The first way is rather traditional made with spaghetti and lots of cheese and pepper!

The second is prepared with spaghetti squash! Equally as delicious, gluten free and low carb friendly!

If I may, for just a minute, share the highlights of our weekend. There’s a Jump to Recipe button just above if you’d like to skip the recap. No hard feelings :)

I planned and delivered a Tailgate Luncheon Birthday Party for 45 people on Saturday! eeeek!

It was such an amazing experience AND they loved it!!

Tailgate Luncheon Menu

• Slow Smoked Pulled Pork Sliders with 4 BBQ Sauces, including White BBQ Sauce
• Classic Coleslaw
• Three Cheese Mac ‘n’ Cheese
• Baked Beans
• Asian Beef Meatballs
• Chili Cheese Dog Tailgate Sliders
• Mardi Gras Wings with Celery/Carrots/Ranch Dressing
• From the Earth Salad with Sherry Vinaigrette
• Buffalo Chicken Dip with Tostitos Scoops
• Apache Bread Dip with Fritos Scoops
• Million Dollar Bacon (for the Bloody Mary Bar)

After being apart for six weeks, our bus is back home – better than ever!! We took her to the VW Invasion at Caffeine & Octane on Sunday. Incredible group of passionate car owners! I made a video recap and shared it on TikTok!

After several days of planning and cooking, followed by the camaraderie we experienced at the car show….I’m pretty high on life!

With that great energy I’m making Cacio e Pepe. Cheese and pepper pasta (or cheese & pepper spaghetti squash).

My first taste of this dish was during a dream Italian vacation Nick and I took a couple years ago. The first leg of our trip was in Rome where we aptly took a “Cooking Class in Rome.”

We have relived this trip over and over through stories we’ve shared and recipes we’ve recreated at home. At the close of our class, our instructor, chef Andrea, gave us these words of advice. Do not leave Rome without having Cacio e Pepe.

He went further and recommended the restaurant Roma Sparita which was walking distance from our hotel. Little did we know at the time that Anthony Bourdain’s No Reservation’s in Rome episode featured this very dish.

I decided to share this recipe made in a parmesan cheese bowl, just the way it was served at Roma Sparita!

Well, almost the same way. I’m serving mine with spaghetti squash, but you do you!

How To Cook Spaghetti Squash

• Cut squash in half
• Use a spoon to scrape out the seeds
• Coat cut side with olive oil, sprinkle with salt & pepper
• Place cut side down on baking sheet
• Bake at 400 degrees F. for 45 minutes
• Using two forks, scrape the squash strands from skins

Cacio e Pepe Basic Steps

• Melt butter in a pan over medium heat
• Add freshly cracked pepper and toast for 1 minute
• If using pasta add in an little pasta water
• Add in cooked pasta or spaghetti squash
• Stir to coat with butter & pepper, reduce heat to low
• Sprinkle with pecorino romano cheese and toss to combine
• For spaghetti squash swirl in a little cream (in place of pasta water)
• Serve in parmesan crisp bowl

This dish is Italian comfort food made from the simplest of ingredients. It’s cheesy with a nice peppery finish. The Parmesan Crisp Bowl is like dessert!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cacio e Pepe Spaghetti Squash (served in Parmesan Crisp Bowls

This dish is Italian comfort food made from the simplest of ingredients. It's cheesy with a nice peppery finish. The parmesan crisp bowl is like dessert!

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Servings 2

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash
• 1 Tablespoon olive oil
• salt & pepper

For the Parmesan Crisp Bowls

• 1 cup parmesan cheese finely shredded

For the Cacio e Pepe

• 2 Tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 3-4 cups cooked spaghetti squash see above
• 1/2 cup Pecorino Romano cheese grated
• 2 Tablespoons heavy cream
• salt to taste
• 2 Tablespoons Pecorino Romano for garnish

Instructions

For the Spaghetti Squash

• Preheat oven to 400° F.
• Cut squash in half and remove seeds. Coat cut side of each half with olive oil and sprinkle with salt & pepper. Place halves cut side down on a baking sheet. Bake for 45 minutes or until a fork pierces skin easily.
• Using two forks, scrape squash to loosen strands. Remove squash to a bowl and reserve.

