The traditional role of housewife has been turned upside down in the last 15 years!  More families have two working parents, single parents or stay at home dads!!  Instead of family style dinners prepared at home, fast food, carry out, meal prep services and prepackaged foods are becoming the norm.  Try this easy and delicious recipe the next time you have a taste for home cooking.  Eating together as a family gives you time to communicate and catch up.  Preparing a meal with your kids or your partner can be therapeutic as well.  Take advantage of any opportunity to recreate the old school traditions of dinner time.  (**There is also rum in this recipe.  You're only using 2 ounces so drink the rest while you're waiting for the chicken to get done.  IJS.)

Caribbean Roasted Chicken

1 ½ tbsp. fresh lime juice

2 ounces rum

1 tbsp brown sugar

¼ tsp cayenne pepper

¼ ground clove

½ tsp ground cinnamon

½ tsp ground ginger

1 tsp black pepper

½ tsp dried thyme leaves

1 tbsp salt

1 whole chicken

¼ cup olive oil

Directions:

1. Preheat oven to 400 degrees

2. In a small bowl, combine lime juice, rum and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt and thyme leaves. Brush the chicken with olive oil, then coat with the spice mixture.

3. Place in a roasting pan and bake about 50 minutes, until the juices run clear or until a meat thermometer inserted into the thickest part of the thigh reaches about 180 degrees F. Baste the chicken with the sauce every 20 minutes while it’s cooking. Allow chicken to rest for 10 minutes before carving.

**If you use boneless, skinless chicken breasts or thighs for this recipe, simply combine all of the listed ingredients and coat each piece of chicken. Place in an olive oil or cooking spray coated pan and bake for 35 minutes at 350 degrees, or until juices run clear. Allow the chicken to rest 10 minutes before serving.

In today's society, "bringing a dish" to a family function or party usually translates into chips and salsa.  Why not be the bell of your next ball by whipping up this fast and easy pasta salad.  The best thing about this dish is that it can be served warm or cold and has less than 10 ingredients!!

Southwestern Pasta Salad

2 rotisserie chicken breasts, skinned and chopped

4 cups cooked pasta

1 can black beans, rinsed and drained

1 cup diced red onion

1 can diced tomatoes

1 can whole kernel corn, drained

1 cup light alfredo sauce

(Classico makes a great one)

1 cup shredded parmesan cheese

Directions:

Cook pasta per the instructions on the package, drain and set aside. Combine all of the ingredients except the cheese with pasta! Top with shredded parmesan cheese and serve warm or cold! Enjoy!!!

One of my favorite things about being a personal chef is preparing meals for my clients children.  All parents know that meal time can be frustrating and tricky.  Here is a great recipe and excerpt from my cookbook "My Kid Won't Eat" for you and your kids to prepare together.  Allowing children to partake in the selection of ingredients and the preparation of the meal will often motivate them to try new foods!!!  Lets bring the family back to the table...together!!  **My Kid Wont Eat will be available for sale on Amazon in Fall, 2018.

Kickin' Kabobs

10 “child friendly” skewers (soaked in water for 15 minutes)

1 lb. boneless, skinless chicken breast cut into 1” cubes

1 16 oz. can pineapple chunks

1 pkg. cherry tomatoes

1 green pepper chopped in medium chunks

1 med. red onion chopped in medium chunks

Olive oil or cooking spray

½ cup ranch dressing (if desired)

Remove skewers from water and drain on a paper towel. In a heated skillet, drizzle a little olive oil to coat the bottom and cook the chicken breast for about 2 minutes on each side. *The chicken should not be cooked all the way through. Remove the chicken from the pan and drain on paper towels. Alternate between vegetables, chicken and pineapple to assemble the skewers. Coat a cookie sheet with olive oil or cooking spray and lay the skewers side by side. Drizzle olive oil or spray a little more cooking spray over the kabobs. Bake at 375 degrees for approximately 25 minutes or until chicken and vegetables are done. Serve with ranch dressing.

