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

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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.

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

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

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

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

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

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

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

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

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

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

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

All my best,
xo Libby

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Monterey Chicken Cobb Salad

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

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Monterey Chicken

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

For the Salad

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

For the Chili Ranch Dressing

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

Instructions

For the Monterey Chicken

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

For the Chili Ranch Dressing

• Combine all ingredients. Chill until ready to serve.

For the Salad

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

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

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

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

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

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

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

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

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

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

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

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

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

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

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

All my best,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

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

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

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

From The Earth Salad

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

Instructions

Sherry Vinaigrette

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

From The Earth Salad

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

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

It’s gluten free and easy to make.

And I love brunch. Serious love affair.

I recently had a brunch date with my boyfriend (aka my bff husband). He ordered Huevos Rancheros and I had the sweet potato eggs benedict.

Clearly the inspiration for this recipe.

For my gluten free friends, sweet potato rounds are my jam! They make the perfect english muffin substitute in this recipe and make a pretty mean burger bun in this —–> recipe!

The Method

Simply oven roasting the sweet potato rounds until they’re browned and tender gives you the perfect base to build upon.

We bought these flavored salts while vacationing in New Mexico. So I added a little ‘Woodfire’ salt to our sweet potato rounds creating one more layer of flavor.

The bacon and the sweet potato rounds bake in the oven at 400 degrees F for 20 minutes, turning halfway through cooking. I made a little foil tray to contain the bacon grease.

And here’s how we build our Sweet Potato Eggs Benedict!

Roasted sweet potato rounds. Smashed avocado. Crispy bacon.

The Poached Eggs

Then comes the perfectly poached eggs. There are a lot of great articles out there (like this one) on how to achieve perfection. Below is my method.

• Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling.
• Add a teaspoon of white distilled vinegar (helps whites stay together).
• Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together).
• One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through.
• Transfer egg to a ramekin, then gently slide into the water.
• Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.

The Blender Hollandaise

That incredibly creamy Hollandaise sauce was made in a blender. Actually I made it in my mini food chopper but a blender works great as well.

I’ve accurately named this Stress Free 5 Minute Blender Hollandaise.

The process is super easy. In fact I made a pretty cute video that I shared on TikTok. You should check it out.

• Melt 1/2 cup of butter over medium low heat until hot & foamy
• Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar
• With lid on, run blender on high for 2 minutes
• While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue)
• Turn off blender – adjust seasoning to taste

Add a poached egg to the sweet potato, avocado, bacon stacks and top with a generous drizzle of Hollandaise. Serve with a side of roasted asparagus and fresh berries and you’ve got yourself a date-worthy brunch!

The sweetness from the potato with the salty bacon and tart hollandaise will make your tastebuds so happy!

I hope you’ll give this recipe a try and let me know what you think in the comments below!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our Sweet Potato Eggs Benedict TikTok video!

All my best,
xo Libby

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Sweet Potato Eggs Benedict with Blender Hollandaise

The sweetness from the potato with the salty bacon and tart hollandaise will make your tastebuds so happy!

Course Breakfast, Brunch

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Eggs Benedict

• 1 large sweet potato cut into 1/4-inch thick rounds
• 8 slices bacon
• 8 large eggs
• 1 teaspoon distilled white vinegar
• 1 avocado mashed with salt & pepper to taste

For the Blender Hollandaise

• 1/2 cup butter
• 3 egg yolks
• 1 lemon juiced about 2 Tablespoons
• 1/2 teaspoon salt
• pinch cayenne pepper

Instructions

For the Sweet Potatoes & Bacon

• Preheat oven to 400° F. Line baking sheet with parchment paper. Place sweet potato rounds on sheet. Season with salt & pepper. Place bacon on separate foil lined baking sheet pan. Bake potatoes and bacon for 20 minutes, flipping over half way through cooking time.

For the Poached Eggs

• Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling. Add a teaspoon of white distilled vinegar (helps whites stay together). Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together). One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through. Transfer egg to a ramekin, then gently slide into the water. Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.

