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.

If you’re like us, you shop the Farmers Markets over the weekend. With good intentions you buy a beautiful assortment of fresh summer veggies. By mid-week you’ve still got a bin full begging for their time to shine.

Enter this 15 minute shrimp & veggie pasta recipe and you’re now well on your way to hero status!

There’s something so sexy and delicious about beautiful Pappardelle pasta.  I’m certain simply a little butter and parmesan makes it a worthy meal.

But trust me when I say that adding shrimp and summer vegetables elevates this dish to RQ status.

RQ = Restaurant Quality

Our latest pasta dish is just bursting with fresh bright flavors. Shrimp, summer veggies, fresh herbs, garlic, lemon juice, and parmesan cheese are a wonderful combination. This is the kind of meal that’s quick to get to the table but has you wanting to slowly savor every bite.  

Preparation

• Slice or dice a nice assortment of veggies like asparagus, squash, zucchini, corn, peppers. Choose your favorites. Your veggie bin contents.
• Boil Pappardelle according to directions about 8-10 minutes.
• While pasta is cooking, lightly sauté veggies in olive oil in a large skillet until just tender, about 5 minutes. Add in shrimp, chopped garlic and season with salt & pepper and cook covered an additional 2-3 minutes until shrimp are cooked through.
• Squeeze in juice of half a lemon and 1/2 cup of grated parmesan cheese.
• Transfer al dente pasta to to sautéed shrimp and veggies. Add in 1/2 cup pasta liquid and toss to combine. Season with salt and pepper to taste.
• Serve family-style on a large platter. Sprinkle with fresh chopped parsley and freshly grated parmesan cheese.

Simply delicious.

Side Note:  When searching for Pappardelle recipes, I discovered that the pasta’s name comes from the Italian pappare, a verb which means “to gobble up.”  And so we did…

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, TikTok and Facebook!

All my best,
xo Libby

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15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta

15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer.

Course Entree

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 ounces dried pappardelle pasta
• 1 Tablespoon olive oil
• 4 cups diced or sliced summer veggies such as: corn, zucchini, yellow squash, peppers, cherry tomatoes, asparagus, broccoli
• 1 pound medium or large peeled & deveined raw shrimp
• 2 Tablespoons butter
• 3 cloves garlic minced
• 1 lemon
• 1 cup parmesan cheese finely grated
• fresh parsley chopped
• salt & pepper to taste

Instructions

• Boil Pappardelle Pasta al dente, according to package instructions.
• Heat olive oil in a large skillet. Add in sliced and diced veggies and saute 3-4 minutes over medium high. Add in peeled and deveined shrimp and stir to combine. Cover and cook an additional 2-3 minutes, until shrimp are opaque and cooked through. Add in butter and garlic, stir to combine.
• Add drained pasta to shrimp and veggie pan, reserving 1/2 cup of cooking liquid. Add cooking liquid, juice of a 1/2 lemon, and 3/4 cup parmesan cheese to pan. Stir until pasta is well coated. Season with salt & pepper and additional lemon juice to taste.
• Serve shrimp & veggie pasta family style on a platter. Sprinkle top with remaining parmesan cheese and fresh chopped parsley.

The post 15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta appeared first on Lemony Thyme.

When you have family from New Orleans come into town during Crawfish season, it can only mean one thing!

We’re having a Crawfish Boil!!

And what a glorious boil we had.

But in the end, that 40 pound sack of crawfish was more than we could eat in one sitting and that’s how Crawfish Étouffée came to be.

The Crawfish Boil

I’m no expert on Crawfish boils, I’ll leave that to my husband’s side of the family.

But I have learned that there’s a system and precise timing and incredible layers of flavor building in that gigantic pot!

• Start with a rolling boil of crawfish boil seasoning
• Add in the potatoes
• Followed by heads of garlic, celery, onions and lots of lemons
• Then add the corn on the cob, mushrooms and then finally the crawfish
• Cook the crawfish for 5 minutes
• Extinguish the flame and allow the pot to rest while the mixture soaks in the spicy seasonings
• If I recall correctly our soak was 20 minutes.

We all sat (or stood – apparently that’s a crawfish boil thing too) around our paper lined table peeling and eating and laughing and enjoying the first chance to be together in over a year.

The last time we saw this NOLA crew was at Mardi Gras 2020, just before covid sent us into lockdown.

It was a bit like a scene from Forest Gump!

