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Chicken for game day

February 4, 2016 by Dan Leave a Comment

Chicken

 

 

Sports and hot wings are almost a cultural obsession.  Our house doesn’t really warm up to either – don’t hate us!  But dipping chicken (and veggie) into a condiment of choice DOES appeal to our foodie nature.  So, if you want chicken for game day but want something a bit healthier than wings – here you go. Chicken breast strips breaded and baked.

Let’s get cooking!

Ingredients

1/2 cup Corn Starch
3/4 cup Corn Starch
1 cup Flour
5 Eggs, beaten
1/2 cup fresh grated Pecorino Cheese
1 teaspoon salt
1 teaspoon pepper
3 or 4 large chicken breasts

Preheat your oven to 425 degree F. Line a large baking sheet with aluminum foil and place a good sized cooling rack om the baking sheet.

Put 1/2 cup corn starch into a large zip lock bag. Place 3/4 cup corn starch, flour, grated pecorino cheese and salt and pepper into another large zip lock bag and shake to mix well. Beat all 5 eggs in a wide shallow bowl.

Wash chicken and pat dry with a paper towel. Cut the chicken breasts into 1/2 inch thick pieces, something close to the size of chicken wings.

Place a few pieces of chicken in the bag of corn starch. Shake to coat evenly. Remove from the corn starch and shake off the excess. Place the chicken in the egg and coat evenly. Place the chicken in the second bag with the flour mixture and shake to cover well. Remove the chicken from the flour and dip in the egg again. Place on the rack on your baking sheet. Repeat until all the chicken is coated.

Bake at 425 for 20 to 30 minutes, until golden grown and the chicken is cooked through. Remove from the rack and place in a bowl, a few pieces at a time. Toss with your favorite wing sauce, I used teriyaki. Serve with strips of carrot and celery or whatever vegetables you prefer. Add some extra dipping sauces and your set for the big game- or a quiet evening at home, as the case may be.  🙂

Filed Under: Photo, Recipe Tagged With: baked, breaded, chicken, Dinner, lunch, snap

Baked Salmon in Puff Pastry

January 20, 2016 by Ginger Leave a Comment

Salmon in Pastry

On a recent shopping adventure to Costco, I noticed a beautiful  filet of Salmon in the meat department.  I love salmon.  I love it most at my local sushi joint, sake salmon, it’s like butter on the tongue with a sliver of fresh lemon…but I digress…

Tonight we are baking salmon in puff pastry.  Because of food sensitives we *try* to avoid onion and garlic most evenings.  Although this recipe is ideal for both, I did not use them – but go for it if your tummy can tolerate them.  Let’s get cooking.

Fresh salmon filet – deboned, I left the skin on, but that’s your choice
4 tablespoons of butter
1/4 cup of white wine
1/4 cup of fresh flat leaf parsley, chopped
1 teaspoon dried tarragon
1 2” piece of lemongrass, cut lengthwise
1 egg  – plus a little water  beaten together for an egg wash
~ 1/3 cup grated pecorino cheese
1/4 cup crumbled goat feta
1/4 cup pine nuts
2 thawed puff pastry sheets
Dash of salt
Flour
Preheat your oven to 350F.

On a clean cutting board or serving dish place a layer of paper towels.   Gently rinse your salmon, check for any bones then place on the paper towels and pat the fish dry.  Set aside.

In a small saucepan melt the butter then add the salt, chopped parsley, and cut lemongrass. When the butter begins to sizzle add the wine and tarragon, bring to a simmer then add the pine nuts.  Let this percolate for about five minutes then remove from heat and set aside to cool.

Next, prep your baking pan.  I used a large baking pan with non-stick cookie mat laid in it.  The mat was then lightly floured.  Set aside.

On a floured rolling board place one of your puff pastry sheets and roll out to a size longer and wider than your filet.  The sides will all need to be rolled to seal in the fish so make sure you have rolled the pastry enough to accomplish this later.  When you’ve finished rolling one sheet place this in your baking pan.

Now center your filet in the middle of the pastry sheet skin side down.  With a slotted spoon carefully scoop out the marinated parsley and nuts from the cooled butter mixture and scatter on top of the fish.  If your fish looks a little dry, drizzle some of the butter mixture on it.  No harm done, this will help the fish steam inside the pastry.  Next sprinkle your goat cheese on the fish, then the grated pecorino.  Next, roll out the 2nd pastry sheet to fit the size of the 1st one and cover the fish.

Carefully tuck the top pastry sheet around the fish, you’ll want a tight seal here.  Now take your egg wash and paint around the edges of the pastry.  You’ll be rolling the edge over twice and hopefully to the edge of the fish, so paint enough wash to roll this much.  If you have more pastry than needed, cut some off BEFORE you start to roll.  Once the edges are rolled up and close to the fish take a fork and press down the rolled edges for a tighter seal.

Finally, use the remaining egg wash to paint over the entire pastry for a nice golden appearance after baking. Make a 2″ slice in the top of the pastry to let out steam

We’ll be baking this for about 40 minutes.  The pastry should turn a golden brown.  I inserted a thermometer into the salmon and it was approximately 165F which was perfect for us.

Enjoy!

Filed Under: Photo, Recipe Tagged With: baked, Baked Salmon, Dinner, pastry, Puff Pastry, salmon

Christmas Dinner for Two

December 14, 2015 by Dan Leave a Comment

Christmas Dinner for Two by D Fenwick, http://dfenwickphotography.com

Christmas Dinner for Two

Not every holiday dinner is meant for happy hordes of friends and family.  Sometimes it’s just a quiet meal between two soulmates.  This delightful little dinner is easy to prepare and perfect for an intimate evening of good food and conversation.

1 small, fully cooked HAM, about 2 pounds
1 can Pineapple Rings
Maraschino Cherries
1/4 cup Brown Sugar
1/4 cup Pineapple Juice (from the canned pineapple)
pinch ground clove

Preheat your oven to 350 degrees F.

If your ham is pre-sliced, use two metal skewers to hold it together, pushing them all the way through the ham.

Line a small baking pan with aluminum foil and place a small baking rack or cooling rack in the bottom of the pan. Place the ham on the rack. Top with pineapple rings, held in place with toothpicks. My ham took 4. Use a toothpick hold one maraschino cherry in the middle of each pineapple ring. Place the ham in the oven and back for 15 minutes.

While the ham cooks, combine 1/4 cup pineapple juice and 1/4 cup brown sugar. Add a pinch of ground clove. (If you like a mustard flavor, add 1/2 teaspoon mustard powder as well.) This is the glaze for the ham.  Tip: Drops of glaze into the pan might cause some smoke as the sugar burns, adding some water into the bottom of your baking pan can prevent this.

Remove the ham from the oven and turn the oven up to 450 degrees F.

While the oven heats up glaze the ham by carefully pouring the glaze over the ham so it covers all of the top and sides. Place it back in the oven for 10 to 15 minutes or until the glaze begins to brown. The ham should be heated through. Test with a kitchen thermometer to be sure it has reached an internal temperature of 160 degrees F. When heated through, remove from the oven and serve.

You can serve this with baked beans, a salad, mashed potatoes, bread or whatever sides you like. A simple tomato salad can be made by slicing a tomato per person. Place the sliced tomatoes on a serving plate, top with crumble goat cheese or goat feta and drizzle with a bit of good balsamic vinegar.

Filed Under: Photo, Recipe Tagged With: baked, brown sugar, Christmas, Christmas Dinner for Two, Dinner, glaze, ham, pineapple, two

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