Lemon, Thyme, Almond Sugar Cookies

I'm going to say something very anti-American, and probably even anti-Southern: I don't like lemonade. I just don't. It doesn't do anything for me. Nor do I like lemon in my sweet tea... see, I'm not a complete loss as a Southern gal; I do like sweet tea. Just don't put lemon it it or my water glass, and we'll get along just fine. Here's the catch though... I LOVE lemon in baking and cooking. I'm addicted to any lemon cookie or cake imaginable. 

Now to switch gears here, I also love watching the baking and cooking shows, and after watching enough of them talk about how they incorporate a challenge ingredient into a recipe they already have, I thought, "I bet I can do that too." So, I did. I used my Sugar Cookies recipe (courtesy of Betty Crocker) and made it unrecognizable, but dang, are they good. I replaced some of the flour with almond meal, which creates a wonderful texture for these cookies. I used lemon zest and thyme in the cookies, which created an amazing flavor. Top that with the texture of sliced almonds in the cookie plus a delicious lemon glaze and sugared lemon zest, and oh my. This really isn't a difficult recipe, and would be a good starter recipe for you.

Cookies
1 cup butter
1 1/2 cup powdered sugar
2-3 lemons (zest and juice, separated)
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg
1 1/2 cup all-purpose flour
1 cup almond meal
1 tsp ground thyme
1/2 tsp thyme leaves, plus a little more for decoration
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup diced almond slices, plus a a few more for decorations

Glaze
1 1/2 cup powdered sugar for glaze
1/2 tsp almond extract

In a small bowl combine the flour, almond meal, cream of tartar, baking soda, salt, and thyme. Whisk gently until mixed.

Chop the almonds until they're the size you want. The cookies are thinner because they're sugar cookies, so you don't want the almonds pieces to be too large.

Zest and juice the lemons. Put a couple of teaspoons in a separate bowl with a pinch of sugar - start with a couple teaspoons. "Fluff" the sugar and zest together to coat it. Keep adding sugar to this during the making and baking of the cookies until the zest is crystalized and drier and doesn't look like it will take any more sugar.

In your stand mixer add the butter, powdered sugar, egg, vanilla extract, almond extract, lemon zest and about a teaspoon of lemon juice. 

With the paddle attachment, combine ingredients until smooth. Fold in dry ingredients.

Mix in almonds  until spread throughout evenly.

Wrap dough in plastic and chill in the refrigerator for three hours.

Preheat oven to 375 degrees. Sprinkle flour lightly on your surface, and then roll out dough to 3/16" thickness. Cut to desired shapes - I used a round with scalloped edges.

Bake cookies 7-8 minutes or until edges just begin to brown. Rest cookies for at least 5 minutes before removing to a cooling rack until they are cool and set firm.

Create glaze by combining powdered sugar, almond extract and enough lemon juice to reach a nice thick glaze. You want the glaze thick enough to adhere to the cookie without running off too much. Dip each cookie into the glaze and then let it rest on a piece of parchment.

I set up an assembly line of dried thyme leaves, sugared lemon zest, almonds, and I added a little crystal sugar decoration to give a little extra crunch and shine to the cookies. Sprinkle on just a few thyme leaves, as much sugared lemon zest as you prefer, and a design with the almonds to your liking.

Allow cookies to rest on parchment until dry and hardened before putting in a container. But enjoy one or two as soon as possible because these are amazing!

If you give this recipe a chance, please let me know how it worked for you!

Lemon Herb Chicken

Chicken is one of the most versatile proteins to add to a meal. It can be prepared in so many delicious ways that it's hard sometimes to decide where to start. I was searching Pinterest a few weeks ago for some new chicken recipes when I stumbled onto: Grilled Chicken Breasts with Lemon and Herbs. I made it for the first time the very day that I found it... and it was goooooooood! Very juicy and tender and light. Pairs great with my Sautéed Spinach and Herb Roasted Potatoes. This will be a great addition to your recipe collection. It's simple and easy and so very tasty... so check it out!

2-4 Foster Farms Boneless, Skinless Chicken Breasts (about 1 1/2 pounds total)

3 garlic cloves, minced

1/2 tsp salt
1/4 tsp black pepper
2 Tbsps finely chopped fresh parsley
1/2 tsp finely chopped fresh thyme
1/2 tsp finely chopped fresh oregano
1/4 tsp finely chopped fresh rosemary
3 Tbsps lemon juice
1/3 cup extra virgin olive oil

Prepare the chicken by cutting off excess fat or gristle and rinsing. Pound each piece with the flat side of a mallet between a folded piece of plastic wrap to avoid splattering.

Prepare spices, salt, pepper and garlic.

Put chicken in a freezer bag of appropriate size for how many chicken breasts you have. Pour the spices mixture over the chicken. Squeeze in the lemon juice and then add the oil. Massage the marinade onto the chicken to ensure it is evenly coated. Put in the refrigerator to rest.

