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Garlic & Lemon Herb Butter

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Garlic and lemon herb butter is so easy and well, like the best thing ever! How can such a small ingredient change up a recipe so much? Adding flavor to butter like this garlic and lemon herb butter can totally transform your dish taking it form boring to complex and so totally flavorful! It’s an easy process but it packs a big punch. You can experiment with different flavor combinations creating either savory as in this case, or a sweet butter like maple cinnamon or orange vanilla.

Lemon, garlic and fresh herbs make chicken, fish, veggies, pasta, or just about anything better. The process is simple, leave a stick of unsalted butter out until it reaches room temperature. Add butter, juice and rind of 1 lemon, 2 cloves pressed garlic and chopped herbs (rosemary, basil & dill). Add a pinch of kosher salt and mix until incorporated. Place the butter on a piece of parchment paper and roll into a log, tie each end and store in the fridge for 10 days.

Let us know how you use your her butter or what flavor combinations you come up with. We would love to hear from you!


Garlic & Lemon Herb Butter
 
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Serves: 1 stick of butter
Ingredients
  • 1 stick unsalted butter, softened
  • 2 cloved garlic, pressed (pushed through a garlic press or finely minced)
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh rosemary
  • ¼ tsp kosher salt to taste
Instructions
  1. In a medium bowl mash softened butter with a fork. Add all remaining ingredients except salt and stir until mixed. Add kosher salt to taste - approx ¼ tsp.
  2. Spoon butter onto a piece of parchment paper. Form butter into a log shape. Wrap tightly in parchment paper and store in a ziploc bag. Store in refrigerator for up to 10 days or freeze for up to 6 months.
Good Thyme Tip - Use your favorite herb combinations such as tarragon, sage, parsley, etc. herb butter is great with pasta, seafood, poultry, really anything!

Pasta with Sweet Italian Chicken Sausage & Peas

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So dinner really can’t get easier than this 4 ingredient pasta with sweet Italian chicken sausage and peas.  Well, technically it’s 5 ingredients if you count the sprinkle of cheese on top.  Anyways, not only is this crazy easy it is so delicious!  This is hands down my daughter, Alexa’s, favorite dinner and I know it’s in the rotation at Courtney’s house too.

This is all you need, a package of sweet Italian chicken sausage, a jar of marinara sauce (or make your own if you prefer homemade), a bag of frozen peas and pasta of your choice – we chose gluten free brown rice fusilli, but use whatever floats your boat.

Heat a large pot of boiling water to cook the pasta, while the pasta is boiling you can assemble rest of the meal.  Heat a a large skillet over medium-high heat.  Removes casings from sausage and add the sausage to the skillet, use a sharp edge spatula to break up the sausage as it browns.  Brown the sausage for about 10 minutes, add marinara and peas and cook for an additional 5 minutes.  Drain pasta and spoon the sauce over the top.  Garnish with cheese, optional but really not an option!! Easy 15-20 minute weeknight meal DONE!


Pasta with Sweet Italian Chicken Sausage & Peas
 
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Serves: 6-8
Ingredients
  • 1 lb brown rice pasta (we used fusilli)
  • 1 lb sweet Italian chicken sausage
  • 2 C frozen peas
  • 1 jar pasta sauce (we prefer Victoria by White Linen)
  • grated pecorino romano or parmesan cheese (optional)
Instructions
  1. Fill a large stockpot with water, generously salt and bring to a boil. Once water is boiling add the pasta and cook according to package instructions.
  2. Heat a large skillet with deep sides over medium-high heat. Remove casings on sausage by cutting a knife down the middle of each sausage and removing the insides, discarding the casings. Place the meat of the sausage in the skillet. Using a sharp edge spatula, break up the sausage as it browns. Brown the sausage for approximately 10 minutes. Add frozen peas and marinara sauce and cook for an additional 5 minutes until the peas are cooked and warmed.
  3. Drain pasta and place in a large serving bowl, top with sauce, sausage and peas. If desired, sprinkle with romano or parmesan cheese to serve.

