Tag Archives: thyme

Grilled Steak Reinvented

Made steaks at my mom’s house and brought home the leftovers. Yum.

We visit my mom often. This one particular weekend we decided to go all out and really cook. We grilled steak, made a blue cheese onion sauce, creamed corn (the real stuff – from a garden). And broccoli. My favorite veggie! Then when I was so full I couldn’t keep my pants buttoned I decided instead of making myself sick, I’d pack it up and take it home. Once at home, a few days later, I sliced the steak, added the onion sauce, a few fresh blue cheese crumbles and thinly sliced potatoes with butter and thyme, fried in a pan and then put under the broiler.

Leftovers are sometimes just as good, if not better, than the first meal. Yum. Again.

I don’t have any recipes here or anything. I just wanted to challenge you to think about using your leftovers in new ways. Oh and topping anything like this with a dippy egg (over-easy egg) makes it awesome-er. ;-)

A Pan Full of Deliciousness

I kind of feel like I’m always running to the store and looking for ‘what’s on sale’ in the flyers when planning my menus. And then I realize, “I already have a bag of onions, a bag of sweet potatoes, a bulb of garlic in the pantry, … oh …. and five chickens, 9 pounds of ground meat, a dozen packages of hot dogs and 5 bags of frozen broccoli in the freezer. Why do I keep buying food??” So tonight I used leftover rice, a pound of ground turkey and some pantry veggies and created a pan full of deliciousness. I don’t even know what to call it. Goulash? Hash? Or do I just call it what it is?


Sweet potatoes, ground turkey, rice, and broccoli roasted… in a pan… No. That’s boring. I think I’ll call it A Pan Full of Deliciousness.

pan full of deliciousness

pan full of deliciousness

You need to be able to brown on the stove top and then put the pan in the oven to finish roasting so consider using an oven safe pan or wrapping the handle (if it’s plastic or rubber) with aluminum foil to protect it.

This is all you do. The idea is to allow each item to cook a bit in the pan as you are chopping the next ingredient. So while you are chopping the onion the turkey is browning. While you are chopping the potato the onion is softening. So don’t try to prep all these ingredients and toss them all in. This is a methodical but simple recipe.

Preheat oven to 375F.

Enter the following items into the largest pan you have, placed over medium heat …IN THIS ORDER….

1 tsp olive oil

1 pound ground turkey

3 small cloves crushed garlic

1 small sweet onion or half a vidalia onion finely diced

1/2 tsp salt

12-15 cranks cracked black pepper

one medium diced sweet potato

1 tsp dried thyme leaves crushed between palms to release fragrance

pinch of cayenne pepper

1 tbsp worcestershire sauce (3-5 heavy splashes)

1 Cup (or so) frozen broccoli florets

sprinkle broccoli with some more salt, just a sprinkle

toss well and then flatten into the pan so the bottom layer gets all toasty on the stove and then once entered into the oven the top gets roasty and toasty, too.

Place in oven for ten minutes, uncovered. Stir and flatten ingredients again. Roast again, ten more minutes.

Now add 3/4 cup to 1 cup of leftover rice, if you have it. If not, leave it out. I had it so I added it.

Heat through until you are satisfied with the roasty toasty deliciousness. Then stuff yo’ face.

Crusty Baguette

This bread is pretty mind-blowing. It’s so flavorful and versatile. If you just change up the herbs, like flat leaf parsley, you can serve it with something else, like crab dip. The recipe comes from a sweet friend on the Eastern Shore of Maryland. Yanno, after thinking about her recommendation of serving it with crab dip… I’m wondering if she has some delicious crab dip recipe up her sleeve made with the Chesapeake Bay Blue Crabs. Yum. I may have to see if she wants to contribute another recipe to The Jessie Show.

baguette toasted in butter, onion, garlic, and thyme

baguette toasted in butter, onion, garlic, and thyme

Toasted Baguette

preheat oven to 375F

1 large baguette sliced

3 Tablespoons of butter – use the real stuff here, people.

1/2 cup Extra Virgin Olive Oil

1 small grated onion – mild onion like Vidalia, or shallot (about a half cup grated)

crushed garlic clove (about a clove or two)

rosemary (about 2 tablespoons fresh, 1 tablespoon dried) I used thyme because I happen to love thyme and was using it in another recipe for dinner.

place butter and EVOO on baking sheet (with a lip on it so butter/evoo doesn’t drip off the edges) until butter melts. Tilt baking sheet to coat entirely with EVOO and butter. Place onion, garlic and herbs in butter/EVOO mixture and spread evenly over pan. Place bread slices in butter mixture and toast until crispy (about 10 minutes). Flip the bread over and toast again until crusty. Sprinkle lightly with sea salt if desired. It should be chewy in the center from all the butter and onion soaking in and the edges should be crusty and flavorful.

