Mediterranean Glory Bowl combines health benefits with flavorful roasted zucchini, pomegranate, avocado, feta, chicken sausage, and lime juice. 

Halloooo.

We are officially heading into the holidays!!  WoOp wHoO!! I love them.  Starting with Halloween, then Thanksgiving, happiest at ChristmasThyme, wrapping up with a New Year’s Celebration.

Our Mediterranean Glory Bowl is a seasonal recipe; pomegranate season. I have a sentimental love for pomegranate and to a fault may include them in one too many recipes.  Thanks for hanging in there with me.

Ingredient Breakdown

I have a favorite holiday dip/salsa recipe that I prepare every year.  Pomegranate, Zuchinni & Avocado Salsa is Mediterranean flavor love…in it’s GLORY.  Thus the name of this Lunch Bowl.  I added sweat Italian chicken sausage and farro for a burst of protein.

I’ve bragged on Farro before.

I was studying the bulk bins at my local Whole Foods Market looking for something different.  I was charged up to discover that Farro is packed with goodness. 

Here are a few Farro ‘features’ if you will:

• Farro is one of the oldest cultivated grains and has been consumed for over 5000 years.
• With 8 grams of protein and 7 grams of fiber per cooked cup, Farro is an energy power house.
• Because it’s a complex carb, Farro breaks down slowly, helping to stabilize your energy over longer periods of time.
• Farro is high in B vitamins and minerals, especially Magnesium which has been said to ease tension and menstrual cramps.
• And the best part, Farro tastes great and is super versatile to use.  I think you’ll love it’s slightly chewy nutty flavor.

Now combine all those health benefits with the pop of fresh oregano roasted zucchini, sweet pomegranate, creamy avocado, sharp feta, savory chicken sausage, with a generous squeeze of lime juice.  Mediterranean Glory Bowl for breakfast, lunch or dinner for me!!

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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Mediterranean Glory Bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 2 sweet Italian chicken sausages
• 2 zucchini cut into ½” dice
• 1 Tbl. olive oil
• 1 tsp. fresh oregano chopped
• ½ tsp. sea salt & freshly cracked pepper
• ⅓ cup red onion finely diced
• 1 avocado cut into ¼” dice
• ½ cup pomegranate arils
• 3 Tbl. crumbled feta cheese
• 1 lime
• 2 cups salad greens
• 1 cup farro prepared according to package instructions

Instructions

• Preheat oven to 400 degrees.
• Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet, along with sausages. Roast, tossing once, until golden brown, about 25 minutes.
• Meanwhile, prepare farro according to package instructions.
• To prepare bowl make a bed of salad greens and cooked farro. Add a spoonful of each remaining ingredient, including sliced sausage. Squeeze lime juice over top.

Notes

Serving size = 1/4 recipe. 9 WW Pts+ per serving.

The post The Best Mediterranean Glory Bowl appeared first on Lemony Thyme.

For the past few days I have been pondering what to make for Sunday dinner.  On Friday we declared it would be Seafood Lasagna. 

As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans.  “You know what, pick up a Ribeye for dinner.  That would be a lot easier than the lasagna.” 

As you wish.  Hmmp.  Since when has easy been my reason for cooking?  

Have you got time for a funny story?

After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. 

I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.  

I’ll have two sea scallops.  I apologized, he interrupted me and said “no no, it’s okay.  I had a lady last week buy one scallop.  One? What happens if you mess it up?  At least you’re buying a spare.” 

Then I asked for one crab cake.

That’s actually not the funny story.  And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.

By this point he had to ask. 

“So, what you making?” 

I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer.  His response…. “Okay.  Have you considered a Gratin?”

Was he trying to tell me that this roll-up concept was a bad idea?  What part of it didn’t he like? 

Next thing I know he flops his “bible” on the counter.  No, not THE Bible, his bible.  The Flavor Bible. 

He went on to share that he had worked as a sous chef and had a passion for cooking.  We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc.  We were digging each other.  And then I blew it.

I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment.  This is the funny part. 

He said, “I think I’m supposed to hate you.”  Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.

Food Bloggers

Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs?  Have I been living under a rock?  Is it because we butcher (not literally) classic recipes and make them our own?  Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?

Who knows?  Unless you do, in which case please comment below and fill me in. 

What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.

And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom.  It did create a fun slightly crispy ruffle around the top though. 