Ginger Garlic Flank Steak

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Tonight was all about ginger garlic flank steak! Let’s get real…nobody has time to spend 2 hours in the kitchen serving up Martha Stewart style dinners every night.  If you have time on a Sunday or during the holidays that’s obviously when it’s more realistic to be able to dedicate the time to that type of cooking.   For the rest of the days that you are running around like a crazy person trying to get everything accomplished, including dinner, this meal can easily fit into a hectic day.  We really try our best to bring you meals that are healthy and inspiring but don’t require 100 ingredients and hours of cooking.  This ginger flank steak is so simple to make and we promise that you won’t be slaving away in the kitchen all night long!

You can throw the steak in a ziplock bag the night before to marinade overnight.  For the marinade just mix up soy sauce, sesame oil, olive oil, honey, fresh ginger, garlic and fresh squeezed lime juice and add it to the bag with the steak.  When dinner time rolls around the next day, simply sear the steak on each side for about 3 minutes.  Complete cooking by finishing it off in the oven at 425 degrees for about 5 minutes.

Stephanie Heymann Photography

You can serve the steak over rice or cauliflower rice like we have done and add a steamed veggie like green beans or broccoli.  Dinner really doesn’t get much easier than this, and it’s delicious!!!

Stephanie Heymann Photography

Ginger Garlic Flank Steak
 
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Serves: 4
Ingredients
  • 1 pound flank steak
For the Marinade:
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon oilve oil
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic - chopped
  • juice of ½ fresh lime
Instructions
  1. In a small bowl, mix ingredients for marinade and pour over steak in either a large ziploc bag or baking dish. Marinate in refrigerator for at least 2 hours or up to 24 hours.
  2. Preheat oven to 425°. Preheat grill pan on high heat. Sear meat on both sides for about 3 minutes each until a deep brown crust achieved. Transfer grill pan to oven and continue cooking for about 5 more minutes for medium rare or a little longer for medium.
  3. Remove from oven and transfer meat to cutting board and let it rest for 10 minutes. You can tent with foil loosley to keep warm.Cut thinly on the diagonal or against the grain to ensure the pieces are tender.
Great served with cauliflower rice and steamed green beans as shown.

Chocolate Espresso Chia Pudding

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Chocolate espresso chia pudding is on our top 10 breakfast list! Dessert for breakfast?  Sounds too good to be true, right?  Not only is this chocolate espresso chia seed pudding super healthy, it will also put an extra pep in your step with the addition of espresso. Chia seeds are one of the best things you can eat and the perfect way to start off your day.  They are a whole grain food and although they are tiny little seeds they are among one of the most nutritious foods you can get your hands on.  They are packed with fiber, protein and omega-3 fatty acids.  So loading up on these tiny little seeds is always a good thing!

This pudding takes all of 5 minutes to put together, but it needs to sit overnight to set up.  Make it before you go to bed, when you wake up breakfast will be ready!  Top with fresh strawberries or raspberries and enjoy!


Chocolate Espresso Chia Pudding
 
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Serves: 4
Ingredients
  • 1½ C unsweetened almond milk or other nut milk, or dairy milk of choice
  • ⅓ C chia seeds
  • ¼ C unsweetened cacao powder
  • 3 Tbsp maple syrup
  • 1 Tbsp instant espresso powder
  • 1 tsp vanilla
  • ½ tsp cinammon
  • himalayan pink salt or kosher salt to taste
Instructions
  1. Mix all ingredient together with a wire whisk, make sure to thoroughly incorporate the cocao powder. Store in airtight container in the refrigerator for 6 hours or overnight for pudding to set.

Winter Vegetable Soup

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Winter Vegetable Soup please.  It’s a new year and it’s time to get back to healthy eating, starting with this vegetable soup.  This soup is a great way to clear out your vegetable drawer and provide a hearty and healthy meal at the same time.  I have to admit that my kids gave me some major eye rolls when I told them they were having vegetable soup for dinner, they were less than thrilled.  I was pleasantly surprised when we sat down and all 3 ate their entire bowls.  I actually heard one of them say…”wow, this soup is actually really, really good!” Score!  I know this sounds weird but I get a little giddy inside when I throw 10 different types of vegetables in a bowl and my kids eat everything….I’m always hopeful, but it doesn’t always work out that way.