We sat around the table peeling the last mountain of tiny shellfish trying to decide what ‘crawfish’ dish we would make the next day.

So many choices, but looking into the beautiful bowlful of tail meat it was declared, we shall make Crawfish Étouffée.

The Crawfish Étouffée

We read dozens of étouffée recipes, including several in Nick’s beloved “Talk About Good” cookbook that belonged to his grandmother.

In the end we incorporated a little of this and a little of that to come up with our own version of Crawfish Étouffée.

The Process

Like many Cajun or Creole dishes you begin with a roux made with flour and fat.

Traditionally Cajun and Creole roux is made with oil which allows it to cook longer developing the deep rich color. Because I wanted to keep this dish ‘lighter’ I opted for butter which is used in the French version.

Our target was ‘peanut butter’ color and if roux came in a dozen shades we’d be somewhere near the middle.

Making a roux takes patience and a good stirring arm. It’s meant to be a slow process to allow the incredible flavor to build. We used 1/4 cup flour and 1/4 cup of butter and ours took about 15 minutes, cooking over low heat.

Meanwhile (aka while Nick stirred the roux), I sautéed the Holy Trinity, equal parts of diced celery, onion, and green bell pepper – we used one cup of each and 2 cloves of chopped garlic.

Recipe note: to all my cajun family and friends please don’t scold me, but I don’t like green bell peppers and more importantly they don’t like me. So I replaced bell pepper with diced poblano pepper and they worked beautifully.

Once the roux reaches the desired color, its stirred into the tender sautéed veggies, along with one cup of chicken broth and a tablespoon of chopped fresh parsley.

This mixture is brought to a gentle boil, then reduced to low before folding in the the crawfish meat. We had exactly one pound of crawfish tails leftover, which was the perfect amount for 4 servings of Crawfish Étouffée.

While crawfish tails plucked from a giant pile sitting on your backyard picnic table is preferred, for this dish you can replace freshly boiled crawfish meat with a pound of frozen crawfish tails or shrimp, both of which are readily available.

They won’t come seasoned so you’ll need to add cajun seasoning when you add in the broth.

How to Serve Étouffée

We served our Crawfish Étouffée over white rice topped with a generous sprinkle of sliced green onions.

The tender crawfish tails are bursting with cajun spices! However, the buttery roux and veggies balanced the heat.

I can’t wait for our next crawfish boil, but I’m equally excited to see what crawfish recipe we try next.

There’s crawfish bisque, crawfish pie, crawfish gumbo, fried crawfish, creole crawfish, jambalaya with crawfish…..

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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Crawfish Étouffée

The tender crawfish tails bursting with cajun spices were balanced by the buttery roux and veggies. The perfect post-crawfish boil meal.

Course Entree

Cuisine Cajun

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Crawfish Etouffee

• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1 Tablespoon olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced green bell pepper or substitute fire roasted poblano pepper (skin removed)
• 2 cloves garlic minced
• 1 cup chicken broth
• 1 Tablespoon fresh parsley finely chopped
• 1 pound seasoned crawfish tails add 1 teaspoon cajun seasoning if using frozen
• salt & pepper to taste

To Serve

• 1 1/2 cups uncooked basmati rice prepared according to package instructions
• 2 green onions thinly sliced

Instructions

For Crawfish Etouffee

• Melt butter in a skillet over low heat. Stir in flour, continue stirring until roux reaches the color of peanut butter. Note: the roux will continue to cook in pan if you're not using immediately.
• Meanwhile, saute onion, celery, green pepper and garlic in 1 tablespoon olive oil over medium-high until tender. Add cooked roux to veggie mixture along with one cup chicken broth and fresh parsley. Bring to a gentle boil and stir to combine. Reduce heat to medium-low and fold in crawfish tails. Cook for 2-3 minutes until heated through. Season with salt & pepper to taste.

To Serve

• Serve Etouffee over cooked white rice with a generous sprinkle of sliced green onion.

Here are a few pics from Mardi Gras 2020.

The post Crawfish Étouffée & A Crawfish Boil appeared first on Lemony Thyme.

My fantasy of owning a Food Truck featuring meatballs is always in the back of my mind, whirling and twirling with endless possibilities.

As with all of my meatball recipes, start by gathering all of your ingredients. Combine everything except the protein, in this case the salmon. Then gently fold in chopped salmon and form into meatballs. This will keep them tender and juicy.

Asian Salmon Meatballs would definitely be a food truck hit!

