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.

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.

Nice big tender Italian Meatballs nestled into bed of spaghetti wrapped in a blanket of sauce & cheese.

It’s amazing how one casserole dish can bring a family together.

Do you and your family sit down to dinner on a regular basis? Or are you like us and you treasure those times when you’ve got the whole gang gathered around the table?

I sure do love it!

Today I’m delivering a Spaghetti & Meatball Casserole of Love! One of my dear friends is in the hospital and the best thing I can do for her right now is to help nourish her family. I happen to know spaghetti & meatballs are a favorite in their house :)

The Preparation

This dish begins with the meatballs. I use our nice big Italian Meatballs, you can find the recipe here.

You’ll want to double this recipe, using 2 pounds of ground meat. This will make a beautiful batch of 16-20 meatballs.

Plenty to feed a family of eight!

When I’m delivering a meal to a friend or family at a time of need I try to make it as easy as possible to heat & serve or freeze.

Foil pans are the unsung heroes here. Simply layer the al dente spaghetti, top with cooked meatballs and marinara sauce, add a nice layer of cheese and bake.

For the spaghetti, I actually love to use bucatini fusilli. It’s curly and fun and holds on to the delicious marinara sauce nicely too.

I’ve shared before that there are a few pantry staples that I always keep on hand. The pasta I mentioned above, our favorite Rao’s Sauce, and gluten free panko breadcrumbs. All of which are incorporated into this meal.

I delivered Spaghetti & Meatball Casserole of Love!, a tossed salad and Peanut Butter Cup Brownies to this special family. Love and healing energy included.

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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Spaghetti & Meatball Casserole of Love!

Nice big tender Italian Meatballs nestled into bed of spaghetti wrapped in a blanket of sauce & cheese.

Course Entree

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 2 batches Italian Meatballs see recipe link in post

For the Spaghetti Casserole

• 1 pound spaghetti or favorite pasta cooked al dente
• 24 ounces marinara sauce
• 1 cup mozzarella cheese shredded
• 1/2 cup parmesan cheese shredded

Instructions

For the Meatballs

• Brown the meatballs using the Oven Method. Then transfer to sauce and finish cooking in the oven.

For the Spaghetti Casserole

• Preheat oven to 350° F. Prepare pasta al dente according to package instructions. Drain and toss with marinara sauce. Layer in casserole dish with meatballs. Top with shredded mozzarella and grated parmesan cheese. Bake for 20 minutes.

The post Spaghetti & Meatball Casserole of Love! appeared first on Lemony Thyme.

IT IS AMAZING.

Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

This chopped salad begins with a base of orzo pasta and builds from there. Check out the ingredients below.

The ingredients laid out above will make a gigantic crowd-worthy salad. Easily enough to feed 8 people as a meal, more as a side dish. We’ll be eating on it for days and I’m okay with that!

The Ingredients

• Orzo pasta – cooked, drained and cooled
• Boneless skinless chicken breasts – grilled and cubed
• Spinach and radicchio – julienned
• Tomatoes – diced
• Black olives – sliced
• Sundried tomatoes – chopped
• Pine nuts – lightly toasted
• Capers – drained
• Parmesan cheese – shredded or shaved
• Roasted Garlic Lemon Vinaigrette – garlic, lemon, red wine vinegar, honey, olive oil, salt

The Process

• Roast garlic at 400 degrees for 45 minutes (see How to Oven Roast Garlic)
• Meanwhile, cook pasta according to package instructions
• Grill chicken breasts
• Slice and dice remaining ingredients
• When garlic is done, prepare vinaigrette
• Toss and serve

Right before serving, toss the salad with the Roasted Garlic Lemon Vinaigrette. The wonderful thing about this salad (and vinaigrette) is that it holds up nicely in warm weather. This might be my favorite picnic salad yet!

This Insalata Chicken Florentine also keeps well. We literally will eat on this for three days and it’s just as good as the very first bite.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

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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Insalata Chicken Florentine (Macaroni Grill Copycat)

This crowd-pleaser salad is amazing! Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

Course Entree, Salad Entree

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts grilled and cubed
• 1 pound orzo pasta cooked, drained, cooled
• 5 ounces fresh spinach julienned
• 1 head radicchio julienned
• 1 pint cherry tomatoes halved
• 1 cup black olives sliced
• 1 cup sun-dried tomatoes chopped
• 1 cup pine nuts lightly toasted
• 3.5 ounce jar capers drained
• 4 ounces Parmesan cheese shredded or shaved
• 1 cup Roasted Garlic Lemon Vinaigrette see recipe link in post

Instructions

• Grill chicken and cut into bite-sized pieces. Prepare orzo according to package instructions. Drain and cool. Julienne, slice or chop remaining ingredients. Place all ingredients in a large salad bowl. Toss with vinaigrette. Garnish with additional parmesan cheese.