What exactly is a “child friendly” skewer you may ask? In my house, it’s a popsicle stick that replaces the real skewer before it is served to a child.  However, I’m sure in our modern times there are skewers with rounded edges or something to prevent your kids from re-enacting Lord of the Rings at the dinner table. If you can’t find any, I say just pull the contents off of the skewer before serving.

I love sweets!!!!  In my tumultuous single life I make sure that whomever I date loves sweets as well.  Serious deal breaker for me.  My current boyfriend likes tequila so of course key lime desserts came to mind today.  Lime and tequila go hand in hand but I'll take mine in a tasty tart because I'm not really a drinker.  Feel free to leave the liquor out and make them safe for the church picnic.  The recipe isn't super hard but remember folks....this is baking and not cooking.  One false move in a baking recipe can change the texture, taste and outcome of your dessert!  Good luck and happy baking!!!

Sweet Patron Key Lime Tarts

1 cup graham cracker crumbs

1 cup sweetened flaked coconut

6 tbsp. butter, melted

5 tbsp. granulated sugar, divided

1 (14 oz.) can sweetened condensed milk

1/2 cup key lime juice

3 large egg yolks

1/2 tsp salt

1 tbsp. plus 1/2 tsp lie zest (from 2 limes) divided

3/4 cup heavy cream

1/2 tsp vanilla extract

1/4  cup tequila

key lime slices

Directions:

Preheat oven to 350 degrees.  Place 12 jumbo size (3 1/2 inch) aluminum foil baking cups in a regular size muffin plan and coat with cooking spray.  Stir together graham cracker crumbs, coconut, melted butter and 4 tablespoons of the sugar in a bowl until combined; firmly press onto bottom and upsides of each baking cup (about 3 rounded tablespoons of mixture per cup).  Bake in preheated oven until lightly browned, about 5 minutes.  Set aside.  Keep oven set at 350 degrees.

Whisk together sweetened condensed milk, key lime juice, egg yolks, tequila, salt and 1 tablespoon of the lime zest in a bowl until combined.  Pour mixture evenly into prepared crusts (about 1/4 cup per crust).  Bake until pies are just set, 12 to 14 minutes.  Cool completely about 1 hour.  Refrigerate 2 hours, and then remove aluminum foil baking cups before serving.

Beat heavy cream with an electric mixer on medium high speed until foamy.  Gradually add vanilla extract and remaining 1 tablespoon of sugar.  Beat until medium peaks form.  Fold in remaining 1/2 teaspoon lime zest. Top each mini pie with a dollop of whipped cream, and garnish with a key lime slice!!

Being a chef can be bittersweet when it comes to parties!!  None of my friends every want to contribute dishes because they feel that I will judge them.  I totally will!!!  If you find yourself empty handed, this simple Lemon Ginger Tea Punch will be a unique and delicious addition to any party!!

Lemon Ginger Tea Punch

2 (750 ml) bottles Pinot Grigio

2 cups white grape juice

1 1/4 cup Limoncello

1 lemon - halved and thinly sliced

1 cup raspberries 

Directions:

Bring 2 1/4 cups cold water to a boil in a small sauce pan over high heat.  Add the tea bags and let steep for 10 minutes.  Remove the bags and discard.

Pour wine into a large container or pitcher.  Add tea, grape juice and Limoncello.  Cover and refrigerate for at least 4 hours or overnight.

Prior to serving , add lemon slices and berries.  Serve over ice. Garnish with extra lemons and raspberries.

Living in Cleveland, Ohio means unpredictable weather and the longest wait in history for summer to arrive.  The way I see it, we have about 3-5 more snow days and then summer will just "arrive"....totally skipping spring.  It's time to focus on that summer body folks.  Working out, eating right, cleansing and all of that.  Here is a quick and delicious Salmon Salad with Fresh Strawberries to get us all jump started!!!  **there is some type of Ecoli scare with romaine lettuce.  Make sure your lettuce is fresh, organic and Ecoli free.  You can use any lettuce you like except iceberg.  There's never a reason to eat iceberg lettuce.  You're welcome.

