Tender marinated chicken pieces charred and then simmered in a heavenly creamy, rich and moderately spicy sauce.

Sometimes your tastebuds need (and deserve) a trip around the world.

When I set out to prepare a well-known dish such as Chicken Tikka Masala, I spend a good bit of time reading, recreating and recording the process.

As I researched the history of this delightful dish it became clear that the aromatics and the spices were the stars.

What I’ve also found is that there are really two recipes within one….the marinade and the sauce. And both include the same key ingredients.

So for my recipe breakdown below, you’ll see I added a Spice Blend first. This allows you to measure once and use twice and also keeps the ingredients list far less intimidating.

The Marinade

Chicken Tikka Masala begins by marinating chicken pieces in yogurt, aromatics and spices. I used chicken thighs because they love to quickly take on a punchy marinade and remain nice and juicy when cooked. I recommend a minimum of 30 minutes to marinate but an hour or two will nicely intensify the flavors.

The Method

Working in batches, the marinated chicken pieces are pan seared in a smoking hot skillet with ghee until nicely charred, about 2 minutes per side.

Reserve the chicken, wipe the pan to remove any black bits and begin to build the curry sauce.

The Sauce

The sauce begins with sautéed diced onion and freshly grated ginger, followed by minced garlic, a generous amount of spices, and tomato puree.

At this point the aromas wafting through your house will be incredible, fortunately you’re only 15 minutes away from serving!

The sauce is simmered and then pureed in the blender (or remove to a bowl and use an immersion blender).

Return the sauce to the skillet, swirl in the cream and ghee (or butter), and return the charred chicken pieces to the sauce to heat through.

Just like that you’ve recreated Chicken Tikka Masala at home.

Serve Chicken Tikka Masala over basmati rice or with naan bread and a generous sprinkle of fresh cilantro.

This dish is comfort in a bowl. Warm spices, creamy sauce, tender chicken all beautifully balanced. I hope you’ll give this recipe a try and share a comment 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,
Libby

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Chicken Tikka Masala

Warm spices, creamy sauce, tender chicken all beautifully balanced in this flavorful dish.

Course Entree

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Spice Blend

• 2 Tablespoons garam masala
• 1 Tablespoon ground cumin
• 1 Tablespoon turmeric
• 1 Tablespoon paprika not smoked
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper or more for extra spicy flavor

For the Marinade

• 2 pounds boneless skinless chicken thighs cut into 1" pieces
• 1 cup plain full fat yogurt
• 1 Tablespoon fresh grated ginger
• 1 Tablespoon fresh minced garlic about 3 cloves
• 2 1/2 Tablespoons Spice Blend see above

For the Sauce

• 4 Tablespoons ghee divided
• 1 large onion fine diced
• 2 Tablespoon fresh grated ginger
• 2 Tablespoon fresh minced garlic about 6 cloves
• 1 teaspoon salt
• 3 Tablespoons Spice Blend see above
• 1 14 ounce can tomato puree
• 1/2 cup cream
• 1/2 cup water if needed

To Serve

• 1 1/2 cups Basmati Rice
• 1 handful fresh cilantro leaves chopped
• naan bread optional

Instructions

For the Spice Blend

• Combine ground spices in a jar with a lid and shake to combine.

For the Marinade

• In a large bowl, combine 1 cup yogurt with 1 Tbl. freshly grated ginger and 1 Tbl. freshly minced garlic. Add 2 1/2 Tbl. of Spice Blend, stir to combine. Add chicken pieces and stir to thoroughly coat all pieces. Cover bowl and refrigerate for a minimum of 30 minutes but up to 3 hours.
• Heat a large cast iron or heavy skillet over high heat. Add 1 Tbl. of ghee, heat until smoking. Working in batches, sear the chicken pieces in a single layer, about 2 minutes per side. They should become blackened and charred. Remove pieces to a plate. Add more ghee and sear another batch. Repeat until all chicken has been charred on both sides. Reserve.

For the Sauce

• Wipe the skillet to remove any black bits. Heat skillet over medium heat, add 1 Tbl. ghee and sauté onion and ginger, stirring constantly until onion is translucent. Add minced garlic and salt and cook an additional minute. Sprinkle in remaining spice blend, stir to coat onions and sauté for 1 minute. Stir in tomato puree, reduce heat to low, cover and simmer for 10 minutes.
• Transfer sauce to a blender and puree until smooth or transfer to a bowl and use an immersion blender. Return sauce to pan, stir in cream, 1 Tbl. ghee or butter. Add water, up to 1/2 cup, to achieve desired thickness. Bring to a low simmer, return charred chicken pieces to sauce to heat through.