For the Blender Hollandaise

• Melt 1/2 cup of butter over medium low heat until hot & foamy. Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar. With lid on, run blender on high for 2 minutes. While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue). Turn off blender – adjust seasoning to taste.

To Assemble

• Layer each roasted sweet potato round with a spoonful of mashed avocado. Then add a slice of crispy bacon and a poached egg. Drizzle top with hollandaise sauce. Enjoy!

The post Sweet Potato Eggs Benedict with Simple Blender Hollandaise appeared first on Lemony Thyme.

I absolutely love these tacos.  Simple and delicious. 

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

I was completely happy using a pair of tongs and flame roasting the corn tortillas over my gas stove burner.  Not that I don’t love a deep fried tortilla, but this Healthy Choice gave me all I needed. 

Also, we actually cooked this Boston Butt Roast in our crock pot and you know what that means, melt in your mouth goodness. 

I think for Carnitas the pulled pork needs a ‘crisping’ step, which likely calls for a dip in hot oil.  I resisted the urge :)

So instead of Carnitas, we have Shredded Pork Tacos {with Chimichurri Sauce}. 

Full of flavor.  And I mean full. 

The pork was seasoned wonderfully and the Chimichurri Sauce is a flavor explosion.

Are you a Chimichurri fan like me? Check out our Steak & Potato Dinner Salad with Chimichurri Sauce. It’s a hearty delicious and healthy meal!

How do you use leftover pulled pork? Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

xo Libby

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Shredded Pork Tacos {with Chimichurri Sauce}

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 corn tortillas
• 2 cups shredded cooked pork
• 1 avocado
• 1/2 cup queso fresco crumbling cheese
• 1/4 cup finely diced red onion
• 1/2 cup Chimichurri Sauce see recipe link in post
• fresh cilantro leaves for garnish

Instructions

• Warm corn tortillas over an open flame or in a skillet. Layer each tortilla with warm shredded pork, sliced avocado, crumbled queso fresco cheese, a sprinkle of diced red onion, and a spoonful or two of Chimichurri Sauce. Garnish with fresh cilantro leaves.

The post Shredded Pork Tacos {with Chimichurri Sauce} appeared first on Lemony Thyme.

Six times.

I tried six variations just to be sure and each was as delicious as the one before it.

I’m not sure if I’m more excited about having a gluten free option for Avocado Toast or all these yummy flavor pairings I came up with.

First things first.

I’m loving roasted sweet potato as a bread alternative.

I’m pretty certain I’ll be sandwiching a burger between a couple slices this weekend!

To Make Sweet Potato Toast

• Use a mandolin set to 1/4-inch thickness to slice an average sized sweet potato lengthwise
• Roast the slices at 425 deg. F. on a parchment lined baking sheet for about 25 minutes, turning slices over a half way through cooking time
• The result was golden browned, slightly crispy slabs of sweet potato.
  
  These crispy sweet potato slabs are the perfect vehicle for all those incredible toppings.

One sweet potato yielded six slices and one large avocado yielded enough mashed avocado for all of them.

I then pulled out all the half used containers of leftovers, fruits, spreads, sprinkles and other savory ingredients to come up with some really good toppings.

My sister and I sat at the table sample each combination, all different but each with big flavors.

It was pure joy for our tastebuds!

Working clockwise we have:

Buffalo Chicken
Cooked sliced chicken, buffalo sauce, crumbled blue cheese

Bacon & Egg
Soft boiled egg, crispy bacon slice, chives, flaky sea salt & fresh cracked black pepper

Everything Bagel
Whipped cream cheese, everything bagel seasoning, sesame oil drizzle

Southwest
Fresh salsa, black beans, fine diced jalapeño and red onion, crumbled Mexican cheese, cilantro & lime

Nuts & Berries with Honey Whipped Feta
Honey whipped feta, strawberries, cherries, blueberries, walnuts, honey drizzle

Caprese
Cherry tomatoes, fresh basil, mozzarella cheese, pine nuts, balsamic drizzle

Whether you choose one of my flavor pairings or come up with your own, Sweet Potato Avocado Toast needs to get on your brunch rotation!!

And if you’d rather slather mashed avocado on a slice of crusty bread, go for it!