The post Insalata Chicken Florentine (Copycat Macaroni Grill) appeared first on Lemony Thyme.

That was good enough for me…

…so I made it for him again the next night.

Most people have that favorite local eatery where they go when they just don’t want to cook. For us that place is just down the road and we make our way there almost weekly. Good Italian-American cuisine.

We sit at the bar and know that our favorite bar tender will gladly allow us to order ‘off’ the menu (aka he willingly accepts substitutions). For Nick, more often than not, that means he’ll have the Chicken Francese…add artichoke hearts.

Is it Chicken Francese or Chicken Française? From everything I’ve read…. they’re the same dish.

I’m not sure why it’s taken me so long to recreate this delicious meal at home. It’s an easy straight forward recipe of pan fried egg-dipped chicken cutlets with a heavenly lemon pan sauce. Simply served over a bed of spaghetti with a beautiful Arugula Salad. Here’s how we do it!

The Chicken Cutlet Process

• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness
• Dip both sides of each cutlet in seasoned flour (salt, pepper, garlic & herb seasoning), shaking off excess
• Then in beaten egg, shaking off excess
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through
• Hold in a warm 250 degree F. oven while you make the pan sauce.

The Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits
• Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides
• Add in the artichoke hearts
• Pour in wine and stir with a wooden spoon for 1 minute
• Then add the lemon juice, chicken broth and 3 Tablespoons butter and bring to a simmer
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined
• Return to a simmer then remove from heat.

Like Chicken Piccata the lemon pan sauce takes this dish to the next level.

To Serve Chicken Francese

I like to serve this dish with a simple Arugula Salad with Lemon Parmesan Vinaigrette on the side.

• Baby arugula
• Thinly sliced red onion
• Freshly shredded parmesan cheese
• A generous drizzle of Lemon Parmesan Vinaigrette.

Serve family style on a platter with cooked spaghetti, pan fried chicken cutlets, and the glorious lemon pan sauce. Sprinkle with fresh parsley to finish.

I’ll have to agree that this is indeed The Best Chicken Francese with Artichoke Hearts!

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

My guy knows a good thing when he tastes it!

Have you got a favorite restaurant recipe you recreate at home? Or one you’d like me to recreate? Let me know in the comments below.

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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The Best Chicken Francese with Artichokes

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound spaghetti prepared al dente according to package instructions

For the Egg-Battered Chicken

• 4 boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic & herb seasoning
• 3 eggs beaten
• 4 Tablespoons olive oil divided

For the Lemon White Wine Butter Pan Sauce

• 4 Tablespoons butter divided
• 1 lemon cut into thin slices
• 1 14 ounce can quartered artichoke hearts drained
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• 1 lemon, juiced about 2-3 Tablespoons
• 1 Tablespoon all-purpose flour
• salt & pepper to taste
• fresh parsley to garnish

Arugula Salad

• 5 ounces baby arugula
• 1/4 cup red onion thinly sliced
• 1/2 cup grated parmesan cheese divided
• 1 lemon, juiced about 2-3 Tablespoons
• 1/2 cup extra virgin olive oil
• 1 clove garlic minced
• salt & freshly cracked black pepper to taste

Instructions

• Preheat oven to 250° F. Prepare spaghetti al dente according to package instructions.

For the Egg-Battered Chicken

• Set up a dipping station. In a shallow bowl add the flour, salt, pepper and garlic herb seasoning. In a separate bowl add the beaten eggs.
• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness. Dip both sides of each cutlet in seasoned flour, shaking off excess. Then in beaten egg, shaking off excess.
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through. Hold in a warm 250 degree F. oven while you make the pan sauce.

For the Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits. Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides.
• Add in the artichoke hearts. Pour in wine and stir with a wooden spoon for 1 minute. Then add the lemon juice, chicken broth and 3 Tablespoons remaining butter and bring to a simmer.
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined. Return to a simmer then remove from heat.

Arugula Salad

• Place arugula, red onion, and 1/4 cup shredded parmesan cheese into a bowl. Combine remaining 1/4 cup shredded parmesan cheese, lemon juice, olive oil, garlic, salt & pepper in a jar with a tight fitting lid. Give it a good shake. Pour over arugula salad.

To Serve Chicken Francese

• Place cooked spaghetti on a platter. Top with chicken cutlets. Spoon pan sauce on top.

