Honey Vanilla Granola

Honey Vanilla Granola sharingthyme.com

I just love granola, and lately have been craving it. This is such a quick version that ends up being so yummy with the sweetness of brown sugar, honey and vanilla. It is pure simplicity, and sometimes that is just what you need. I love to eat it with yogurt, milk, sometimes both, and love to top it with fresh berries, jam or fruit. Enjoy this easy homemade granola recipe, you will be making more as soon as you run out! 1. Preheat oven to 325 degrees. In a large bowl whisk together egg whites, honey, oil, sugar, salt and
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Salty Buttered Popcorn + Dark Chocolate Chunk cookies

Salty Buttered Popcorn + Dark Chocolate Chunk cookies

1. Place rack in middle of oven and preheated to 325 degrees convection. Whisk flour, and baking soda in a bowl. 2. Melt butter, and let cool for 5 minutes. 3. Cook popcorn kernels your preferred method and immediately butter and salt the popcorn after it is cooked. Set aside. You want about 6-8 cups cooked popcorn. 4.Measure out sugars in mixing bowl. 5. Beat melted butter and sugars in a mixer until light in color, about 3 minutes. 6. Add the eggs, and white one at at time. Scrape edges and add the vanilla. Slowly add the flour mixture
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Hibiscus Tequila Cooler

Hibiscus Tequila Cooler

I came up with this recipe for a shoot in Territory Magazine. A fabulous new magazine that will launch soon here in Oklahoma City. It will come out quarterly and be the most darling little book people can get their hands on. I am so excited for my city to have such innovated people always striving to make the city, their city even better each day. Check it out here, it is going to be awesome. So, about the recipe. It is made with Strong Tonic‘s Hibiscus syrup, which is amazing. If you aren’t using hibiscus…start. Its all the rage
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Cilantro Lime Chickpea Salad

Cilantro Lime Chickpea Salad sharingthyme.com

1. Rinse your garbanzo beans and kidney beans and place in large bowl. Set aside. 2. In a food processor place roughly chopped onions. Pulse about 3-4 times until uniform in size. Add the spinach and then pulse a few more times until blended, but still chunky. Add this mixture to the beans. Toss to combine. 3. In the same food processor, no need to rinse, place lime juice, honey, garlic,  cilantro, dijon mustard, cumin, pepper, salt, and olive oil. Blend until well blended. Add to the bean mixture and toss well to coat with dressing. 4. Serve alone as
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Roasted Tomato & Hatch Chile Salsa

Roasted Tomato & Hatch Chili Salsa  sharingthyme.com

1. Heat oven to 450 degrees. On a large sheet tray place 12 tomatoes, garlic halves, chiles, and onions. Lightly drizzle veggies with olive oil and shake pan to toss well. Place in oven. 2. Cook for about 30 minutes, or until charred. The peppers will be done first. Remove them and place into plastic bags and zip shut. Return the tomatoes back to the oven until roasted and lightly browned. 3. Remove onions in a food processor and pulse to blend, leaving the onions slightly chunky, remove onions and place in a large bowl. Add tomatoes, and garlic in
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Maple Bourbon Bacon Jam

Maple Bourbon Bacon Jam  sharingthyme.com

Maple Bourbon Bacon Jam. Maybe I should just end the commentary right there. Bacon by itself is usually enough, right? What else could it possibly need? How about… a little maple syrup….straight from Vermont. We just had the opportunity to take a lovely family vacation to one of my favorite spots in the country. Vermont. I might call it, America’s biggest little secret. It is a hidden gem. We used to live in Boston  and would take road trips up that way…and dream about how we wanted to spend every summer for the rest of our lives in Vermont. Its
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Summer Peach Ice-cream

summer peach ice-cream  sharingthyme.com

This ice cream will always remind me of my grandfather, Po-Po. He was a brilliant engineer and craftsman. He could work any kind of machine, and then beautifully hand paint a piece of furniture that would last for generations, and grow tomatoes with the best of them. He was very talented and regimented. Every summer he would get out his ice cream maker, the big barrel type. We would “help” get all of the necessities in order, ice, salt, ingredients….spoons for tasting. The peaches were always amazing, I remember, and know I know why. They lived in the heart of
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Melon Sangria

Melon Sangria Sharingthyme.com

Sangria is such a beautiful cocktail. It is playful and fun with all the colorful edible fruit inside. I remember my very first taste of sangria occurred at the dreamy Hotel San Jose in Austin. I must have been barely 21, still in college and. it. was. magical Out on the patio with good friends. That is what sangria will always remind me of….good times outside with friends. It doesn’t matter if it is red, white, hot or cold. I knew right then and there that it would need to be in my repertoire, and it has been ever since. I
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Frozen Mojitos

Frozen Mojito

This recipe is inspired by my oldest sister, Abbey. She loves mint and has a pool therefore making her a mojito expert She has made them for several years, and about a 100 different ways…frozen, iced, no ice, mint in the ice. You get the picture. She was telling me the other day that she was taking my margarita recipe and turning it into mojitos….only Abbey! I love it. So I did some r&d in the kitchen and this is what I have come up with for a delicious summer frozen mojito recipe! Enjoy…you will LOVE these green beauties. Just
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Cantaloupe + Goat Cheese Summer Salad

Cantaloupe + Goat Cheese salad sharingthyme.com

This salad screams summer to me…I just love it. I first had a combination similar to this at a farm to table dinner a few years ago. I think I tried to re-create it the next day. That summer I had tons of cantaloupes and arugula growing in my garden and it was our go-to summer salad. Years later, I still love the fresh sweet and spicy combination. Try this salad this summer & I am sure you will love it as well. 1. Cut a thin slice off of the top and bottom of the cantaloupe. This will help
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