We’ll likely have both options at our house 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

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Sweet Potato Avocado Toast

Whether you choose one of my flavor pairings or come up with your own, Sweet Potato Avocado Toast needs to get on your brunch rotation!!

Course Breakfast, Brunch

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Libby with Lemony Thyme

Ingredients

• 1 medium to large sweet potato sliced 1/4-inch thick lengthwise
• 1-2 Tablespoons avocado or olive oil (optional)
• 1 large avocado or 2 small
• salt & pepper
• Toppings: Bacon & Egg; Southwest; Caprese; Buffalo Chicken, Everything Bagel, Nuts & Berries

Instructions

• Preheat oven to 425° F. Slice sweet potato lengthwise into 1/4-inch slices using a mandolin or sharp knife. Place slices on a parchment lined baking sheet. Brush with avocado oil (optional). Bake 25 minutes, turning every 7-8 minutes.
• Meanwhile, mash avocado with a fork. Season with salt & pepper to taste. Spread a layer of mashed avocado on each toasted sweet potato slice. Then add favorite toppings. Enjoy!

The post Gluten Free Sweet Potato Avocado Toast {6-Ways} appeared first on Lemony Thyme.

When we unofficially declared April as Salad Month, I’m not sure my husband was 100% on board.

Don’t get me wrong he loves salad and makes amazing salads with great ingredients (one of the many reasons I love him).

He also loves a steak and potatoes.

This salad is a tribute to him. The salad loving, steak worshiping man of my dreams.

For the Steak

I have come to love grilled flat iron steak. If you’re rolling your eyes, stop right there.

This relatively inexpensive cut of meat when tenderized and sliced properly is so flavorful and tender. It takes on marinade like a boss. And it cooks quickly and evenly. What’s not to love?!

For the Marinade

For the marinade I used my favorite Southwest spice combination of dried oregano, chili powder, and cumin and added crushed Aleppo pepper to give it a little kick.

The lime juice brings the acid and garlic and avocado oil round out the flavors.

I let it hang out in the marinade for about 4 hours. You can go anywhere from 2 hours to overnight.

What to Include in Steak & Potato Dinner

Since this salad is definitely a meal, I added precisely what we would include with a steak & potato dinner.

Oven roasted baby new potatoes, asparagus and mushrooms.

I did parboil the potatoes for 5 minutes first so that they would roast for the same time as the asparagus and mushrooms – 425 degrees F. for 15 minutes. Precisely how long it took to cook and rest our steak.

For the Dinner Salad

Boston Bibb lettuce is so buttery and delicious…it’s ideal for this salad.

And yes, I made a few Steak & Chimichurri Lettuce Wraps.

Future recipe inspiration right there. I see Thai Beef Salad Lettuce Wraps, Korean Beef Bulgogi Lettuce Wraps, Steak Fajitas Lettuce Wraps….the possibilities!!

For the Chimichurri Sauce

The steak marinade imparts some simple southwest flavors with a little heat.

But the Chimichurri Sauce brings bright bold flavor, precisely what it’s intended to do.

Chock-full of fresh herbs and aromatics, Chimichurri is a pesto-like sauce of Argentinian origin and is classically paired with grilled meats.

Fresh parsley and oregano are key, but I also like to add in fresh cilantro along with garlic, red wine vinegar and olive oil.

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds.

Fresh herbs are our friends, they will elevate your recipes giving you more of those aah ha moments. We love those moments.

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

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Steak & Potato Salad {with Chimichurri Sauce}

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds. Fresh herbs are our friends, they will elevate your recipes giving you more of those ahh ha moments.

