Turquoise Turtles and Thyme

Cooking, Gardening, Books, and Other Stuff

Chicken Salad, with Apples and Pecans 10th May 2010

Filed under: Recipes — TurquoiseThyme @ 10.12 pm

A few days ago I made this salad with some extra chicken I had.

1 Vidalia Onion, finely chopped
1 Granny Smith Apple, peeled and finely chopped
1 Celery Heart, finely chopped
1 C White Meat Chicken, cooked and chopped into large chunks
1/2 C Pecans, chopped
Juice of 1 Lemon
Salt and Pepper

After peeling and chopping  the apple, put it in the lemon juice to prevent browning.  Add the onion, celery heart, and pecans.  Chop up the chicken and combine with the other ingredients.  Add just enough mayonnaise to lightly coat the ingredients.  Add salt and pepper to taste.  Serve with cheddar cheese toast.


Hello world! 23rd March 2010

Filed under: About Me — TurquoiseThyme @ 10.11 pm

I encountered one too many pop-up ads on Livejournal, so I switched to WordPress.  The transition may take awhile.  🙂


Chicken Stuffed Bell Peppers 18th March 2010

Filed under: Recipes — TurquoiseThyme @ 2.38 pm

We got a baked chicken meal, to go, last night for dinner, and we had a lot of chicken left over, so I decided to make stuffed bell peppers with it.

2 C White meat chicken, pulled into bite size pieces
1 Small onion, chopped finely
3 Bell peppers
2 t Chopped garlic, from a jar
2 C Shredded mozzarella cheese
1 1/2 C Prepared with chicken broth, brown jasmine rice
Salt and pepper to taste

Chop the tops off the bell peppers. Use a grapefruit spoon to get the white ribs out of the inside. Chop the edible parts of the bell pepper caps up into fine pieces. Saute the onions, bell pepper pieces, and chopped garlic in a little olive oil, until the onions just start to turn translucent. It’s okay for the veggies to be a little undercooked since they will bake inside the bell peppers later.

Combine the rice, sauteed veggies, 1 1/2 Cups of the mozzarella, chicken, salt, and pepper. Stuff the bell peppers with the mixture and but into a baking dish. Top the stuffed bell peppers with the remaining 1/2 Cup of mozzarella.

Bake in a 350° oven, 30 min, or until the cheese begins to brown.


Spring Time Potato Soup 15th March 2010

Filed under: Recipes — TurquoiseThyme @ 6.05 pm

4 Yukon Yellow Potatoes, finely cubed
1 Small White Onion, finely chopped
1 Small Yellow Onion, finely chopped
1 Sweet Onion, finely chopped
1 Celery Heart, finely chopped
2T Fresh Parsley, finely chopped
2T White Wine
1 Box Chicken Stock
5T Herb Butter
2 Chicken Breasts Broiled with Olive Oil, Salt, and Pepper, cubed
Salt and Pepper to taste

Melt the herb butter in the bottom of a pan that can hold the soup. Add the potatoes and some salt. Saute the potatoes till they just start to brown. Watch out for the potatoes sticking to the bottom and burning. Add the onions and celery. Add the box of chicken stock. Bring to a boil, stirring almost constantly, the starch from the potatoes sinks to the bottom and burns easily. Add salt and pepper to taste. Cook until the onions turn translucent. Add the cubed chicken. Add the white wine and the parsley. Cook until the parsley is tender yet still bright green. Serve with a fresh salad. 🙂


Leftover Porkchop and Bacon Saute 4th March 2010

Filed under: Recipes — TurquoiseThyme @ 5.53 pm

I had some leftovers I wanted to use up.


Half of a package of Farfalle, prepared by package instructions
Juice of one lemon
1T fresh parsley, chopped
Black pepper to taste
4t butter

Combine the lemon juice, parsley and black pepper together in the bottom of a serving bowel. Place the pats of butter on top. After the noodles have been drained, while they’re still hot, put them into the serving bowel on top of the mixture and butter. Mix, and put aside.


1 Medium onion, chopped into long strips
1C Mushrooms, chopped into large pieces
1 Package of baby spinach, that comes prewashed
1 Boneless porkchop, already cooked, sliced into long thin strips
2 Pieces of Bacon, already cooked, crumbled

Saute the onion in olive oil until it starts to brown. Remove the onion from the pan, leaving as much of the oil as possible. Add a tablespoon of butter. Add the mushrooms, cook until they began to turn a golden brown. Add the onions back. Put the spinach on top wilting it, you may have to do this a bit at a time to get it to fit in the pan. Add the porkchop and bacon pieces. Heat the meat through. Put the saute on top of the noodles. Serve.


Chicken Bacon Bake and Southwestern Inspired Sauce 10th February 2010

Filed under: Recipes — TurquoiseThyme @ 5.38 pm

I had a ripe avocado and wanted to make something with it.

Chicken Bake

2 Chicken Breasts, cleaned and cut into 3 chicken tender size pieces
1 Small Yellow Onion, chopped finely
4T Extra Virgin Olive Oil
1t Fresh Oregano, finely chopped
4 Slices of Sharp Cheddar Cheese
3 Pieces of Bacon, cooked at breakfast, crumbled
To Taste, Salt and Pepper

Cook the onion in the olive oil till just starting to turn translucent. Pour the onion and oil mixture into your baking dish. Put the fresh oregano into the dish too. Mix the onions, oil, and oregano together, then add the raw chicken pieces. Coat the chicken pieces with the mixture already in the dish then spread the pieces out evenly. Add salt and pepper to taste. Put the crumbled bacon on top of the chicken. Put the cheddar cheese on top of everything. Place in a preheated 350° oven. Bake 20 min. Then broil till the cheese starts to brown.

Sauce or Side

1 Can Bushes Seasoned Black Beans
1 Package of Frozen Shoepeg Corn, cooked on shortest time, then rinsed and drained
1 Avocado, chopped
1 Large Yellow Onion, chopped
1 Box of Cherry Tomatoes, halved, or quartered if they’re really big
Juice of One Lemon
To Taste, Salt and Pepper
Extra Virgin Olive Oil, just enough to cook the onions in

Combine the avocado, cherry tomatoes, lemon juice, salt, and pepper and set aside. Saute the onion in the oil till translucent. Add the can of beans, sauce included. Heat till simmering. When you finish baking the chicken, and start to broil it, add the corn to the pan. Then get the sauce up to a simmer again. Take the pan off the heat and add the avocado and cherry tomato mixture to the bean mixture. Serve over the chicken or on the side. 🙂


Savory French Toast 23rd January 2010

Filed under: Recipes — TurquoiseThyme @ 10.39 am

I felt like french toast but only had tuscan garlic bread, and I don’t think garlic and cinnamon suger go well together. So I made this variation up.

8 slices of french bread with garlic cloves baked in, toasted lightly if it wasn’t stale
4 eggs beaten
1C milk or cream
1T chopped fresh herbs (I had parsley, dill, and oregano)
1/2 small yellow onion chopped really fine
1/2t salt
Herb butter to saute in

Saute the onions in herb butter till translucent. Mix the eggs, cream, herbs, onions, and salt together in a bowl. Soak the bread in the mixture. Cook the soaked slices of bread in a frying pan with more herb butter on medium heat till both sides are brown. I just had them plain, but I think they might be good with sour cream or apple sauce. Like those potato pancakes at IHOP.