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Apple Cider Mule

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Signature cocktail anyone?  This apple cider mule will no doubt be our signature drink this Thanksgiving.  How cute does this look garnished with the thyme sprig and apple slice too? If you want to skip the booze you can easily turn this into a virgin cocktail by using non-alcoholic ginger beer and skipping the vodka.

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Apple Cider Mule
 
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Serves: 1
Ingredients
  • 2 oz good quality vodka
  • 2 oz sparkling apple cider
  • ½ C ginger beer
  • ½ tsp freshly grated ginger
Option garnishes - sliced apple, thyme sprig, cinnamon stick
Instructions
  1. Using a cocktail shaker add vodka, apple cider, ginger beer and ice (either crushed or cubed). Shake vigorously and pour over ice, use a copper mule mug if available. Garnish with sliced apple, thyme sprig or cinnamon stick.

Cinnamon Caramel Corn

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Growing up my mom used to make the most ridiculously amazing caramel corn that was dripping in all things bad like corn syrup and tons of brown sugar,  but oh did it taste so good! It was our mission to come up with our own version of this tasty treat that was still sweet and every bit as caramely but didn’t contain 10 billion calories! Mission accomplished!! It’s not exactly calorie free but you can feel a lot better about throwing handfuls of our GTK cinnamon caramel corn in your mouth than the old school version!   Think coconut cream, pure maple syrup, coconut oil, ground cinnamon….do we have your attention yet? Make this next time you have family movie night or as an after school treat or a fun snack to have out when you are entertaining or just make it just because it’s so darn good, we promise!

caramelcorn

Stephanie Heymann Photography

Cinnamon Caramel Corn
 
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Serves: 10 Cups
Ingredients
  • 10 C air popped popcorn
  • ½ C coconut cream - see notes
  • ½ C Pure maple syrup
  • 2 Tbsp coconut oil
  • 1 Tbsp brown sugar
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt + more for sprinkling
  • **Notes - Use only the thick cream on the top of the can of coconut cream. Do not shake or mix the can before opening. Store remaining coconut cream (not clear liquid) in a airtight container in tbe refrigerator.
Instructions
  1. Preheat oven to 250 degrees.
  2. In a saucepan add all ingredients (except for popcorn) together, whisking until incorporated. Bring to a boil, reduce heat to simmer for 20 minutes, stirring occasionally.
  3. Remove from heat and pour sauce over the popcorn, stir until coated evenly.
  4. On a parchment lined pan spread popcorn out evenly and place in oven. Stir after 15 minutes, cook for 30 minutes. Remove from oven and let cool. Sprinkle with additional salt if desired.

Maple Cinnamon Roasted Pears with Vanilla Ice Cream

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What’s better than a roasted Bosch pear?? Oh, I know!! A roasted Bosch pear with vanilla bean ice cream and a sprinkle of nutmeg.  It looks like a labor intensive dessert but it’s really super simple.  Prep the pears for roasting by peeling the pears and covering them with this yummy maple cinnamon mixture.  Bake for 30 minutes and the pears will turn from this…

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to this.  Soft and sweet with a bunch of syrup left over to pour in the bowl with the ice cream.

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In full disclosure I bought ice cream the day before I was prepping to roast my pears.  When I went to put my beautifully roasted pears with my ice cream I opened the container and this is all that was left.  My kids got into the ice cream and left this little sad spoonful for my pears.  Such a buzz kill, but that’s a day in the life of kids.  We were out the night before so my kids easily convinced their babysitter that it was perfectly fine to eat almost all of the ice cream.  Oh well, you get the idea with this pitiful little half scoop.  Next time I’m locking the freezer!!

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Maple Cinnamon Roasted Pears with Vanilla Ice Cream
 
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Serves: 8
Ingredients
  • 4 Bosch pears
  • ½ lemon
  • 2 Tbsp coconut oil
  • ½ C pure maple syrup
  • 2 Tbsp brown sugar
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • small pinch kosher salt
  • vanilla ice cream
  • ground nutmeg
Instructions
  1. Preheat oven to 375 degrees. Peel the pears with a vegetable peeler and cut in half lengthwise. Use a melon scooper to scoop out the core. Rub all sides of the pear with the half lemon and place in a large casserole dish cored side up.
  2. In a small saucepan over medium heat melt coconut oil, maple syrup, brown sugar, vanilla, cinnamon and salt. Heat until melted and sugar is dissolved - about 3 minutes.
  3. Spoon the syrup over the pears and bake 30 minutes. Turn the oven to broil for the last 1-2 minutes, careful not to burn.
  4. Serve the pears with vanilla ice cream, a spoonful of syrup and a dash of nutmeg over the top.

