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

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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.

Deliciously sweet apples with cranberries and pecans give this salad wonderful crunch. Tangy feta cheese is the perfect balance.

And let us not overlook the Maple Cider Vinaigrette! So simple to make, yet bursting with bright flavor!

Have you pinned down your holiday meals? We’ll be having an assortment of heavy hors d’oeuvres on Christmas Eve for sure. But I haven’t decided about Christmas Dinner quite yet! I’m pretty certain it will include this salad though.

Honey Crisp Apples are in season between September and December. So be sure to make them the star of your Thanksgiving and Christmas Holiday Salads.

Cranberries and Sugared Pecans also sing of late autumn. They impart a nice sweetness that pairs perfectly with briny feta cheese.

Homemade Sugared Pecans are easy to make at home and are also wonderful in Spinach Salad with Warm Bacon Dressing and Festive Pear Pomegranate Salad.

This Honey Crisp Holiday Salad comes together quickly and is lovely as part of a festive buffet or as a starter for a special sit down dinner.

However there’s no reason not to make this for a weeknight lunch or dinner! Your tastebuds will thank you!

The Maple Cider Vinaigrette is so simple to make. Add apple cider vinegar, maple syrup, a touch of Dijon mustard and olive oil to a glass jar with a lid. Shake like crazy, then season with salt & pepper to taste.

I hope you’ll give this delicious salad a try! And if you do, I’d love to hear from you 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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Honey Crisp Holiday Salad with Maple Cider Vinaigrette

Honey Crisp Holiday Salad with Maple Cider Vinaigrette is the ideal salad to pair with a special meal or holiday feast. Deliciously sweet apples with cranberries and pecans give this salad wonderful crunch. Tangy feta cheese is the perfect balance.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Ingredients

For the Maple Cider Vinaigrette

• 3 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Honey Crisp Holiday Salad

• 5 ounces mixed salad greens
• 2 Honey Crisp apples sliced
• 1/3 cup dried cranberries
• 1 cup sugared pecans recipe link in post
• 1 cup crumbled feta cheese

Instructions

For the Maple Cider Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Season with salt & pepper to taste. Store any unused portion in refrigerator for up to a week.

For the Honey Crisp Holiday Salad

• Arrange mixed greens on a serving platter. Add sliced apples, sugared pecans, dried cranberries and crumbled feta. Drizzle with Maple Cider Vinaigrette.

The post Honey Crisp Holiday Salad with Maple Cider Vinaigrette appeared first on Lemony Thyme.

Big bold flavors. Bright cheerful colors.

There’s nothing boring about these burgers.

I have a Jerk Marinade that I’ve used for Turkey Tenderloin, Turkey Meatballs, Caribbean Couscous Salad….

Its punchy, gently spicy, with bursts of citrus and herbs. There’s warmth from the spices balanced by the natural mildness of ground turkey. I’m addicted!

To make these burgers, mix up your spices and aromatics first then add them to the ground turkey. This insures the flavors are incorporated well without overworking the mixture.

Overworking = tough burgers.

When cooked properly Turkey Burgers are moist and juicy. Ground turkey is tender and can be tricky to cook on a grill. The secret I’ve found is to sear the patties in a hot pan, then finish them in the oven. They come out perfectly every time.

Turkey Burgers reheat beautifully too, so they are fantastic for meal prep and making lunches for the week! The flavors in these jerk burgers are even better the next day, warm or cold!

Juicy Jerk Turkey Burgers with Caribbean Coleslaw are fun for the weekend, but easy enough for a weeknight meal! Serve them on toasted burger buns or lettuce wraps, topped with Caribbean Coleslaw.

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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Juicy Jerk Turkey Burgers with Caribbean Coleslaw

Juicy Jerk Turkey Burgers with Caribbean Coleslaw scream summer! Big bold tropical flavors. Bright cheerful colors. Smiles all around!

