg, whisked
1 Tbsp raw sugar

Buttery Pie Crust;
1 1/2 c all-purpose flour
1/2 tsp sugar
1/4 tsp kosher salt
1/2 c chilled, unsalted butter, cut into small pieces.

Start by making the pastry.  You can make the pastry ahead of time and store in the fridge up to 24 hours.
Measure out the dry ingredients and place on a cutting board.  Add the pieces of butter.

Using a pastry cutter, mix the dry ingredients and butter together.

Add water until the dough forms.  You may need to use a little flour so the dough does not stick to the cutting board.

Refrigerate the dough for 30 minutes.  If you made the dough in advance, set the dough out and let it sit for 45 minutes.
Preheat the oven to 375 degrees.
Mix the blueberries with the lemon zest, juice, salt and sugar in a medium bowl.

Whisk an egg in a small bowl and set aside.
Roll out the dough to form a square, or a shape that resembles a square :)

Cut 5-6 squares, and spoon the blueberries on top of the dough.  Brush the egg around the square of the dough, fold over and place on a pan, lined with parchment paper.  Brush with the whisked egg.

Make a little slit in the top of the dough.  Sprinkle with sugar.  Bake for 35-40 minutes.

I know they may not look the best, but they are tasty :)

TIP: Serve with a side of vanilla ice cream or top with whipped cream.


Source: bon appetit magazine, July 2013

Best-Ever Lasagna

I look forward to seeing my bon appetite magazine in the mailbox every month because I love their recipes.  Of course there is always a theme, but sometimes I find the best recipes are the project recipes.  My definition of project recipes are those that take a while to cook but for anyone that knows me, that's kind of my thing.  When I saw the lasagna bolognese, I was very excited.  After receiving a pasta maker, I was even more ecstatic to try the recipe.  Just as a note, the recipes calls for making the bolognese sauce the day before, and then constructing the lasagna the following day.  I have made it both ways.  It tastes better if you make the sauce in advance, but I have to admit it is also delicious making it the day of.  I did make some modifications to fit my taste... here it is...

Sauce;
1 large onion, minced
1 medium carrot, peeled, cut in 2
2 celery stalks, finely chopped
2lb ground beef, pork and veal mix or about 3/4lb of each
1 c dry white wine
1 28oz can of tomato puree
14.5 oz chicken stock
2 bay leafs
salt and pepper
2 drops Worcestershire sauce

Lasagna Noodles;
Click here for my pasta recipe from a previous post

Additional ingredients;
1 8oz package of mozzarella cheese, shredded
1/4 c freshly grated Parmesan Romano cheese
8 slices of fresh mozzarella cheese (for the top)
fresh chopped basil, for a garnish

Start by heating up a  large pot on medium high heat.  Wait a few minutes until the pan is hot and add the ground meats.  Saute the ground meat until it is fully browned, about 10 minutes.  Then add the onion, carrots and celery.

Saute the vegetables on medium high heat, until the vegetables are cooked, about 10-15 minutes until the moisture is almost completely evaporated and the meat is well browned.  Season with salt and pepper.
Add the wine to the pot, scraping the brown bits from the bottom of the pot, about 2-4 minutes and the majority of the liquid is evaporated.

Add the tomato sauce and chicken stock.  Bring to a boil and lower the heat to low, to allow the sauce to simmer.

Add 2 bay leaves.  Simmer for 21/2 - 3 hours.

If the sauce is too thick, you can add chicken stock.  I prefer a thicker sauce.  Also add in the Worcestershire sauce.  Taste and add any additional salt or pepper if needed.

Set the sauce aside - refrigerate over night.
Remove the sauce from the fridge the following day.  Set the pot on low heat, to warm the sauce.
Start making the pasta, the recipe is here.
Roll the pasta out, to about a 7/8...

Cut the past into smaller pieces, so it will be easier to boil.  Place on a cloth until you have all the noodles finished.  Make sure they are coated in flour, so they don't stick to the towel.

Boil water in a separate pot.  Set a bowl of ice cold water next to the boiling water.  Flash boil the noodles for 30 seconds each.  Drop them in the ice water, remove and set them aside.

Preheat the oven to 350 degrees.  In a large pan, spread the sauce on the bottom, add a layer of noodles.  Spread another layer of sauce, sprinkle some mozzarella cheese and Parmesan Romano cheese.  Repeat until you run out of sauce and noodles.  Top with some slices of mozzarella.

Place baking dish in the oven, until bubbling and beginning to brown on top, 40-50 minutes.

Let the lasagna sit for 5 minutes, cut into squares and plate.  Garnish with grated Parmesan Romano and freshly chopped basil.

Thyme 2 Taste....

TIP: a nice mild Chianti is a perfect pairing with this lasagna... Bramosia Chianti Classico, 2010 

Enjoy!

The original recipe can be found in the October 2013 issue of bon appetit magazine.