Pan Seared Salmon Salad w/Fresh Strawberries

1/2 cup rinsed, sliced strawberries

Red onion, thinly sliced

1/4 cup feta cheese

Balsamic Vinaigrette Salad Dressing

Olive Oil

Sea salt

Pepper

Crushed Red Pepper

1 minced garlic clove

1 head/package of lettuce, washed and chopped 

Directions:

 In a medium skillet, warm 2 tbsp. of olive oil.  Add minced garlic, continuously stirring until the garlic browns.  Remove garlic and discard.  Season salmon on both sides with salt and pepper to your liking.  Cook salmon for approximately 7 minutes on each side, until it is completely done and has no translucent flesh.  Once salmon is done, remove from skillet and set aside to cool.  

In a medium bowl, combine lettuce, cheese, strawberries, feta, crushed red pepper (to taste), red onion and balsamic vinaigrette dressing.  Toss until ingredients are well mixed and coated with dressing.  

Place salad mixture on a plate and top with salmon.  Bon appetite!

**salmon may also be prepared in the oven or on the grill

Sauce:

Ma Ploy Sweet Chili Sauce (found in the international aisle of the grocery store)

1 lb chicken breast, diced

1 8oz can drained, sliced water chestnuts

1/4 cup red pepper, chopped

1/4 cup kale, rinsed

1/4 cup Chinese mushrooms, rinsed and chopped

salt

pepper

scallions

1 head butter lettuce or living lettuce (if you can find it)

Olive oil

In a medium skillet, add olive oil, chicken, salt and pepper.  Cook chicken until completely done and juices are clear when you cut into it.  Add kale, red pepper and water chestnuts and cook until tender.  Add mushrooms.  Remove chicken mixture from skillet and place in a bowl to cool down.

Rinse and separate lettuce leaves.  Dry each with a paper towel and set aside.

Place 2 tablespoons of chicken mixture in each lettuce leave and place side by side on a plate (as pictured).  Drizzle lettuce wraps with Ma Ploy Sweet Chili Sauce and garnish with chopped scallions!!

**I served my lettuce wraps with pieces of warm naan.  Again, found at most grocery stores.  You can also serve with jasmine rice.

I know first hand about the battle of inflammation.  From last years meniscus surgery to being on my feet 16 plus hours per day, I keep up with any natural remedies to fight this pesky condition.  Here are the top 10 favorites for me!!!

CHERRIES:

Both sweet and tart varieties lower C-reactive protein, one of the key indicators used to test for inflammation.

SALMON:  

Omega 3 fats DHA and EPA play a key roll in suppressing inflammation and boosting production of anti-inflammatory compounds.

BROCCOLI:

The phytochemicals in broccoli fight inflammatory compounds associated with cancer development.

SHIITAKE MUSHROOMS:

Lowers inflammatory markers and improves immune system function.

EXTRA VIRGIN OLIVE OIL:

Contains anti-inflammatory suppressing compound, oleocanthal, plus small amounts of Omega 3s.

AVOCADO:

Two fold benefits of monounsaturated fats and antioxidants.

TUMERIC:

Curcumin is the powerful compound in tumeric that eases symptoms in almost all inflammation related conditions.

TOMATOES:

Full of lycopene, tomatoes suppress and reduce inflammation.

SPINACH:

Spinach offers a mix of antioxidants that boost the immune system and suppress inflammation.

STRAWBERRIES:

Loded with anthocyanins and antioxidants called ellagitannins, they sweep up harmful free radicals that promote inflammation.