Tonight we are having the remaining four as dinner.  I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them.  Either way will be fine. 

Remember comfortable, complete, and happy.

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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Seafood Lasagna Roll-Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Jalapeno Alfredo Sauce…

• 2 jalapenos finely diced
• 1 shallot finely diced
• 2 Tbl. flour
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the Lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 2 large sea scallops sliced in thirds
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

For the Alfredo Sauce…

• Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
• Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the Lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees. Butter a small casserole dish.

To Assemble…

• Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about 1/4 cup of Alfredo sauce onto each noodle and spread.
• Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna Roll-Ups appeared first on Lemony Thyme.

It’s a chicken wing kind of day in our house!

For one, there’s a showdown happening…a Fantasy Football showdown. More about that later!

If you’ve ever had Bang Bang Shrimp then you know how addicting this sweet and spicy sauce can be!

So as I was pondering what flavor pairing to consider for today’s Game Day Wings it came to me. And the Bang Bang Chicken Wings of Love were born!

This simple flavor packed sauce is smooth and tangy and has only four ingredients:

• Mayonnaise
• Thai Sweet Chili Sauce
• Sriracha Hot Sauce
• Honey

About the Fantasy Football Showdown. Nick and I have been in the same fantasy football league for years. Inevitably we’d play each other 2-3 times throughout the season with fairly equal head to head results. But never have we met each other in the final championship series….until this year!

This is Final Playoff Week 1 of 2. At the time I started this blog post, Team Take a Hike (that’s me) was a 20 point favorite. I’m now projected to lose by 35 points. I’ll keep you posted on this house divided showdown! It ain’t over til it’s over!

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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Quick & Easy 4-Ingredient Bang Bang Sauce

This Quick & Easy 4-Ingredient Bang Bang Sauce will transform a pan of baked chicken wings! And deliver restaurant quality fried shrimp too!

Course Sauce

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup Thai Sweet Chili Sauce see recipe link in post
• 1 Tablespoon Sriracha hot sauce
• 1 Tablespoon honey

Instructions

• Whisk together sauce ingredients. Store in a jar in refrigerator for up to a week.

The post Quick & Easy 4-Ingredient Bang Bang Sauce appeared first on Lemony Thyme.

Which was a good thing, because the Oven-Baked Bang Bang Chicken Wings were already in the oven! That’s how we roll.

If we don’t have an ingredient or element of a recipe my first thought is always “how do you make that from scratch?”

In this case, a key ingredient in Bang Bang Sauce is Thai Sweet Chili Sauce.

There’s an addictive quality to sweet and spicy foods. And salty sweet too. Our tastebuds clearly enjoy getting a workout.

Here’s how the Easy Homemade Thai Sweet Chili Sauce came together!

To begin, bring water and rice wine vinegar to a boil. Then add sugar, ginger, garlic, red pepper flakes, and ketchup and boil for 5 minutes. Remove from the heat and add in cornstarch and whisk until well combined. Return mixture to a boil over medium heat and allow to cook down for an additional 7-10 minutes.

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

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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Easy Homemade Thai Sweet Chili Sauce

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Course Sauce

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 Tablespoon fresh grated ginger or 1 tsp. ground ginger
• 2 minced garlic cloves or 1 tsp. garlic powder
• 1 Tablespoon ketchup
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons cornstarch
• 1/4 teaspoon natural red food coloring optional

Instructions

• Bring water and rice vinegar to a boil. Whisk in sugar, ginger, garlic, ketchup, red pepper flakes and bring to a boil. Simmer for 5 minutes then remove from heat. Whisk in cornstarch, then return to a boil and cook down for 7-10 minutes until reduced by almost half. Store in a jar in refrigerator for up to a week.

The post Easy Homemade Thai Sweet Chili Sauce appeared first on Lemony Thyme.

As we head squarely into soup season this creamy delicious pot of love deserves to be on rotation.

Yes this soup is loaded with tender chicken and rice.

Making the Soup

However it is the signature ingredients (Avgo-lemono = egg + lemon) that give this comforting soup it’s fresh bright flavor and soothing creamy finish.

When time permits, begin by making a big batch of Homemade Chicken Broth. I even do this a day or two in advance. Then I have some for the soup pot and some for the freezer.

To make this classic Greek Chicken & Rice Soup, begin with a mirepoix sautéed in olive oil. Then add garlic and fresh parsley, followed by good quality chicken stock.

