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

Print

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

Print

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.

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

Print

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.

We, like many of you, enjoy Black-eyed peas or beans, collard greens cooked with ham, and golden cornbread on New Year’s Day. These are after-all good luck foods and lord knows we need all the luck we can get these days.

When I peered into my refrigerator this morning, various bins & containers stared back at me, as if to say “pick me, pick me.” This is a classic eat out of the fridge/pantry recipe. It’s intended to be adapted to ingredients already on hand.

Soup Ingredients & Variations

• Veggies & aromatics – as with most of my soups, I began with diced onion, carrot and garlic. If I had celery I would have added that as well.
• Greens – next came leftover collard greens from New Year’s Day. I also included fresh spinach. Kale or cabbage would have been great additions as well.
• Beans – I chose a can of white beans, but black eyed peas, pintos or your favorite bean works!
• Ham (optional) – our collards had small chunks of ham. You could use ham or bacon or omit for a vegetarian version.
• Broth – I had homemade veggie stock in the freezer. You could use vegetable or chicken broth.
• Seasoning – a little soy sauce (or coconut aminos for GF version) and apple cider vinegar gave this broth a nice umami finish.
• Rustic croutons – I had a nice hunk of Fire Roasted Cheddar Golden Cornbread begging to be included, so I cubed it up and toasted in the oven for about 10 minutes.

Building the Soup

• If serving with rustic cornbread croutons, lay cornbread cubes on a baking sheet and bake at 400 degrees F. for 10 minutes, turning over midway through cooking.
• In a heavy pot or dutch oven, sauté diced onion and carrots in a little olive oil until just tender.
• Stir in a clove or two of garlic and cook an additional minute.
• Add in chopped collard greens (or kale or cabbage), cubed ham (if using), and veggie broth.
• Simmer until collards are tender.
• Add beans and heat through.
• Season with apple cider vinegar and soy sauce (or coconut aminos).
• Finish with a couple handfuls of fresh spinach.
• Serve in big bowls topped with cornbread croutons

Beneficial Heart Healthy Ingredients

• This soup is packed with heart healthy leafy greens which provide our bodies with minerals and vitamins. They’re also high in nitrates which are shown to open blood vessels, encouraging healthy blood flow.
• Beans are also a heart healthy choice, as studies show they can help to reduce cholesterol. If using canned beans look for low sodium or at minimum rinse before adding to your soups.
• Lastly, when making soup from scratch you are able to control the amount of sodium. Homemade Chicken Broth or Vegetable Broth are not only economical, but they are a great alternative to boxed or canned broths which tend to have high sodium levels and often contain msg.

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I’m serving up big bowls full for lunch! But it also makes a delicious Meatless Monday Meal (omit ham).

And for January, also known as National Soup Month – I hope delicious soups grace your tables all month long. Wishing you heart health and happiness in the New Year!

Looking for soup recipe inspiration? Check out our 50+ Homemade Soup Recipes Roundup!

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

Rustic White Bean & Greens Heart Healthy Soup

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I'm serving up big bowls full for lunch!

Course Soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the White Bean & Greens Soup

• 1 Tablespoon olive oil
• 2 carrots diced
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups collard greens, kale and/or cabbage chopped
• 1/2 cup cooked ham (optional) diced
• 1 can white beans, pinto beans, black eyed peas, or favorite beans rinsed and drained
• 4 cups low sodium chicken or vegetable broth
• 1 Tablespoon coconut aminos (or soy sauce) or to taste
• 1 Tablespoon apple cider vinegar or to taste
• 2 cups fresh spinach leaves optional

For the Cornbread Croutons

• 1 cup cubed cornbread

Instructions

For the Soup

• In a 2 or 3 quart heavy pot or dutch oven, heat olive oil over medium heat. Add diced carrot and onion and sauté until just tender, about 7-10 minutes. Add garlic and cook an additional minute.
• Add collard greens (or kale or cabbage) and saute another 10 minutes or until just tender. Add ham (if using), rinsed beans and broth. Bring to a gentle simmer. Add coconut aminos (or soy) and apple cider vinegar, adjust to taste. Finish by adding fresh spinach just before serving.
• Serve in big bowls topped with cornbread croutons (optional).

