Of all the ways to transform a boring piece of chicken breast, Monterey style is a surefire move towards flavor wow!

I mean…chicken, bbq sauce, bacon, cheese, diced tomato, and your favorite aromatics. Quintessential ‘Layers of Flavor.”

The original Cobb Salad was born one late night in the kitchen of Hollywood’s Brown Derby restaurant. Back in in 1937, owner Robert Cobb had a late-night hankering for a satisfying meal. He began pulling readily available ingredients into a bowl. This kitchen sink salad was promptly added to the menu and became a runaway hit!

EAT COBB:  Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese.

There are so many wonderful adaptations to the original Cobb Salad version. Here’s how I build a Monterey Chicken Cobb Salad!

Clearly we’ve transformed boring chicken breasts with all these wonderful toppings.

Now let’s transform the salad! This is your chance to add your favorite ingredients. The Cobb Salad is a great way to use up leftovers.

At the same time the Cobb Salad was gaining in popularity, so was the table-side preparation. This type of dining experience was catching on quickly. It’s what we fondly refer to as dinner and a show. Today, as we find ourselves eating in vs. dining out, any opportunity to serve a meal family-style is welcomed in this house.

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Love the Monterey flavors check out Monterey Loaded Nachos Fries and the Monterey Chicken Grilled Cheese Sandwich.

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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Monterey Chicken Cobb Salad

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Monterey Chicken

• 3 boneless skinless chicken breasts, about 2 pounds
• 6 Tablespoons hickory bbq sauce or favorite
• 6 slices bacon cooked crispy
• 3/4 cup shredded Monterey Jack cheese
• 1 Roma tomato diced
• 1 scallion thinly sliced
• 1 jalepeno finely diced

For the Salad

• 8-10 cups lettuce chopped
• 3 hardboiled eggs quartered
• 2 avocado diced
• 2-3 Roma tomatoes diced
• 3 scallions thinly sliced
• 2 corn on the cobb roasted, kernels removed from cobb
• 6 strips bacon cooked crisp, chopped
• 1 cup shredded Monterey Jack cheese

For the Chili Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonaise
• 2 Tablespoons fresh chives (or parsley) minced
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• pinch black pepper

Instructions

For the Monterey Chicken

• Preheat oven to 350 degrees. Grill chicken breasts until almost done (about 155 degrees).
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before slicing.

For the Chili Ranch Dressing

• Combine all ingredients. Chill until ready to serve.

For the Salad

• Place all salad ingredients on large platter. Top with sliced Monterey Chicken and drizzle with Chili Ranch Dressing.

The post Monterey Chicken Cobb Salad appeared first on Lemony Thyme.

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share 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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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette 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.

Crispy baked chicken wings get dosed with the perfect sauce and a sprinkle of blue cheese.

While I’ve technically completed my 5 New Chicken Wing Recipes in 5 Weeks personal challenge, I figured there’s always room for one more. Buffalo Chicken Wings are such a classic that I wanted the recipe documented in the archives. I now have six chicken wing recipes to share and growing.

I have this vision that one day my great grandchildren will be making my recipes. They’ll call them vintage and think they’re cool ;-)

Easy Preparation

While the wings are baking at 400 degrees F. for an hour, you’ll make the buffalo sauce. It’s three ingredients: Frank’s Redhot Sauce (1/2 ~ 1-1/2 cups depending on how hot you like your wings), 1/2 cup (1 stick) of melted butter, and 2 teaspoons garlic powder; whisked together over medium heat for just a few minutes until heated through.

I start with 1/2 cup of Frank’s for “medium” wings and build from there. Nick on the other hand is more of a “hot” kind of guy.

Pour this sauce over your wings and toss. The next step is the game-changer!

Serve Them Up

After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese.

The extra buffalo sauce rolls off keeping the wings crispy not soggy sitting in a pool of sauce.

I’m definitely a crispy wing kind of girl.

When the wings are gone you’ll have a heavenly bowl of buffalo chips!

You’ll definitely want to serve with a side of Homemade Blue Cheese Dressing and Homemade Buttermilk Ranch.

I’m telling you this is a game changer.
Thanks RG for the chip tip all those years ago!

If you’re looking for all these amazing flavors stirred up into one dish, then you’ve got to try our Buffalo Chicken Dip recipe! It remains a family favorite and a game-day must!