If you know me personally (or any other chef for that matter) you know that we think no one makes anything better than we do!!  In my case, it's true!!  LOL   Now you too can be a star in the pie baking division if you follow my instructions to the letter.  First things first...GET A FOOD PROCESSOR!!!  Not a blender, not a Vitamix but a food processor.  Target sells a great Black and Decker option that is about $40.00

The Only Sweet Potato Pie Recipe You'll Ever Need

1 package Marie Callendar Deep Dish Pie Shells (I don't always feel like making crust and hers is delicious)  Two come in a pack!

3 large sweet potatoes

1 can condensed milk (you will only use 1/2 of this)

1/2 stick softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 tbsp. cinnamon

1 1/2 tbsp. nutmeg

2 tbsp. vanilla extract

3 eggs

1 tbsp. lemon juice

1 heaping tbsp. all purpose flour

Bake potatoes on 350 degrees for 1 hour or until completely tender.  Pierce with a knife or skewer to check.  Once done, remove potatoes and let them cool for 15 minutes.

Once potatoes cool down, peel them and chop them small enough to go into your food processor, leaving space for the other ingredients.

Add all ingredients to your food processor.  Be sure to only use 1/2 can of condensed milk to start.  Turn the food processor to "on", not "pulse" and let it run for at least 40 seconds.  Stir mixture and scrape the sides to make sure that there are no lumps or unmixed ingredients.  If the mixture appears too thick, add more condense milk until it thins and mix for an additional 20 seconds.

Once mixture is done, pour even amounts into the 2 pie shells and bake for 1 hour on 350 degrees.  Pies should be firm but not hard when you take them out of the oven  Do not overcook them.  Enjoy with whipped cream or just eat it as is!!!

Send me feedback and pictures at [email protected] and I will post the on my social media accounts!!

Its summer time!!!!  Time for fresh fruits and salads!  Here is a quick an easy way to get your antioxidants, protect your liver, fight cancer, boost brain function, protect your heart and lose weight!!!  The benefits of matcha are never ending!  This quick and easy salad dressing incorporates matcha in such a delicious way!  I won't sell this one in the Wild Thymez Store because the shelf life is only a week but please try it out and let me know what you think!!

¾ cup plain whole milk yogurt

½ avocado

¼ cup milk

½ cup fresh basil

½ cup fresh parsley

½ cup green onions, chopped

1 clove garlic, minced

½ tsp matcha tea powder

2 tbsp lemon juice

Salt and Pepper to taste

Add all ingredients to food processor or high speed blender and blend together until smooth. Serve immediately over salad. May be stored up to one week, refrigerated in an air tight container.

It seems like the world is going vegan now right?  I love good plant based dishes.  Here's and easy satay for you guys to try and if you aren't quite ready to go veggie life, you can always add 6 oz of your favorite grilled protein to this dish!

Sauce:

2 tsp dark soy sauce

4 tbsp smooth peanut butter

1 tsp dried chili flakes

1 lime, juiced

1 cup cold water

Combine all ingredients and whisk until completely combined.  Set aside until noodles are done.

Noodles:

1 tbsp healthy oil (avocado, olive, sunflower)

1/2 cup sugar snap peas, halved

1 small carrot, finely sliced

2 scallions, chopped

2 packs ready-to-use noodles, rinsed and drained  (you can also get your favorite asian noodle and prepare them per package directions.  I LOVE rice vermicelli noodles)

2 tsp white sesame seeds

1 tbsp fresh cilantro, chopped

1 red chili, deseeded and diced

Heat oil in a large skillet or a wok if you have one.  When the oil is hot, add vegetables and stir-fry for 1-2 minutes.  Add noodles.  Pour peanut sauce over noodles and vegetables and toss.  Stir-fry for 1-2 minutes more.  Remove from heat, sprinkle with sesame seeds, cilantro and chili.  Serve immediately and enjoy!  **Remember that anything you see in the recipes you can eliminate.  You can also add other ingredients that you prefer!!!**

Let's do something hearty for dinner tonight!  Savory mushroom make such a delicious meat substitute.  Try this recipe out for something warm and soothing for your entire family!

