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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
My tomato was quite large so I served half per person. If you use a spoon to drizzle the sauce on the chicken as it cooks you don't need to worry about 'contaminating' the sauce with uncooked chicken.
Baked Tomatoes with Pesto Preparation and cooking time: 20 minutes2 medium garden ripened tomatoes
3 tbs pesto
3 tbs freshly grated Parmesan
Core tomatoes - cut into the stem end at an angle to take out the stem and center of the tomatoes. Hollow out sufficiently to hold half of the pesto and cheese. Divide the pesto and put into each of the tomatoes. Divide the Parmesan and sprinkle over the top. Put into a small baking dish and bake at 375F (185C) for 10 - 15 minutes. The tomatoes should be cooked through but still hold their shape and the cheese should be starting to brown. Remove and serve.
Chicken Breasts Stuffed with Mozzarella, Basil Preparation, cooking time: 30 minutes 2 chicken breasts, boneless, skinless
1/2 fresh mozzarella ball
8 large fresh basil leaves, or more small
kitchen string
Barbecue Sauce
4 tbs ketchup
2 tbs sherry
1 tbs Balsamic vinegar
1 tbs maple syrup
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard
Chicken: With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. Make the cut on the 'straight' edge of the breast. You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides.
Slice the mozzarella as thinly as possible, divide and fit into each pocket. Place the basil on top of the cheese, folding it in to fit. Wrap entire breast with kitchen string to hold it together.
Grill on barbecue for 5 - 8 minutes per side or until done or bake in oven for 25 minutes at 400F or until done, basting frequently with barbecue sauce.
Barbecue sauce: Put all ingredients for sauce in a bowl and whisk well to combine.
2 medium potatoes
4 bay leaves
3 tbs olive oil
Slice the potatoes about 1/4" (.5cm) thick. Put the oil in a baking dish large enough to hold the potatoes in one or two layers, but not tightly packed. Add the potatoes and turn to coat thoroughly. Tuck the bay leaves in amongst the potatoes, cover and bake for 35 minutes, 400F (200C).
To serve: Remove from oil, discard bay leaves and serve.
6oz (180gr) green beans,
2 slices Prosciutto (2oz, 60gr) optional
10 - 12 fresh sage leaves substitute 2 tsp dried, rubbed sage
4 cloves garlic
2 tbs olive oil
Put an inch of water in the bottom of your steamer and bring to a boil, covered. Cut the stem end off of the beans, leave whole, with tail on. Add beans to steamer, cover and steam for 10 minutes. Remove beans and place on serving dish.
While beans steam, peel and slice the garlic cloves as thinly as you can. Roughly chop the Prosciutto. Heat oil in small skillet over medium heat. Add garlic and fry until golden, turning once, about 5 minutes total. Add ham, sage leaves and sauté until starting to crisp, another 3 - 5 minutes.
To finish, spoon ham, sage and garlic chips on the beans, then drizzle the oil over all and serve.
Note: If making in advance, when beans are done plunge into cold water to preserve color. Remove and drain. When ready to finish put beans on a baking sheet and into a warm oven, 220F (100C) to warm for 5 - 10 minutes.
Cooking Schedule: 40 minutes |
Make barbecue sauce |
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