Thyme-Cheese Bubble Loaf

Pull apart breads are a really fun addition to Thanksgiving dinner--the idea of family coming together around the table, hands reaching in and sharing from a communal plate.  This cheesy, bubbly loaf is just the ticket for Thanksgiving this year.  Kids love the fun bubble look of it and how easy it is to pull apart.  Adults love the savory herbs and the light cheesy flavor. 

Thyme-Cheese Bubble Loaf

Number of Servings: 1 loaf
Time to Prepare: 3 hours 15 minutes

• 1 package active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 2 1/2 to 3 cups flour
• 1 tsp salt
• 2 Tbsp canola oil
• 1 cup shredded Monterey Jack cheese
• 5 Tbsp melted butter
• 1/4 cup chopped fresh parsley or 1 1/2 Tbsp dried parsley
• 3 tsp finely chopped fresh thyme or 1 tsp dried thyme leaves

Dissolve yeast and sugar in the water.  Let stand for about 5 minutes, until bubbly.

In the bowl of a stand mixer, combine 2 cups flour with the salt.  Stir in the yeast mixture and the oil.  Add more flour, a couple tablespoons at a time, until a soft dough forms.  Place in a large greased bowl and turn to coat.  Cover and let rise until doubled.

Punch down dough.  On a lightly floured surface, knead in the cheese until evenly distributed.  Cover and let rest for ten minutes.  Grease an 8 1/2 by 4 1/2 inch loaf pan and set aside.

Combine butter, parsley and thyme in a small bowl.  On a lightly floured surface, roll the dough out into an 8x6 inch rectangle.  Cut into 48 squares and shape each into a ball.  Roll in the melted butter and place in the prepared pan.  If there is any butter left at the end, you can drizzle it over the top.  Cover and let rise until doubled. 

Preheat oven to 375 degrees.  Bake for 35 to 40 minutes, until top is golden and loaf sounds hollow when tapped.  Immediately and carefully remove from pan.  Cool on a wire rack for about 30 minutes and serve warm.

Source: adapted from America's Favorite Brand Name Recipes cookbook
Produce Used: Parsley, thyme

Maple Mustard Chicken Thighs

Can I just have a big hurray for chicken thighs?  They are so juicy, tender, and delicious!  I grew up on chicken breast and never really ate dark meat.  To be honest, it kind of weirded me out.  Chicken is supposed to be white!  But my husband loves dark meat and a few years ago I started trying some different recipes with chicken thighs and discovered how amazing they are.  This recipe is one of my particular favorites.  The sweet, richness of the maple syrup combined with the spicy zip of the mustard makes for the most flavorful, juicy chicken you've ever had.

Maple Mustard Chicken Thighs

Number of Servings: 6
Time to Prepare: 2 hours 15 minutes

• 1/3 cup spicy brown mustard
• 1 Tbsp yellow mustard
• 1 Tbsp honey mustard
• 1/4 cup maple syrup
• 1 Tbsp finely minced onion
• 1 Tbsp apple cider vinegar
• 2 tsp soy sauce
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• kosher salt
• chopped fresh parsley (optional)

In a small bowl, whisk together the mustards, maple syrup, onion, vinegar, soy sauce, pepper, and garlic.

Place the chicken in a large resealable plastic bag and pour half the marinade over it, reserving the other half for later.  Marinate in the fridge for 2-4 hours.

Remove the chicken from the bag and place on a broiler pan.  Sprinkle lightly with kosher salt.  Broil about 4 inches from the heat for approximately 5 minutes per side, until it reaches an internal temperature of 165 degrees.  Drizzle with reserved sauce and sprinkle with chopped parsley (if desired).

Source: adapted from Our Best Bites
Produce Used: Onion, garlic, parsley

Mushroom and Red Wine Risotto

I know risotto can be a little intimidating for some people (at least it was for me....) but it's really not so difficult.  Just a lot of hands-on stirring!  It's definitely not one of those things you get mixed up and then can leave for half an hour to cook on its own while you do other stuff.  However, it is amazingly creamy and delicious.  This risotto in particular is absolutely lovely--really creamy, of course, but you also get a little hint of sweetness from the red wine and a nuttiness from the mushrooms that all combine into one delicious bite of food.  It is great on its own, but I also love it paired with Braised Italian Chicken.  The tangy acidity of the tomato sauce contrasting with the creamy, rich risotto is absolutely stellar.

Mushroom and Red Wine Risotto

Number of Servings: 4
Time to Prepare: 35 minutes

• 3 2/3 cups chicken broth
• 2 Tbsp olive oil
• 1/2 medium onion, finely chopped
• 1 cup arborio rice
• 1/3 cup red wine
• 2 Tbsp butter
• 8 oz cremini mushrooms, thinly sliced
• 1/4 cup minced red onion
• kosher salt
• black pepper
• 1/3 cup freshly grated Parmesan
• 2 tsp dried parsley (or 2 Tbsp chopped fresh)

In a medium saucepan, bring the chicken broth to a simmer.  Set on a back burner and keep warm.

In a large saucepan, heat the olive oil over medium heat.  Add the onion and cook, stirring occasionally, until it just begins to brown.  Add the rice and cook, stirring, for 1 minute.  Add the wine and cook, stirring until the wine is absorbed.  Add about 1 cup of the warm chicken broth and and continue cooking, stirring constantly, until mostly absorbed.  Continue adding broth about 1/2 cup at a time, stirring constantly, until it is mostly absorbed before the next addition.  The risotto is done when the rice is al dente and the sauce is thick and creamy.

