Good Thyme Herb Co

07/03/2019

What's for dinner? How about a delicious simple idea for fish, the miracle food for lean, satisfying eating. Try this recipe at

Creative Herb Blends for Innovative Cooking

06/24/2019

What's for lunch? When you've made those delicious chicken breasts with Terrific Turkey herb blend, use the leftovers to make a chicken salad--it's tasty, low fat and satisfying.

06/18/2019

We just made this luscious lasagne for a birthday party; try it for yourself!
http://goodthyme.com/all-intense.php

06/11/2019

Find your herbs and seasonings here:

http://goodthyme.com/index.php

06/03/2019

Stay tuned for new recipes, meanwhile keep cooking with these great herb blends.

06/18/2017

For the most delicious broiled chicken breast, get two organic chicken breasts, sprinkle with salt, pepper, and Terrific Turkey herb blend. Broil under low heat, turning as necessary, or pop in the oven (350) for 15-18 minutes. They should be firm but not hard to the touch. Let them rest for 10 minutes to finish cooking; don't overcook! Slice and serve with salad, roasted potatoes, rice or veggie. Terrific Turkey herb blend gives wonderful color and flavor. Enjoy !

06/18/2017

Dinner with Deb?
It is fun to write these recipes, please enjoy
BROILED BONELESS CHICKEN BREAST
Ever since I lived in France my favorite quick supper is broiled or grilled chicken breast. It’s easy, low fat, full of satisfaction-- nothing not to like. The only trick is not to over-cook it –unlike the fattier, more forgiving thighs, the breast can go from succulent, tender and moist to a piece of cardboard in a few minutes, so you gotta watch your timing. But it’s easy once you know how it behaves.
For ONE plump organic chicken breast, cut in halves: Buy them skin-on since the skin adds flavor and protects from drying. Salt and pepper generously, add a good sprinkle of TERRIFIC TURKEY herb blend, and broil with a low-to-medium flame, about 3 inches from the flame. With a lower flame you have more time to react and less chance to overcook. Turn after about 7 minutes and after another 5-7 minutes (depends on size and heat) touch them to see if they are firm or still squishy (should be in between). This takes a little practice but get your fingers on them so you’ll know how they feel. Take them off the heat and let them rest 5 minutes in a dish that will hold their heat. They can now be sliced and they will be moist and almost (but not quite ) translucent. A bit of fresh lemon juice is the perfect finish, fresh and easy.

06/10/2017

This is quite fun, to write what I'm cooking, though it's a new skill, writing and cooking; do I smell something burning??
How about roasted/broiled zucchini, with INTENSELY ITALIAN herbs? Just halve the zukes lengthwise and toss them in a bowl with salt and pepper and olive oil and some INTENSELY ITALIAN herbs. Put 'em in the oven or under the broiler and watch the magic as they get caramelized and their sugars condense and they are not your mother's watery zucchini, they are a marvel (sorry Mom I didn't mean that). I'll post a photo. By the way the roasted sweet potatoes last night are absolutely the best thing to go with stuffed peppers; their sweetness balances the spicy filling and rounds everything out, with low fat and high nutrition. more to come..... send ideas. love deb
Here are the zucchinis roasted golden, ready to eat

06/10/2017

zucchinis tossed with oil and herbs, ready to roast

06/09/2017

I'm cooking CHILES RELLENOS tonight, an easy version, try this:

Put four Poblano chiles (mild large green ones) under broiler and turn to blacken the skin on all sides (oven is good too). Put them in a bowl and cover so they'll sweat, while you: cook 1/2 cup of white jasmine rice in one cup water or stock, with salt and a dab of butter (optional) When it's softened up but still firm, stop it and let it cool, and meanwhile: chop an onion and brown it gently in some olive oil or other fat, add to a bowl with one half pound pork sausage and one half pound ground beef, two cloves garlic and a 1 inch piece of jalapeno minced together, salt and pepper, and a tablespoon of BEAUTIFUL BEANS herbs.

Add the cooled rice, some chopped parsley and ciliantro, mix together and cook a tiny piece to see how the seasonings are (more salt?, etc). Peel and seed the blackened chilis under cold running water, then fill them gently with the ground meat stuffing. Lay them in an oven dish, add a little chicken stock and bit of your favorite salsa, some grated cheese on top, cook at 350 for about 20 minutes.

It's much easier than you think, low fat and satisfying. If you don't have any BEAUTIFUL BEANS herb blend, go to the website and get some, then try this next week when they come.

Here's the photo for the recipe. I totally recommend roasted sweet potatoes for the side dish, and a lovely salad of course. enjoy, It was really delish.