For the Parmesan Crisp Bowls

• Line a baking sheet with parchment paper. Make 2 6"-7" diameter circles with the parmesan cheese. Bake for 5-7 minutes until lightly golden.
• Remove from oven and allow to cool for 1 minute. Using a spatula, lift cheese circles and place over inverted bowls. Allow to cool.

For Cacio e Pepe

• Melt butter in skillet over medium heat. Add pepper and toast for 1 minute. Add in cooked spaghetti squash and stir to coat with butter. Reduce heat to low and add Pecorino Romano cheese and stir well. Swirl in a little cream and mix well. Season with salt to taste.
• Transfer to parmesan crisp bowls. Garnish with a sprinkle of Pecorino Romano.

The post Cacio e Pepe Served Two Ways appeared first on Lemony Thyme.

Autumn produce is popping up on every site I follow! Pumpkins, apples, and lots of comfort food awaits! I for one, am completely inspired!

Bring it on Mother Nature! I’m ready for fall!!

Spaetzle is an egg noodle or dumpling made from a simple batter. Depending on what equipment you have on hand, you can make it in various sizes.

For us, we’ve always pressed our dough through a metal colander with fairly large holes.  A simple yet effective way to create the noodles.

However all that changed when my Secret Santa gifted me a Spaetzle Maker Lid!

Making Spaetzle

You simply place the lid over a pot of gently boiling salted water. Scrape the dough across the holes and within mere minutes, noodles are floating below. It’s quite fun!!

Once drained, saute the noodles in a skillet of melted butter. 

To serve, Spaetzle is often paired with a gravy or sauce, much like you would serve rice or noodles. 

Sage Browned Butter

We’re always looking for excuses to make sage browned butter, so we’ll be infusing a little flavor that way.

Sage is the most glorious of herbs when sizzled in a little salted butter. The leaves become crispy, a delicacy on their own.

To make the sage browned butter melt the butter slowly over low heat. It will take on a nutty flavor transforming it into an aromatic pool of liquid love!! I mean full on love affair!

To Serve the Spaetzle

Toss the spaetzle noodles in the toasted browned butter before serving.

Let’s talk about Oktoberfest for a minute. For most of my life I thought Oktoberfest was celebrated in October.

But that’s not actually the case.

Oktoberfest is held annually on the grounds of Theresienwiese in Munich Germany. It traditionally runs for the last two weeks of September, ending very early in October.

While the event has been cancelled the past two years due to the pandemic, officials are hopeful that the celebration will take place in 2022. No question, attending this glorious festival one year is on our bucket list!

Nick and I took a German cooking class last fall. We prepared several dishes, paired with various wines and beer. It was a blast and a wonderful way to kick off the autumn season!

This year we shall celebrate with a German-themed feast of our own. Of course this Simple Sage Brown Butter Spaetzle Recipe is a must try.

Here are some other favorite German recipes that are easily prepared at home:

• Wienerschnitzel
• Sweet & Sour Red Cabbage
• Warm German Potato Salad
• Cucumber-Dill Salad (Gurkensalat)
• Chicken Schnitzel
• Crispy Brussels Sprouts with Bacon
• Sauerkraut

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Simple Sage Browned Butter Spaetzle

I thought it might be fun to do a little Oktoberfest inspired meal that included simple Sage Brown Butter Spaetzle dumplings.

Course Side Dish

Cuisine German

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/2 tsp. nutmeg
• 2 Lg. eggs
• 1/4 cup milk
• 3 Tablespoons butter
• 6 fresh sage leaves

Instructions

• In large bowl, combine the flour, salt, pepper, and nutmeg.
• In another small mixing bowl whisk the eggs and milk together.
• Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
• Gradually draw in the flour from the sides and combine well: the dough should be smooth and thick.
• Let the dough rest for 10 – 15 minutes.
• Bring 3 quarts of salted water to boil in a large pot, then reduce to simmer.
• To form the spaetzle, hold a large holed colander or spaetzle lid over the simmering water and push the dough through the holes with a spatula.
• Do this in batches so you don’t overcrowd the pot. Cook for 3-4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
• Drain the spaetzle in a colander and rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the sage leaves, sauteing until butter begins to turn golden brown.
• Add spaetzle and toss to coat, cooking for 1-2 minutes.
• Season with salt & pepper before serving.
• Garnish with crispy sage leaves.