Course Burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs use gluten free panko for GF version

Spices and Aromatics

• 2 Tablespoons soy sauce or coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 2 sprigs minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh cilantro
• 2 scallion thinly sliced
• 1 small jalapeno fine diced
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• oil for pan frying

For Serving

• 1 cup Caribbean Coleslaw recipe link in post
• 4 burger buns lightly toasted

Instructions

• Preheat oven to 350° F.
• Mix spices and aromatic together. Add ground turkey, egg and panko breadcrumbs. Mix with hands until just combined.
• Form into 4 burger patties. Heat 1 Tablespoon cooking oil in oven-proof skillet over medium-high heat. Pan fry burgers 2-3 minutes per side, then transfer to oven. Cook for 10 minutes or until internal temperature of burgers reaches 165° F. Remove and allow to rest 5 minutes.
• To serve, place each burger on a toasted bun and top with 1/4 cup Caribbean coleslaw.

The post Juicy Jerk Turkey Burgers with Caribbean Coleslaw appeared first on Lemony Thyme.

A packet of onion soup mix, a tub of sour cream, and a big bag of ruffled potato chips and we were in dip heaven.

Just think how far the dip world has come, evolved if you will.

On one hand you could say not a lot has changed. I was just texting with a friend. He shared a picture of the smoked deviled eggs he made for the big game.

SMOKED DEVILED EGGS!!!

Hello Mister! After I got done oogling the egg picture I asked what else he was serving. He shared it was the only day he was allowed to have chop dip. Chop Dip?!! I had to know….

Point being, with all the fancy dip recipes out there it’s hard to beat a good Chip Dip. This French Onion Dip takes a little longer than opening the pack of powdered onion soup mix. But if you can make the caramelized onions in advance, you can complete this recipe in mere minutes.

Two thing you need to know about making caramelized onions is it takes a TON to yield a decent cooked portion and it takes patience. I have a post on this process here.

So while I have a soft spot for Hot Party Dips (and a rather nice collection) there’s something nostalgic about a good Chip Dip!

No matter what you’re drinking or your favorite dipping vessel, you’re going to want to make this French Onion Dip for your next Game Day or family gathering!

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French Onion Dip

No matter what you're drinking or your favorite dipping vessel, you're going to want to make this French Onion Dip for your next Game Day or family gathering!

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2 large sweet yellow onions small diced
• 1/4 cup apple cider vinegar
• 2 Tablespoons honey
• 1 Tablespoon prepared mustard
• 1 cup mayonnaise
• 1 cup sour cream
• salt & freshly cracked pepper to taste
• fresh snipped chives for garnish

Instructions

• Heat butter and olive oil in a large skillet over medium heat. Add diced onions and saute for 15 minutes, stirring just a couple times. Then reduce heat to medium-low and continue cooking, stirring occasionally until onions become a beautiful deep brown color, about 25-30 more minutes.
• Remove onions from heat, add the vinegar and stir to combine. Allow to cool for 10 minutes. Then transfer onion mixture to a bowl. Add the honey, mustard, mayonnaise and sour cream. Stir to combine. Season with salt & freshly cracked pepper. Garnish with snipped fresh chives.
• Serve with favorite chips and veggie sticks.

The post French Onion Dip is a Game Day Staple appeared first on Lemony Thyme.

I made this Autumn Thyme Wedge Salad a couple weeks ago and have been dying to share it with you.  It has so many wonderful seasonal flavors that it sings of Autumn Thyme.  The star of the salad were the Warm Goat Cheese Fritters.  They were so good they deserved their own recipe post (and so delayed the introduction of our newest wedge salad recipe).

These lovelies were pictured this morning just as the sun peaked out from behind a week’s worth of rain clouds.  Our Warm Goat Cheese Fritters are perfectly crispy on the outside and smooth and creamy on the inside.  They were a wonderful addition to our newest wedge salad.

I started dreaming of the layers of flavor I would add to our Autumn Thyme Wedge Salad days in advance.  Thyme roasted diced butternut squash, apple and onion make me think of Fall and stuffing, two of my favorites.

Warm soft boiled eggs, thick cut applewood smoked bacon, cumin toasted pumpkin seeds, homemade croutons, crispy sage leaves….  I threw all my favorite flavors at this salad.

All this salad needed was the perfect dressing to tie all these flavors together.  I decided to make an apple cider sage brown butter vinaigrette.  I’m very fond of infatuated with sage brown butter and the addition of apple cider vinegar sounded wonderful.  And it was.  It just wasn’t the right dressing for a wedge salad.