For the Cornbread Croutons

• Preheat oven to 400° F. Cut cornbread into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway through cooking time.

The post Rustic White Bean & Greens Heart Healthy Soup appeared first on Lemony Thyme.

Oven-Baked because when it comes to chicken wings – they are equally delicious prepared in the oven as they are deep fried. And well….New Years resolutions!

Of Love! It just sums up how we feel about these finger-licking good crispy chicken delights!

If you’ve ever had Bang Bang Shrimp then you know how crazy good this crispy sweet heat combination is! There was a time when I’d crave these shrimp and have to make a trek to the nearest Bone Fish Grill. Now we make them at home without sacrificing flavor!

The wings are tossed in a mixture of panko and cornstarch, then layered on a rack lined baking sheet and baked for an hour at 400 degrees F.

The magic happens when the wings are tossed in the heavenly Quick & Easy 4-Ingredient Bang Bang Sauce. It has just the right balance of tangy sweet heat and comes together quickly.

Oven-Baked Bang Bang Chicken Wings of Love make the perfect crowd-pleasing Game Day treat!

Have you got a favorite flavor pairing? I’m always on the lookout for new chicken wing inspiration. We’re thinking Dill Pickle should be next up!

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

Pin It For Later

Print

Oven-Baked Bang Bang Chicken Wings of Love!

Oven-Baked Bang Bang Chicken Wings of Love make the perfect crowd-pleasing Game Day treat!

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Oven-Baked Wings

• 1 pound chicken wings flats & drums separated
• 1/2 cup cornstarch
• 1/2 cup panko breadcrumbs (Gluten Free for GF version)

For the Bang Bang Sauce

• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 Tablespoon sriracha hot sauce
• 1 Tablespoon honey

Instructions

For the Oven-Baked Wings

• Preheat the oven to 400° F. Place a rack in a rimmed baking sheet.
• In a large bowl combine cornstarch and panko. Toss wings in mixture then place on rack in a single layer. Bake for 1 hour.

For the Bang Bang Sauce

• In a small bowl, whisk together sauce ingredients. Place baked wings in a large bowl, add sauce and toss to coat.

The post Oven-Baked Bang Bang Chicken Wings of Love! 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

Print

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

Print

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.

These are The Best 2021 Top Ten Recipe Posts on Lemony Thyme!!

It’s always fun for me reflect on the top recipes and what it was/is about them that attracts you my readers.

There’s a good mix of comfort, ease, and flavor in this round up. Some old faithfuls and some to the list.

This is a collage of 9 recipe pics. The one not pictured might be my favorite. The No. 5 most popular page on the blog….is the Home Page.

Eeek! People came looking for LemonyThyme.com a lot of times thanks to your support. Here’s how the other Top Recipes stacked up.

#1 ~ Mardi Gras Wings (Publix Copycat Recipe)

It’s no surprise that our Mardi Gras Wings copycat recipe is in the No. 1 spot. Year after year this recipe takes the top honor! And for good reason. These wings are amazing!

#2 ~ Mardi Gras Wings Seasoning

Following close behind the Mardi Gras Wings recipe is the secret spice blend that brings the flavor love!

#3 ~ Roast Chicen in a Clay Baker

Another reader favorite recipe! It seems I’m not the only one with a treasured Romertopf Clay Baker.

#4 ~ Beef Stroganoff

I attribute the success of this Beef Stroganoff recipe to it’s wide appeal as a way to use up leftover steak or beef roast, especially after the holidays!

#5 ~ Lemony Thyme Home Page

I’m always tickled to see the Home Page in the Top 10. That means people actually googled Lemony Thyme vs. a recipe name. Good stuff!!

#6 ~ Submarine Dressing

I’m not entirely sure what drives people to this recipe except that it is wildly versatile! We use it on pasta salads, Italian subs, tossed green salads, as a dipping oil for bread, and as a chicken marinade. If you haven’t tried it, you’ll love it!

#7 ~ Black Bean Puree

This simple black bean puree recipe got included in a Dip Recipe Roundup and has enjoyed heavy traffic ever since! It’s creamy and absolutely delish!

#8 ~ Seafood Lasagna Roll-Ups

Seafood Lasagna Roll-Ups snuck their way into the 2021 Top 10! Your favorite seafood in a comforting cream sauce makes these irresistible!

