Savor This Thyme

Baby is peacefully sleeping for the night, husband is at a meeting, the house is quiet, I am sipping on this lovely peach and mint infused summer drink and a new episode of Master Chef is waiting to be watched but first I want to share this summery, fresh salsa recipe with you. Those big, fat, juicy straight out of the garden tomatoes just scream summer to me and I just love every bit of it. I planted my own tomato plants this year for the first and I picked my first few cherry tomatoes the other day. Sadly my plants don't look anywhere close to being as beautiful as my moms or mother-in-laws, they more resemble a Jack and the bean stalk type of plant that is reaching for the heavens, but hey I'm getting tomatoes and that makes me happy. While I wait for my big tomatoes to be ready I'm thankful I have so many fresh produce stands that know a whole lot more about gardening than I do, but we'll get there. (I hope)
This salsa is the perfect thing for those spur of the moment parties you are having, to put on top of tacos or to put in husbands lunch because we all know we run out of ideas for that.

AVOCADO CORN SALSA

1 cup whole kernel corn, fresh or frozen

1 cup tomatoes, finely diced

1 avocado, finely diced

1/4 cup onion, finely diced

1 clove garlic, minced

Juice of one lemon

2 tablespoons fresh cilantro, loosely chopped

dash of cayenne pepper

3/4 teaspoon salt

1/4 teaspoon black pepper

In a small baking pan broil corn on high for a few minutes until golden brown. Set aside to cool. Mix remaining ingredients adding corn when cooled. Don't be scared to add more cayenne pepper if you like things a bit more spicy.

If you need a refreshing drink to take to your July 4th party, look no further. This lemonade is one of those drinks that is perfect for a hot summer day or any party really. It's my mom's recipe that my husband requested for our wedding so it has some sentimental value. I know it's sugar laden and normally I don't drink this kind of thing on a regular basis but I live by the theory of 80% healthy 20% enjoy the not-so-healthy goodnesses of life. All things in moderation is my motto. Cheers to the long wonderful holiday weekend. Stay safe. Have fun with your family and friends and Happy Birthday America!

I had to add this one because I just love this little ham so much. (All the heart eyes out there for him)

MOM'S HERB LEMONADE

1 cup fresh squeezed lemon juice

2 cups white sugar

3/4 cup mint leaves

6 basil leaves

1 sprig rosemary

Mix lemon juice and sugar in a one gallon pitcher. Fill pitcher with water and stir. Add mint, basil and rosemary. Let set in the refrigerator for 30-40 minutes before serving. Garnish with lemon slices, mint and rosemary sprigs if desired.

My husband built me a little herb garden for our deck this spring and let me tell you it is on of my favorite things he has made. I had so much fun filling it with rosemary, thyme, parsley, basil, mint and more. I feel like almost every day I am subconsciously willing them to grow, get bigger and spread their beautiful, fragrant selves. I absolutely love being able to pick my own herbs and throw them into anything I can from smoothies to lettuce salads and more. That brings me to the lemon herb chicken recipe I have for you. It is one of those very simple humble recipes but one that is so bright and fresh and pairs with many different sides. Tonight I made it with parmesan sweet potato wedges and a nice fresh garden salad. Oh, and we ate it out on our deck which is one of the many things I love about summer. Also I have to say this recipe is so fast and easy and is a good one to do if you have dinner guest coming over.

LEMON HERB CHICKEN

4 bone-in chicken thighs (skin-on)

2 1/2 tablespoons butter

2 cloves garlic, minced

1 teaspoon fresh oregano, finely chopped

1 teaspoon fresh sage, finely chopped

1 tablespoon dijon mustard

1 teaspoon honey

1 teaspoon salt

1 teaspoon course ground black pepper

4 slices of lemon, peeled

3 sprigs thyme

Melt butter and garlic together. After melted mix in oregano, sage, dijon mustard and honey. Cut off any unwanted skin from the chicken. Season both sides and under the skin with salt and pepper. Brush both sides with herb butter making sure you put some under the skin as well. Place lemon slices in skillet. Top each lemon slice with a piece of chicken. Place thyme sprigs on top of chicken. Bake at 400 degrees for 40-45 minutes. The last five minutes move rack to the very top to get the chicken skin nice and crispy. If it is still not crispy enough for you just broil it for a minute or two.

(2 servings)

Need a wonderful afternoon snack that is full of nutrients and sure to hold you over until dinner? Or something to add to your husbands lunch? Because we all know any ideas that anybody has for husbands lunch is always a good thing right!

These hummus recipes are full of lemon, garlic, olive oil and more. It's hard to go wrong with those ingredients.

BASIC HUMMUS

2 cups garbanzo beans, rinsed and drained

2 tablespoons water

2 garlic cloves, roughly chopped

juice of 1 lemon

1 1/2 teaspoon cumin

1 teaspoon salt

pinch of pepper

2 tablespoons sesame seeds, toasted

1/4 cup plus 1 tablespoon extra virgin olive oil

Add first eight ingredients to a high powered blender. (I use a vitamix) To toast the sesame seeds, add to a small skillet turned on medium high heat. Toast for a few minutes until nice and golden brown. They burn very easily so keep stirring the seeds as they are toasting. Blend until some what smooth using your plunger as you are blending. Slowly add in the olive oil and continue blending and plunging until it is a nice smooth consistency.