This Autumn Thyme Wedge Salad need a nice thick & creamy dressing.  Something like Homemade Buttermilk Ranch or a Creamy Gorgonzola dressing like this one from Food Network.

Next thyme.

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Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters}

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 iceberg lettuce wedges
• 1 apple I used Gala, cored and diced
• 1 small butternut squash peeled and diced
• 1 medium onion diced
• 3-4 sprigs fresh thyme
• 3 Tbl. olive oil divided
• salt & pepper
• 4 slices applewood smoked bacon cooked crispy
• 1/2 cup pumpkin seeds I used pepitas
• 1 tsp. cumin
• 4 soft boiled eggs
• 1 1/2 cups cubed day old crusty bread
• 2 Tbl. butter melted
• 8 Warm Goat Cheese Fritters see recipe link in post
• Favorite thick & creamy dressing

Instructions

• Preheat oven to 375 degrees.
• Toss diced apple, butternut squash, and onion with 2 Tbl. olive oil, salt & pepper. Spread in a single layer on a cooking spray coated baking sheet. Roast for 25-35 minutes until veggies are tender.
• Meanwhile, toss bread cubes in melted butter. Spread onto one side of shallow baking sheet. Combine pumpkin seeds with remaining tablespoon olive oil and cumin. Spread onto other side of baking sheet. Bake for 8-10 minutes or until croutons begin to brown.
• Bring a medium pot of water to a boil. Add eggs and simmer for 5 minutes (for soft boiled). Remove from heat drain and run under cool water for a minute. Peel.
• Prepare Warm Goat Cheese Fritters, according to recipe link in post.

To serve…

• Plate one iceberg wedge on each plate. Top with a generous spoonful of thyme roasted veggies, a sprinkle of cumin roasted pumpkin seeds, croutons, and crumbled crispy bacon. Add two warm goat cheese fritters and a sliced soft boiled egg. Top with favorite thick & creamy dressing.

The post Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters} appeared first on Lemony Thyme.

That bucket of perfectly Crispy Baked Potato Wedges deserved an equally perfect dunking sauce. 

But which one should I make?

Classic Fry Sauce

The “Classic” ketchup & mayo based sauce is what I grew up on.  Likely born out of a modestly stocked refrigerator and a creative mother, Classic Fry Sauce, made all things better. 

We put that stuff on everything.  Yes we dipped our fries in it, but it also doubled as a sandwich spread, salad dressing (no wedge was served without it), veggie dip, burger topping, grilled cheese dunking dip, you name it.   

As an adult I still love Classic Fry Sauce, but now we give it a little grown up love with the addition of Frank’s RedHot Sauce.

Hickory Red BBQ Fry Sauce

Now in our house, when we’re craving Fry Sauce, we most often turn to a BBQ Sauce & Mayo combination. 

For our second of three sauces I give your our Hickory Red BBQ Fry Sauce. 

This sauce is sweet & smoky and always served on our favorite BBQ Turkey Burgers.  The crispy pub fries sure were happy to be introduced as well.

White BBQ Sauce

It wasn’t until a few years ago, that I discovered White BBQ Sauce, and it continues to be such a treat. 

A few more ingredients than the previous two Fry Sauces, but worth the extra few minutes it takes to come together. 

This sauce is amazing on Pulled Pork. 

Wait, this sauce is amazing on everything.  It delivers complexity with the same level of creamy comfort sitting to it’s left and right.

This tray of saucy goodness was the perfect Game Day treat. 

I don’t think I’ve told you but I was introduced to Fantasy Football this year (the free kind) and we are hooked.  I built our virtual team from players across the NFL.  It’s made Sunday’s so much fun now that we have players in almost every match up. 

At the close of Week #6 I’m pleased to say I’m 5-1-0. 

Not too shabby for a rookie.

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

All my best,
xo Libby

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Homemade Fry Sauce {Three Ways}

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the Classic…

• 1/2 cup ketchup
• 1/2 cup mayonnaise
• 1-2 Tbl. Franks RedHot Sauce or to taste

For the Red BBQ…

• 1/2 cup Hickory BBQ Sauce we like KC Masterpiece
• 1/2 cup mayonnaise

For the White BBQ…

• 1/2 cup mayonnaise
• 1/8 cup apple cider vinegar
• 1/8 cup cream
• 1 1/2 tsp. prepared horseradish
• 1 garlic clove minced
• 1/2 tsp. creole mustard
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1/4 tsp. sugar

Instructions

• For each fry sauce, combine ingredients, then refrigerate until ready to use.