#9 ~ Chocolate Dipped Peanut Butter Cup Stuffed Oreos

It’s hard not to love these party favorite dessert bites. Take the world’s favorite cookie, stuff it with America’s top loved candy, then go ahead and dip the whole thing in chocolate! I mean why not?!!

#10 ~ Roasted Cauliflower & Mushroom Casserole

I love this casserole so much! And when it started to rise in popularity it made my heart sing. This gluten free vegetarian comfort food is worthy on any holiday table, but humble enough for a meatless Monday meal!

Interesting Fact – of all our Recipe Categories, Gluten Free is the most searched category. Did you know that almost all of our World Famous Meatball Recipes are Gluten Free? And you’d never know it!

(she may have taken some liberties with “World Famous”)

Bonus #11 ~ Greek Chicken Meatloaf with Spinach & Feta

Our family loves this meatloaf so much that we turned it into Juicy Greek-Style Chicken Burgers and Greek Chicken Meatballs. Lemon, fresh herbs, and punchy feta make this meatloaf sing!

Thank YOU for visiting my humble blog, trying our recipes, and sharing your comments. I’m a small fish in a big pond but my passion for sharing recipes is HUGE!

Did you know that your comments on recipes posts help us ‘rank’ in the Google-world? Even a simple “yum” can help our recipes reach a bigger audience.

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

All my best,
xo Libby

The post The Best 2021 Top Ten Recipe Posts appeared first on Lemony Thyme.

We could all use a dose of Good Fortune in the New Year! Symbolized by a nice slice of this delicious cornbread!

Who’s with me?!!

While we’re at it, we’re going to load up on Black Eyed Peas (symbolizing coins or wealth), Collard Greens (representing money) and Pork (as a sign of moving forward). Call it superstition or simply a delicious dinner!

Good Fortune & Good Intentions

Heading into the new year, I’ve been pondering my good intentions for 2022. Despite what cliche resolutions come to mind, for me it all comes down to making healthy choices. A healthy lifestyle, a strong healthy body, and mental peace and clarity are what I’m aiming for.

So to begin, I will continue to incorporate fresh ingredients into my cooking. And you know there will be plenty of fresh herb flavor-love woven throughout.

I will spend more time in the woods, my ultimate happy place. Hiking, strolling, deep breathing and looking up. All of which lead to a clear and peaceful mind.

Are you a resolutions kind of person? I certainly view the New Year as an opportunity to reset. Perhaps to a fault, I put off change as the the new year approaches. So I’ll add one more good intention in 2022 – I will be more timely when my path needs adjusting. And forgive myself when I veer off course.

Recipe Inspiration

My Sage Brown Butter Buttermilk Cornbread recipe is bursting with buttery herb flavors. It’s pretty darn good if I might say so. It’s that recipe that has inspired this Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos.

Golden Cheddar Cornbread

Herbs and aromatics will elevate your cornbread. In this case, I use fire roasted poblano peppers to infuse the brown butter. While including some nice sharp cheddar cheese adds to the cornbread texture and the flavor.

This easy cornbread recipe is the perfect weekend comfort food yet also quick enough to prepare with a weeknight meal.

Wishing you health, happiness and good fortune in the year ahead. And may your plates be graced with delicious good eats!

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

Pin It For Later

Print

Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos

Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos is a standout recipe with savory wonderful texture and buttery crisp edges!

Course Bread

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 2 poblano peppers fire roast, sweat, remove skins and seeds, dice
• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 2 Tablespoons sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 2 1/2 cups buttermilk
• 3 large eggs
• 1 1/2 cups shredded cheddar cheese divided
• 1 stick butter

Instructions

• Preheat oven to 425° F.
• Fire roast poblanos until well charred on all sides. Place into a metal bowl and cover with plastic wrap for 5 minutes. Run under cold water to remove charred skins. Remove stem and seeds, then fine dice. Reserve.
• In a medium bowl, whisk together the dry ingredients flour through salt. In a large bowl, beat buttermilk with eggs. Stir in 1 cup of shredded cheddar cheese, reserving 1/2 cup for topping.
• In a large cast iron skillet, melt butter over medium heat. Add diced poblano pepper, reserving 2 Tablespoons for topping. Saute peppers until tender and butter is turning golden brown. Pour all but 1 tablespoon of melted butter/pepper mixture into buttermilk/egg mixture and whisk to combine. Slowly whisk in dry ingredients. Pour batter into cast iron skillet. Sprinkle with remaining cheese and diced poblano pepper.
• Place skillet into preheated oven and bake for 20 minutes or until a wooden pick inserted into center comes out clean. Allow to rest for 10 minutes before serving.