SUN-DRIED TOMATO HUMMUS

1 1/2 cup garbanzo beans, rinsed and drained

1 1/2 tablespoon water

juice of 1/2 of lemon

3/4 teaspoon salt

pinch of pepper

1 1/2 tablespoons sesame seeds, toasted

2 sun-dried tomato halves

1/4 cup extra virgin olive oil

Add first seven ingredients to a high powered blender. (I use a vitamix) To toast the sesame seeds, add to a small skillet turned on medium high heat. Toast for a few minutes until nice and golden brown. They burn very easily so keep stirring the seeds as they are toasting. Blend until somewhat smooth using your plunger as you are blending. Slowly add in the olive oil and continue blending and plunging until it is a nice smooth consistency.

*I use the sun-dried tomatoes that aren't packaged in oil but those would work just fine too.

BASIL PESTO HUMMUS

1 1/2 cup garbanzo beans, rinsed and drained

1 1/2 tablespoons water

juice of 1/2 lemon

3/4 teaspoon salt

pinch of pepper

1 1/2 teaspoon sesame seeds, toasted

1 tablespoon basil pesto

1/4 cup extra virgin olive oil

Add first seven ingredients to a high powered blender. (I use a vitamix) To toast the sesame seeds, add to a small skillet turned on high heat. Toast for a few minutes until nice and golden brown. They burn very easily so keep stirring the seeds as they are toasting. Blend until somewhat smooth using your plunger as you are blending. Slowly add in the olive oil and continue blending and plunging until it is a nice smooth consistency.

There is just something so magical about Saturday mornings. I know i have mentioned my love for them before but since having our precious baby boy I love them oh so much more! Baby waking up, bringing him to bed with us and covering him in kisses as he smiles and coos have got to be one of the best things in the world. But oh wait this post is not about my baby. Sorry I just get carried away all the time with talking about him.(: These Egg and Gouda Cheese Puffs are a wonderful addition to your beautiful Saturday mornings. They are so light and fluffy but yet hardy and filling and will keep you satisfied for a good part of your day. How could I forgot to mention they are oh so cheesy as well! Also who doesn't love some Gingerbread Biscotti from http://skiesofparchment.com/?s=gingerbread+biscotti and Pour Over coffee. Now you've got yourself the perfect combination!

Individual Egg and Smoked Gouda Cheese Puffs

1 sheet Puff Pastry

8 eggs, divided

3 tablespoons half n half

pinch of pepper

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup smoked gouda cheese, shredded

4 slices bacon (cut into one inch pieces and fry)

Put your sheet of puff pastry on the counter and roll out a little flatter and larger. Cut into 4 squares. Grease ramekins lightly and place one square into each. Stretch the corners out over the edge a little. Whisk one egg with one teaspoon of water and brush onto the edge and corners of your pastry. Set aside and whisk seven eggs very well by hand. Add half and half and whisk some more. Whisk in salt, pepper and baking powder. Lastly mix in shredded cheese. Divide the filling into the four ramekins. Sprinkle the bacon over each one using all that you have.

Place ramekins on cookie sheet. Bake at 375 degrees for 20 mins. After 20 minutes cover loosely with one piece of foil and bake an addition 15-20 minutes. (yields 4 servings)

*I use the Pepperidge Farm Puff Pastry. You should be able to find it at your local grocery store.

Sweet potatoes are a staple in our house. There are just endless possibilities on things to make with them. Roasted, mashed, pancakes, pie, quiche and so much more. These rosemary roasted sweet potatoes and red beets are a perfect, rustic side for your meal. To me it's such a comfort food on a cold fall evening, but lets face it it's perfect all year round! With the left overs I like to have them for breakfast as a hash with two over light eggs on top. It gives you a hearty but healthy start to your day that is sure to keep you satisfied until lunch. Also my husband gives his stamp of approval and we all know when our husbands give that it's a big deal.

Rosemary Roasted Sweet Potatoes and Red Beets

6 cups 1/2 inch cubed, unpeeled sweet potatoes

2 cups 1/2 inch cubed, peeled red beets

2 tablespoons olive oil

1/2 teaspoons fresh, finely chopped rosemary

1/4 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon garlic powder

Put sweet potatoes and red beets into a greased cookie sheet. Drizzle with olive oil and add remaining ingredients. Mix well. Bake at 400 degrees for 30-35 minutes. (Makes 5-6 servings)

Do you need something else to make with all those fresh garden vegetables you have on hand this summer? Try this healthy salad that is bursting with flavor and just screams summer. The crunchiness of the cucumber, juiciness of tomato, creaminess of feta cheese and the lovely flavor you get from the fresh oregano makes this the perfect combination. Also who doesn't love quinoa? Let's just talk about this wonderful grain like ingredient for a minute. Did you know it is actually a seed and not a grain? Quinoa is a plant-based protein and also a complete protein! It is gluten-free and wheat-free for those of you that are gluten and wheat intolerant. Also it is packed with iron, calcium, magnesium and other wonderful health benefits. I love substituting it for rice and serving it with fish, in my chipotle salad or sautéed with veggies and eggs. It is such a versatile ingredient so if you don't have this as a staple in your pantry, please run now to the grocery store and get some!