The post Simple Sage Browned Butter Spaetzle Recipe appeared first on Lemony Thyme.

We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

She peeling garlic, me shucking chili pepper seeds, all the while laughing about whether making homemade Chili Crisp Oil would be worth it in the end.

She had presented me with a jar of this fiery condiment several months ago and honestly I hadn’t used it much.

How to Use Chili Crisp Oil

But then I made sticky asian beef meatballs where the combination of sweet and heat was addicting.

Followed by chicken satay meatballs where I replaced sriracha with this crispy garlic oil.

Spooned over a simple bowl of ramen and it will be transformed into a flavor explosion.

And that was all in a matter of three days last week. Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil. That’s when I decided we needed to start making our own.

I had arrived to her house with a recipe draft chicken scratched onto a post-it and the basic ingredients in tow. Lots of garlic and shallots, a big bottle of avocado oil, and dried chili peppers from the hispanic market, which by the way is always such a treat. There are so many wonderful ingredients begging for me to discover.

Quick funny story. For most of my life I have been a spicy food wimp. I’ve come around for sure, but even still I rarely use the really hot spices, including crushed red pepper flakes. I’m certain as I browsed through others recipes that somewhere I read to “remove the seeds from the dried pods.” Since we’re making what I know to be a spicy oil I’m thinking that we’re going to use the seeds from these gorgeous dried peppers. She sheepishly admits that she collected the seeds and discarded the outer chilies. Red chilies. The chilies that give Chili Crisp Oil its signature color and crispiness.

In the end, we had a deliciously infused oil, much milder in nature but not at all true Crispy Chili Oil.

Recipe note to self: read the entire recipe before you begin.

The Process

Back to the tried and tested recipe, where you remove the seeds from the pods and discard them.

What’s left are these beautiful red chilies that get ground up in your spice grinder. Then the chiles are rehydrated with hot garlic, shallot, cinnamon stick, and star anise infused oil that has been simmering for nearly an hour.

Not only is the oil infused but after cooling, the crispy garlic and shallot are returned to the oil at the end to bulk up the crunch factor (and flavor).

Chili Crisp Oil Ingredients

For our Chili Crisp Oil, to the ground chili pods we added smoked paprika, toasted sesame seeds, Szechuan peppercorns (another funny story…they’re not really peppers), anchovy paste, and salt.

This recipe allows you to get creative according to your taste and preference.

Oil – Starting with the oil, a nice neutral oil works well, like avocado, grape seed, vegetable, peanut.

Peppers – For the peppers, you can choose a dried variety from the hispanic market like we did (we used mostly Arbol Chili and Chile Japones, with a handful of Guajillo Chilies). Or you can use crushed red pepper flakes, fresh peppers like Serrano or a combination.

Spices – You can use smoked paprika or regular paprika or cumin or another favorite spice.

Nuts/Seeds – We chose toasted sesame seeds, but you could use peanuts or soy nuts to add additional crunch.

Szechuan Peppercorns – The Szechuan Peppercorns seemed to be included in most every recipe I read, however once I learned that they weren’t actually peppercorns we had no substitution in our first attempt. I did however locate them at Penzeys Spices – so I made the 30 minute drive this morning to pick some up. Another funny story, Penzeys is closed for in-store shopping, they only do curb-side and the website said it could take up to two days to process. So thankfully I was able to locate them at Cost Plus World Market which was nearby.

Umami – Our final ingredient is where this sauce gets its savory umami flavor, the anchovy paste. You can substitute or combine soy sauce, mushroom powder, MSG, ginger, sugar, chili powder.

The hot infused oil is poured through a mesh strainer over the chili flakes and remaining ingredients. The cinnamon sticks and star anise are discarded and the garlic and shallots are cooled, allowing them to crisp up, before returning to the oil.

The Results

I intentionally made this a big batch recipe. If you’re going to go to all this effort, make friends and share the love! I’ll be passing a jar over the fence to Ms. Pat and bringing Shelby a proper jar of red Chili Crisp Oil. You can certainly cut the recipe in half, yielding about 2 cups.

