Lemon Thyme Rainbow Trout

It’s trout season!  I know this makes my daddy-o very happy because they stock the rivers by us.  Opening day, he went out with my husband and they brought home 7 delicious fish!  I love two things about this:

1. My father and husband get along great.
2. Fresh fish for dinner!


I was struggling with a way to make them tastier than just straight up grilling them, so I decided to make a sauce that the Portuguese in me would call a “molho”.  You could use anything you have around the house to make this scrumptious, so I went with what I had.  Who knew that my garden thyme would have survived the winter!?  While I grilled up a big fish feast, I have scaled down the recipe to serve two.

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Perfect Thyme Roasted Chicken with Carrots

There’s something about the smell of a chicken roasting in the oven that really fills the house with “cooked with love” scent. There are countless recipes out there, but as long as you have great favors and appropriate cooking time, you really can’t mess it up! I decided to try something new tonight, and boy was it a good idea! Instead of rubbing the bird with seasoning, I made a “marinade” to cook into (yes, right under the skin) the meat and make it extra juicy!
1 whole roaster chicken (giblets removed)
2 onions – sliced
6 carrots – peeled and chopped into 2 inch pieces

5 cloves garlic
Juice of one lemon (save pulp and rind to stuff inside chicken cavity)
10 sprigs worth of thyme leaves – removed from twig
1 tsp. olive oil
1 tsp. white wine
Salt & pepper

1. Preheat oven to 375.
2. In a food processor, purée all marinade ingredients.
3. Carefully lift skin from chicken and pour marinade between the skin and the meat. Make sure that you get the thighs and wings too! You may need to make tiny slits in the skin to allow access for the marinade and then use a turkey baster to squirt it in.
4. Cut up leftover lemon rind and stuff it inside the cavity with a handful of onion slices.
5. Place the chicken on a roasting rack in a roasting pan. Add remainder of onions and carrots to the bottom of the pan. Cover and roast for an hour.
6. Remove cover, stir carrots, baste chicken, and continue to cook uncovered until the breast meat reaches an internal temperature of 180 degrees (about 45-60 more minutes). Be sure to occasionally baste.
7. Allow to rest for at least 5 minutes before cutting. Enjoy!