Homemade Ricotta

Homemade Ricotta sharingthyme.com

1.  Bring milk, cream and salt to a boil in a large sauce pan. Remove form heat and add lemon juice. 2. Stir softly until the mixture starts to curdle then let stand with out moving for 5 minutes. 3. Pour mixture into a strainer  set over another bowl lined with 2 layers of cheese cloth. Hang on sink or hold above to let additional liquid drip out for about 30 minutes. The longer you strain the thicker your cheese with be. Refrigerate for at least 30 minutes, and up to overnight. Cheese lasts for about 5 days in the
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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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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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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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Sourdough English Muffins

Sourdough English Muffins Sharingthyme.com

This is my all time favorite english muffin recipe. I grew up eating these toasted with a pad of butter and some delicious jam. They will forever remind me of my sweet Dad eating them in the mornings. They are such a simple breakfast, but what I love about them is that they really showcase the butter, the jam, the eggs, the sauce. Whatever it is you are putting on them. It is as if they need to receive no credit, but really they are what is holding the whole dish together. This recipe is from King Arthur…it needs no
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4,5,6,7 & 8 {minute eggs}

4,5,6,7 & 8 {minute eggs}

Happy Easter! I have wanted to do this easy little experiment and thought Easter is just the time. I’m a big fan of soft boiled eggs. One of my very favorite things to prepare for breakfast & I love to serve them up for brunch in their cute little cups. I feel like I am eating some delectable delicacy every time I make them. They are so simple, but always come out just a tad bit different each time. I decided to put it to the test. The minute and the egg.  I’ve come to the conclusion that I am
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Brown Sugar Crusted Pulled Pork

Brown Sugar Crusted Pulled Pork Sharingthyme.com

Brown. Sugar. That is really all you need to know here people. This recipe, our favorite go-to pulled pork recipe, has such a great balance of sweet and spicy. The sauce that you are left with at the end is so velvety delicious you will be dreaming pulled pork. Enjoy our family’s favorite pulled pork, and try it on just about everything! Enjoy! 1. Preheat oven to 300 degrees. In a heavy pot over medium high heat pour your oil. After heated, place your pork in the pot and brown on all sides. Remove from heat when finished and let
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Pearl Barley Porridge + Chicken & The Egg

Pearl Barley Porridge + Chicken & The Egg Sharingthyme.com

1. In a large pot heat butter and olive oil over medium heat. Slice onion into thin strips. Sauté for about 3 minutes and then add the mushrooms. Cook for another 3-5 minutes. Add about half of the salt and red pepper flakes. Slice the garlic into thing chips and toss in at the end for another 3 minutes. 2. Add the pearl barley to the onion mushroom mixture and stir to combine. Stir in the apple juice, stock, thyme, vinegar, and soy sauce. Turn up the heat and bring to a boil, then turn down to a simmer. Place
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Chipotle Pimento Cheese

Chipotle Pimento Cheese

My mom always had a jar of pimento cheese in the fridge growing up. I loved it, and then forgot about it for about 10 years. I thought it was a childhood thing like bologna, or squirtable cheese….something you would never, ever go back to. Until I saw it popping up in some restaurants as appetizers on the west coast. I ordered. I tried. I loved. Again. One of my favorite things to do is try to recreate favorite restaurant dishes at home. This is one of those yummy creations. Enjoy with chips, veggies, or spread on a sandwich, or
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Chipotle Mayo

Photo Jan 27, 1 43 20 PM

1. Zest your lime, and add it to a food processor with your chipotles. Add cumin, and lime juice. Blend until smooth. 2. Add your mayo to the food processor and pulse until fully combined. 3. Store in airtight jars for up to two weeks.   Chipotle Mayo: 30 oz Mayo 7 oz can chipotle peppers in adobo 1/2 tsp cumin 1 tsp lime zest 2 tbsp lime zest   Directions: 1. Zest your lime, and add it to a food processor with your chipotles. Add cumin, and lime juice. Blend until smooth. 2. Add your mayo to the food
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