Back to the original question of whether it would be worth the work to make homemade Chili Crisp Oil. I’ve made it two days in a row. So yes, you need to make it too!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chili Crisp Oil

Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil. 

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 4 cups avocado oil
• 4 heads garlic about 40-50 cloves
• 4 large shallot
• 2 cinnamon sticks
• 6 star anise
• 4 cups dried chili pods we used mostly arbol chilies and chile japones, with a handful of chile guajillo
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon smoked paprika
• 1 Tablespoon anchovy paste
• salt to taste

Instructions

• Peel and thinly slice the garlic and shallot. Add to a pot with the cinnamon sticks, star anise, and oil. Simmer over medium-low heat, stirring ocassionally, until the ingredients become a nice deep golden brown. About 35-45 minutes.
• Meanwhile, wearing disposible plastic gloves, remove and discard the seeds and stems from the dried chilies, some remaining seeds are fine. Grind the chili pods in a spice grinder until they are similar in size to crushed red pepper flakes. It's okay if the pieces vary in size.
• Place the ground chilies in a heat proof or metal bowl along with remaining ingredients.
• Once garlic and shallot are browned, pour the oil through a mesh strainer (catching the garlic and shallot) into the bowl with the chilies, stir to combine. Discard the cinnamon sticks and star anise. Allow the garlic and shallot to cool before adding in to the oil mixture.
• Refrigerate in covered jars. Keeps up to three months.

Notes

Yields 4 cups of Chili Crisp Oil.

The post Chili Crisp Oil appeared first on Lemony Thyme.

Home of one of my many dream jobs. 

It was one of several recipes that my sister uncovered in a misplaced recipe box. 

I could hardly wait to recreate it, and now that I have I can hardly wait to make it again.  I’m certain the family is completely on board with that.

I have an ongoing, long winded, yet-to-be-published blog post entitled My Dream Job. 

I add to it from time to time, but mostly use it for reflection. 

Below is an excerpt from that post.  Remember…..long winded. 

Feel free to scroll on by to the bottom of the page for this glorious Seafood Newburg recipe.

A stroll down memory lane…

By age 12 (way before child labor laws kicked in) I was ready to make real money.  It was summer.  I arrived at 6:30 am to The Woodbound Inn in Rindge, NH where I would begin every day by peeling 100 lbs. of potatoes.  When finished I would wash salad greens, pick parsley, inventory the walk-in freezer and clean anything that needed to be cleaned.  I eventually graduated to dish washer.  Boy that was a tough job on a busy hot Saturday night.  But I knew if I stuck with it, worked hard without complaint, and didn’t break too many dishes….I could graduate to the dream job.  Bus Girl.  At the coolest vacation spot imaginable.  What a fabulous place to work.

By age 15 I had graduated from bus girl to waitress (living the dream).  My sister had also joined the team.  We realized that we had a special ‘attention to detail’ gift.  Taking the time to ‘clean up’ our plates before they left the kitchen.  We added citrus slices, fresh picked parsley, or anything else we could find to ‘garnish’ the plates as we headed out the door into the dining room, as to not offend the chef.  We’d even pick wild blueberries and blackberries to offer our guests with breakfast.  Without discussion we both got this simple concept. “Go the extra mile.”  All credit to Mom.  Our common denominator.

Woodbound Inn

If you’ve seen the movie Dirty Dancing, envision that kind of resort on a smaller scale.  We had patrons that came back year after year and would stay for 2-3 weeks in the summer. We witnessed the growth of their families, who: always requested the same rooms in the Inn, the same tables in the dining room and could be found in the same front porch rockers most afternoons. 

Our job was to deliver the ‘Woodbound’ experience.  Whether it be during Wednesday Night Cookouts under the Pines (even in the middle of winter), delivering Boxed Lunches to the lakeside beach, serving Seafood Newburg from Friday Night’s Buffet or presenting Saturday Prime Rib Night (with Dott’s Yorkshire Pudding), Oooo and we always gave special attention to the Roast Turkey and Fried Shrimp on Sundays.  This is my chance to come clean.  I did once order an extra Fried Shrimp Dinner knowing full well that I was intending to consume it myself and did.  I later confessed.

After putting my time in at Woodbound and over the years those memories and favorite dishes became engrained.  Sarah finding this Seafood Newburg recipe was like a stroll down memory lane.