The marinade should stay on as long as possible. I've done as little as 2 hours and as much as 3-4 days (with slightly frozen chicken to start with). At least overnight would be ideal. The longer you can let it set, the better it will be. Pull the chicken out of the refrigerator about 30 minutes before ready to cook. Heat the skillet. You can add a spoonful of marinade to know when the skillet is hot enough. Add chicken to the skillet and cook on both sides until browned and cooked through.

Pair this chicken with your favorite sides and enjoy!

Herb Roasted Potatoes

Potatoes are another item that is very versatile and a common staple in my kitchen. This recipe, specifically, I found on Pinterest at Lemon Herb Roasted Potatoes. I have made this recipe several times, and they are delicious every single time. I've used fresh herbs and dried herbs; I've used russet and fingerlings and small golden butter potatoes and more. This recipe is delicious no matter how you decide to try it. I often fix these with my Chicken Piccata, and they accompany it well. The recipe is rather simple, but it does take a bit of time to roast the potatoes correctly, so plan accordingly.

6- 8 large sized russet potatoes, peeled (if desired) and cut into 1½ to 2 inch chunks
juice of one lemon
¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper

1/2-1 tsp garlic powder
1½ Tbsp dried herbs, oregano, thyme and rosemary are good choices

Preheat oven to 375 degrees, and while it is heating up, place the roasting pan in the oven to heat up. Allowing the pan to get hot will help keep the potatoes from sticking when you put them in the oven. 

Peel (if desired) and cut potatoes. Boil them for only four minutes.

Drain the potatoes.

Add lemon juice and toss potatoes until they absorb it all.

Add oil and herbs and toss potatoes.

Once pan is hot, pull it from the oven and pour the potatoes in the pan.

Roast potatoes for 60-75 minutes, stirring and turning potatoes every 15 minutes or so, until potatoes are tender with crispy edges. Pair with your favorite meal and enjoy!

Tuscan Bean Soup

I think we can just go ahead and agree that Italians really know how to cook. At least Italian food ranks really high around my house. And this spinoff of a minestrone is so hearty and comforting that you will not be disappointed if you decide to give it a try. I found the recipe on Pinterest as Easy Tuscan Bean Soup. It was very similar to a minestrone that I made, so I decided to try it. I altered it just a little bit by leaving out the celery, swapping out the diced tomatoes for a can of tomato sauce, adding kidney beans,  using more spices and garlic, and using a flavored chicken stock. However you decide to prepare it, you won't be disappointed!

2 Tbsps extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 medium zucchini, diced
1 yellow summer squash, diced
8 cloves garlic, pressed
¼ tsp red pepper flakes
1/2-1 tsp dried or fresh thyme
½-1 tsp dried or fresh rosemary
1 quart vegetable (or chicken) broth (I used Tuscan flavored chicken broth)
2 (14 ounce) cans cannellini beans, drained and rinsed
1 (14 ounce) can kidney beans, drained and rinsed

1 (14 ounce) can Italian flat green beans, drained and rinsed
1 (15 ounce) can fire-roasted diced tomatoes

1 (15 ounce) can tomato sauce
3 cups chopped kale, ribs removed and rinsed, or spinach
2 tsps salt
1 tsp freshly ground black pepper
1 Tbsp white sugar
1 Tbsp white wine vinegar

Prepare your ingredients - once you get going you won't have time to stop and chop. Cut and rinse kale. Peel and chop squash, carrots, zucchini and onion. Chop or measure out spices, garlic, and salt and pepper. Open cans of beans and rinse.

Heat 2 Tbsps of olive oil in a 6-quart or larger Dutch oven over medium-high heat. Add the onions, carrots, zucchini, and squash.

Saute for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomato sauce.

Bring the contents to a boil, then turn the heat down to low and add the chopped kale.

Cover the pot and simmer for 15-30 minutes. Use an immersion blender, or you can use the poor man's version - a masher lol - to partially puree the soup, leaving some chunks of beans and vegetables for texture.

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve topped with your favorite cheese. I used some samples I picked up at Publix, and they worked wonderfully. We also had some Rosemary flatbread with ours, and it was delicious! Feed your body and warm your soul with this wonderful, fulfilling meal.

Brussels Sprout Gratin

I wish I could tell you that my daughter absolutely loved this recipe, but actually she didn't. My daughter would much prefer to have just a plain Brussels sprout pile on her plate. Which I like as well, but I'm always on the lookout for a new way to fix a vegetable I like. And even though she did not like this one, I, on the other hand, liked it very much. I think if I make it again I will add a little bit more cream mixture and cheese, but the flavor of this Guy Fieri recipe is fantastic. You can find the original recipe for Brussels Sprout Gratin on the Food Network website. This was the first time I've tried panko breadcrumbs, and WOW! You will be amazed and the flavor and crunch they have. Really good!

1 lb brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 Tbsp all-purpose flour
1 tsp picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.

 

Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.

In a small bowl, combine the panko, Parmesan and oil and pour over the Brussels sprout mixture.

Bake uncovered until the Brussels sprout are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.