Sunday, March 27, 2011

It's Cookin' Thyme shares recently tried recipes............

What happened to SPRING??????? All the sudden it's hailing, snow showering and teeth chattering COLD!!!! The weather was so unpredictable this past week, I just stayed home and COOKED!
I tried some new ideas with Meatloaf presentation ( I like because they can be made and frozen for
individual dishes later.) I experimented with a Clam Pie Recipe changing it a bit to suit my taste, I guess it was a hit on a Lenten Friday because I had 1 slice and it was GONE..........!
What to do with chicken breast came next which is being served for dinner today!

Hope you try the recipes, they were good! Share them with your friends. Pray for warmer weather as we leave March behind this week, and check back next week to get some Easter and Spring inspired recipes! 
Check out my website @ ( for all your catering needs and contact me to book your date while it's available ................. Have a Great Week!!!

Individual Meatloaf Muffins
  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 pound ground beef
  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons prepared mustard
  1. In a large bowl, combine the
  2. Preheat oven to 350 degrees F  and spray muffin pan with nonstick spray.
  3. egg, milk, cheese, oats and salt. Add the ground beef, mixing well, fill  each cup of  muffin pan with mixture, packing the mixture in tightly.
  4. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  5. Bake, uncovered, at 350 degrees F for  35-45 minutes.

Tomato Basil Chicken

  • 4 (6 ounce) boneless, skinless chicken breasts
  • 1/2 (12 ounce) bottle garlic and herb marinade
  • 16 fresh basil leaves
  • 1 large tomato, thinly sliced
  • 4 slices provolone cheese
  • 1/4 cup freshly grated Parmesan
  1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees F
  3. Place opened chicken breasts on a  non-stick sheet pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks).
  4. Cook in preheated oven for 25- 30 minutes.  Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

  Jersey Clam Pie


*1 pastry for two-crust pie

*1/2 c. onion (chopped)

*6 tbsp. butter

*1/2 c. all-purpose flour

*1 tsp. salt

*3 c. clam juice

*4 c. chopped clams (chowder size)

*5 oz. frozen peas & carrots

*1 (14oz) can diced tomatoes ( I used the ones with basil & garlic)

*2 c. potatoes (chopped)

*1 tsp herbes de provence 

*Freshly ground black pepper to taste

      1. Prepare pastry. Place half of the pastry in a deep-dish pie pan. 
          Reserve remaining pastry to  place on top of clam filling. Do not prebake.

      2. In a large, heavy saucepan over medium heat, cook onion in butter until tender. 

      3. In a small bowl, blend flour and salt.

      4. Add flour mixture to saucepan with clam juice, clams, peas & carrots, tomatoes, 
          potatoes, and herbes de provence Cook until potatoes are tender. Season with salt 
          and pepper.

      5. Pour into prepared pastry, then place remaining pastry on top of clam filling.
          Trim any excess pastry and crimp edges to seal. Cut small slits in top of pastry to allow   
          steam to vent while pie is baking.  

      6. Brush top with beaten egg, place onto baking sheet.

      7. Bake in preheated 425 degree oven for 20 to 25 minutes or until top is a light golden    

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