The post Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos appeared first on Lemony Thyme.

Kind of like my husband :)

This cake was made with love to celebrate him on his birthday!

Black Forest Cake is deep dark chocolate cake, brushed with cherry liqueur simple syrup, and layered with lightly sweetened whipped cream and macerated fresh cherries.

I delivered one to a client recently and she sent me a message “Thank you for the most stunning and delicious cake I have EVER had!”

It’s a show stopper that’s quite easy to pull off!

From the moment I first saw this cake from Liv for Cake I knew I had to recreate it. Olivia includes so many valuable tips, including how to make this super fun chocolate bark! I also took her advice and ordered cake pan strips to help prevent my cakes from doming.

Black Forest Cake Components

Let’s break down these components one by one!

The Simple Syrup

First the simple syrup! In a small saucepan combine 1/2 cup of water with 1/2 cup of sugar and bring to a boil. Remove from the heat and stir in 1/4 cup Kirsch (a clear colorless cherry brandy). You can exclude the Kirsch if you have an aversion to it.

The Cherries

Then on to the cherries! I personally think fresh cherries are what make this cake. Therefore, if you cannot locate them at your local market, pick another cake. I mean, sure you could use the other cherries…the bright red syrupy kind that come in a jar. But….

Begin with two pounds of fresh cherries. Select the 12 most beautiful ones, stems in tact, for decoration. Then remove the stems and pits from the remaining cherries, cut them in half, and place in a bowl.

Cover with the cooled simple syrup and refrigerate until ready to use. Then drain the cherries reserving the simple syrup.

The Cake

Black Forest Cake is rich but not overly sweet. You can make the cake from scratch with fairly common pantry ingredients.

Or you can doctor up a boxed devils food cake mix. Not traditional, but works in a pinch. I have made it both ways and it really comes down to your comfort level. Here are some of my favorite ways to elevate a boxed cake mix:

• Replace the oil with melted butter
• Replace the water with another liquid like buttermilk or coffee
• Add an additional egg
• For chocolate cake, add a packet of espresso powder
• For vanilla cake, add a teaspoon of vanilla

The Whipped Cream Frosting

Cold whipping cream, confectioners sugar, and vanilla are beaten to stiff peaks. I pop my metal mixing bowl and whisk attachment in the freezer along with the cream for about 10 minutes.

I used 4 cups of Heavy Whipping Cream, 1/2 cup confectioners sugar, and 1 teaspoon clear vanilla.

The result is a lovely whipped cream that’s not too sweet but oh so light and fluffy.

The Chocolate Bark

If there’s one element of this cake that sold me it was the chocolate bark. And trust me, a 24-inch of parchment paper and a bag of melted chocolate discs, and a little freezer space and you too can make chocolate bark!!

I love these melting wafers from Ghirardelli!

Simply melt the chocolate then using an offset spatula spread it in a thin layer on a long piece of parchment paper. Then roll the parchment paper and place in the freezer for about 10 minutes. When ready to decorate, unroll the chocolate and press the shards into the sides of the cake. Any remaining chocolate pieces can be crushed and sprinkled on top of the cake.

As I look back at the family birthday cakes I’ve made with love…..I’ve got a thing for adding decorations to the sides. I’m certain it has a lot to do with covering up my less than perfect cake-frosting skills. But that’s between you and me!

Last year I wrapped Nick’s Peppermint Mocha Cake in chocolate dipped peppermint sticks.

The year before was Tiramisu Cake wrapped in ladies fingers. :)

The Cake Assembly

For this cake I used three 8-inch cake pans. You could certainly do two 9-inch and cut the cakes in half.