Serve with sliced pork loin. Yum!


roast pork loin

balsamic and mustard marinated pork loin

balsamic and mustard marinated pork loin

Roast Pork Loin. It’s so easy. So so easy. Well, I think so. And you look like a genius when you slice it and serve it alongside a veggie and some crusty baguette slices. This was one of those super yummy EASY pork loin roasts and I hope you give it a try. This recipe serves 4 with NO leftovers. It’s a small pork loin.

Roast Pork Loin

1 pound pork loin – unflavored! (they come in so many flavors so make sure you get a plain pork loin!!)

2 cloves crushed garlic

2 T balsamic vinegar

1 T whole grain mustard or brown mustard

2 tsp olive oil

1/2 tsp salt

1/8 tsp ground black pepper

1 tsp dried thyme or 4-6 sprigs fresh thyme (no need to remove the little leaves from the stems. Just throw the sprigs in the bag.)

Place all ingredients in a ziptop bag and smear that tasty goodness all over the pork loin inside the bag. Roll the bag up to push the air out and close tightly. Place in fridge for a few hours. Mine was about 5 hours! Note: you should have enough marinade here for a 2-3 pound piece of pork loin. Any larger and you should add more marinade.

Bring piece of pork loin to room temp before dinner by letting it rest on the counter in the bag for about 20 minutes. Place skillet over medium high heat with a touch of olive oil. Remove pork loin from bag and shake off excess marinade. Place pork in hot pan and sear on all sides. (this adds flavor and creates a bit of a caramelized crust which helps keep the interior of the meat nice and moist.) Once seared on all sides place skillet in the oven at 375F (make sure skillet is oven safe! If not, move pork to casserole dish and place IT in the oven.) Bake for 15 minutes and check the temperature (I recommend 15 minutes per pound of pork. If it’s a two pound loin, roast for 30 minutes and check temp). If it’s not hot enough, put it back in. It should be around 140F internally when you remove it from the oven. (Don’t poke it a hundred times to check the temperature or all the juice will run out of the holes and you’ll be left with an old dried up hockey puck on your plate.) Allow pork loin to rest at least 10 minutes before cutting. It will be juicier this way. Note: pork should have a hint of pink when you cut into it. That’s REALLY the best way to serve it. Unless you like chewing your hockey puck four-hundred and fifty times before you wash it down with a glass of water. Cough hack.

Serve with baguette and green beans.




Pull Apart Pizza Crust

Pull apart pizza! Genius!


The other week Pillsbury refrigerated dough was on sale and I had a coupon. I bought buttermilk biscuits for dirt cheap. I also bought pizza sauce and cheese on sale. This was a very budget friendly meal. I’d guess $2 for the whole pizza.

I used my cast iron skillet to make this pizza. I sliced the biscuits in half and sometimes in thirds if I could do it. Then I had the kids help me put the pieces in the bottom of the skillet and sort of up the side of the skillet. Just a bit. Then I pinched them together so there wasn’t any space between the slices of biscuits. Then I baked them at 400 degrees F for about 5 minutes. Then I topped the hot biscuits with olive oil and fresh herbs and garlic.

par-baked with oil and herbs

Pull Apart Pizza Crust Par-baked and topped with oil and herbs

Then topped that with pizza sauce. Go a little heavy on this as the biscuits are pretty dry. Then top the sauce with some cheese. I chose provolone and  mozzarella. Then I topped that with fresh thyme and basil. My two favorite herbs. (you pick your favorite) Then I baked the whole thing until the cheese was melted and toasty just like we like it.

To serve I took the whole pan to the table. Be careful of little fingers. The pan is super hot.

Be careful. The pan is HOT!

Finished Pull Apart Pizza!

I waited about 5 minutes and then called the family to the table. You need to wait a little while because if you try to scoop the pizza out the cheese will fall off. I served a big chunk to Josie and told her to rip it apart. This would’ve been impossible with normal pizza and would’ve required mom or dad to cut the pizza. That’s what I love about this Pull Apart Pizza Crust. You can serve a big spatula full and the kids can pull it apart to help it cool and to eat smaller pieces. None of that, “Can you cut my pizza?” request just as you sit down to eat yours. They can “cut” their own pizza. It was a huge hit! As usual, serve with salad or grapes and apples and call it a meal.