Now that it’s the start of a new year, I thought I’d start with a new veggie recipe. So whether you’re vowing to eat more veggies or just looking for an easy side dish, consider trying this one for Thymed Carrots Glazed with Vinegar. It’s more exciting than regular ol’ boiled or steamed carrots, and a great addition to a meal featuring roasted chicken, turkey, or pork. Enjoy!

Thymed Carrots Glazed with Vinegar
-recipe from The Yellow Farmhouse Cookbook by Christopher Kimball

This is a classic preparation for carrots. The vinegar, sugar, and thyme combine to make a sweet-sour glaze with some punch. Dried thyme can be substituted in a pinch. Serves 8.

2 pounds carrots, peeled, cut into 1/4-inch rounds
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
3 tablespoons white wine vinegar
1/3 cup water
1 tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper

Boil carrots for 7 minutes or until just tender. Drain.

Heat oil and butter in a large skillet until foam subsides. Add carrots and toss for 2 minutes. Add remaining ingredients and cook over medium-high heat for 5 minutes or until liquid is reduced to a glaze. Add a few grindings of black pepper.

Tags: carrots, glazed carrots, Side Dish, thyme, veggie side dish, veggies, vinegar

This recipe for Herb-Marinated Pork Tenderloins is a definite go-to entertaining recipe. It’s easy, delicious and doesn’t break the bank! The marinade gives the pork great herb/citrus flavor (just be sure to let it marinate for at least 3 hours…longer is even better).

I grilled the tenderloins instead of searing and roasting them in the oven. Serve with summery side dishes like Mediterranean Rice Salad or Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette. Enjoy!

Herb-Marinated Pork Tenderloins
-recipe from Ina Garten, foodnetwork.com

Makes 6 servings.

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Tags: Barefoot Contessa, dijon, herb-marinated, Ina Garten, lemon juice, pork tenderloin, rosemary, thyme

If you like mushrooms, you’re going to LOVE this risotto! Like all risotto recipes, it does take some effort but, boy, is it worth it: it’s hearty, earthy and delicious!

I basically followed the recipe with a few minor substitutions. I used turkey Italian sausage and substituted Marsala wine for the Madeira. For the mushrooms, I used 6 oz. portobello, 8 oz. crimini and 4 oz. shiitake…a total of 18 ounces. I sauteed the onion and garlic in 4 tablespoons (1/2 stick) of butter instead of a whole stick. If you can’t find Asiago cheese, just use Parmesan. A drizzle of truffle oil would put this risotto over the top!

Italian Sausage and Wild Mushroom Risotto
-recipe from Bon Appétit Magazine from Tuscany, Salt Lake City, UT

At the restaurant, this dish is served as a starter. It would also make a great main course for four. Makes 8 first-course servings.

2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (I used Marsala)

6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter (I used 1/2 stick, or 4 tablespoons)
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese

Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

Tags: arborio, Asiago cheese, chicken broth, Italian, italian sausage, Madeira, Main Dish, Marsala, onion, oregano, portobello mushrooms, rice, risotto, shiitake mushrooms, Side Dish, thyme, wild mushrooms

For Mother’s Day, I made my sweet Mom grilled lamb (one of her favorites). She was thrilled when I told her what we were having for dinner! This meal was incredibly easy and really, really good!

For the grilled potatoes, I used large red potatoes, cut them in half, then parboiled them for about 10 minutes on the stove. After I let the water evaporate off the potatoes, I drizzled them with olive oil and tossed them with the herb mixture (as stated in the recipe). I then finished the potatoes on the grill.

I bought the lamb chops at Costco (you just can’t beat the price!). Some people don’t like lamb because it can taste gamey. These chops, however, were delicious: tender, flavorful and perfectly cooked (if I do say so myself)! I served the lamb chops with grilled asparagus and the grilled red potatoes. Everyone loved the meal…especially Mom. 

Rosemary Lamb Chops with Grill-Roasted Potatoes
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Seasoning
1       tablespoon finely chopped garlic
1       teaspoon kosher salt
1       tablespoon finely chopped fresh rosemary
2       teaspoons finely chopped fresh thyme
3/4    teaspoon freshly ground black pepper
 
2       pounds new potatoes, about 1-1/2 inches in diameter, washed and quartered
         Extra virgin olive oil
8       loin lamb chops, each about 4 ounces and 1-1/4 inches thick, trimmed of excess fat

1. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.

2. Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them. Grill the potatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.

3. Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the lamb chops. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to desired doneness, 9 to 11 minutes for medium rare, turning once. Serve warm with the potatoes.

Tags: garlic, Grilling/BBQ, lamb chops, Quick Cooking, red potatoes, rosemary, thyme

This beautiful spring dish is not only delicious but incredibly easy. I love how simple and unfussy it is: earthy mushrooms, crisp-tender asparagus, pan-seared chicken. Yumm! Serve with crusty bread for a fantastic yet quick meal!

For more recipe ideas, check out: Tuesday at the Table, Tuesday Tastes, Tempt My Tummy Tuesday, Tasty Tuesday, Finer Things Friday, Foodie Friday, It’s A Hodgepodge Friday, New Friend Friday, Friday Food, Grocery Cart Challenge.

Pan-roasted Chicken with Asparagus and Shiitakes
-recipe from Sunset Magazine

Meaty shiitakes, a good sear on the chicken, and a sprinkle of nutty parmesan cheese—not to mention the sweet, tender-crisp asparagus—make this low-fat dish a winner. Prep and Cook Time: about 30 minutes. Notes: If you prefer your asparagus more fully cooked, return it to the oven once you’ve lifted out the chicken and bake it 5 to 10 minutes more. Makes 4 servings

2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1 pound slender asparagus, trimmed
1/4 cup freshly and finely shredded parmesan

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.

Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.

Tags: asparagus, Chicken, chicken stock, garlic, parmesan cheese, Quick Cooking, shallots, shiitake mushrooms, thyme