How do you serve your chicken wings? I’d love for you to comment below and share your family favorites. And don’t forget to subscribe by email so you don’t miss a new recipe.

All my best, Libby

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Buffalo Chicken Wings

This post is a lot more about how I like to serve Buffalo Chicken Wings then it is about how to make them. After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese. You'll end up with a big bowl of buffalo chips!

Course Entree or Appetizer

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For Wings

• 2 pounds chicken wings flats & drummettes separated
• 1/2 ~ 1 1/2 cups Frank's Redhot Sauce adjust according to how hot you like your wings
• 1/2 cup butter
• 2 teaspoons garlic powder

For Serving

• tortilla chips
• blue cheese crumbles
• blue cheese & ranch dressing
• carrot & celery sticks

Instructions

For Wings

• Preheat oven to 400° F. Line baking sheet with aluminum foil and place a rack in pan. Arrange chicken wings in single layer on rack. Bake for 1 hour until wings are crispy.
• Meanwhile prepare sauce by melting butter in a small saucepan over medium heat. Add in garlic pwoder and desired amount of Frank's Redhot Sauce. 1/2 cup = mild. 1 cup = mild/medium. 1 1/2 cups = medium/hot. Whisk until combined and warmed through.
• When wings are crispy, remove to a bowl. Pour wing sauce over top and toss wings to coat.

To Serve

• Fill a bowl with tortilla chips. Pour sauced wings over chips. Sprinkle with blue cheese crumbles. Serve with carrot & celery sticks, blue cheese and ranch dressing.

The post Buffalo Chicken Wings {and how to serve them} appeared first on Lemony Thyme.

Flavor wow!

I have a confession.

I’m beginning to love chicken wings almost as much as I do meatballs! And that’s a lot!

There are so many incredible flavor profiles to play with, all satisfyingly delicious.

I do believe I’m talking myself into a new personal challenge… although I need to keep it manageable.

After all, March Meatball Madness pushed me right to my limit. And 30-Days of Grilled Cheese Sandwiches was pretty hard to beat.

Let’s go with 5 New Chicken Wing Recipes over the next five weeks.

I’m imagining you nodding along in approval, a few high fives, my husband doing the Tiger fist pump, my sister doing the happy dance.

It’s gonna be great!!

And it’s going to begin with these Crispy Greek Chicken Wings {with Lemon, Garlic & Feta}.

There are two things I love about these wings. The classic mediterranean flavors are to die for and that they are baked to perfection, not fried!

The Marinade

They begin with a simple marinade of lemon juice, lemon zest, garlic, oregano, salt, pepper and olive oil.

Let’s talk about oregano for a minute.

I have several favorite fresh herbs, the Simon & Garfunkel (as I affectionately call my top 4), closely followed by oregano.

I wanted to include the two above pictures to show how easy it is to dry your own herbs. In less than two weeks freshly picked oregano stems become these wonderfully brittle bouquets. And while I do love it fresh, dried oregano packs so much flavor and is perfect in marinades, dressings, and savory dishes.

If interested, you can find my Fresh Herb How-To for tips on growing, harvesting, using, storing, freezing and drying.

The Method

After a couple of hours in the marinade (or overnight for maximum flavor), the wings are baked at 400 degrees F. until deep golden brown and crispy – about an hour.

At this point the wings are absolutely amazing! However drizzle them with Greek dressing and a sprinkle of feta cheese… It’ll take them over the top.

Serious flavor happiness.

These Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} are crispy on the outside, juicy on the inside, and bursting with bright flavors.

Make them for your next family gathering or keep them all to yourself! Either way they are sure to bring happiness your way.

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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Crispy Greek Chicken Wings {with Lemon, Garlic and Feta}

These Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} are crispy on the outside, juicy on the inside, and bursting with bright flavors. Make them for your next family gathering or keep them all to yourself! Either way they are sure to bring happiness your way.

Course Entree or Appetizer

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Marinade Time 2 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 pounds chicken wings flats & drumettes separated

For the Marinade

• 1 cup extra virgin olive oil
• 2 lemons juice & zest
• 8 cloves garlic fine chopped
• 2 Tablespoon dried oregano
• 2 Tablespoon freshly ground black pepper
• 2 teaspoon salt

To Serve

• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley chopped
• 1/2 cup reserved marinade see above

Instructions

For the Marinade

• Combine all marinade ingredients. Place chicken wings in a bowl. Pour half of marinade over chicken and toss to coat well. Cover bowl and place in refrigerator for 2-12 hours. Reserve remaining marinade to use as dressing when serving.