When the broth comes to a gently boil, add rice and simmer until just tender. Then juicy chicken meat is added along with fresh squeezed lemon juice.

Tempering the Eggs

The one important step in making this soup is tempering the eggs before adding them to the hot broth. We don’t want our eggs to scramble in the hot liquid.

To do this, beat eggs in a small bowl. Add a ladle full of the hot soup to the egg and whisk quickly. Then return this mixture to the soup pot, whisking continuously until well combined.

The result is a silky broth loaded with tender chicken and rice, with a kiss of lemon.

There’s no reason not to bring the Greek Islands into your kitchen with this delightfully fresh and beautiful soup.

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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Agolemono (Greek Chicken & Rice Soup)

Greek Chicken & Rice Soup, also known as Avgolemono, is a wonderfully hearty soup with fresh bursts of lemon throughout.

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 Tablespoon olive oil
• 1/2 large onion, about 1 cup fine diced
• 3 carrots, about 1 cup fine diced
• 2 celery stalks, about 1 cup fine diced
• 2 garlic cloves minced
• 2 Tablespoons fresh parsley fine chopped
• 8 cups chicken broth
• 1 cup rice triple rinsed
• 2 lemons, juiced about 1/2 cup
• 3 cups cooked chicken, cubed or shredded 2 breasts or a rotisserie chicken
• 3 eggs
• salt & pepper to taste

Instructions

• Over medium heat, heat olive oil in large dutch oven or soup pot. Add onion, carrot and celery and saute until just tender, about 5-7 minutes. Add garlic and parsley and cook an additional minute. Add chicken broth and bring mixture to a gentle boil. Reduce heat to low, add in rice and simmer for 20 minutes or until rice is tender. Stir in lemon juice and cooked chicken and heat through.
• To temper the eggs, beat eggs in a small bowl. Add one ladle of hot soup broth to eggs and whisk quickly. Return egg/broth mixture to soup pot and whisk to combine. Remove from heat. Season with salt & pepper to taste.

The post Avgolemono {Greek Chicken & Rice Soup} appeared first on Lemony Thyme.

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.

You know I love to roll my favorite flavors into Meatballs of Love!

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

The Curry Spice Blend

Curry in its most basic form is a type of sauce used in Indian cooking. These sauces or gravies are seasoned with a blend of spices, typically including cumin, turmeric, coriander and others like garam masala (which is a blend on its own) and chili powder.

I’ve found preparing the curry spice blend first when making a recipe like this to be a great time saver. Measure once, use twice.

We’re going to incorporate the same seasoning blend in the meatballs and the curry sauce.

• Ground cumin
• Garam masala
• Ground coriander
• Turmeric
• Red chili powder
• Salt

The Chicken Meatball Ingredients

Ground chicken is a wonderful protein that loves big bold flavors. The meatball ingredients come together quickly!

• Ground chicken
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Egg
• Panko breadcrumbs

Meatball Preparation

• Mix all the meatball ingredients (except chicken)
• Then add the ground chicken and mix until just combined
• Roll into 1 1/2″ meatballs
• Place on a parchment lined baking sheet
• Bake the meatballs at 400 degrees F. for 20 minutes

The Butter Curry Sauce Ingredients

Like Chicken Tikka Masala, the curry sauce is savory with hints of ginger and garlic. However Butter Chicken also brings a smooth buttery consistency.

• Ghee
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Tomato paste & sauce
• Chicken broth
• Cream or coconut milk
• Butter
• Salt & sugar to taste

Butter Curry Sauce Preparation

• The sauce begins by sautéing grated onion with melted ghee or butter for 4-5 minutes
• Then the garlic & ginger are added and sautéed for an additional minute
• Add the curry spices and cooked off for a minute
• Add the tomato paste and tomato sauce along with a little chicken broth to bring the ingredients together

• The sauce is then blended until smooth and returned to the pan
• The cream and butter are whisked in
• A final seasoning of salt and a touch of sugar to taste bring the sauce together
• Serve meatballs over basmati rice, covered in curry butter sauce, garnished with fresh cilantro

This sauce is fragrant and full of spice flavor without heat. It’s luscious served over a bed of basmati rice topped with the tender butter chicken meatballs.

Simple Butter Chicken Meatballs over Basmati Rice is on our comfort food rotation!