The Seafood

Seafood Newburg includes shrimp, scallops and lobster. I chose a lobster tail which I oven roasted with garlic & herb butter before adding the shrimp and scallops.

The Newburg Sauce

• While seafood is cooking, melt butter in skillet. Saute shallot until tender, then add cooked seafood and simmer for one minute. Add cream, sherry and tomato paste; whisk gently to combine. Bring to almost a boil, then reduce heat to low.
• Combine egg yolks with 1/2 cup of cream mixture to temper; then return skillet; whisk to combine. Season with nutmeg, salt and cayenne pepper. Stir in cooked seafood.

Seafood Newburg is luxurious and indulgent and worthy of any special occasion or treat yourself because you’re worth it meal. The sauce is rich yet delicate. Enjoy!

All my best,
xo Libby

The post Seafood Newburg and a Stroll Down Memory Lane appeared first on Lemony Thyme.

So while it’s winter-thyme here in Georgia, which inevitably cultivates a desire to travel to warmer destinations, we’re going to enjoy this treat for the senses.

Meal prep is a thing.

Not something I have done well in the past. Which is odd considering I love leftovers almost more than the first serving.

This Jamaican Jerk Meatball Rice Bowl, which is three recipes in one bowl, definitely qualifies. Its my chance to jump on the meal prep train.

The three elements to this perfect power bowl of goodness begins with Jamaican spiced, flavor-packed meatballs.

I basically use the ingredients from my Jamaican Jerk marinade and incorporate them into the turkey meatballs, along with an egg and a little panko to keep them together.

These meatballs are tender so I bake them. Don’t be too concerned with getting them brown because they’re going to get a dip in the nice rich marinade before serving.

Next comes the Jamaican Vegetable Rundown. <— Recipe Link here. This dish is a delicious coconut milk based veggie stew, made with a variety of vegetables (aka a great way to use up your farmers market finds), and flavored with fresh thyme, scotch bonnet pepper and scallions.

A base of Jamaican Red Beans & Rice <— Recipe Link here, brings balance to all of these big bold flavors, and is the perfect pairing for the punchy meatballs and spiced brothy veggies.

Jamaican Jerk Meatball Bowls are the perfect meal prep weekday lunch. You can easily make four to five nicely portioned lunches.

This recipe also made a wonderful moving day lunch! :)

Congratulations to Shelby and Jonathan on the purchase of their first home!! May the years to come bring you much love and happiness (and may you cook many delicious meals together) xoxo

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jamaican Jerk Meatball Bowl

This Jamaican Jerk Meatball Rice Bowl is a virtual flavor trip to the islands.

Course Main Course

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Marinade

• 1/3 cup soy sauce or coconut aminos
• 3 Tablespoons olive oil
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons fresh lime juice
• 1 teaspoon hot sauce
• 1/2 cup fresh cilantro leaves chopped
• 3 sprigs fresh thyme leaves chopped
• 1 jalapeno seeds removed fine diced
• 3 scallions thinly sliced
• 2 cloves garlic minced
• 1 Tablespoon orange zest or 1 Tbl. orange marmalade
• 1 Tablespoon freshly grated ginger
• 2 teaspoons allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Meatballs

• 1 pound ground turkey
• 1/2 cup panko bread crumbs
• 1 large egg
• 1/2 cup marinade (see above)

For the Vegetable Rundown

• See Recipe Link in Post

For the Red Beans & Rice

• See Recipe Link in Post

Instructions

For the Marinade

• Combine all ingredients in a bowl. 1/2 cup will go into the meatballs. The remaining marinade will be heated and poured over cooked meatballs.

For the Meatballs

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Combine ground turkey, panko, egg and 1/2 cup of marinade in a medium bowl. Mix until just combined. Form into 20 meatballs and place on parchment lined baking sheet. Bake for 20 minutes.

For the Vegetable Rundown

• Prepare according to instructions linked in post.

For the Red Beans & Rice

• Prepare according to instructions linked in post.

To Serve Jamaican Jerk Meatball Bowls

• Place a layer of hot Red Beans & Rice in base of bowl. Add serving of hot Rundown Vegetables and 5 turkey meatballs. Drizzle with a couple spoonfuls of the remaining marinade (hot).