Zoodle Salad with Purple Cauliflower, Kale and Avocado

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This purple cauliflower was almost too pretty to cut, but too bad…we cut her up anyways! Lucky for us because this zoodle bowl was epic, and thanks to the purple cauliflower it was extra gorgeous.  We used our standby (standby because it’s so awesome we love to put it on everything) lemon vinaigrette and our favorite spiralized zoodles.  If you are new to veggie noodles or zucchini noodles check out the Spiralizer How To video under our video section, we will show you everything you need to know about spiralizing veggies.  We kept this salad uncomplicated, but there was absolutely nothing else it needed.  Crispy kale, perfectly ripe avocado, caramelized roasted purple cauliflower tossed with sautéed zoodles and our insanely good lemon vinaigrette.

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Obviously purple cauliflower isn’t a must, the taste is the same as regular white cauliflower.  The purple will just make everything prettier, so if you see the purple grab it so you can have a pretty bite just like this!

purplezoodle

Cold Zoodle Salad with Purple Cailiflower, Kale and Avocado with Lemon Vinagrette
 
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Serves: 4
Ingredients
For the Salad:
  • 2 medium zuchinnis, spiralized into "zoodles".
  • 1 purple cauliflower, cut into florets - can substitute white caulflower or brocolli
  • 2 C packed lacinato kale (dino kale) or other kale variety, can also substitute for spinach
  • 1 avocado cut into ½ inch pieces
  • 2 Tbsp + 1 tsp good quality olive oil
  • S & P
For the Lemon Vinaigrette:
  • 1 shallot chopped
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard
  • juice of 1 large lemon
  • ¼ C olive oil
  • kosher salt to taste
Good Thyme Tip - If you want a creamier texture to the vinagrette, add 1 Tbsp of 0% plain Greek yogurt.
Instructions
For the Salad:
  1. Preheat oven to 425 degrees. Line a roasting pan with parchment paper. Place cauliflower florets on roasting pan, drizzle with 2 Tbsp olive oil and toss to coat. Spread florets evenly on roasting pan and roast for 20-25 minutes or until the florets begin to turn golden brown.
  2. While the cauliflower is roasting heat a large skillet over medium-high heat with 1 tsp olive oil. Add spiralized zoodles and kale and sautee for 3-5 minutes until zoodles become tender and kale begins to break down and wilt. Remove from heat and place in a bowl to cool.
For Lemon Vinaigrette:
  1. Add first 4 ingredients of the vinagrette to a blender, or use an immersion hand blender. Slowly pour in the olive oil while continuing to blend. Season with salt to taste.
  2. Remove cauliflower from oven and let cool. Add cauliflower to bowl with the zoodles and kale. Toss with desired amount of lemon vinagrette and season with S & P to taste. Dish into bowls and top evenly with chopped avocado.
  3. Store excess lemon vinagrette in an airtight container in the refrigerator for up to 5 days.
Good Thyme Tip - This salad allows for a lot of substitutions. Feel free to add any of your favorite roasted vegetables or protien such as grilled chicken. Get creative and make it your own!

Chile Lime Chicken

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Looking for an easy but crazy flavorful grilled chicken? Look no further, we’ve got you covered!  This chile lime chicken is ridiculously simple to make but it’s packed with flavor.  Aside from the usual suspects like organic chicken breasts and olive oil, you also need fresh cilantro, limes, honey and the secret ingredient comes in this little shaker from Trader Joe’s.

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This chile lime seasoning blend is one of our go to mixed spices.  If you can’t find this at your local TJ’s, it’s just a mixture of salt, chili powders and lime juice so you can improvise with some chili, cayenne, salt and extra lime juice and you should be able to get by with that to achieve the same flavor. In a freezer bag add the chicken breasts with a few shakes of the chile lime blend and marinate for a minimum of 30 minutes.  Grill and serve, it’s that easy. Pair this with our GTK Elote as a side and you are covered. Weeknight dinner made simple, weekends too!

chilelimechicken

 

 

Chile Lime Chicken
 
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Serves: 4 - 610
Ingredients
  • 4 organic skinless, boneless chicken breasts
  • 2 Tbsp honey
  • 1 C loosely packed cilantro, chopped + more for serving
  • juice of 2 limes
  • 3 Tbsp olive oil
  • 3 - 4 shakes TJ's Chile Lime seasoning blend + more for serving
  • 1 lime, cut into wedges
Instructions
  1. In a large ziploc freezer bag add chicken, honey, cilantro, lime juice, olive oil and chile lime seasoning. Refrigerate for 30 minutes.
  2. Heat BBQ and grill chicken approx 5 minutes per side until cooked through. Plate chicken with 1-2 more shakes of chile lime seasoning, chopped cilantro and lime wedges.