Okay, so this soup is really easy, it just requires a lot of chopping.  You can either chop as you go or have you veggies already chopped before you start assembling the soup.

Once your veggies are chopped and thrown in your dutch oven or soup pan you can add the chicken broth and chopped tomatoes.  Bring the soup to a boil and reduce to simmer and cover for about 10 minutes until the veggies are cooked through.

Remove the bay leaves and add chopped spinach and S&P to taste and you are all set.  Serve it up with some chopped fresh parsley or grated romano cheese and you have a healthy meal that hopefully your kids will eat too! PS, I served this with a side of broiled Naan bread topped with a sprinkle of cheese because it’s somewhat of a soup rule, at least in our house anyways, that you always need to have a little bit of bread to dip into the soup!

 

 

5.0 from 1 reviews
Winter Vegetable Soup
 
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Serves: 6
Ingredients
  • 2 tsp good quality olive oil
  • ½ yellow onion, diced
  • 2 leeks, white parts only chopped
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 1 Tbsp chopped thyme
  • 1 medium zucchini, chopped
  • 1 bell pepper (not green), diced
  • 2 medium carrots, chopped
  • 2 stalks celery with leafy tops, chopped
  • 1 28oz can diced tomatoes
  • 5 C organic chicken broth
  • 2 C spinach, stems removed and chopped
  • S&P to taste
Instructions
  1. Heat olive oil in a large dutch oven over medium heat. Add onion and leaks and and saute for 5 minutes. Add garlic and thyme and saute for another minute.
  2. Add remaining ingredients except for spinach and S&P. Bring to a boil and reduce to simmer, continue to simmer with lid on until vegetables are cooked through - approximately 10 minutes.
  3. Turn off heat and remove bay leaves and add chopped spinach. Season woth S&P to taste.
  4. Top with fresh chopped parsley or grated romano cheese.

Mixed Berry Crisp with Coconut Cream

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Our favorite mixed berry crisp with coconut cream is all your’s. Looking for the perfect winter dessert to serve your guests for NYE?  Well, look no further!  We have the answer for you.  You are going to want to make this berry crisp with coconut cream because it’s like the best thing EVER!!  These sweet berries that become hot and bubbling in the oven topped with the warm buttery crisp are so insanely perfect we can hardly stand it.  Wow… getting a little overly excited about a crisp…so what, no shame here.  But really, when you mix the blueberries, raspberries, blackberries and strawberries, and top them with oats, butter and brown sugar, then bake them in the oven, you just can’t go wrong.  And don’t even get me started on the way this dessert makes your house smell when it’s baking!  I wonder if they have a berry crisp candle…I’m sure they do, they have a candle for everything.  Not that a candle even compares to the real deal in the oven…it just made me wonder.  I wouldn’t buy one anyway though.  I prefer the smell of the real crisp in the oven.  One of the ingredients that really changes the game in this dessert is the ground ginger!  Crazy huh? But trust me, it really gives it a perfect bite. This one happened at my house on Christmas Eve and the family was freaking out!  It doesn’t take much these days! Something as simple as a berry crisp and I’m like a food hero!  I’ll take it!

Stephanie Heymann Photography

 

 

Berry Crisp with Coconut Cream
 
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Serves: 6
Ingredients
  • 5 Cups mixed berries (we used 1 heaping cup each of fresh blueberries, raspberries, blackberries and strawberries)
For the Berries:
  • ½ teaspoon corn starch (mixed with ½ teaspoon warm water in a small prep bowl to make a paste)
  • 1 ½ tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
For the Crisp Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oats
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 5 tablespoons chilled butter
For the Coconut Whipped Cream:
  • 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 375°. In a medium bowl, combine berries with corn starch mixture, sugar and lemon juice. Stir until berries are well coated.
  2. In a medium bowl, combine ingredients for the crisp topping. Cut the chilled butter into cubes and use your hands to mix until you have a crumbly mixture. Sprinkle evenly over the berries.
  3. Bake in center of oven for about 40 minutes until the fruit is bubbling and the topping is golden brown. Remove from oven and transfer to a cooling rack.
For the Coconut Whipped Cream:
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making).
  2. Remove the coconut cream from the fridge, making sure to keep the can upright - do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute.
  3. Top berry crisp with coconut cream. Refrigerate remaining in an airtight container in refrigerator for up to 10 days.