The post The Best Chicken Francese with Artichoke Hearts appeared first on Lemony Thyme.

If you need a go-to summer time pasta salad that everyone will love….

Look no further. This is the one!

Italian Tortellini Pasta Salad has been the one dish I know I can put together quickly. It transports easily, please everyone and I always wish I had made a double batch!

There’s something so addicting about the submarine dressing. It’s tangy and herby. The traditional Italian flavors keep them coming back for more.

I start with a batch of homemade Submarine Dressing. This go-to dressing is packed with oil, vinegar and herbs. It delivers that classic Italian sub flavor to this pasta salad.

If time permits, I marinate the mozzarella pearls (you could easily cube up fresh mozzarella for this) for a couple hours to boost them with herby flavor too.

For this Father’s Day weekend, if you’re looking for a hearty pasta salad that dads and kids alike will love, give this one a try!

What’s in your go-to pasta salad? I’d love for you to comment below.

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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Italian Tortellini Salad

If you need a go-to summer time pasta salad that everyone will love….look no further. This Italian Tortellini Salad is bursting with fun flavors like fresh basil, mozzarella cheese, and pepperoni.

Course Pasta, Side Dish

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinate Mozzarella (optional) 2 hours hours

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 20 ounce package fresh cheese tortellini can sub frozen
• 1 8 ounce package mozzarella pearls or cubed fresh mozzarella
• 6 ounces sliced pepperoni cut into bite-sized pieces
• 1 6 ounce can small pitted black ripe olives
• 10 ounces cherry tomatoes halved
• 1/2 cup fresh basil leaves torn
• 1 recipe submarine dressing recipe link in post

Instructions

• Prepare tortellini according to package instructions. Allow to cool before preparing salad. Prepare Submarine Dressing (recipe link in post). Place mozzarella in a jar and cover with dressing, allow to marinate for 1-2 hours (optional). Toss cooled tortellini with remaining ingredients. Chill or serve at room temperature.

This Italian Pasta Salad is equally delicious made with bowtie (or your favorite) pasta!!

The post Italian Tortellini Pasta Salad My Go-To Family Favorite appeared first on Lemony Thyme.

Happy Monday!

Monday. The day I peer into my fridge and decide which leftovers from the weekend can be given a new outlook on life.

Kind of the way I give myself a new outlook on life. Mondays are my chance to reset. To start the week off right and forgive myself for veering off course by getting back to good intentions.

We had a glorious family-filled weekend.

Our whole crew came together to celebrate Will’s Birthday (21) with an Italian feast.

We started with an appetizer spread of 7-Layer Hot Italian Dip, Marinated Olives, Bruschetta, fresh mozzarella and pesto sauce, followed by a wonderful dinner of Chicken Parmesan, Caesar salad, and garlic bread.

Today I’m turning the leftover garlic bread, bruschetta, fresh mozzarella & basil into Bruschetta Panzanella Salad. Toasted bread cubes tossed with tomatoes, onion, cheese, herbs and balsamic vinaigrette.

It’s super simple, yet this rustic salad has so much flavor shining through.

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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Bruschetta Panzanella Salad

Day old bread, fresh tomatoes & bruschetta salad, fresh mozzarella and basil, red onion & grapes. Layers of flavor that really come together in this Bruschetta Panzanella Salad.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the Balsamic Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 clove garlic minced
• salt & pepper to taste

For the Salad

• 3 cups large cubed day old crusty bread
• 1 cup bruschetta tomato sald (or sliced cherry tomatoes)
• 1/2 cup fresh mozzarella cut or torn into pieces
• 1/4 cup red onion thinly sliced
• 1/4 cup red seedless grapes halved
• 1/4 cup fresh basil leaves

Instructions

For the Balsamic Vinaigrette

• Combine vinaigrette ingredients in a jar with a lid and shake until well combined.

For the Salad

• Preheat oven to 350° F. Place cubed bread on baking sheet and toast for 10 minutes until crunchy.
• Add toasted bread cubes and remaining salad ingredients into a large bowl. Toss with 2 Tablespoons Balsamic Vinaigrette to begin. Add more to taste, tossing well between additions. Allow salad to sit for 15 minutes before serving.

Even the leftover cake is going to get repurposed. Cake Pops here we come!!

The post Bruschetta Panzanella Salad appeared first on Lemony Thyme.

I think if I were going to have a Food Truck (and you know we’ve all secretly wanted to own a food truck), I’d make it all about the meatballs ~ Mobile Meatballs (ooo or maybe Meatball Madness). 