Pumpkin Chocolate Chip Cookies with Maple Glaze

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Hello fluffy, puffy, pumpkin, chocolate, sweet deliciousness! These little morsels are gonna rock your world! We are totally jumping on the “all things pumpkin” right now but we kind of have to, right? I mean, it’s fall and fall just screams PUMPKIN!  We are all in and we are sure that you are going to thank us after you make these pumpkin chocolate chip cookies. The inspiration for these treats goes back many years. The original recipe was distributed by a friend after a holiday party because everyone (including me) was freaking out and just had to have it. Well, needless to say, they were loaded with a ton of butter, sugar and other overly indulgent ingredients so we gave them a GTK makeover. Our version was created to lighten them up a bit but to ensure we did not compromise the delicious flavor…which we happen to believe is a perfectly logical reason to eat more!! Right? Bring these to your next holiday party or event and you will be the star of the show!! Oh, and make extra because they will go fast!

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Stephanie Heymann Photography

The maple glaze is literally “the icing on the cake” (or cookie) here! This part takes this cookie to the next level. It’s really so easy to make and totally worth it!

pumpkincookies

Stephanie Heymann Photography

Pumpkin Chocolate Chip Cookies with Maple Glaze
 
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Serves: 24
Ingredients
  • ¼ cup coconut oil
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup chocolate chips
For the Maple Glaze:
  • 3 tablespoons butter
  • 2 tablespoons unsweetened nut milk (almond or cashew)
  • ¾ cup brown sugar
  • ½ - ¾ cup powdered sugar (depending on consistency when mixing)
Instructions
  1. Pre heat oven to 375 °
  2. In a large mixing bowl, combine the coconut oil, sugar, egg, vanilla and pumpkin puree using either a large whisk or mixer
  3. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt
  4. Slowly add dry mixture into wet mixture until well combined
  5. Fold in chocolate chips
  6. Drop onto ungreased cookie sheet and bake for 8-9 minutes
For the Maple Glaze:
  1. In a medium saucepan, combine butter, nut milk and brown sugar
  2. Bring to a boil for 2 minutes, then remove from heat
  3. Using whisk, mix in powdered sugar until a light caramel color and lumps are gone
  4. Use a spoon to drizzle maple mixture over cookies

Sausage, White Bean & Kale Soup with Parmesan Crisps

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The ultimate comfort soup in this bowl right here.  This is the soup that I begin to think about mid-summer when I’m so over the desert heat and I’m ready to throw on my sweats and cozy up.  Unfortunately, summers last forever in AZ so I have to wait a ridiculously long time until I can truly justify making this soup.  It’s finally fall…and still 95 degrees but I’ve waited long enough, so bring on everything soup and roasted veggies! This is the first hot soup I made this season and let me tell you, it was sooo worth the wait!! It’s your lucky day because now you can make it too.

The most important trick to adding a massive amount of flavor to this soup is to include some leftover parmesan or romano cheese rind, you only need about 2 inches of the rind.  The flavor the rind brings to the broth is unreal.  This is a great trick with other broth based soups as well, the rind adds a new dimension and layer that you will never skip again.

This soup is hearty and earthy and all things that you crave about fall. The parmesan crisp takes all of 5 minutes in the oven, I wouldn’t advise skipping this either.  Is anyone else thinking what I’m thinking?  Yep, it seems like I might have a slight cheese obsession!  Aside from the cheese, this bowl is filled with kale, sweet Italian chicken sausage and white beans.  You will be so happy you added this soup to your recipe collection, it’s a keeper for sure.

