Author: In-Store Demo w/ Margaret Welder
THYME PECAN CHICKEN (Serves 4)
4 Boneless, skinless Chicken Breast Halves
½ cup buttermilk
½ cup flour
½ cup ground pecans
2 Tablespoons sesame seeds
¾ tsp. Salt
1/8 tsp. Granular garlic
1 Tablespoon Minced fresh basil
1 1/2 tsp. Minced fresh Thyme (¼ tsp. Dried)
¼ cup butter
¼ cup coarsely chopped pecans
Preheat oven to 350°. Melt butter in foil covered sheet pan and remove from oven.
Pound or slice chicken breasts until evenly thin.
Combine the egg and buttermilk.
Combine the flour, ground pecans, sesame seeds, salt, pepper, garlic, basil, and thyme.
Dip chicken in egg/buttermilk mixture, shake off excess and then dip in the flour mixture. Shake off excess and place chicken on buttered sheet. Turn to coat.
Bake for 30 minutes or until done.
Serve with chopped pecans sprinkled on top.
LEMON HERB MINI-MUFFINS (Makes 18-24)
2 cups flour
2 tsp. Baking powder
¼ tsp. Salt
6 Tablespoons softened buttered
1 cup sugar
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 Tablespoon minced lemon balm
1 Tablespoons minced lemon thyme
2/3 cup milk
Preheat oven to 325°. Spray muffin tins with baking spray and set aside.
Combine the flour, baking powder, salt. Set aside.
Cream the butter and sugar together. Add the eggs, lemon zest, juice, herbs and milk. Mix until blended. Add the dry ingredients and stir just until blended. It’s alright to have some lumps.
Spoon into tins, filling 3/4ths full. Bake for 20 minutes or until test done.
While still warm, brush with 1//4 cup powdered sugar and 2 Tbsp lemon juice. Remove and cool.
DILLY CUCUMBERS (Serves 4-6)
1/2 cup mayonnaise
¼ cup half and half
¼ cup sugar
½ tsp. Celery seed
1 ½ tsp. Minced fresh dill (½ tsp. Dried)
1 Tbsp. Sliced onion chives
½ tsp. Salt
2 cucumbers, peeled and thinly sliced
Place the cucumbers in a bowl and sprinkle with the salt. Let set for 15 minutes. Drain.
Combine the mayonnaise, half and half, sugar, celery seed, dill and chives. Stir into the cucumbers and serve.
Herb Information from my garden. This year was hard on my herbs.
Chives (both onion and garlic, garlic chive seed down readily so be aware)
Mint (spreads easily, many flavors and fun tastes)
Lemon Balm (a member of the mint family so it spreads)
Thyme (many varieties, some are less hardy)
Lovage (celery like plant, grows very tall)
Dill (easiest to just plant seeds frequently during the summer)
Parsley (I use only the Italian or flat leaf)
Rosemary (I prefer Tuscan Blue)
Greek Oregano (It has wintered over some years for me)
The basic herbs I would start with are:
Mint-use in fruit salads, for tea, with fish and veggies
Basil-use in breads, tomatoes, eggs, chicken, stir-fries, sauces
Chives-potatoes, eggs, vegetables, fish, salad dressings
Oregano-beef, Italian dishes, eggs, vegetables
Parsley-soups, eggs, salads, meats, sauces
Rosemary-breads, meats, vegetables
Sage-chicken, breads, meatloaf, eggs
Thyme-meats, sauces, vegetables, breads, soups.