Course Salad Entree

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Time to Marinate 8 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Steak Marinade

• 1 1.5 pound flat iron steak
• 1/2 cup neutral oil (avocado, vegetable, grapeseed)
• 2 limes, juiced about 3 Tablespoons
• 2 cloves garlic chopped
• 2 Tablespoons ground cumin
• 1 Tablespoon chili powder
• 1 Tablespoon dried oregano
• 1 teaspoon crushed Aleppo chili
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Salad

• 6 cups boston bibb lettuce leaves
• 1 pound baby red or yukon potatoes
• 1 bunch asparagus
• 8 ounces mushroom quartered
• 2 Tablespoons olive oil
• salt & pepper
• 1 avocado sliced
• 1 cup cherry tomtoes halved
• 1/2 small red onion thinly sliced
• 1 cup chimichurri sauce see recipe link in post

Instructions

For the Steak Marinade

• Combine all the marinade ingredients in a gallon-sized zipper top bag or large bowl. Add steak and toss to coat. Place in refrigerator for 4-8 hours.

For the Salad

• On a large platter, arrange lettuce leaves, tomatoes, red onion and avocado. Prepare chimichurri sauce (see recipe link in post).
• Preheat oven to 425° F. Place the potatoes in a pan covered with water, bring to a boil and cook for 5 minutes. Drain and place on a baking sheet with asparagus and mushrooms. Drizzle with olive oil and sprinkle with salt & pepper. Bake for 15 minutes. Arrange on platter.
• Grill marinated flat iron steak until internal temperature reaches 135 degrees for medium rare. Allow to rest 5-10 minutes before thinly slicing. For the most tender results, it's important to slice across the grain. Arrange sliced steak on platter. Spoon chimichurri sauce over steak.

The post Satisfying Steak & Potato Dinner Salad {with Chimichurri Sauce} appeared first on Lemony Thyme.

Imagine you are behind the counter at Chipotle building the burrito bowl of your dreams with all your favorite toppings.

That’s what we’re doing, but in your kitchen, no shoes or shirts required.

The Loaded Burrito Bowl Ingredients

• Our Chicken Burrito Bowl has a base of lettuce
• Topped with grilled chicken (rotisserie chicken works great too)
• Shredded cheese
• Sliced avocado
• Fire Roasted Corn & Poblano Salsa
• Black Beans
• Pico de Gallo
• Cilantro Lime Rice
• We then give it a generous drizzle of Southwest Ranch Dressing

Recipe links above.

We ate on this great big burrito bowl for two days and it was delicious!

There’s nothing like a salad (or bowl) made ahead, waiting for hunger to strike.

Optional Burrito Ingredients

This Loaded Chicken Burrito Bowl is meant for you to incorporate your favorite toppings.

Sub pinto beans for black beans, Spanish rice for cilantro lime rice, guacamole for sliced avocado.

You do you all day long.

I recently spent some time with my college senior and his buddies. If there’s one thing for certain, they love Chipotle. I witnessed a full on discussion of how superior that particular chain is over any others that were mentioned. Apparently they’re doing things right! Good for them!

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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Loaded Chicken Burrito Bowl

When I say Loaded Chicken Burrito Bowl, I mean find your biggest serving bowl and prepare to make your family oh so happy.

Course Salad Entree

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 hearts of romaine lettuce chopped
• 3 cups cooked chicken cubed
• 1 avocado sliced
• 1 cup shredded cheese
• 2 cups Cilantro Lime Rice Recipe link in post
• 1 cup Fire Roasted Corn & Poblano Salsa Recipe link in post
• 1 cup Pico de Gallo Recipe link in post
• 1 cup black beans or Black Bean Puree Recipe link in post
• 1 cup Southwest Ranch Dressing Recipe link in post
• lime wedges, fresh cilantro & tortilla chips optional garnishes

Instructions

• In a large family-style bowl, layer chopped lettuce with cubed chicken, sliced avocado, shredded cheese and remainging ingredients. Drizzle generously with Southwest Ranch Dressing. Garnish with lime wedges, fresh cilantro and tortilla chips.

The post Loaded Chicken Burrito Bowl is a Family Favorite appeared first on Lemony Thyme.

I will happily admit that I have eaten many a McMuffin hot from the drive-thru line. They were quick & easy and always hit the spot.

So whether you’ve got a little extra time to make your own like I did this morning or you’re supporting your favorite local breakfast joint….don’t miss an opportunity to celebrate this beloved breakfast sandwich!!