1 tbsp olive oil

1 small onion, finely chopped

1 1/2 cup sliced crimini mushrooms

2 cloves garlic, chopped

1 cup vegan ale

1 tsp dark soy sauce

1 tsp paprika

3 tbsp greek yogurt

sea salt

chopped fresh parsley

Heat oil over medium heat in large pan.  Add onion and garlic.  Cook 2-3 minutes until softened but not browned. Add mushrooms and quick fry on high for 2 minutes.  Pour ale into pan and reduce heat to medium.  Add soy sauce and paprika, allow to cook for 10 minutes until ale reduces.  Remove pan from heat and stir in yogurt until completely combined.  Season with salt and garnish with parsley before serving.

Enjoy!!!! 

2 tbsp curry powder

2 cups roasted, skinless/boneless chicken, finely chopped or shredded

¼ cup red onion, finely chopped

¼ cup red pepper, finely chopped

12 hard boiled eggs, cooled and peeled

½ cup mayonnaise

4 cloves garlic, minced

1 tsp black pepper

1 tbsp onion powder

(Place one layer of eggs in a sauce pan, cover with water and boil for 14 minutes. Drain off water and crack each egg with a tablespoon to create cracks in it. Cover in ice water and refrigerate for 15 minutes. Peels should come right off!)  

Pat eggs dry and slice in half lengthwise. Remove yolks of eggs and place in a bowl. Add all ingredients EXCEPT CHICKEN!! With a fork, mash egg yolks and ingredients together, careful not to over mix. Add chicken and fold in.

Fill egg halves with 1 ½ tsp of filling. Refrigerate until time to serve!!

 16 ounces pork tenderloin, pounded flat and cut (13oz. after cutting)

              **you can also use steak or chicken for this recipe**

 14 slices bacon

 ½ small red onion, diced

 2 teaspoons minced garlic

 1 tablespoon olive oil

 2 ounces spinach

 ¼ cup crushed pineapple

 1 jalapeño, seeds removed and diced

 2 ounces sun dried tomatoes

 3 ounces cream cheese

 ½ cup Asiago cheese

 1 cup roasted garlic puree

 1 teaspoon dried thyme

 1 teaspoon dried rosemary

 ¼ cup fresh chives, chopped

 Salt and pepper to taste

Preheat oven to 325º. In a large skillet, red onion, pineapple, spinach, sun dried tomatoes, jalapeno and minced garlic until tender. Add thyme, rosemary, chives, cream cheese and asiago cheese. Remove from heat and allow to cool.

Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.

Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.

Rub roasted garlic puree.

Wrap bacon slices around tenderloin securing with toothpicks if necessary

Place in a roasting pan on a rack bake until internal temperature registers 155º, about 1 hour 25 minutes, basting with the pan juices.

Let roast rest 15 minutes before slicing.

6 ears of fresh corn, shucked and rinsed

1 stick unsalted butter

1 tbsp. minced garlic

Juice from one lemon

1/2 tbsp. sea salt

Fill pot with water, add corn and bring to a boil for 10 minutes.

In a saucepan, add butter and garlic.  Continuously stir so that garlic won't burn.  Add lemon juice and salt.  

Drain corn and plate.  Drizzle butter mixture over corn and serve immediately.  Garnish with fresh herbs if you'd like!!

Large russet potatoes, washed and dried

1 cup sharp cheddar cheese

1/2 cup chopped broccoli

3 tbsp. olive oil or butter

Sour cream

Preheat oven to 400 degrees.  Place potatoes on baking sheet and drizzle with cooking oil  Bake for 45 minutes or until potato pierces easily.

Add olive oil to a small sauce pan over medium heat. Add chopped broccoli and saute until tender.  Remove from heat and set aside until potatoes are done.

Turn oven broiler to High.  Slice potatoes horizontally.  Fill with broccoli and top with cheese.  Place under broiler for 2 minutes, until cheese is bubbly and slightly brown.  Remove and serve immediately.  Top with sour cream!