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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Simple Butter Chicken Meatballs Over Basmati Rice

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

Course Entree

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Curry Spice Blend

• 1 1/2 Tablespoons garam masala
• 1 1/2 Tablespoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons red chili powder
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons salt

For the Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup grated onion squeezed dry in kitchen or paper towel
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 2 Tablespoons Curry Spice Blend see above
• 1 egg
• 1/3 cup panko breadcrumbs (gluten free for GF Version)

For the Butter Curry Sauce

• 2 Tablespoons ghee or butter
• 1/4 cup grated onion
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 3 Tablespoons Curry Spice Blend see above
• 1 Tablespoon tomato paste
• 8 ounces tomato sauce
• 1/2 cup chicken broth
• 1/2 cup full fat coconut milk or heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon sugar
• salt to taste

For the Basmati Rice

• 1 cups basmati rice triple rinsed and drained
• 1 Tablespoon ghee or butter
• 1 3/4 cups water
• Cilantro leaves for garnish

Instructions

For the Curry Spice Blend

• Combine the curry spices in a jar.

For the Chicken Meatballs

• Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine all ingredients, except the chicken in a large bowl. Add in the ground chicken and mix until just combined. Roll meatballs into 1 1/2" diameter and place on prepared baking sheet. Bake for 20 minutes.

For the Basmati Rice

• Meanwhile, melt ghee in a skillet with a tight fitting lid. Saute rinsed and drained basmati rice for 2-3 minutes until all grains are nicely coated with ghee. Add water and stir. Bring to a boil, then reduce heat to low. Cover and cook an additional 15 minutes or until rice is tender. Fluff with a fork before serving.

For the Butter Curry Sauce

• While meatballs bake and rice cooks, prepare the sauce. Melt ghee in a heavy bottom saucepan. Add in grated onion and saute for 4-5 minutes. Stir in garlic and ginger and cook for an additional minute. Add remaining curry spice blend and stir for 1 minute. Add tomato paste and stir to combine. Then add tomato sauce and chicken broth and whisk until incorporated well. Bring sauce to a gentle boil and simmer for 5 minutes.
• Transfer sauce to a blender and process until smooth. **Careful with hot liquids when removing blender lid** Add sauce back to saucepan and whisk in cream and butter, heat through. Season with sugar and salt to taste.

  Serve meatballs covered in butter curry sauce with a side of basmati rice. Garnish with cilantro leaves.

The post Simple Butter Chicken Meatballs Over Basmati Rice appeared first on Lemony Thyme.

These sticky sticks are finger-licking good. The Kung Pao sauce packs a little heat with giant sweet and savory flavors!

The Kung Pao Sauce

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

The shallot and garlic are sautéed in olive oil, then the remaining ingredients are added. Bring to a boil and allow to cool completely.

• Olive oil
• Shallot & garlic
• Honey
• Soy Sauce (or coconut aminos)
• Rice Wine Vinegar
• Ginger
• Chili Crisp Oil (or sriracha hot sauce)

Instructions

Marinate 4 chicken drumsticks for 1-2 hours in cooled Kung Pao sauce. You can easily double or triple this recipe!

Remove chicken from Kung Pao Sauce and place on a rack set in a foil lined baking sheet. Pour sauce into a small saucepan and bring to a boil.

The Method

Many recipes I reviewed called for frying the chicken legs before baking.  I opted to go for a total baked version, basting along the way with boiled sauce. 

Bake at 425 degrees for 45 minutes or until internal temp. registers 175 degrees when stuck with meat thermometer.  They will be crispy, juicy and delicious!

We have one of those great meat fork thermometers.  If you don’t, I recommend the ThermoWorks one.  And I’d get it today and gift it to the house grill master.

Serve the drumsticks topped with crushed peanuts and sliced scallions.  Serve with fingers and napkins. These chicken wings pack so much flavor you’ll want to make them again and again!

Do you have a favorite finger food you’d like for me to recreate here? I’d love for you to share in the comments below.

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

All my best,
xo Libby

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Kung Pao Chicken Drumsticks

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

Course Appetizer

Prep Time 2 hours hours 15 minutes minutes

Cook Time 45 minutes minutes

Time to Marinate 2 hours hours

Total Time 3 hours hours

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the sauce…

• 2 Tbl. olive oil
• 1 small shallot minced
• 2 garlic cloves minced
• 1/4 cup honey
• 1 Tbl. grated ginger
• 1 Tbl. rice wine vinegar
• 2 Tbl. soy sauce or coconut aminos
• 1 Tbl. brown sugar
• 1/2 Tbl. sriracha or chili crisp oil

For the chicken…

• 4 chicken drumsticks
• 1/4 cup peanuts
• 1 scallion thinly sliced

Instructions

For the sauce…

• Saute shallot in olive oil until tender, add garlic for 1 minute. Then add remaining ingredients and bring to slow boil then reduce heat and simmer for about 5 minutes until slightly thickened. Cool completely before adding sauce to chicken for marinating.