There’s just the right balance of fresh cilantro and ginger paired perfectly with a sweet and spicy dipping sauce.

And there’s a little kick from our new favorite Chili Crisp Oil.

Every bite is so full of flavor that they’ll become a fan favorite.

If you love perfectly seasoned salmon then you’ll love these meatballs. They’re bursting with aromatic flavor that keeps you coming back for more!

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

We’re always looking for new meatball recipes. Have any recipe inspiration you’d like to share in the comments below? Your feedback keeps me motivated in the kitchen :)

All my best,
xo Libby

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Asian Salmon Meatballs

Asian Salmon Meatballs with just the right balance of fresh cilantro and ginger served with a sesame soy honey ginger dipping sauce that has a nice little kick.

Course Appetizer, Entree

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 2/3 lb. Salmon filet skin removed
• 3 scallions thin sliced
• 1/2 cup cilantro leaves rough chopped
• 1 garlic clove minced
• 1 tsp. soy sauce or coconut aminos
• 1 tsp. sesame oil
• 1 tsp. sriracha or chili crisp oil recipe link in post
• 1 tsp. red curry paste
• 3 Tbl. panko breadcrumbs (Gluten Free for GF Version)

For sauce…

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 1 Tablespoon sriracha or chili crisp oil
• 1 tsp. fresh ginger grated
• 1/2 tsp. sesame seeds

Instructions

For the meatballs…

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Rough chop salmon in food processor. Combine all remaining meatball ingredients, then add salmon and mix until just combined. Make into 12 – 15 meatballs and arrange on prepared baking sheet. Bake for 10 minutes.

For the sauce…

• In a small saucepan, combine all ingredients and bring to a gentle boil. Spoon sauce over meatballs to serve.

The post Asian Salmon Meatballs Over Cauliflower Fried Rice appeared first on Lemony Thyme.

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Jumbo lump crabmeat is an investment, one to be treasured. Which is precisely why I choose minimal ingredients to pair with the succulent meat. Breadcrumbs and mayonnaise act as a binder, while a few spices bring a little kick. We finish with a sprinkling of fresh snipped chives.

How to Make Crab Cake Balls

These appetizers have just a few ingredients – lump crab, bread or cracker crumbs, chives, cajun seasoning, dry yellow mustard and mayonnaise as a binder.

Pan browned in a little butter and served with a side of Homemade Remoulade Sauce.

These crab stuffed nuggets take me back to sunny beach vacations, where fresh seafood is abundant. There’s something about the salty air, toes in the sand, warm breezes that makes us crave these delicacies of the sea.

Here are a few of my favorite seafood appetizers.

Classic Shrimp Cocktail

Scallops Wrapped in Bacon

Bang Bang Shrimp

Pan Seared Sea Scallops

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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Crab Cake Balls

Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

Course Appetizer

Cuisine Seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 8 ounces lump crabmeat
• 1/4 cup panko breadcrumbs (GF for Gluten Free version)
• 1 Tablespoon snipped fresh chives
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon dry yellow mustard
• 2 Tablespoons mayonnaise
• 2 Tablespoons butter for pan frying
• Remoulade Sauce see recipe link in post

Instructions

• Combine all ingredients. Form into 1-inch balls. Gently pan brown in melted butter over medium heat until golden on all sides. Serve with Remoulade sauce.

The post Crab Cake Balls {with Remoulade Sauce} appeared first on Lemony Thyme.

Home of one of my many dream jobs. 

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

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

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

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

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

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

A stroll down memory lane…

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

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

Woodbound Inn

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

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

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

The Seafood

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

The Newburg Sauce

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

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

All my best,
xo Libby

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

I’m forever running to the grocery store to pick up a few last minute ingredients that inevitably turn into a buggy full. 

You know this drill. 

Other than to enforce an Eat Out of the Fridge/Pantry Week (which we do out of necessity every other month or so) I can’t seem to break this. 

So while I am guilty of veering off the shopping list path…on occasion I’m so glad I did.  Flounder fillets were not on the list, but when they look as bright and fresh as these did….there’s a change in our dinner plans. 

I had recently paired Cheesy Garlic & Herb Pull-Apart Bread with store-bought, ready-made and delicious Cajun Crab Dip. 

So considering I had run into the store for 3 items and now had a pound of flounder in the buggy…I had no problem at all picking up a tub of this goodness or you could make this Maryland Crab Dip, which would be delicious with the flounder.