No-Bake Chocolate Coconut Date Bars

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No-bake chocolate coconut date bars. Trust us when we tell you that you can have a healthy candy bar!!  Seriously, these little gems are like nothing you have ever tasted before.  They are so rich and decadent and yet, they are made with clean, wholesome ingredients!!  Once again, a total WIN!  We love using dates as a natural sugar.  They are so versatile and offer the perfect amount of sweetness…actually, a lot of sweetness but we are not complaining.  Do you remember those little candy bars called an Almond Joy?  Well, these no bake chocolate coconut date bars are a take on those little candy bars but without all the freaky ingredients!  And, how awesome is a dessert that you don’t have to bake either?  You just mix the ingredients in a food processor, press it into a baking dish, melt some chocolate to smear on top and pop them in the fridge until they firm up and you are ready to cut them into squares.

So few ingredients and yet so amazingly delicious!!  Eating these right now! Buh bye!

 

 

 

Chocolate Coconut Date Bars
 
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Serves: 24 squares
Ingredients
  • ⅔ C raw, unsalted almonds
  • ½ C flaked unsweetened coconut
  • 25 medjool dates - pitted
  • 2 Tbsp cacao powder
  • 1 Tbsp coconut oil
  • ⅛ tsp salt
  • ½ C semi sweet chocolate chips
Instructions
  1. Place almonds in a food processor and pulse until finely ground. Add dates and process until finely ground and combined. Add coconut, cacao powder, coconut oil and salt and process until combined (texture will be sticky).
  2. Line an 8x8 baking dish with parchment paper. Press date mixture into pan. Melt chocolate chips in microwave safe bowl then spread chocolate over top of date mixture.
  3. Place pan in refrigerator for at least 1 hour. When ready to serve, remove date mixture from pan, place on cutting board and cut into small squares. Store in airtight container in fridge.

Coconut Cookie Dough Bites

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Coconut Cookie Dough Bites on TV! Lights, Camera, Action! What a fun day shooting a segment for Your Life A to Z on Channel 3TV.  We had the best time with the Channel 3 A to Z team and loved every minute of it!

Courtney representing GTK!

We had the opportunity to demonstrate how to make these delicious coconut cookie dough bites and we are not gonna lie, they are seriously the bomb! Might be why we chose to debut them on TV!  Ha! Patting our own backs but really no shame here.  They are so easy to make and have the added bonus of being healthy and not overly indulgent!  They are made with real, wholesome ingredients and are the perfect snack for a busy lifestyle. We also might have a little obsession with the Nutiva coconut manna…we use it in a lot of our recipes.

This creamy decadence is sweet but not too sweet, yum!  If you have 5 minutes and a food processor, you can make these awesome little bites of happiness! Blend, roll into bite sized pieces and voila!  Store in the fridge for an easy grab and go.

Check out some of our other recipes like this!

http://www.goodthymekitchen.com/pumpkin-dark-chocolate-balls/

http://www.goodthymekitchen.com/almond-roca-balls/

White Chocolate Carrot Cake Balls

 

Coconut Cookie Dough Balls
 
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Serves: 12
Ingredients
  • 1 C oats
  • 10 medoolji dates pitted
  • ⅓ C coconut manna - (can purchase at Sprouts, Whole Foods or Amazon)
  • 1 tsp vanilla
  • 1 Tbsp maple syrup
  • ½ tsp kosher salt
  • if desired 2 Tbsp mini chocolate chips, chia seeds, raisins, white chocolate chips, etc
Instructions
  1. In a food processor add the oats and pulse 5X. Add dates and pulse until mixed. Add coconut manna, vanilla, maple syrup, pulse until mixed. Add salt to taste and mix with one last pulse.
  2. Remove contents into a medium sized bowl. Add any other desired ingredients (chocolate chips, chia, etc) and mix. Roll into golf ball size balls, repeat until mixture is gone. Place in tupperware container and store in refridgerator. Good for up to 1 week, although they never last that long!!
  3. Good Thyme Tip ? - If dates are looking a little dry, soak them in hot water for 10 minutes to plump them back up before using in your favorite recipe.