Prepare Chicken

• Preheat oven to 400° F. Line two large baking sheets with aluminum foil and place rack in each. Arrange marinated chicken wings on racks. Bake until deep golden and crispy, about an hour, rotating pans from top to bottom rack once or twice during cooking.

To Serve

• Arrange cooked chicken wings on a platter. Generously drizzle with reserved marinade, chopped fresh parsley and crumbled feta cheese. Enjoy!

Notes

Marinade Time – minimum of 2 hours or overnight for maximum flavor.
   Servings – 4 Entree servings, 8 Appetizer servings.

The post Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} appeared first on Lemony Thyme.

Do you grow your own herbs? Cooking is such a joy when you can walk to your back patio or apartment balcony or front porch or massive envy-of-the-neighborhood raised bed garden and pluck fresh tender herb leaves and stems from plants that you’ve nurtured yourself. Fresh herbs will change your cooking life! I promise!!

Basil is a relatively easy plant to grow. It needs two three things to thrive. Dirt, water, and sun. If you can give it a bed of good dirt, promise to water it pretty much daily and put it in a sunny spot – you’re almost guaranteed to have a happy basil plant. One that will continue to produce all summer long if you harvest regularly. Here’s a handy reference guide I wrote in an article about Growing, Harvesting, Using, Storing, Freezing and Drying Fresh Herbs.

This Basil & Herb Vinaigrette is everything! Truly the epitome of fresh, bright, flavor!

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 Tossed Green Salad {with Basil & Herb Vinaigrette}

There's something so delicious about a fresh crisp Italian Tossed Green Salad. A few simple ingredients tossed with a nice herby vinaigrette is the perfect start to an Italian themed dinner.

Course Salad

Prep Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 3 hearts of romaine chopped into bite-sized pieces
• 1 cucumber sliced or diced
• 1 pint cherry tomatoes
• 1 can ripe black olives
• 1/2 cup ricotta salata cheese (or feta) crumbled
• 1 bag favorite croutons

For the Vinaigrette

• 2 cups fresh basil leaves only
• 1/3 cup fresh oregano and/or parsley and/or cilantro leaves only
• 1/2 cup extra virgin olive oil
• 1 shallot rough chopped
• 2 garlic cloves
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Instructions

For the Salad

• Combine ingredients in a large salad bowl. Serve with Basil & Herb Vinaigrette.

For the Vinaigrette

• Combine ingredients in a food processor and blend until smooth. Store in an air tight container in refrigerator for up to a week.

The post Italian Tossed Green Salad {with Basil & Herb Vinaigrette} appeared first on Lemony Thyme.

If you’re craving a low-carb or vegetarian alternative to traditional fried rice, this is the recipe for you.

A little sesame oil and soy sauce and you’ve got the flavor profile down.

I always add carrots, onion and green peas but sometimes I also add zucchini, broccoli, mushrooms, shrimp, or even bacon.

I keep bags of Cauliflower Rice in my freezer. It’s such a versatile ingredient that cooks very quickly. However you can easily make Cauliflower Rice from a head of fresh cauliflower.

I start in a large skillet with a little sesame oil over medium-high heat. Sauté the onion and carrots until just tender then pour in the cauliflower rice and spread into an even layer. I let that cook undisturbed for 3-4 minutes, then stir and repeat until the cauliflower is nice and hot. Add the frozen peas and soy sauce, then create a well in the middle with a touch more sesame oil.

Scramble the eggs until cooked through then stir them into the rice. If you like nice pieces of egg in your fried rice be sure to cook the egg all the way before stirring into the rice, otherwise it will just coat the rice. Season with salt, pepper and additional soy sauce to taste.

This fried rice pairs perfectly with Asian Salmon Meatballs and makes a great lunch bowl too. I promise you that Cauliflower Fried Rice packs all the flavor of your favorite takeout version.

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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Cauliflower Fried Rice

If you're craving a low-carb or vegetarian alternative to traditional fried rice, this is the recipe for you.