When we entered the Winter Thyme season, I declared a Spice Exploration was in order.  It was time for me to get to know spices the way I had fallen in love with fresh herbs. 

Peri Peri

During one of my favorite Sundays with Shelby outings, she and I discovered Penzey’s Spices.  I’ve since revisited Penzey’s and one of my selections (from their over 200 varieties) was Peri Peri.  After reading the label I knew Peri Peri would turn our Crab Stuffed Flounder into a dish worth posting.  Let me share the description of this amazing spice blend, straight from Penzey’s website.

“Awesomely hot and spicy North African-style hot
pepper blend. Also known as berbere or bere bere.
No salt, no mild paprika, just a lot of Cayenne Red
Pepper with the rich flavors of fenugreek and
cardamom. It’s not just hot, it’s peri peri hot.
Hand-mixed from: cayenne red pepper, garlic, ginger,
fenugreek, cardamom, cumin, black pepper, allspice,
turmeric, cloves, Ceylon cinnamon and coriander.”

While peri peri does have it’s own unique heat derived mostly from the cayenne pepper, when added to a rich cream sauce the other list of spices in this blend make it more about the flavor and less about spicy hot.  Peri peri has earned a spot on our counter, next to salt and pepper….that’s how good it is.

We had this dish a couple weeks ago and couldn’t wait to share it. Then I discovered that February 18th was National Crab Stuffed Flounder Day and I had to hold off posting until today. 

If you don’t have a Penzey’s Spices near you, all of their products can be ordered online at www.penzeys.com.

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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Crab Stuffed Flounder {with Peri Peri Cream Sauce}

You'll love this tender crab stuffed flounder topped with a spicy cream sauce.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Stuffed Flounder

• 1 pound flounder fillets 3-4 fillets
• 1 cup prepared Cajun Crab Dip or Maryland Crab Dip (recipe link in post)
• 1/2 teaspoon Peri Peri seasoning can sub berbere or cayenne pepper
• 1 teaspoon olive oil for greasing baking dish

For the Peri Peri Cream Sauce

• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup milk
• 1/2 teaspoon Peri Peri seasoning

For Serving

• 4 servings Cooked pasta or rice
• 2 scallions thinly sliced for garnish
• 1 small handfull fresh cilantro or parsley chopped for garnish

Instructions

For the Stuffed Flounder

• Preheat oven to 375 degrees. Rinse and pat dry flounder fillets. Equally divide crab dip and place at the end of each flounder fillet and gently roll. Place seam side down in a lightly greased baking dish. Sprinkle flounder with Peri Peri seasoning. Bake for 25 minutes.

For the Peri Peri Cream Sauce

• Melt butter in a saute pan over medium heat. Add flour, stirring constantly until bubbly. Whisk in milk, Peri Peri seasoning, and salt and cook until sauce has thickened, whisking constantly. Remove from heat.

For Serving

• To serve, place the stuffed flounder on a bed of pasta or rice, spoon cream sauce over each fillet. Garnish with sliced scallions and chopped cilantro or parsley.

The post Crab Stuffed Flounder {with Peri Peri Cream Sauce} appeared first on Lemony Thyme.

Southwest Salmon Salad Therapy. Right here.

There are those days, moments, situations when you just need to take your mind somewhere else. For me that typically means I’ll wind up in the kitchen. Slicing, fine dicing, fresh bright flavors and lots of beautiful bowls.

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it’s core is very simple.

Start with a nice big piece of salmon, seasoned with your favorite southwest spices. For me that looks like chili powder, cumin, ground oregano, touch of cayenne, salt & pepper.

Now make a mental list (or written list – total list-maker here) of all your favorite southwest ingredients. Black beans, fire roasted corn & poblano peppers, oven roasted sweet potato, tomatoes, scallions, cilantro, red onion, avocado, cilantro chili lime rice and vinaigrette all on a bed of crisp lettuce. The beauty of this salad is you make it your own with your favorite flavors and ingredients.

I love serving Southwest Salmon Salad family-style on a great big platter, to enjoy with friends and family.

Sidenote: I am a huge ‘thrifter’ aka Goodwill, consignment, thrift store junky. We scored this platter during last weekend’s road trip for $6.00.

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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Southwest Salmon Salad

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it's core is very simple.

