Week One Refeed: Juicy Chicken Breast and Lemon Thyme Mushrooms
Starting off nice and easy with a pan fried Chicken breast recipe, mushrooms cooked with Lemon and Thyme, a plate of Hummus and carrot salad. Weight Loss results of week one at the end of the video!
Garlic Mushrooms
Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE:
The Best Chicken Thighs With Creamy Bacon Mushroom Thyme Sauce. SO GOOD!
Chicken Thighs With Creamy Bacon Mushroom Thyme Sauce., Seriously the best! I'm sharing a yummy chicken recipe that is easy to make and the family will love it.
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Wild Mushrooms with shallots and thyme on Toast- Kids Cooking Class
Meet Leo, Mars and Katie as we make Wild Mushrooms with Shallots and Thyme on toast in a makeshift one burner kitchen! These kid chefs are awesome!!
Mushrooms with shallots and thyme:
1 T olive oil
1 T. butter or ghee
16oz plus another 8 oz. mixed mushrooms, sliced
1 small garlic clove minced (we used a black garlic clove)
1 shallot,, minced
1 sprig, fresh thyme
1/2 c. cream(optional)
salt and pepper to taste
lemon wedges for serving
4 slices of toast for mushrooms on toast :)
Saute garlic and shallot in olive oil or ghee, add in mushrooms and fresh thyme, saute until softened, about 8 minutes. If using cream, add in and simmer for 3-4 minutes. (Chicken stock is a good substitution for cream here). Serve over toast, pasta or potatoes!
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Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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Thanks for watching!
Thyme Butter Mushroom Pasta with Crispy Breadcrumbs, by What's Gaby Cooking
Our new Thyme Braiser ???? What's Gaby Cooking's Thyme Butter Mushroom Pasta with Crispy Breadcrumbs. Here's how to make this simple, savory vegetarian dish, perfect for National Pasta Day today.
Shop Thyme:
Ingredients:
For the mushrooms:
1 ½ pounds wild mushrooms (any assortment works - try Chanterelles, Hen of the Woods, and/or Oyster Mushrooms)
¼ cup olive oil
6 cloves garlic, finely chopped
1 Tbsp unsalted butter, at room temperature
Kosher salt and freshly cracked black pepper to taste
1 lemon, zested and juiced
4 Tbsp homemade breadcrumbs (recipe below)
1 Tbsp capers, rinsed, drained, and chopped
1 Tbsp, fresh thyme, removed from stem and roughly chopped
2 Tbsp chopped flat-leaf parsley
For the pasta:
10 oz of your favorite shaped pasta
2 Tbsp butter
Grated Pecorino Romano or Parmesan
For the breadcrumbs:
4 thick sliced whole grain bread from a loaf, torn into very small pieces (about 1 ½ cups once torn)
2 Tbsp olive oil
1 Tbsp unsalted butter
2 cloves garlic, chopped
½ tsp kosher salt
Instructions:
1. Heat the oven to 400°F.
2. Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite-sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine. Remember that you should never run your mushrooms under water or rinse them. Instead, just brush them off with a clean towel to remove any dirt. If you were to rinse them, they would soak up too much moisture and then not roast properly!
2. Spread them in an even layer in a Le Creuset Braiser. Transfer to the oven and roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
3. Once the mushrooms are removed from the oven, immediately toss them with the garlic, butter, lemon zest and juice, breadcrumbs, capers, thyme and parsley. Taste and adjust with more salt and pepper.
Remaining instructions are in the comments of this post!
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4. Meanwhile, cook the pasta according to the package directions and reserve about ½ cup of the pasta water. Drain once al dente and mix the pasta in the braiser with the roasted mushroom mixture, add an additional 2 tablespoons of butter, lots of grated cheese and the homemade breadcrumbs. Drizzle in a few tablespoons of the pasta water to make everything creamy. Finish with extra salt and freshly cracked black pepper to taste.
For the Breadcrumbs:
Place a medium Le Creuset skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt and continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel-lined plate to drain any excess oil. Use as needed.