The post Jamaican Jerk Meatball Rice Bowl appeared first on Lemony Thyme.

“In a world where you can be anything….Be Kind.”

While the world was literally shutting down due to covid we looked for ways to keep our family engaged, healthy and hopeful. What started out early one Saturday morning as a cheerful greeting to our new neighbor, blossomed into a weekly pastime. Ella (then 10) was our champion and a fine artist herself. Her enthusiasm quickly spread and there were now three or sometimes four of us strolling our neighborhood streets, chalk buckets in hand, looking for best piece of pavement.

In many ways, chalk art served as an introduction to neighbors we had yet to meet (4 years after moving in). Despite the worry and uncertainty amidst covid this open-air giant canvas was inviting and sparked fresh conversation. We were hungry to connect with people while being cautioned to keep our distance…and connect we did!

We artfully celebrated each holiday throughout the spring and summer of 2020. Chalk art led to Rock art, followed by kids in the kitchen cooking and a full-on cover to cover cookbook cooking challenge. We stayed busy and present in each others lives.

The post Chalk Art {and how we got through Covid} appeared first on Lemony Thyme.

Growing up in beautiful New England was a blessing for so many reasons.  The small town simple life made way for creativity and adventure.  As kids we walked to school, rode our bikes to the lake, climbed ‘the mountain’ for fun, went to every Friday night basketball game, and loved our lobsters & chowders, grinders, maple syrup, and New England Boiled Dinners.  Each year as we welcome in the Autumn season I think of soups and stews and pumpkins and foliage and New England.

This was the view from our back yard and this link gives you a live view of Mt. Monadnock.  So even from 1200 miles away I can be reminded of her beauty with the click of a button.  Very cool.

The town I grew up in, Jaffrey, New Hampshire, is perhaps most known for our glorious mountain, Mount Monadnock.  Her rocky peak can be seen from as far away as Boston on a clear day.  Over 100,000 people hike Mount Monadnock each year, making it the second most climbed mountain in the world, and perhaps the most painted and written about mountain in America.  Ralph Waldo Emderson’s poem Monadnoc suggested there is much to learn from the spiritual balance of nature that is ever present on the mountain.  His writing inspired Henry David Thoreau, who himself camped on the side of Mount Monadnock.

New England is certainly rich in history, however less recognized for her cuisine.  Yes, Lobsters and Chowders are probably the first things that come to mind, but New England Boiled Dinner has earned her place in the history books.  According to Presidential lore (and a wonderful article published in Yankee Magazine), it seems President Grover Cleveland, who was mostly an everyday Joe, came into his presidency on the heals of a food snob.  The former President, Chester Arthur, favored French dining and insisted on each dish being called by it’s French name.  One evening President Cleveland caught a whiff of the unmistakable glorious aroma of New England Boiled Dinner wafting from the servants quarters.  He traded his dinner for theirs and later declared “It was the best dinner I had had for months.”

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form.  In the early days, cold winter nights called for well stoked fires.  Well stoked fires invited big pots of inexpensive and readily available ingredients, such as root vegetables straight from the garden and a big piece of fatty meat for flavoring.  This one pot meal might just be THE dish that made leftovers sexy.  Have I told you about Red Flannel Hash?

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New England Boiled Dinner {Corned Beef & Cabbage}

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form. It’s a wonderfully hearty one dish meal the whole family will enjoy.

Course Entree

Servings 6

Ingredients

• 3 1/2 lb. corned beef brisket with seasoning packet
• 20 peppercorns optional
• 10 whole cloves optional
• 2 bay leaves optional
• 3-4 small turnips peeled and quartered
• 4-6 red new potatoes peeled and cut in half
• 4-6 large carrots peeled and cut in half
• 3-4 small onion peeled
• 2-3 parsnips peeled and cut in half
• 1 small head cabbage cut into fourths
• 3-4 beets peeled, reserved to cook separately
• crusty bread optional
• softened butter optional

Instructions

• Place corned beef and seasoning packet in a large Dutch oven and completely cover with water. If you are using corned beef brisket that does not come with a seasoning packet, add peppercorns, cloves, and bay leaves to the pot.
• Bring to a simmer and then cover. Maintain a gentle low simmer for 3 1/2 – 4 hours until the meat is tender when a fork is inserted.
• Remove the meat and cover with foil to keep warm. Add all vegetables (except the beets) to the pot, increase the temperature and bring to a low boil/high simmer. Continue cooking 20-30 minutes longer until vegetables are tender.
• For the beets, peel and quarter. Wrap in parchment paper and microwave for 8-10 minutes until just fork tender.
• To slice the meat, locate the direction of the grain, then thinly slice against the grain.
• Serve family style on a large platter with a side of reserved broth, a big crusty bread, and plenty of softened butter.