The possibilities are endless. 

Of course we’d serve traditional Italian Meatballs. The the kind I dream of…soft and bursting with garlic and herb flavors…bathed in a tomato sauce.

Turkey Meatballs would be delicious served bowl style with mashed potatoes and mushroom gravy.

I have a hunch that our Meatball Beef & Broccoli will be a Food Truck top seller!!

Kefta Mkaouara with Moroccan Spicy Meatballs would bring an international flair to our offering.

We’ll serve Maryland Crab Cake Balls too! Everything we love about a Crab Cake rolled into bite-sized nuggets. 

We would certainly offer Swedish Meatballs in a warm gravy served over egg noodles with a hint of nutmeg smiling through.

Kalua Pork Meatball Sliders are addicting bites of juicy flavor!

My Mobile Meatball Food Truck would offer multiple serving options.  You could pile your meatballs of choice on a salad, load them in a pita pocket, stack them on a stick, ladle over hearty grains, or serve them slider style like these Chicken Parmesan Meatball Sliders.

Thanksgiving Dinner Party Meatballs would be a hit all year round.  Who doesn’t love the comfort of a holiday meal delivered in tasty bite-sized meatballs?!!

Looking for fresh bright flavors? Chicken Piccata Meatballs are loaded with aromatics. Comfort food without the guilt!

Our signature Turkey Burger Meatballs, oh so moist with a subtle sweet BBQ flavor, would be a featured item.

We could have an entire food truck menu built around Philly Cheesesteak Meatballs. We could serve them on a hoagie roll or as a rice bowl or just piled high smothered in Provolone Cheese Sauce.

Greek Chicken Meatballs bursting with Mediterranean flavors would be on regular rotation!

Mini Vietnamese Banh Mi Bites, loaded with aromatics, have definitely earned a spot on the food truck fantasy!!

Our Salisbury Steak Meatballs served on a bed of rice with Mushroom Gravy would be a stick to your ribs favorite for certain.

We’d serve our Chicken Satay Meatballs as lettuce wraps or rice bowls with a side of Peanut Dipping Sauce. The flavors in this one will keep them coming back for more.

Let’s not forget Buffalo Chicken Meatballs with hot wing sauce and North African Lamb Meatballs with a cilantro mint sauce.

Jamaican Jerk Meatballs are packed with so much flavor and pair perfectly with a nice bowl of Red Beans & Rice!

Let me tell you, these Chicken Marsala Meatballs will have them lining up around the block. So tender and savory.

You betcha we’ll be serving French Toast Breakfast Meatballs from our Food Truck!

When our Fantasy Food Truck pulls up to the county fair, Spaghetti & Meatballs on a Stick are going to draw a crowd!!

In the cooler months, our meatballs would find their way into big bowls of soup.  We’d have Lemon, Tortellini & Meatball Soup.

Italian Bean Soup with Mini-Meatballs would be a lunchtime favorite.

These rice and herb packed meatballs will find their way into steamy bowls of Albóndigas Soup {Mexican Meatball Soup}.

It’s the meatballs after all that completely make Italian Wedding Soup.

And rounding out our offerings would be these amazing Asian Salmon Meatballs with just the right balance of fresh cilantro and ginger served with a sesame soy honey ginger dipping sauce.  Now who’s with me on this one?!!

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

The post Our Favorite Meatball Recipes {and a Food Truck Fantasy} appeared first on Lemony Thyme.

Through all of this March Meatball Madness I have received several requests through social media (some subtle, some not) to share more vegetarian options.

This veggie-loving lady is happy to oblige!

I have shared before how fortunate we are to have two outstanding (and gigantic) year-round indoor Farmers Markets less than 30 minutes away ~ Buford Highway and Dekalb.

Both carry a wonderful selection of produce, so many varieties of fruits, vegetables and herbs that I find myself googling how to incorporate them into recipes.

The Process

For this Eggplant Meatball recipe I oven roasted one pound of eggplant cubes at 450 degrees F. for 25 minutes.

Then I pulsed them in the food processor a few times before incorporating them into the remaining ingredients.

For added flavor I used both fresh parsley and fresh basil along with garlic and parmesan cheese.

Then egg and Panko breadcrumbs to bind the mixture.

You should be able to get a dozen nice sized meatballs.

Eggplant Meatballs have a wonderful texture that is both ‘meaty’ and moist with fresh herbs smiling throughout.

We enjoyed them over pasta with tomato sauce and even had enough to share the love with our favorite over-the-fence neighbor Ms. Pat :)

Who in kind, returned the love by sending us two delightful Negroni cocktails.

