Thyme Out

I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!

Ingredients

• 6 peaches, peeled and diced
• 1 cucumber, peeled and diced
• 1 jalapeno pepper, peeled and diced
• 1/2 red onion peeled and diced
• 1 Tablespoon fresh ginger, peeled and diced
• 1 lime juiced
• 1/4 cup chopped cilantro
• pinch of sugar
• salt and pepper to taste

Directions

1. mix all the ingredients together
2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish

Though I love the little zing onions add to a sandwich or a burger, often I don’t add them because either I don’t have any on hand, or I am too lazy to pull one out and slice just a little bit off. Since I started pickling onions, I use them on everything. They take about 5 minutes to make, then they are ready in your refrigerator any time you need to add a little kick to your dish. They are excellent on burgers or grilled chicken sandwiches.

Ingredients

• 1 cup water
• 1 cup red wine vinegar
• 20 organic black peppercorns (or 15 organic whole cloves)
• 1 red onion, sliced thinly (use a mandolin if you have one).
• 2 organic bay leaves
• 1 Tablespoon agave nectar

Directions

1. Bring the water, vinegar, agave and salt to a simmer.
2. Place sliced onions, bay leaves and peppercorn in a clean mason jar.
3. Pour the hot vinegar mixture over onions. Cap mason jar, shake well, and let cool. Store in the fridge overnight.
4. Serve on sandwiches, burgers, or as a colorful garnish. Keeps 2-3 weeks, but they never last that long.