1 whole chicken, cut up or 1 lb off your favorite chicken parts

2 cups buttermilk

2 cups all purpose flour 

1/2 cup cornstarch

5 tbsp. Adobo seasoning

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. paprika

1/2 tsp chili powder

1 tbsp. cayenne pepper

1 tbsp. ground black pepper

3 eggs, beaten

1/2 cup milk (this can be any type of milk)

Cooking oil (peanut, vegetable, canola)

Combine flour and cornstarch in an airtight container or Ziploc and place in freezer for at least 30 minutes.  **You can leave this mixture in the freezer forever!!  It will never actually "freeze" but the cold flour and cornstarch makes the chicken extra crispy!**

In a large bowl or resealable plastic bag, add chicken and buttermilk.  Refrigerate for at least one hour or overnight.  After this marinates, we are ready to make some fried chicken!!!

Mix all of the dry seasonings in a small bowl.  Season chicken completely on all sides.  Take flour mixture from freezer and place beaten eggs next to it, along with the seasoned chicken.

In a deep skillet, preheat cooking oil until hot.  Dip individual pieces of chicken in egg and then in flour mixture.  Place in oil.  Repeat until all pieces are in skillet.  **If your skillet isn't large enough, just do a few pieces at a time.  You don't want to crowd the chicken as this will slow cooking and can also knock the crust off**

Cook chicken for 15-20 minutes depending on the parts that you use.  chicken is done when meat thermometer reaches 170 degrees or when the juices run clear if you cut into it.  

Drain chicken on a paper towel and let it cool for about 5 minutes.  Sprinkle with extra Adobo seasoning if you'd like!!  Enjoy!!!

1 – 5 oz bottle Jamaican Me Currazy Curry BBQ Sauce (or 1 

tbsp curry powder)

2 cups roasted, skinless/boneless chicken, finely chopped or shredded

¼ cup red onion, finely chopped

¼ cup red pepper, finely chopped

12 hard boiled eggs, cooled and peeled

½ cup mayonnaise

1 tbsp garlic powder

1 tsp black pepper

1 tbsp onion powder

(Place one layer of eggs in a sauce pan, cover with water and boil for 14 minutes. Drain off water and crack each egg with a tablespoon to create cracks in it. Cover in ice water and refrigerate for 15 minutes. Peels should come right off!)

Pat eggs dry and slice in half lengthwise. Remove yolks of eggs and place in a bowl. Add all ingredients EXCEPT CHICKEN!! With a fork, mash egg yolks and ingredients together, careful not to over mix. Add chicken and fold in.

Fill egg halves with 1 ½ tsp of filling. Refrigerate until time to serve!!

1 – 5 oz bottle Cuyahoga River Water Hot Sauce

1 package All Purpose Sodium Free Seasoning

2 cups sharp cheddar cheese, grated

2 cups parmesan cheese, grated

1 cup Colby jack, grated

2 tbsp onion powder

4 eggs, beaten

2 cups milk

6 cups cooked per package directions/drained elbow macaroni

½ cup diced jalapeno

8 slices cooked bacon, chopped

In a large bowl mix all ingredients except the bacon. The consistency should be creamy and all elbow noodles should be completely coated. If not, add more milk. Pour mixture into deep baking dish and bake for approximately 45 minutes to an hour or until the top is golden brown and bubbly! Top with chopped bacon and let the casserole rest for 10 minutes before digging in!!

1 - 16 oz jar Asian Zinger Sauce

1 bag of frozen meatballs

½ cup chopped scallions

1 can crushed pineapple

1 cup bbq sauce

Preheat oven to 350 degrees. In a large bowl, mix crushed pineapple, bbq sauce and Asian zinger sauce. Place frozen meatballs in a deep baking pan and pour mixture over. Toss meatballs to coat. Cook for 1 hour or until meatballs are hot all the way thru. Top with chopped scallions and enjoy!