While cooking the risotto (not going to lie, I don't stir *constantly*, I do step away briefly from time to time to work on other things, but never for very long), melt the butter in a large skillet over medium-high heat.  Add the mushrooms and red onion.  Season with kosher salt and black pepper and cook, stirring occasionally until softened and the liquid has evaporated, about 10 minutes.  Let cook an additional minute or two without stirring to get a little browning on the mushrooms. 

Scrape the mushrooms into the risotto and stir in the Parmesan and parsley.  Season with additional salt and pepper to taste.  Serve immediately.

Source: adapted from Food and Wine
Produce Used: Onion, mushrooms, red onion, parsley

Breakfast Lasagna

My husband has a great cousin who is one of the most interesting women I've ever met.  Her husband is a chef who created this awesome seasoning that we love to use (Heaven's Seasoning....this is not a paid promotion or anything, we just really love it).  She was a forensic pathologist before retiring, but she also loves to cook and every time we visit them we get to try the most fun, different recipes (hello, frozen s'mores) and this breakfast lasagna she made was a huge hit. 

Breakfast Lasagna

Number of Servings: 9-12
Time to Prepare: 1 hour 30 minutes

• 1 pound bacon
• 1 large onion, chopped
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk
• 12 lasagna noodles, cooked and drained
• 12 hard-cooked eggs, sliced
• 2 cups (8 oz) shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 2 tsp dried parsley or 2 Tbsp minced fresh parsley

Preheat oven to 400 degrees. Lay bacon on two sheet pans and bake for 12-15 minutes until crisp, rotating pans halfway through.  Remove bacon to paper-towel lined plate and pour bacon drippings into a large skillet.

Turn oven down to 350 degrees.

In the bacon drippings, saute onion until tender.  Stir in flour, salt, and pepper until blended.  Gradually stir in milk and whisk until smooth.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.

Spread 1/2 cup of the sauce in a greased 9x13 pan.  Layer with four noodles, a third of the eggs and bacon, a third of the Swiss cheese, and a third of the remaining sauce.  Repeat layers twice.  Sprinkle with Parmesan cheese. Bake, uncovered, for 35-40 minutes or until bubbly.  Sprinkle with parsley.  Let stand 15 minutes before cutting.

Source: adapted recipe from my husband's cousin, Lindsay
Produce Used: Onion, parsley

White Bean & Tuna Salad

This is a nice light salad that is great for summer.  It works perfectly for either lunch or dinner. (Or a mid afternoon snack.  Does anybody else religiously eat a snack around 3 p.m. or is that just me?)  We really liked eating it in pita pockets with a little bit of lettuce, but you could use it as a veggie dip, eat it with crackers, make it into a wrap, toss it onto a tortilla with some cheese for a quesadilla...the possibilities are endless!

White Bean & Tuna Salad

Number of Servings: 6 to 8
Time to Prepare: 20 minutes

• 1/2 cup chopped red onions
• 3 Tbsp lemon juice, divided
• 3 (5 oz) cans of tuna, drained
• 2 (15 oz) cans of Great Northern beans, rinsed and drained
• 3 Tbsp dried parsley or 1/2 cup chopped fresh parsley
• 1/4 cup salsa
• 1 tsp lemon zest
• 1/2 tsp black pepper
• salt and olive oil to taste

In a small bowl, sprinkle the red onions with some of lemon juice and let sit for 5 minutes (this will tone down the 'bite' of the onion a bit).

In a medium mixing bowl, toss the tuna and beans together gently.  Add the parsley, salsa, remaining lemon juice, lemon zest, and pepper.  Mix to combine.  Add salt to taste.  If the salad seems a bit dry, add in some olive oil.  (You can also add more lemon juice to taste if desired.)

Serve in pita pockets with some lettuce (or however you want).  This salad is great served right away, but is also really good after being refrigerated a few hours (or overnight) when the flavors have really had a chance to meld.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Red onion, lemon, parsley

4/21/2012 Basket - Spinach Pasta Salad

Spinach Pasta Salad
Uses from this basket: Spinach
Other produce: Parsley, green onion

• 1/3 cup bottled teriyaki sauce
•  2 cups diced chicken breast
• 1 cup vegetable oil
• 2/3 cup bottled teriyaki sauce
• 2/3 cup white wine vinegar
• 6 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 ounces bowtie pasta, cooked al dente
• 1 large bunch fresh spinach (about 10 ounces), washed and stemmed
• 1 (6 ounce) bag craisins
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (8 ounce) cans sliced water chestnuts, drained
• 1/2 cup parsley, chopped
• 1 bunch green onions, chopped (green and white parts)
• 1/4 cup sesame seeds, toasted
• 6 ounces slivered almonds

Marinate chicken in 1/3 cup teriyaki sauce for at least 20 minutes, up to 2 hours.

Blend oil, 2/3 cup teriyaki sauce, vinegar, sugar, salt, and pepper in a blender or food processor.  Mix dressing and cooked pasta in a medium bowl and marinate for 2 hours.

Cook chicken in a skillet over medium heat.  Combine cooked chicken, spinach, craisins, mandarin oranges, water chestnuts, parsley, green onion, sesame seeds, and almonds in a large salad bowl.  Immediately before serving, add pasta and dressing and toss.