Thyme In

THAI RED CURRY CHICKEN SKEWERS WITH MINTY YOGURT SAUCE

Had a couple requests for this recipe. It’s so simple I’m not sure this really constitutes a recipe! I cooked the chicken on top of the stove and then put it in the oven for an extra 5 minutes just to make sure it was cooked all the way through. The Chinese 5 spice powder has cinnamon, anise, fennel, cloves and red pepper flakes. If you don’t have the powder, a pinch of any of these can be added to the marinade. I did up the recipe for an outdoor grill. Enjoy!

INGREDIENTS

• 2 1/2 tablespoons Thai red curry paste
• 1/2 cup vegetable oil or olive oil
• Kosher salt
• 1 tsp Chinese 5 spice powder
• 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
• 3/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 tablespoon honey
1 1/2 tbls chopped fresh mint
• 1 tablespoon fresh lime juice

DIRECTIONS

1. In a large bowl, mix the curry paste with the oil, seasoning and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
2. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
3. Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 15 minutes. Serve the kebabs with the minty yogurt sauce on the side.

Jalapeno Popper Corn Fritters
This was really easy to make. Just throw everything in a bowl, mix it up, form into patties and fry! THe amount of Jalapeno you use will depend on how hot you want to go. Sue tends to go with too much, heat, so I only used one, but you could use two if you want it to taste more like a jalapeno popper. Some bacon in the mix might be good too! (you can never go wrong with bacon)

Crispy golden brown sweet corn fritters with all of the flavors of jalapeno poppers including jalapenos, cream cheese and cheddar cheese. Enjoy!

Ingredients
2 cups corn (4 ears)
1/2 cup flour
1 egg
1/2 cup cheddar cheese, grated
1/4 cup cream cheese, room temperature
1 or 2 jalapeno peppers, seeds removed and diced
1 teaspoon smoked paprika
1 teaspoon coriander, toasted and ground
¼ cup of red onion diced, (or two green onions, diced)
1 handful cilantro, chopped
1 lime, zest and juice
2 tablespoons oil
Ranch dressing for topping (optional)

Directions
1.Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, paprika, coriander, green onion, cilantro and lime juice in a bowl.
2.Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

Cajun Shrimp Alfredo
A creamy alfredo, spiced with Cajun seasoning and served with slightly blackened shrimp that makes for a quick and tasty meal for the family that is also sure to impress guests! I had some left over green pepper and grape tomatoes and put them in as well. We used a pasta called Bucatini which I have never found at home, and the shrimp was from the local market. Easy to make and taste great. Enjoy!

Ingredients
8 ounces fettuccine or your favorite pasta (we used Bucatini)
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon cajun seasoning (like Slap Yo Mama)
2 cloves garlic, chopped
1/4 cup dry white wine or chicken broth
1 cup heavy/whipping cream
1 cup parmigiano reggiano (parmesan), grated
1/2 tablespoon Cajun seasoning or to taste
¼ cup chopped green peppers (optional)
6-10 grape tomatoes, halved (optional)
1/4 cup green onion, sliced (optional)

Directions
1. Start cooking the pasta.
2. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3. Add the garlic to the pan and sauté until fragrant, about a 30 seconds.
4. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5. Add the shrimp and the green pepper.
6 .Toss the pasta in with the alfredo sauce and mix well
7. Garnished with tomatoes and green onions and serve

Nothing to me says fall in Ohio like Sausage with apples and onions. The whole house smells like fall. Made this tonight while Trick or Treat was in full force! The older kids all commented on how great the house smelled. Very easy to put together..e hqad ours with a side ot Thurn's Specialty Meats homemade sauerkraft with apples and brown sugar. They have, by far, the best kraut out there! Have this as the weather starts to turn cold...Enjoy!

KIELBASA WITH APPLES & ONIONS

2 tablespoons olive oil
1 pound kielbasa sliced on the bias into
1-inch thick pieces. (Ours was fresh from Thurns)
1 slarge sweet onion (thinly sliced, about
2 cups)
Kosher salt to taste
2 Granny Smith apples (quartered and
sliced 1/8 inch thick)
2 tablespoons butter
1/2 teaspoon coriander seeds toasted
and ground ( I just smashed mine with side of a big knife.
3/4 cup IPA or wheat style beer
Fennel seeds

KIELBASA WITH APPLES AND ONIONS

Put a large skillet over high heat. Add the olive oil followed by the kielbasa and cook until it begins to brown, about 2 minute. Flip
the meat and scoot the pieces to one side of the pan. To the open space, add the onions and a pinch of salt. Cook, stirring
occasionally, until the onions begin to soften and caramelize, about 3 minute.

Add the apples, coriander, and butter and cook until everything softens and begins to brown. . Add the beer
and cook until the sauce reduces and thickens to a glaze-like consistency, about 3 minute. Add the fennel seeds to the top.

Remove from the heat, stir well to combine, and serve.

Seems like I love to cook more in the fall then any other time of the year. Not sure why, but I love cooking with squash and brussel sprouts and othe fall veggies and the dishes can just be, well, heartier! Plus Suze loves all the soups we make in the fall (recipes to come). This one is from Michaal Symon , with a couple changes, but not enough not to give him the credit. It is Orecchiette with brussel spouts and bacon. You don't have to use orecchiiette, a little ear shaped pasta, but it does work well with this dish Enjoy!
ORECCHIETTE WITH BRUSSEL SPROUTS AND BACON

Kosher salt and freshly ground black pepper

1 pound orecchiette pasta
1 tablespoon olive oi
l½ pound bacon, small diced
4 cups thinly sliced Brussels sprouts (from 3/4 pound)
½ cup fresh parsley leaves, chopped
1 cup freshly grated Parmesan cheese, plus more for serving
2 Tablespoons ( a couple big splashes) of Balsamic Vinegar

Cook pasta: In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Meanwhile, put a large skillet over high heat. Add the olive oil and bacon and cook, stirring occasionally, until the bacon is crisp and the fat has mostly rendered, about 3 minutes. Add the Brussels sprouts and cook until they begin to wilt and brown, about 1 minute. Lightly season with salt and pepper.

Add the pasta and reserved pasta water to the pan and cook for 30 seconds,Add the Balasamic Vinegar and stir to blend.

: Remove from the heat, stir in the parsley and Parmesan, and serve. Pass more Parmesan on the side for topping.