To Serve

• While making the sauce, prepare basmati rice according to package instructions. To serve, place a serving of rice in each bowl, with 1/4th of the chicken tikka masala. Sprinkle with a generous amount of chopped fresh cilantro. Serve with side of naan bread (optional). Enjoy!

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Shelby’s Yummus Hummus {Roasted Garlic & Herb}

If my kid had a signature recipe it would have to be her Yummus Hummus.  She started making it several years ago as she discovered a new passion for ‘real’ food.  This recipe was something she could make completely from scratch.  She actually took great pride in soaking the garbanzo beans overnight and getting up in the morning to make a batch before heading off to work.  I remember always hoping she would leave a little behind for mom.

I recently decided to give homemade hummus a go.  Let’s just say my first attempt did not compare to what I remember swiping from the food processor bowl as Shelby went out the door in the mornings.  So I did what any good mother would do.  I called my kid and begged her to come by and teach me how to make ‘her’ Yummus Hummus.

Because I wanted to incorporate roasted garlic, I prepared that ahead of time.  I had plenty of garbanzo beans left over from my attempt the day before.  Who knew an entire bag of garbanzo beans makes enough hummus to feed…oh 30 or so people.  I still have so much to learn.

I did learn that the key flavor ingredients are the garlic (roasted or not) and fresh lemon juice.  The key to creaminess is olive oil.  It seems I was being a bit stingy with the olive oil on my first attempt.  It got much better after Shelby arrived.

I chose to add a tablespoon of minced fresh herbs to our Yummus Hummus.  I also saved a few cloves of roasted garlic for the top, along with a drizzle of Paprika Oil.  It was a wonderful combination and far better than any store bought variety.

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Shelby’s Yummus Hummus {Roasted Garlic & Herb}

Course Appetizer

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6

Author Shelby with Lemony Thyme

Ingredients

• 1 1/2 cups presoaked and cooked garbanzo beans or canned
• 5-6 roasted garlic cloves or 3 raw garlic cloves
• juice of 1 lemon
• 1 Tbl. fresh herbs minced (like lemony thyme, sage, rosemary)
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. cayenne
• 1/4 tsp. freshly cracked pepper
• 1/3 cup olive oil
• pita bread to serve

Instructions

• In the bowl of a food processor combine beans, garlic, lemon juice, herbs and seasonings. Pulse several times, scrapping down the sides, then with the processor running slowly drizzle in olive oil. Continue processing until smooth and creamy. Adjust seasonings to taste.
• Serve with pita bread wedges or chips.

The post Shelby’s Yummus Hummus {Roasted Garlic & Herb} appeared first on Lemony Thyme.

Smoky Shrimp Diablo {with Baked Eggs}.

We’re dabbling with some new recipes.  Full of flavor and of course fresh herbs.  I ran across a recipe for Baked Eggs in Smoky Tomato Sauce…which became the base for this fabulous recipe.

Those of you who visit Lemony Thyme on occasion may have picked up on my addiction for baked eggs.  They are just so fun to me.  This recipe uses wonderful ingredients like smoked paprika, a little cayenne and sriracha for heat, fresh thyme, diced tomatoes and onion, white beans, and of course the stars of the show shrimp and eggs.

The onion is sauteed until tender and then the flavors begin to build, layer by layer, until the sauce is completed.  Once finished, it’s divided into individual baking dishes where an egg is cracked into the sauce.  The little pots of love are baked until the egg whites are set, about 15 – 20 minutes.  A final sprinkle of feta cheese and fresh parsley complete this dish. 

Be prepared for flavor wow.  Where there’s smoke there’s fire.  While you control the temperature and how devilish you want to make this dish, the smoky paprika will stay with you.  Several days later I can look at these pictures and still taste this beautiful Smoky Shrimp Diablo with Baked Eggs in my mind.

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Smoky Shrimp Diablo {with Baked Eggs}

Course Brunch

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 249kcal

Author inspired by Weight Watchers

Ingredients

• 1 tsp. olive oil
• 1 small red onion fine diced
• 1 garlic clove minced
• 1 tsp. fresh thyme chopped
• 3/4 tsp. smoked paprika
• 1/8 tsp. cayenne pepper
• 1 14-1/2 oz. can diced tomatoes (no salt added)
• 1 tsp. sriracha hot sauce
• 1 cup canned white beans rinsed and drained
• 3 oz. about 12 medium frozen shrimp, thawed
• 2 eggs
• 1 Tbl. reduced-fat feta cheese crumbled
• 1 Tbl. fresh flat leaf parsley chopped

Instructions

• Preheat oven to 350 degrees.
• Heat olive oil in a medium skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic, thyme, paprika, and cayenne and stir until fragrant about 30 seconds. Add in canned tomatoes and sriracha sauce; bring to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Adjust seasoning. Stir in beans and shrimp, then divide into 2 (2 cup capacity) baking dishes or 1 quart sized baking dish.
• Make a slight well in the center of each dish and crack an egg into each. Bake until whites are set about 18 – 20 minutes. Sprinkle with feta cheese and parsley.