No doubt the past twelve months have been difficult and for some heart breaking and tragic.

Cooking is my love language and being able to share that love, even if there’s a fence between us, fills my heart.

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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Eggplant Meatballs

Eggplant Meatballs have a wonderful texture that is both 'meaty' and moist with fresh herbs smiling throughout. Delicious served over pasta with tomato sauce or as an appetizer with a side of marinara.

Course Entree or Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 3

Ingredients

For the Meatballs

• 1 pound eggplant cut into 1-inch cubes
• 2 Tablespoons olive oil
• 1/2 cup panko breadcrumbs (Gluten Free for GF version)
• 1/4 cup parmesan cheese grated
• 1/4 cup fresh herbs (parsley and basil) finely chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

To Serve

• 1/2 pound favorite pasta prepared according to package instructions
• 1 cup favorite tomato sauce
• parmesan cheese
• fresh parsley or basil for garnish

Instructions

For the Meatballs

• Preheat the oven to 450° F. Line baking sheet with parchment paper. Toss eggplant cubes in olive oil and spread in single layer onto baking sheet. Bake for 15 minutes, then turn over cubes and bake an additional 10 minutes. Cool slightly before transferring to bowl of a food processor; pulse 2-3 times.
• Reduce oven to 400° F. In a bowl, combine eggplant with remaining meatball ingredients. Form into 12 meatballs and place on baking sheet. Bake for 10 minutes.

To Serve

• Serve meatballs over favorite pasta with tomato sauce and freshly grated parmesan cheese. Garnish with fresh parsley or basil. Also wonderful as an appetizer with a side of tomato sauce.

The post Eggplant Meatballs appeared first on Lemony Thyme.

It has to be the flavor packed tiny meatballs.

No…no, actually it’s the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth.

Oh wait, I’m certain it’s the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

The Process

This soup, like many we make, starts with a classic mirepoix of diced celery, onion, and carrots sautéed in a little butter and olive oil with a nice fresh thyme sprig. 

We add good rich chicken stock and a handful of tiny pasta.

The meatballs are baked then added to the broth to finish cooking. As a result, Italian Wedding Soup is know for its soft tiny meatballs.

To finish the soup, I add a couple handfuls of fresh spinach leaves, followed by what might be my favorite part….swirled egg.  If you prefer to leave that step out, it’s still an amazing bowl of love!

Top with shaved Parmesan….serve with crusty bread. 

What’s not to love?! 

I will Share the Love today with my sister Sarah and my wonderful over-the-fence neighbor Ms. Pat. 

Italian Wedding Soup makes everyone happy.

Italian Wedding Soup is definitely near the top of my comfort food list! There’s something about tiny meatballs bathing in a wonderful broth!

There is no question! This hearty soup is made with love!

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

Print

Italian Wedding Soup

It has to be the flavor packed tiny meatballs….no actually it's the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth…oh wait I'm certain it's the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

Course Soup

Cuisine Italian

Servings 6

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 1 pound lean ground turkey
• 1 egg
• 1/3 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 2 Tablespoons fresh parsley finely chopped
• 1 Tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch nutmeg

For soup…

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup onion diced
• 1 cup celery fine diced
• 1 cup carrot fine diced
• 1 thyme sprig
• salt & pepper
• 8 cups chicken broth
• 1 cup uncooked small pasta like Stars or Orzo
• 3 cups fresh baby spinach
• 2 eggs
• 2 Tablespoon Parmesan cheese grated
• Shaved Parmesan cheese for topping

Instructions

For meatballs…

• Preheat oven to 400 degrees.
• Combine all meatball ingredients, except turkey, until just blended. Add in turkey and mix to combine (do not overwork or they be hard meatballs instead of soft meatballs) and shape into small quarter-sized meatballs, about 50.
• Bake for 8 minutes on parchment lined shallow baking pan. They will be almost done, but will finish cooking in soup broth.

For soup…

• Saute onion, celery, carrot and thyme sprig in olive oil and butter until tender, season with salt & pepper. Add chicken broth, bring to a boil. Add uncooked small pasta – cook for about 5 minutes (gentle boil). Then add meatballs and fresh spinach, cook for 2-3 more minutes until pasta is tender.
• Beat eggs with Parmesan cheese. Swirl soup with a fork as you slowly pour in the egg/cheese. It will form strands of cooked egg – cook for 1 min. more. Serve in big bowls with shaved Parmesan cheese and crusty bread.

The post Italian Wedding Soup {Share the Love} appeared first on Lemony Thyme.