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Sausage, White Bean & Kale Soup with Parmesan Crisps
 
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Serves: 6-8 bowls
Ingredients
  • 1 lb sweet Italian chicken sausage
  • 1 yellow onion, diced
  • 1 rib celery with leaves, chopped
  • 1 tsp good quality extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh thyme
  • 1 tsp herbs de provence
  • 5 C chopped dino kale
  • 1 C dry white wine
  • 1 qt (32 oz) low sodium chicken broth
  • cheese rind (parmesan or romano) - cut off part of the rind - approx 2 inches
  • ½ tsp kosher salt
  • ½ tsp ground pepper
  • 15 oz can white beans, rinsed and drained (cannellini or great northern)
For the Parmesan Crisps:
  • 1 C grated parmesan cheese
Instructions
  1. Heat a large pot or dutch oven over medium heat. Cut each sausage down the middle and remove casings (outer skin of sausage) discard casings, dump sausage into pot. Break up sausage with a spatula as it cooks - approximately 15 minutes. Remove sausage and set aside. Add olive oil, after olive oil heats add onions and celery. Sautee for approximately 8 minutes until softened. Throw the sausage back in and add garlic, thyme, herbs de provence and kale and cook for 2 minutes until kale begins to wilt. Add white wine and cook until liquid reduces by half. Add chicken broth, cheese rind and S&P and bring to a simmer, continue to simmer for 20 minutes. Remove from heat, add beans and discard cheese rind. Serve with parmesan crisps.
For the Parmesan Crisps:
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place cheese into approximately 6 round piles, evenly spread out and flattened. Bake in oven for approximately 5 minutes. Remove from oven and allow to completely cool before serving.

Pumpkin Pie Smoothie

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We are kicking off our pumpkin craze with this amazing pumpkin smoothie.  Think pumpkin pie in a glass but without the guilt and all of the glory. Everyone looks forward to this time of year when pumpkin mania is in full swing and we are riding that bandwagon too.  I have an extra pep in my step when I go to Starbucks  to find the return of the forever anticipated pumpkin spice latte, it’s like the best day ever.  Or when I go to the grocery store and find that the pumpkin fairy made a visit and sprinkled pumpkin food all over the store. Score!  So why  not a pumpkin smoothie too?  Um duh, why not?

I think I have made this every single day for the last 5 days.  Nope, not sick of it yet but talk to me in November. This is a dairy free, naturally sweetened with dates, lick the inside of the cup and blender type of smoothie.  If you are a pumpkin lovah this smoothie is calling your name!

psmoothie

Pumpkin Pie Smoothie
 
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Serves: 2
Ingredients
  • 3 medjool dates, pitted
  • ½ C pumpkin puree (not pumpkin pie filling)
  • ½ C Greek 0% yogurt
  • 1 large frozen banana (1 C)
  • ½ tsp vanilla
  • ⅛ tsp pumpkin pie spice
  • ⅛ tsp ground cinnamon + more for topping
  • 1 C almond milk
  • ½ C crushed ice
Instructions
  1. Add all ingredients to a blender and blend on high until mixed. Pour into glasses and top with additional cinnamon or nutmeg if desired.

Fish Tacos with Spicy Cilantro Lime Slaw

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Fish + Tacos = Love

We are major taco fanatics over here, and we are not shy to say that these fish tacos give us some serious bragging rights.  They are everything a ligit fish taco should be, perfectly flakey white fish, slightly spicy slaw, fresh squeezed lime juice all stuffed into a warm tortilla.

Let’s taco about it, sorry – couldn’t help it!  If you want to make the slaw ahead of time go for it, it actually gets better if it has some time to let the flavors mesh together.  The heat comes from the jalapeño that’s blended in with the greek yogurt, lime zest and juice.  Mix that with thinly sliced cabbage and cilantro and you’ve got slaw! Purple cabbage brightens up the colors of the taco, but we only had green cabbage on hand when we were making this batch. Whatever type of cabbage you use, you can’t go wrong.

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If you can get your hands on fresh rockfish, grab it, otherwise cod, snapper, mahi mahi or another type of white, mild fish is perfect. Make sure to remove any bones before you start working with the fish.  Cut the fish up into 2 inch strips, dip in egg whites and run it through the seasoned flour.  Heat a little butter/oil in a large skillet and cook the fish for about 2 minutes per side.  You can work in batches until all of the fish is cooked.

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Time to assemble the grand prize.  We prefer corn tortillas but use whatever type of tortilla you like.  Sometimes we will even skip the tortilla and make a fish taco bowl instead for a lighter option.  If you’re going the tortilla route (which is the best route) pile your fish on the tortilla, top with the spicy cilantro lime slaw and garnish with your favorite extras like cotija cheese, avocado, more fresh cilantro and an extra squeeze of lime juice.  Time to sit back and enjoy your tacos, just a hint – a cold cerveza will most definitely add to the awesomeness of these tacos!