King Crab Legs Brushed with Lemon Vermouth Butter

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King crab legs brushed with lemon vermouth butter, are you kidding me? You are looking at our Christmas tradition right here, and I can hardly wait because it’s almost time to have this feast once again.  King crab legs are a huge treat and our entire family thoroughly enjoys every last bite when it comes time to eat them.  We used to boil the crab legs to warm them and then serve them up with garlic butter, but everything changed when my neighbor told us to cut a strip down the center of each leg, throw them on the BBQ and baste them with vermouth, butter and fresh lemon juice.  Major game changer!!!

The crab is already pre-cooked when you purchase it from the store so you are really just warming it through to serve, so it only takes a few minutes on the grill.  The tricky part is getting a very sharp pair of kitchen scissors and cutting about a 1/4 inch strip out of the shell on the back side of the crab leg.  If you look at this picture closely you  can see the strips that are cut.  By cutting this strip it allows for the vermouth/butter/lemon to really soak into the crab meat so there is no need to serve any additional butter or sauces when it comes time to serve the crab. Another huge bonus with the strip cut out is it makes accessing the meat so much easier, you really don’t need crab crackers when you prepare the crab this way.

You will never make crab the same way again, BBQ and baste all the way baby!! Stay tuned…if you happen to have leftovers we will be posting the BEST crab cakes that will make you want to have some crab for leftovers every time. You should really just plan on buying a little extra crab so you can have the crab cakes in your life, you don’t want to miss out!

crabinshell

King Crab Legs Brushed with Lemon Vermouth Butter
 
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Serves: Approx 7+
Ingredients
  • 6-7 King Crab Legs
  • 1 stick unsalted butter, melted
  • ¼ C vermouth
  • ¼ C freshly squeezed lemon juice
Instructions
  1. Using sharp kitchen scissors ¼ inch strip down the back of each crab leg.
  2. Heat bbq to high. Place crab legs directly on grill with the cut side facing up. Brush butter mixture over thr crab legs, repeating throughout the 5 minutes the crab is on the grill. Remove crab when heated through.
  3. Serve with fresh lemon wedges.

Lemon Basil Zoodle Salad

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It’s zoodle time again! We just cannot get enough of these!  Not only are they fun to make, they are just so versatile and pair well with a variety of ingredients. (Note- If you’re not familiar with a spiralizer look up Spiralizer How-To under the video tab of our website)  We like to break out the spiralizer and curl up a bunch of zucchini to have on hand for a few days.  They actually keep very well in an airtight container.  How great is it to have something like this ready to go?  It’s really true that you will make better food decisions if you do a little preparation.  For this salad, we simply used zoodles in place of lettuce.  It’s a salad that we make all the time its  unbelievably good and easy.  The lemon basil dressing is bursting with flavor and a very critical part to this recipe!

spiralizer

Sauté spiralized zoodles in a teaspoon of olive oil until they begin to break down, about 5 minutes.  While the zoodles are cooking chop cherry tomatoes, avocado, basil and feta. Add all ingredients to a medium bowl with cooked noodles.  top with pine nuts, drizzle with the lemon basil dressing and season with S&P. Tada, done!!! Healthy and delish meal done and ready to eat in 15 minutes!

zoodleavocado2

Lemon Basil Zoodle Salad
 
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Serves: 4
Ingredients
Zoodle Salad Ingredients:
  • 2 large zuchinnis, spiralized
  • 1 tsp good quality olive oil
  • 1 C cherry tomatoes, halved
  • 1 avocado cut into ½ inch chunks
  • 3 oz feta cheese, crumbled
  • ¼ C loosely packed fresh basil, cut into strips
  • 2 Tbsp toasted pine nuts
  • S & P to taste
Lemon Basil Vinaigrette Ingredients
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
  1. Heat oil in large sautee pan over medium heat. Add fresh zuchinni noodles "zoodles" and sautee for 5 minutes. Remove from pan and place in bowl. Add halved cherry tomatoes, avocado, feta, basil and toasted pine nuts.
For the vinaigrette, add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste.
  1. Drizzle lemon basil vinaigrette over the zoodle salad. Season with S & P to taste.