For the chicken…

• Marinate drumsticks in Kung Pao sauce for 1-2 hours, reserving some sauce for basting.
• Preheat oven to 425 degrees. Place chicken legs on a parchment lined baking sheet. Bake for 45 minutes or until done to your liking when stuck with meat thermometer. Baste drumsticks 3-4 times during the cooking time.
• Top with crushed peanuts and sliced scallions.

The post Kung Pao Chicken Drumsticks That Are Finger-Licking Good! appeared first on Lemony Thyme.

This dish is one of our family favorite comfort foods. The layers of flavor build from the spice blends to the sofrito to the savory aromatics.

Arroz Con Pollo (Spanish for chicken and rice) is a one-pan traditional Latin-American dish full of culture and history.

As with so many classic recipes there is much debate about its origin. No question it shares many similarities to Spanish Paella but this dish also has roots in the Caribbean. While traveling I’ve enjoyed versions of this chicken & rice comfort food in Cuba, Puerto Rico, and Haiti. All delicious!

The recipe that I’m going to share will most resemble the Puerto Rican profile with a few influences from the other islands.

Arroz Con Pollo Components

Let’s break this recipe down into components as follows:

• Achiote Oil (made from Annatto Seeds)
• Sofrito (made from peppers, onions, garlic & culantro leaves)
• Adobo Seasoning
• Sazon Seasoning
• Chicken (we use bone-in, skin-on thighs and legs)
• Rice (medium grain is best)
• Cooking liquid (chicken broth is best)
• Aromatics (we added pigeon peas, green peas, and Spanish olives)

Don’t let the number of components deter you from making this dish. There are a few short cuts if needed that we’ll walk through.

Achiote Oil

Achiote Oil is made by gently heating annatto seeds in olive oil. The result is a gorgeous crimson colored oil that has a slightly sweet peppery flavor.

Shortcut – you can purchase premade Achiote Oil at specialty markets or online. However it is so simple to make and we’ll use those annatto seeds for the Sazon Seasoning as well.

Sofrito

Sofrito is a flavor base of herbs and aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity. This Simple Sofrito Recipe consists of peppers, onions, garlic, culantro leaves, olive oil and salt.

Shortcut – Premade Sofrito can be found on most grocery store shelves. But trust me – it’s hard to beat the fresh flavor of homemade for this key component.

Adobo & Sazon Seasoning Blends

You’ve likely noticed both of these seasoning blends on the grocery store shelves in the Latin/Mexican sections. Adobo and Sazon are widely used in Latin, Mexican and Caribbean cooking. The ingredients are similar but different and neither are hot and spicy, just full of spice flavor.

As I’ve said before, making your own seasoning blends at home is a great way to use ingredients you likely have on hand. And you can exclude ingredients you don’t want or need. Bye, bye MSG! Click on the links below for the exact measurements.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper.
Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt.

Shortcut – as mentioned above, Adobo and Sazon seasonings are readily available on the shelves in most grocery stores. Just be mindful of the added MSG and sodium.

Chicken

For this Latin Chicken & Rice recipe I prefer skin-on, bone-in chicken thighs and legs. And more specifically I am a HUGE fan of Springer Mountain Farms chicken.

Springer Mountain Farms is located an hour north of us, in the foothills of the Blue Ridge Mountains. Their chickens are raised on a hormone, antibiotic and pesticide-free diet. Their PLUS line of products is 100% American-grown, non-GMO verified, vegetarian and gluten free. The best part is the juicy delicious flavor. And no, I was not paid to say this. I just love this product!

Rice

Medium Grain White Rice is the best choice for this recipe. It’s moist and tender and slightly sticky. Long grain would be too dry in this recipe and short grain, which is typically used for making sushi is too sticky. I was able to locate medium grain rice at my local market and it’s readily available online. Here’s a quick reference guide to rice if you’re interested.