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Fish Tacos with Spicy Cilantro Lime Slaw
 
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Serves: 4
Ingredients
For the Spicy Cilantro Lime Slaw:
  • ½ C 0% greek yogurt
  • ½ medium jalapeno, seeded and diced
  • zest of 1 lime
  • juice of 2 limes
  • 1 clove garlic, chopped
  • ½ C chopped cilantro
  • ¼ C red onion, sliced thin
  • 3 C green cabbage (can also use red)
  • ½ tsp salt
For the Fish Tacos:
  • 1 lb Rockfish or cod, cut into 2 inch pieces
  • 2 eggwhites
  • ½ C flour
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 tsp kosher salt
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • tortillas (flour or corn)
  • Optional garnishes (crumbled cotija, cilantro, avocado, sour cream)
Instructions
For the Spicy Cilantro Lime Slaw:
  1. Using a blender or an immersion blender, blend yogurt, lime zest and juice, garlic and jalapeno until smooth. Pour into a medium bowl and add remaining ingredients, use a spatula and fold together until incorporated. Let it sit in the fridge while you prepare the fish.
For the Fish Tacos:
  1. In a low bowl crack egg, seperating the whites and whisk the whites only. On a plate add flour, cumin, chili powder and salt and mix together. Working in batches add fish to egg whites and transfer to flour mixtures, roll fish in flour mixture to coat. Set coated fish on a separate plate, continue until all of the fish is coated.
  2. Heat a large skillet over medium heat, add butter and olive oil, when it begins to bubble add the fish cooking approximately 2 minutes per side, until cooked. Once all of the fish is cooked assemble the tacos with spicy cilantro lime slaw and desired garnishes such as avocado, crumbled cotija and additional cilantro. Serve with a lime wedge on the side.

BBQ Chicken Pizza with Smoked Mozzarella

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Introducing BBQ Chicken Pizza with Smoked Mozzarella. Once you make this pizza, there’s no going back. It is so simple and good that you can skip the pizza delivery from now on. We make different combinations of pizza on Naan bread to throw on the grill, all of them are good but this is always the crowd favorite.  If you aren’t familiar with Naan bread, it’s a flatbread that can be found at virtually every grocery store, even Target.  It’s the perfect size, it cooks up quickly on the grill or in the oven at 425 degrees and it has a thin crust but not too thin. It’s even fun to use Naan bread for make your own pizza night, it’s always an adventure to see what flavor combinations the kids come up with!

We use Homemade BBQ Sauce – GTK Style for these bad boys which you can easily whip up in a matter of 5 minutes before making the pizzas.  Smoked mozzarella adds a unique flavor and brings a level of sophistication to the pizza.  The cilantro is a slightly unexpected garnish but it blends perfectly with these flavor combinations.  Serve up this favorite BBQ chicken pizza as a quick and easy weeknight meal or even as an appetizer. You will find that having one slice is like having one potato chip…you just can’t have one!

naanpizza

Stych Photography

BBQ Chicken Pizza with Smoked Mozzarella
 
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Serves: 4
Ingredients
  • 2 Naan breads
  • 1 C homemade BBQ sauce (see below - or use your favorite storebought BBQ sauce)
  • 1½ C smoked mozzarella cheese, grated
  • 1 C shredded BBQ chicken (pre-cook chicken breast or tenders, using BBQ sauce as a marinade. Once cooled, shred for pizza)
  • ⅓ C red onion, sliced thin
  • ¼ C cilantro, chopped
For the Homemade BBQ Sauce:
  • ½ C ketchup
  • 2 Tbsp brown sugar
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp cider vinegar
  • 3-4 dashes hot pepper sauce (we use smokey chipotle pepper sauce) - adjust based on the amount of heat you prefer
  • 1 clove garlic, minced
  • ¼ tsp Coleman dry mustard powder
  • 1 tsp liquid smoke
  • 1 Tbsp molasses
  • ¼ tsp salt
Instructions
  1. Preheat BBQ - can also cook in the oven, if cooking in the oven preheat oven to 425 degrees.
For the BBQ sauce:
  1. In a bowl whisk all ingredients together.
For the Pizza:
  1. Brush BBQ sauce on the Naan bread to coat. Divide the shredded chicken in half and spread over each pizza evenly, do the same with the red onions and mozzarella. Place pizza directly on the grill or in the oven directly on the oven rack. Cook for approximately 5 minutes or until cheese begins to bubble slightly around the edges. Garnish with equal amounts of chopped cilantro.
Note - The ingredients call for 1 cup of BBQ sauce. This is intended to also be used as a marinade for the chicken as well as the base for the pizza.