To assemble, place the first cake layer on your cake stand or plate. Using a pastry brush, brush the cake with the cherry simple syrup that you’ve drained off the cherries. I like to add 2 to 3 light layers of syrup so that it has a chance to soak in.

Then add a generous layer of whipped cream – about 1 cup, spread evenly. Next top with the sliced cherry pieces – about 1 cup. Add your next cake layer and repeat the process, finishing with your last cake layer. Then frost the outside of the cake – reserving about 1 cup of whipped cream for decorating.

I’ve not done a lot of piping, so I was amazed at how beautiful these whipped cream rosettes turned out. I used a disposable pastry bag with a piping tip to create 12 rosettes. Remember those 12 pristine cherries we reserved – now is their time to shine!

Because this Black Forest Cake has a true whipped cream frosting, it will need to remain refrigerated before serving and should be enjoyed within a day or two of assembly.

It’s become an annual tradition to go out to dinner for Nick’s birthday. We bring the cake with us and whatever we don’t finish goes to the restaurant staff! They LOVE it!

It’s also the perfect opportunity for an annual family photo! Happy Holidays from our family to yours. May you have peace, love and happiness in the New Year! And maybe a Black Forest Cake too!

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

All my best,
xo Libby

Pin It For Later

Print

Black Forest Cake

Black Forest Cake is deep dark chocolate cake, brushed with cherry liquor simple syrup, and layered with lightly sweetened whipped cream and macerated fresh cherries.

Course Dessert

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Author Olivia with Liv for Cake

Ingredients

For the Cherry Liqueur Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup Kirsch cherry liqueur

For the Cherries

• 2 pounds fresh cherries divided

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup buttermilk room temperature
• 1 cup hot water
• 2 large eggs
• 2 tsp vanilla

For the Chocolate Bark

• 10 ounces dark chocolate chopped

For the Whipped Cream Frosting

• 4 cups heavy whipping cream very cold
• 1/3 cup confectioners sugar sifted
• 1 teaspoon clear vanilla optional

Instructions

For the Cherry Liqueur Simple Syrup

• Add the water and sugar to a small saucepan. Bring to a gentle boil then remove from heat. Stir in cherry liqueur and allow to cool completely.

For the Fresh Cherries

• Select the 12 prettiest cherries with stems and set aside. Remove stems and pits from remaining cherries and cut in half. Place in a bowl and pour chilled simple syrup over top. Refrigerate until ready to assemble. Drain cherries, reserving syrup for brushing cake layers during assembly.

For the Chocolate Cake

• Preheat oven to 350° F. Grease 3 8-inch cake pans. Line bottoms with parchment paper.
• In a medium bowl, add buttermilk, eggs and vanilla – then slowly whisk in hot water.
• Add dry ingredients to the bowl of a stand mixer with paddle attachment. Stir to combine. Add buttermilk/egg mixture and mix on medium for 2-3 minutes. Scraping down sides once.
• Pour batter into prepared pans. Bake for 25-30 minutes or until a cake tester comes out clean. Cool in pans for 10 minutes, the turn out onto a wire rack and cool completely.

For the Chocolate Bark

• In a microwave safe bowl, melt chocolate in 15 second increments. Lay out a 24" long piece of parchment paper. Pour chocolate onto parchment paper and spread in a thin layer using an offset spatula. Roll the parchment paper from the short side and freeze until firm, about 10 minutes.

For the Whipped Cream Frosting

• Chill metal bowl and whisk for 10 minutes. Whip heavy cream, confectioners sugar and vanilla until stiff peaks form. Refrigerate until ready to assemble.

For Assembly

• Place first cake layer on cake plate. Brush generously with reserved cherry simple syrup. Spread 1 cup of whipped cream, topped with 1 cup of sliced cherries. Top with next cake layer and repeat with simple syrup, whipped cream and cherries. Add final cake layer and frost the outside of the cake, reserving about 1 cup to make piped rosettes.
• Unroll chilled chocolate bark and arrange pieces around the sides of the cake. Crush any unused bark and sprinkle on top of cake.
• Using a pastry bag with a piping tip, make 12 whipped cream rosettes around the top of the cake. Place a whole fresh cherry onto each rosette. Refrigerate until ready to serve.

The post Black Forest Cake {and a special celebration} appeared first on Lemony Thyme.