The English Muffin {Gluten Free or Not}

I actually set a calendar reminder months ago for this national food holiday. I’m a huge breakfast fan, especially when bacon & eggs are involved. The challenge I’ve faced for the past few years is finding gluten free alternatives for the ‘muffin’ portion of the classic Egg McMuffin. Last night I just went for it!

I found this basic gluten free English Muffin recipe on Food Network that used ingredients I already had on hand (less the psyllium husks which I omitted).

Nearly three hours later, I had what appeared to be English muffins!! The result was a very tasty, slightly dense, breakfast-sandwich-worthy platform for today’s creation!

What the gluten free version were lacking were nooks and crannies and that familiar chewy texture.

All-in-all, they worked just fine. For those of you who don’t struggle with gluten, here’s a link to my more traditional Homemade English Muffins {bread machine method}.

The Breakfast Sandwich Key Ingredients

For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin. I prefer traditional bacon to Canadian bacon, either or neither is just fine.

The Extra Special Add-Ins

In keeping with the Mickey D theme, what better ingredient to throw into our sandwich than a crunchy hash brown patty?!! They can be found in the freezer section of most grocery stores and bake up nice and crispy.

Now we’ve got the full breakfast experience in every bite!

Adding sliced creamy avocado was purely to make me feel like this breakfast bundle wasn’t over the top…just teetering a bit.

These Egg McMuffin style sandwiches were a hit and satisfied all the breakfast cravings!! Go ahead and Share the Love, your friends and family will be glad you did. Enjoy!!

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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Breakfast Sandwich {Egg McMuffin Style}

For the Breakfast Sandwich itself, I wanted to go beyond bacon, egg & cheese without sacrificing the familiar comfort we expect from an Egg McMuffin.

Course Breakfast, Brunch

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 English muffins
• 8 strips bacon
• 4 large eggs
• 1 cup shredded colby jack or cheddar cheese
• 4 frozen hash brown patties
• 1 avocado sliced
• salt & pepper to taste
• 2-3 Tablespoons butter for cooking

Instructions

Prepare ingredients

• Preheat oven to 450° F. Place frozen hashbrown patties on a dark baking sheet. Bake for 7 minutes, then flip and bake for another 7 minutes.
• Meanwhile, cook bacon until crispy. Drain on paper towel. Reserve. Toast English muffins, butter and reserve. Heat 1 Tablespoon butter in non-stick skillet. Fry eggs, breaking yolks and flipping; season with salt & pepper. Top eggs with shredded cheese. Remove from heat and cover for 1-2 minutes until cheese is melted.

To assemble

• Layer half of each English muffin with hashbrown patty, fried egg with cheese, bacon strips, sliced avocado, and top with remaining English muffin halves.

Or maybe a McGriddle is your thing. Here’s how we build these at home.

The post Breakfast Sandwich {Egg McMuffin Style} appeared first on Lemony Thyme.

They are a hearty fill-you-up meal that eat like nachos. They also happen to be a fantastic way to use up your favorite leftover chili from the weekend.

And I call that winning!

Sweet Potato fries are the perfect pairing for a chili topping. The flavors meld so well together. For this recipe you can make your own Sweet Potato Fries or simply use frozen.

There is no shame in frozen French fries and these from ALEXIA are pretty darn good!! They bake up nice and crispy. The perfect base for your favorite chili and lots of cheesy goodness!

Now when it comes to the ‘Chili’ in these Sweet Potato Chili Cheese Fries – you can use your favorite or choose one of ours here. We have meaty chili, vegetarian chili, spicy chili, heart healthy chili. You pick.

When building your chili cheese fries, don’t skimp on toppings. We chose cheddar cheese, but Pepperjack or Monterrey Jack would be amazing! Fresh cilantro and sliced avocado are a must too!

Wrap me in a cozy blank, with a new Netflix series on the tv, and a plate of these Sweet Potato Fries and I’ll be one happy camper.

Is this the right time to ask…. What are you watching on Netflix right now? We’re always up for suggestions! Admittedly I was late to the Netflix game and only began to understand ‘binge watching’ about a year ago. I get it now ;-)

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

All my best,
xo Libby

The post Addicting Chili Cheese Sweet Potato Fries appeared first on Lemony Thyme.