The post Homemade Fry Sauce {Three Ways} appeared first on Lemony Thyme.

Sweet.  Crisp.  Bread & Butter Pickles.  We’re hooked.  Fortunately these pickles are super easy to make and just a day away from pickle perfection.

October may seem like an odd time of year to put out a pickle recipe.  After all, our local farmers market has closed for the season.  The thing is, we’ve enjoyed these pickles all summer long and I’m just now coming around to post them.

So while in-season pickling cukes might be best for making pickles, I have learned that salad cucumbers work just fine.  Their skins are a bit thicker, but that has been no challenge for this pickling liquid.  I assure you, these Bread & Butter Pickles are perfectly sweet and punchy.

I used our trusty mandolin fitted with a ridge blade to slice the cucumbers.  Slicing them with a knife, either in rounds like this or into spears, works well also.  Once sliced, the cucumbers are salted and allowed to sit refrigerated for an hour, before being rinsed to remove the salt.

The pickling liquid is a combination of sugars and vinegars with mustard and celery seed, along with a bit of turmeric.  It is the perfect balance of sweet with a sour bite finish.

This picture is eye candy.  A jar of pickle love.

Earlier this summer, while visiting my local farmers market, I bought cucumbers.  I don’t eat cucumbers, in their raw form.  I like them, they don’t like me.  But I am a sucker for old-timey farmers and can’t walk by without speaking (and most often purchasing) from each and every one of them.  I happily bought the last 2 pounds of his pickling cukes and promptly began recipe research for pickles…a mutual love.  I found this recipe from Recipe Girl and have never looked back.

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Bread & Butter Pickles

Prep Time 2 hours hours

Total Time 2 hours hours

Ingredients

• 1 1/2 lbs. thinly sliced pickling cucumbers
• 1 1/2 Tbl. kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated white sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar
• 1 1/2 tsp. mustard seeds
• 1/2 tsp. celery seeds
• 1/8 tsp. turmeric

Instructions

• Place cucumbers in a large bowl and toss with salt; cover and refrigerate for 1 hour. Transfer to a colander and rinse under cold water to remove the salt. Drain well and return to bowl; add sliced onion.
• In a medium saucepan combine sugars, vinegars and remaining ingredients. Bring to a simmer over medium heat, stirring until sugar is dissolved. Pour hot pickling liquid over cucumbers and onions. Allow to sit at room temperature for 1 hour.
• Transfer pickles to covered jars and refrigerate for 24 hours. Store refrigerated for up to two weeks.

The post Bread & Butter Pickles appeared first on Lemony Thyme.

Fire Roasted Poblano, Cilantro & Lime Dressing is my new favorite.  Slightly smoky bright flavors, balanced by toasted cumin, cilantro and fresh lime juice.  I wanted each component to hold it’s flavor identity, so I’ve left it slightly chunky.  Turns out this dressing doubles as a kickin’ salsa :) and soon to be used as a marinade.

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Flame Roasted Poblano, Cilantro & Lime Dressing

Author Libby with Lemony Thyme

Ingredients

• 2 poblano peppers
• 2 to matillos papery husks removed
• 2 small jalapeno seeds removed
• 2 limes
• 2 cloves garlic
• 2 Tbl. white onion
• 1 bunch fresh cilantro
• 3 Tbl. apple cider vinegar
• 1 tsp. ground cumin
• 1/2 tsp. salt
• olive oil

Instructions

• Flame roast poplano peppers until skins are black and well charred. This can be done on your gas stove, gas grill or under the broiler. Once charred, place in a metal bowl and cover with plastic wrap for 5 minutes. Rinse under cool water, removing charred skin, stem and seeds. Place flesh into blender.
• Bring a small pan of water to boil. Boil tomatillos and jalapenos for 3-4 minutes. Remove with slotted spoon and place in blender.
• Squeeze juice of 2 limes into blender. Add garlic, onion, cilantro, vinegar, cumin and salt. Blend to desired consistency.
• With blender running, drizzle olive oil in a thin stream. Use as little oil as none to up to a 1/2 cup for a classic vinaigrette ratio. Adjust seasoning to taste.