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When you read the word comfort what comes to mind? Perhaps you are at a place in your life where comfort is most often used as a verb, whether providing or receiving it.  Since you’re reading this on my food blog, perhaps comfort food is the first thing you think of.

When I wrote this post about Salisbury Steak I wanted to prepare and share a dish that said “when I am with you I am complete and comfortable”.

Today, I stepped outside of my comfort zone.  And while I was mildly uncomfortable at times, there was a rush associated with it that I loved.

Last night I enjoyed the most wonderful dinner with my kid and my brother who had flown into Atlanta for business.  This was the second time Shelby and I dined at Lure and we were certain Scott would love it like we did.  And he did.  I believe his exact words were “I haven’t had a meal this good in as long as I can remember.”

I will write more about this restaurant in the future as I vow to recreate their smoked scallop recipe and add it to this round-up of Favorite Sea Scallops.  Scallops might be the most sensual food on the planet, well that and Sage Brown Butter.

Definition ‘sen-su-al’ adjective: “relating to or consisting in the gratification of the senses or the indulgence of appetite.”

We started with raw oysters on the half shell.

I’ll never forget the first time I tried a raw oyster.  I was 15 years old when two of my girlfriends and I boarded a Greyhound bus for New York City.  We were off to The Big Apple to stay with my brother and his girlfriend.  He picked us up at the terminal in his work delivery van (you know the beat up unmarked white kind).  We piled in the back with our suit cases and took our seats on the wheel wells and spare tire.  He gave us a mini-tour including the Theater District, Times Square and 42nd street where we saw our first real live hookers.  We hadn’t been in the city 30 minutes and these three country bumpkins from New Hampshire were wide-eyed and totally outside our comfort zone.  And loving it.

The next morning before he headed off to work Scott gave us very specific instructions.  When you leave the building DO NOT turn right, only left.  And don’t go into the park unless you want to buy drugs.  Oh boy.  Wide-eyed.  That evening he took us to some hotel bar and ordered raw oysters.  I’m certain his single goal for the week was to keep us just outside our comfort zone.  I don’t even know how I got that oyster down, but vowed I’d never try one again.

Well about that, sometimes stepping outside your comfort zone leads to pleasure and enjoyment.  It lights a fuse inside of us if you will.  Which is precisely how I feel about oysters now.  Shelby and I certainly enjoyed our share of oysters during this visit to New Orleans….where we in fact stepped outside of our comfort zone on more than one occasion.  Hello Bourbon Street.

I have a short bucket list started.  After all I did turn 50 this year and was given the book 50 Things To Do When You Turn 50.  It’s quite a list.  Some of the things on my bucket list will take me outside my comfort zone.  THIS is so happening in January.

What’s your definition of comfort?  Favorite comfort food?  Do you venture outside your comfort zone?

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This past weekend, Shelby and I snuck away for a girl’s afternoon that involved retail therapy and a lunch date.  It also included a version of this Sweet Tea Shock Cocktail.

If you’re a fan of an Arnold Palmer (1/2 sweet tea ~ 1/2 lemonade) you’ll love this refreshing cocktail.  It’s a perfect year-round drink that ‘shocks’ you with bursts of lemon and Shock Top ale.

~ Sweet Tea Shock Cocktail ~

2 ounces Sweet Tea Vodka
2 ounces fresh squeezed lemon
1 ounce agave nectar
4 ounces Shock Top ale
1 large orange wedge

Fill tall glass with ice.  In a shaker, combine vodka, lemon juice, and agave nectar.  Shake and pour over ice.  Top with Shock Top and squeeze of orange wedge.

Recipe inspired by Marlows Tavern.

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