Cooking Liquid

Another way to infuse flavor into this rice based dish is to use chicken broth instead of water to cook the rice. Homemade Chicken Broth is so nutritious and easy to make. I freeze two-cup containers to have on hand.

Aromatics

In addition to the achiote oil, the sofrito, the adobo seasoned chicken, and the sazon seasoning….there’s another way to bring extra flavor to this classic dish. That’s through aromatics.

• For this recipe I added pigeon peas which are actually a kind of bean and the key ingredient in Arroz Con Gandules.
• I also added green Spanish olives and green peas.
• At the end I garnished the dish with fresh cilantro and diced red pepper for a bright look and flavor pop.

The Cooking Process

Prepare the Achiote Oil, Sofrito, Adobo & Sazon Seasoning Blends.

Liberally season the chicken pieces with Adobo Seasoning. Render the pork fat in a heavy bottom shallow pot or caldero, then pan brown the chicken pieces over medium heat until deep golden brown on both sides.

Remove browned chicken pieces and reserve. Discard all but 1 tablespoon of oil.

Add 3 Tablespoons of achiote oil. Saute 1/2 cup Sofrito in oil for 5-7 minutes until vegetables are tender.

Add 2 1/2 cups of medium grain rice that has been triple rinsed to remove excess starch. Toast rice for 3 minutes, which yields a rich slightly nutty flavor.

Return chicken pieces to toasted rice. Add drained pigeon peas if using. Pour in 3 cups chicken broth, 2 bay leaves and sprinkle with 2 teaspoons of Sazon seasoning.

Bring to a boil and simmer until the broth has reduced to just below the rice level. Then cover the pan, reduce the heat to low and continue to simmer for about 20 – 25 minutes until the rice is tender. Remove from heat. Adjust seasoning to taste.

Add green peas, Spanish olives and diced red sweet pepper. Cover again and allow to sit for 5 minutes. Garnish with fresh cilantro leaves.

Latin Chicken & Rice is a wonderful Sunday Supper, comfort food dish, family-gathering kind of meal. You can just taste the rich history in every bite.

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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How To Make Latin Chicken & Rice (Arroz Con Pollo)

Arroz Con Pollo (Spanish for chicken and rice) is a one-pan traditional Latin-American dish full of culture and history.

Course Entree

Cuisine Latin-American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 2 pounds skin-on, bone-in chicken thighs & legs about 8 pieces
• 1/3 cup Adobo Seasoning Blend see recipe link in post
• 1/4 cup salt pork or diced bacon pieces
• 3 Tablespoons Achiote Oil see recipe link in post
• 1/2 cup Sofrito see recipe link in post
• 2 1/2 cups medium grain white rice triple rinsed
• 3 cups chicken broth
• 1 cup canned pigeon peas drained
• 2 teaspoons Sazon Seasoning Blend see recipe link in post
• 2 bay leaves
• 1 cup frozen peas thawed
• 1/2 cup Spanish olives
• 1/4 cup red sweet pepper diced
• 1 handful fresh cilantro leaves

Instructions

• If making from scratch, prepare Achiote Oil, Sofrito, Adobo and Sazon Seasoning Blends.
  
• Liberally season chicken pieces with adobo seasoning.
  
• In a large heavy bottomed shallow pot or caldero, render pork fat over medium heat. Remove cooked pork pieces. Pan brown chicken pieces in batches until deep golden brown on both sides. Remove and reserve. Pour off all but about 1 Tablespoon of oil from pan.
  
• Add 3 Tablespoons of achiote oil to pan. Saute the sofrito for 5-7 minutes until the vegetables are tender. Add the rinsed rice to the pan and toast, stirring frequently for about 3-5 minutes just until the rice starts to turn color.
  
• Return the browned chicken pieces to the pan, along with the pigeon peas and bay leaves. Sprinkle with 2 teaspoons of sazon seasoning. Add 3 cups of chicken broth. Bring to a boil and allow to simmer until liquid is reduced to just below rice level. Reduce the heat to low and cover with tight fitting lid or aluminum foil. Simmer for 20 – 25 minutes or until rice is tender. Remove from heat and adjust seasoning to taste.
  
• Stir in olives, green peas, and chopped sweet red pepper. Cover and allow to sit for 5 minutes. Garnish with fresh cilantro.
  

The post How To Make Latin Chicken & Rice (Arroz Con Pollo) appeared first on Lemony Thyme.

Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

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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Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.