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Cajun Shrimp Pasta
2 tablespoons olive oil
1/2 cup onion, chopped
1/2 teaspoon Spice Barn Thyme
1/2 teaspoon Red Ground Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon Basil
1 tablespoon garlic, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomatoes, peeled and diced
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken broth
1 pound vermicelli or linguini, cooked
1 pound shrimp, peeled and deveined
1/2 cup Parmesan cheese, grated

Sauté the onion in the olive oil for approximately 4 minutes.  Add garlic and stir.  Add thyme, cayenne, pepper, and basil; cook on low heat for 5 minutes.  Add next 7 ingredients; cook over low heat until the liquid is reduced, about 30 minutes.  Sauté shrimp in butter and garlic until almost done (pink, but not totally opaque).  Add the sauce; cook 2 minutes.  Add the cooked pasta and toss with cheese. Serve hot.

Note:  Frozen shrimp may be substituted. Also, canned diced tomatoes may be substituted for fresh.

         Submitted by:  Margie K.

Herbed Chicken Pasta
2-3 boneless chicken breasts, cut into bite sized pieces
olive oil
3 cloves garlic
2 tablespoons Rosemary
2 tablespoons Thyme
3 tablespoons Sesame Seeds
1 teaspoon Orange Peel
rigatoni or ziti pasta, cooked
Optional: 2 tablespoons Hot Chili Oil, 1-2 Red Bell Peppers sliced into strips, 10 sun dried tomatoes, chopped, 1/4 cup Honey Garlic Sauce

In olive oil (enough to coat bottom of pan), cook chicken with garlic, rosemary, thyme, sesame seeds, and orange peel.  Add any of the optional ingredients that you prefer. Cook until all ingredients are tender.  Serve over cooked pasta.

         Submitted by:  Beth R

Vegetable Cream Pasta
1/2 pound fresh broccoli, in florets
1 1/2 cups zucchini, sliced
1 1/2 cups mushrooms, sliced
1 carrot, sliced
1 tablespoon olive oil
8 ounces pasta of your choice, cooked
1/4 cup onion, chopped
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Spice Barn Thyme
2 cups milk
1/2 cup Swiss Cheese, shredded
1/2 cup Mozzarella, shredded

Sauté vegetables in oil until crisp tender.  Sauté onion and garlic in butter till tender. Stir in flour, add milk until well blended; stir in thyme and bouillon.  Bring to boil and cook for 2 minutes until thickened.  Add vegetables and cooked pasta. 

Jambalaya
1/2 pound cooked smoked sausage, halved and sliced
2 cups cubed ham
1/4 cup oil
2 ribs celery, chopped
1 large onion, chopped
1 green pepper, chopped
5 green onions, thinly sliced
2 cloves garlic, minced
1 can diced tomatoes, undrained
1 teaspoon Spice Barn Thyme
1 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Spice Barn Cayenne Pepper
2 cans chicken broth
1 cup uncooked long grain rice
1/3 cup water
4 1/2 teaspoon Worcestershire Sauce
2 pounds cooked shrimp, peeled and deveined

Sauté sausage and ham in oil until browned.  Remove from pan; to drippings add celery, onion, green pepper, green onions, and garlic, sauté till tender.  Add tomatoes, thyme, salt, pepper, and cayenne; cook 5 minutes.  Stir in broth, rice, water, and Worcestershire sauce; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is cooked.  Stir in meat mixture and shrimp.  Heat through and serve.

Chicken Noodle Soup
Soup Stock:
1 chicken, cut up
10 cups water
1 carrot, sliced
1 large onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 Spice Barn Bay Leaf
1 teaspoon Spice Barn Thyme
1 teaspoon salt
1/4 teaspoon black pepper

Bring all ingredients to a boil in a dutch oven.  Reduce heat; cover and simmer 1 1/2-2 hours, until chicken is tender.  Remove chicken; cool and discard skin and bones. Chop chicken and set aside.  Strain broth, discarding vegetables and bay leaf.  Return both to pan.

Soup Ingredients:
2 carrots, sliced
2 stalks celery, thinly sliced
1 onion, chopped
2 cups fine noodles
1 cup frozen peas

To broth in pan, add carrots, celery, and onion.  Bring to a boil.  Reduce heat, cover and simmer for 10 minutes until vegetables are tender.  Add noodles and chicken.  Bring to a boil; reduce heat, cover and simmer for 6 minutes. Stir in peas; cook for 4 additional minutes. 

Two Onion Soup
4 tablespoons butter
2 cups finely chopped yellow onion
2 cups finely chopped red onion
2 cloves garlic, chopped
4 cups condensed chicken broth
1 tablespoon Spice Barn Thyme
1 Spice Barn Bay Leaf
1 cup heavy cream
toasted croutons for garnish

Melt butter and cook onions and garlic, covered, over low heat until tender, about 25 minutes.  Add chicken broth and bay leaf; season with salt and pepper.  Bring to a boil, reduce heat, and cook partially covered for 20 minutes.  Pour soup through a strainer, reserving liquid.  Transfer half the onions and half the liquid to blender and process until smooth, with bay leaf removed.  Mix all together in pan over medium heat.  Whisk in cream and warm soup.  Do not boil.  Serve with croutons for garnish.

Roasted Garlic Bisque   If you are a garlic lover, this soup is fabulous!
26 cloves garlic, unpeeled
1 tablespoon olive oil
2 tablespoons butter
2 cups sliced onions
1/2 teaspoon Spice Barn Thyme
18 cloves garlic, peeled
3 1/2 cups condensed chicken broth
1/2 cup whipping cream
1/2 cup grated fresh Parmesan cheese
lemon wedges

Place 26 cloves of garlic in a glass baking dish; add olive oil, sprinkle with salt and pepper.  Toss to coat. Cover dish with foil and bake until garlic is golden brown and tender, about 45 minutes.  Cool. Squeeze garlic to release cloves; set aside.  Melt butter in heavy saucepan over medium high heat; add onions and thyme.  Cook until onions are tender, about 6 minutes.  Add roasted garlic, raw garlic and cook cook 3 minutes.  Add broth; simmer 20 minutes.  Puree soup in blender, return to pan, add cream and bring to a simmer.  To serve: divide grated cheese amount soup bowls; ladle soup over.  Squeeze wedge of lemon over soup and stir.  Garnish with small amount of extra cheese in center of dish and top with freshly ground pepper.  Note: the lemon is very important for the correct flavor, do not omit.