Course Main Course, Side Dish

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 Tablespoons + 1 teaspoon sesame oil
• 1 bag frozen cauliflower rice
• 1/3 cup onion diced
• 1/3 cup carrot shredded or fine diced
• 1/3 cup frozen peas
• 2 Tablespoons coconut aminos or soy sauce
• 2 eggs beaten
• salt & pepper to taste

Instructions

• In a large skillet add sesame oil over medium-high heat. Sauté the onion and carrots until just tender then pour in the cauliflower rice and spread into an even layer. Cook undisturbed for 3-4 minutes, then stir and repeat until the cauliflower is nice and hot.
• Add the frozen peas and soy sauce, then create a well in the middle with a teaspoon more sesame oil. Pour in beaten eggs and allow to set before scrambling. Keeps eggs in well until cooked through, then stir into rice. Season with salt, pepper and additional soy sauce to taste.

The post Cauliflower Fried Rice appeared first on Lemony Thyme.

I would request it for my birthday dinners, when a celebration was in order, or when I just craved Mom’s home cooking. 

The fresh herbs in this classic comfort food recipe make it sing…Parsley, sage, rosemary, and thyme; Remember me to one who lives there, she once was a true love of mine. 

Mom called her version *Chinese Pie which was slightly different than this Shepherd’s Pie recipe (creamed corn in place of carrot, onion, zucchini, peas), but had all the comfort that only a casserole (or maybe a fresh from the oven chocolate chip cookie) can bring.

Another similar dish to the Irish Shepherd’s Pie is Cottage Pie, one made with lamb and one with beef, although the variations are many.

The Method

• Preheat oven to 350 degrees F. 
• In a large skillet sauté mushrooms until golden brown on both sides and reserve
• Meanwhile boil potatoes until tender, drain, and mash with butter, buttermilk, sage, salt & pepper
• If using fresh English peas simmer those as well

• Brown the meat and drain fat
• Add garlic, tomato paste, fresh herbs and Worcestershire, stir to combine
• Add wine and allow to mostly cook off before dusting with flour (or arrowroot for gluten free)
• Stir in broth and simmer until sauce begins to thicken
• Return sautéed mushrooms to pan to combine
• Season with salt and pepper to taste

• Pour browned meat and mushrooms into 2 quart buttered casserole dish. Reserve.

• Top meat/mushroom layer with sautéed vegetables. Reserve.

• Spread mashed potatoes over veggie layer
• Make a criss-cross pattern with a fork
• Dot with butter pieces 
• Bake until edges start to become golden brown 40 – 45 minutes  
• Finish under broiler for nice brown peaks
• Let stand for at least 5 minutes before serving

This Shepherd’s Pie is rich and hearty and just as comfortable as I remember. Hope you love it like we do!

*I just had to know where the name Chinese Pie came from so I did a little culinary digging. Apparently Chinese Pie, also known as Paté Chinois, originated in Canada and is a staple French-Canadian dish. During the construction of the Canadian Pacific Railway in the late 19th century workers were fed rations of beef, potatoes and corn. Many of the workers of primarily Asian origin would combine their rations, creating a family-style dish to be shared. This serving style took off with the French-Canadian workers as well who dubbed the dish Paté Chinois (or Chinese Pie in French). And now you know ~ the rest of the story.

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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Shepherd’s Pie

This Shepherd's Pie is rich and hearty and just as comfortable as I remember. The fresh herbs in this classic comfort food recipe make it sing.

Course Main Course

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Meat & Mushroom Layer

• 8 ounces sliced mushrooms
• 1 Tablespoon butter & olive oil
• 2 lbs. ground beef and/or ground lamb
• 2 Tablespoons tomato paste
• 2 cloves garlic finely chopped
• 2 Tablespoons fresh herbs (thyme, rosemary, parsley, sage) minced
• 1 Tablespoon Worcestershire sauce
• 1/2 cup red wine
• 1 Tablespoon flour or arrow root (for GF Version)
• 1 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon pepper

For the Vegetable Layer

• 1 Tbl. olive oil
• 1 medium onion diced, about 1 cup
• 2-3 carrots diced, about 1 cup
• 2 small zucchini julienned, about 1 cup
• 1 cup fresh or frozen English peas

For the Potato Layer

• 3 lbs. potatoes or cauliflower for a low-carb alternative
• 5 Tbl. butter divided
• 3/4 cup buttermilk
• 1/2 tsp. fresh sage minced optional
• salt & pepper to taste

Instructions

For the Meat & Mushroom Layer

• Preheat oven to 350 degrees.
• In a large skillet, add 1 tablespoon butter & 1 tablespoon olive oil. Add mushrooms in single layer and cook until golden brown on both sides. Remove from skillet and reserve.
• Brown meat over medium high heat, drain fat, then add tomato paste, garlic, fresh herbs, and Worcestershire. Stir to combine and cook 1-2 minutes. Stir in wine and allow to mostly cook off before dusting with flour (arrowroot for gluten free version). Stir to incorporate, then add broth and stir until sauce begins to thicken. Return browned mushrooms to the pan. Season with salt & pepper to taste. Pour meat/mushrooms into 2 quart buttered casserole dish.

