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  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Chili Gumbo a Mardi Gras Celebration
    Beef,  Main Course,  Poultry,  Soups, Stews & Chilis

    Chili Gumbo

    February 17, 2015 / 3 Comments

    I took yesterday off from work to cook.  That was the sole purpose of my day and I was in heaven.  I’ve shared often that my work family loves to eat.  In fact, everyone either loves to eat or loves to cook (or both).  Which makes for some great special occasion spreads.  Today we celebrated Mardi Gras with a giant pot of Chili Gumbo and a platter of Mardi Gras Wings.  It was a good day.

    Read More
    Libby Zappala

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  • Breads,  Recipes

    Smoked Cheddar & Bacon Jalapeño Beer Bread

    April 24, 2014 / 8 Comments

    Smoked Cheddar & Bacon Jalapeño Beer Bread. When this bread recipe from Chocolate, Chocolate and More appeared in my newsfeed I was instantly hooked.  Joan took a classic beer bread and gave it personality.  Her gorgeous photo drew me in but the fact that you can have it ready for the oven in 5 minutes sealed the deal.

    Read More
    Libby Zappala

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  • Beef,  Main Course,  Mexican/Latin,  Soups, Stews & Chilis

    Christmas Leftover Chili

    December 29, 2013 / 6 Comments

    Christmas Leftover Chili began by assessing the leftovers in the fridge.  Here’s a quick run down of what we found.

    Read More
    Libby Zappala

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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