Course Main Course, Salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salmon & Sweet Potato

• 1 lb. fresh salmon skin on
• 1 sweet potato 1/2" cubed
• 2 Tbl. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. ground oregano

For the Cilantro Rice

• 1 cup basmati rice rinsed well
• 2 cups water
• 1/4 cup Cilantro Chili Lime Vinaigrette see recipe below

For the Cilantro Chili Lime Vinaigrette

• 2 cups cilantro leaves
• 1/2 cup olive oil
• 2 Tbl. fresh lime juice
• 1 shallot rough chopped
• 1-2 garlic cloves peeled
• 1/2 tsp. Tajin chili lime seasoning or chili powder
• 1/2 tsp. salt

For the Fire Roasted Corn & Poblano Pepper

• 2 corn on the cob
• 1 poblano pepper

For the Salad

• 1 head green leaf lettuce rough chopped
• 1 cup cherry tomatoes halved
• 1 can black beans rinsed and drained
• 1 avocado sliced
• 3 scallions thinly sliced
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro leaves

Instructions

For the Salmon & Sweet Potato

• Preheat oven to 400 degrees F. Place salmon (skin side down) and cubed sweet potato on a parchment or foil lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Bake for 15 minutes.

For the Cilantro Rice

• Meanwhile, bring 2 cups water to boil. Rinse rice for 2-3 minutes until water runs clear. Stir in rice, cover and reduce heat to low. Cook for 15 minutes. Remove from heat, fluff with fork. Stir in 1/4 cup of Cilantro Chili Lime Vinaigrette.

Cilantro Chili Lime Vinaigrette

• Combine all ingredients in a food processor or high-powered blender.

For the Fire Roasted Corn & Poblano Pepper

• Fire roast poblano pepper (gas stove or broiler) until skin is blackened on all sides. Place in bowl and cover with plastic wrap for 5 minutes. Rinse under cold water removing charred skin, stem and seeds. Fine dice. Roast corn on the cob over open flame (gas stove) or under broiler, until slightly charred. Cut kernels from cobs.

To assemble the Salad

• Spread chopped lettuce on a large platter, top with cooked salmon and remaining prepared ingredients. Drizzle with Cilantro Chili Lime Vinaigrette. Serve family style.

Notes

The post Southwest Salmon Salad appeared first on Lemony Thyme.

I promise. Oh my gosh the savory flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta.

You will want to soak up all that goodness with a hunk (or two) of crusty bread!

The saffron, lemon zest, salt and sugar are ground together using a mortar & pestle. If you don’t have one you can use a cutting board and the back of a chef’s knife to grind the ingredients. Then add the lemon juice and let sit for 5 minutes so the saffron can release it’s wonderful flavor.

Add the garlic, fresh herbs and two tablespoons of olive oil to the saffron mixture and grind until well combined. Pour mixture over shrimp and let marinate for 15 minutes.

Nestle the shrimp, feta and cherry tomatoes into a casserole dish that’s just large enough to hold them. Then pour remaining olive oil over top. Bake at 275 degrees for 30 minutes until the shrimp turn pink and are cooked through.

The aromas alone had me sold, but when you taste the olive oil broth that forms you will immediately reach for a piece of crusty bread (or a spoon) and dig right in. Baked Shrimp with Feta & Herbs is amazing!

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 Baked Shrimp {with Feta & Herbs} appeared first on Lemony Thyme.

If you’ve never had Steelhead Trout it is similar to Salmon and smokes equally as well.  Here‘s a quick description of this fish species.  I’ve found it readily available (and fresh) at our local wholesale club or supermarket.

First the fish is dry brined overnight in a brown sugar kosher salt rub.  Then it’s on to the smoker for a low slow go of it.  The natural flavors intensify with this process, while also taking on delicious smoky tones, making it perfect for dips or spreads.

I followed this recipe from The Black Peppercorn for the dry brine and the smoking method. He’s got it going on!

We are loving our new Primo Ceramic Grill. Talk about upping our summer grilling game!

We smoked this beauty low and slow for 5 hours, gradually increasing the temperature from 100 degrees to 200 degrees over the course of five hours. Once the fish reached an internal temperature of 145 degrees it was time to dig in!

The result was an incredibly moist piece of smoked fish! Huge treat on it’s own. But this, after all, is a recipe for Smoked Steelhead Trout DIP!

The layers of flavors in the dip really come together. You pick up a little sweet, a good dose of smoky savory, with a spread of creamy comfort! If you don’t have a smoker grill, purchased smoked salmon works nicely 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

The post Smoked Steelhead Trout Dip appeared first on Lemony Thyme.