For the Vegetable Layer

• In skillet saute onion & carrot until just tender, then add zucchini continue cooking for 3-4 minutes. Stir in frozen peas (or cooked fresh peas). Season with salt & pepper to taste. Pour veggies over browned meat/musrooms in casserole dish.

For the Potato Layer

• Boil potatoes until tender, drain, then add 4 Tablespoons butter, buttermilk, 1/2 tsp. fresh sage, salt & pepper and mash. Spoon potatoes on top of meat/vegetable layers.
• Take a fork and scratch a pattern into top of mashed potatoes. Dot with remaining Tablespoon butter. Bake until golden 40 – 45 minutes. Finish under broiler for nice brown peaks. Let stand for at least 5 minutes before serving.

Notes

If you’re looking for a low-carb option, use cauliflower mash instead of mashed potatoes.

The post Shepherd’s Pie – A Classic Comfort Food appeared first on Lemony Thyme.

When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.

The result of nonstop cooking for a week straight.

Have you seen our March Meatball Madness posts??!

When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.

Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.

This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.

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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Spring Thyme Green Minestrone

This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

Veggies

• 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
• 2-3 cloves garlic minced
• 8 cups vegetable broth
• 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
• 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
• 2 Tablespoons freshly grated ginger
• 2 Tablespoons fresh squeezed lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ditalini pasta cooked al dente and reserved
• 1/2 cup basil pesto optional, to swirl in soup for serving
• freshly grated parmesan cheese optional, to grate onto soup for serving

Instructions

• In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
• Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
• Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
• To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!

The post Spring Thyme Green Minestrone appeared first on Lemony Thyme.

Chinese New Year is always an ‘event’ for me. 

My passion for this holiday stems from what used to be my day job, which was…importing door locks.  Hold on, don’t run away so fast. 

27 years ago, I left my job as a lumber buyer and took a position as an… errand running, office manager, shipping/warehouse clerk, teach me how to drive that forklift and key door locks…I’m ALL IN kind of person.  I loved everything about my work life/family.

I just recently retired from my position as President. Yes I did, I quit my day job. Woot! There I said it. So now I’ll reminisce by celebrating Chinese New Year at home.

When I set out to make Mu Shu Chicken, I decided to be different, so I steamed it in cabbage leaves.

Fresh ingredients mingled with punchy flavors and aromatics is my favorite way to eat.  The Mu Shu Chicken filling for our cabbage rolls consisted of a variety of crunch and color with some classic Asian flavors, like Hoisin, soy, sesame, ginger and garlic.

If you don’t already own a steamer basket, invest ten bucks and buy one. Every time we use ours we question why we don’t use it weekly.  You’re cooking with steam.  No oil.  No baking, frying, or otherwise infusing unwanted calories.  Fresh ingredients relying completely on their own merit.  What could be better?!

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce and prepare for happiness.

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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Mu Shu Chicken Cabbage Rolls

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

For Mu Shu Cabbage Rolls

• 8-10 cabbage leaves
• 2 boneless chicken breasts about 12 ounces
• 2 red chili peppers finely chopped
• 2 scallions thinly sliced
• 1/2 cup yellow onion finely chopped
• 1/2 cup shredded carrot
• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon fresh grated ginger

For Dipping Sauce

• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced ginger
• 1/2 teaspoon fresh grated ginger

Instructions

For Mu Shu Chicken Cabbage Rolls

• Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable.
• Finely chop chicken and combine with remaining Mu Shu ingredients. Fill each steamed cabbage leaf with 2-3 Tablespoons of filling and roll into tight bundles. Lay in steamer basket; steam for 15 minutes until chicken is cooked through. Serve with dipping sauce.

For Dipping Sauce

• Whisk together ingredients in a small bowl. Serve with Cabbage Rolls.

The post Mu Shu Chicken Cabbage Rolls appeared first on Lemony Thyme.