Notes

Yield = 3-4 cups
Store in refrigerator for up to a week.

The post Flame Roasted Poblano, Cilantro & Lime Dressing appeared first on Lemony Thyme.

This has been my Summer of Jam.  In years past I had avoided making jams and jellies simply due to my lack of understanding of the canning process.  However, once I discovered how easy it was to make skillet jams the creative juices began to flow.  Strawberry Jalapeno and Peach Jalapeno Skillet Jams gave me the confidence to take on Tomato Bacon Jam.

Over the past three days we have enjoyed Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}, Bacon Cheeseburger Flatbread Pizzas {featuring Tomato Bacon Jam}, and for breakfast this morning toast with Tomato Bacon Jam & fried eggs.  We may have found our new favorite condiment.

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Tomato Bacon Jam

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. bacon cut into lardons
• 2 shallots fine diced (or 1 small onion)
• 2 to matoes diced (about 1 lb. or 2 cups)
• 2 Tbl. brown sugar
• 1 Tbl. apple cider vinegar
• pinch cayenne pepper
• salt & pepper to taste

Instructions

• Cook bacon in heavy skillet until browned and crispy. Remove from pan and drain off all but 1 Tbl. bacon drippings.
• Sauté shallot/onion in skillet until tender, about 5-7 minutes.
• Add diced tomatoes, crispy crumbled bacon, and remaining ingredients to skillet. Cook over medium-low heat for about 45 minutes, stirring occasionally.
• Jam will thicken slightly as it cools.

The post Tomato Bacon Jam appeared first on Lemony Thyme.

When summer tomatoes are at their best, I could eat a ‘matter’ sandwich for dinner every night.  Give me some fresh baked white bread, sliced garden tomatoes, Homemade Mayonnaise and listen to me utter these words.  Good gracious!

Now that we’re smack in the middle of the tomato season we’ve had plenty of opportunity to fine tune this recipe for Homemade Mayonnaise.  It’s officially ready for Prime Thyme. (couldn’t help myself).

The success of this recipe is attributed to beating the room temperature egg yolks, vinegar and dry mustard powder with a hand mixer until they become fluffy and pale yellow.  Don’t be in a hurry, good things come to those who wait.  Plan on a good 3-5 minutes.

Once the yolks are fluffy, slowly, and I mean slowly, drizzle one drop of oil at a time while blending.  It will take a few minutes of patience for the mayonnaise to emulsify.  Once the mixture begins to thicken, add the remaining oil in a very slow stream with the mixer running.

Your mayonnaise will change from pale yellow to almost white in color.  Season with salt and/or pepper to taste.  We love freshly ground black pepper, especially on sliced ripe tomatoes.  Adding pepper to this batch of mayo was perfect.  As a general rule of thumb, for day to day mayo, we won’t add pepper.

As a girl who has failed at mayonnaise making in the past, my tip is to be patient.  It will be worth it.

We are not afraid of raw eggs, however if you have concerns I have a disclaimer at the end of this post.

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Homemade Mayonnaise

Author Libby with Lemony Thyme

Ingredients

• 2 egg yolks room temperature
• 1 1/2 tsp. apple cider vinegar
• 1/4 tsp. ground mustard powder
• 1 cup canola oil
• 1/4 tsp. salt or to taste
• pinch black pepper not traditional but tasty

Instructions

• Using an electric hand mixer, blend together egg yolks, vinegar, and mustard powder. The mixture will become a pale yellow color.
• Slowly, and I mean slowly, drizzle one drop of oil at a time while blending.
• Once about 1/4 cup of oil has been added the egg yolks will emulsify, you can then add the remaining oil in a very slow stream while continuing to blend.
• Storage: Store in a jar with well sealed lid in refrigerator for no more than 5 days.

Disclaimer: Contains raw eggs which may not be recommended for some folks who’s health may be compromised. To reduce the slight risk of salmonella use pasteurized eggs.

The post Homemade Mayonnaise appeared first on Lemony Thyme.