Notes

Per Serving (1/2 tomato mixture and 1 egg) = 6 WW Pts+

And now for their glamour shot…

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Guacamole Deviled Eggs with Crispy Bacon.

One week to go before we complete our first year of ‘food blogging.’  A term I hesitated to use for most of this year.  On one hand it was hard to put myself in that category, with so many very talented writers, recipe creators, and photography wizards.  And on the other hand, I had always thought of a blog as a personal diary of sorts, something I couldn’t envision Lemony Thyme becoming last June.  However, as time progressed I began to open up a bit.  A simple reference from a friend or family member about something I wrote in a post, felt good.  It made me smile.

So now with one week to go, all the recipes that haven’t made the pages of Lemony Thyme are dancing around in my head like kids on the playground….”pick me,” “pick me.”  Today I pick Deviled Eggs to be on our team.  After all, no Sunday potluck or summer cookout was ever complete without them.  My mom taught me how to make them, I taught Shelby, and I’m certain each generation to follow will have a Deviled Egg recipe tucked quietly up their sleeve.

I put a little twist on today’s Deviled Eggs, the result of 4 ripe avocados sitting on the counter.  We love Guacamole.  We love Deviled Eggs.  Why not Guacamole Deviled Eggs {with Crispy Bacon}.  Needless to say, they were delicious.  And the extra crispy bacon and scallions were the perfect topper.  We had these for breakfast, one of the quirks (and perks) of food blogging.  I like it.

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Guacamole Deviled Eggs {with Crispy Bacon}

Course Appetizer

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 6 hard-boiled eggs
• 2 ripe avocados
• 1/2 cup mayonnaise
• 1 Tbl. lime juice
• 1 Tbl. jalapeno minced
• 3 Tbl. red onion fine diced
• 6-8 cherry tomatoes fine diced (about 1/8 cup)
• 1/4 tsp. cumin
• salt & pepper to taste
• pinch cayenne pepper
• 4 strips bacon cooked crispy
• 1 scallion thinly sliced

Instructions

• Slice boiled eggs in half. Remove yolks to a medium bowl, place whites on a serving plate.
• To egg yolks, add flesh of two avocados, mayonnaise, lime juice, jalapeno, red onion, tomato, cumin, salt, pepper and cayenne. Mash well with a fork or use an electric mixer to blend well. Adjust seasoning to taste.
• Fill a quart-sized zipper bag (one corner cut off) or pastry bag with egg mixture and pipe into egg white halves. Top with crumbled crispy bacon, scallion slices, and a sprinkle of cayenne pepper.
• Serve with extra bacon and scallion toppings.

Notes

Serve any extra egg/avocado filling as a tasty dip with tortilla chips.

The post Guacamole Deviled Eggs {with Crispy Bacon} appeared first on Lemony Thyme.

The first time we made African Chicken Peanut Stew was the day Shelby and I discovered Penzey’s Spices.  I bought three spices that day, cumin seeds, coriander seeds, and cardamom seeds.  You see, earlier that morning I had read my first ‘non-family/friend’ comment on Lemony Thyme.  It’s hard to explain the feeling but I was a titch giddy.  Perhaps it’s like being in high school and having a crush on the most popular kid in school, who doesn’t even know you exist.  Then one day, out of nowhere, they greet you by name.  What?!  Me, you know my name?  And my mother didn’t put you up to this?  It’s the kind of thing that can make your day or for me… changed my cooking life.

Here was that comment as posted on our North African Lamb Kebabs recipe:  I found your site looking up Patty Pan squash. Wonderful recipes, photography and blog. If making this lamb recipe again, may i suggest lightly toasting and then grinding your cumin and coriander from whole seeds? (mortar & pestle or coffee/spice grinder). You would not believe the difference in depth or flavor. I found this out myself when learning Indian cuisine from Laxmi Hiremath’s book “The Dance of Spices” and will never go back. I get my seeds from an Indian grocery store. Can’t wait to try your recipe/s. Cheers!

And here was my response:  Thank you so much for visiting Lemony Thyme and for the spice suggestion!!  I have been so focused on getting to know my fresh herbs that I’ve neglected the ‘spices’ in my recipes.  You’ve inspired me.  I think my winter focus will be just that….spice exploration.  And I’ll start by checking out “The Dance of the Spices.”  Thanks again and please share if you try any of our recipes. I’d love your feedback. Cheers!

And so Winter Thyme Spice Exploration was born.  That evening when I came home from my Sundays with Shelby outing to Penzey’s I promptly toasted my coriander seeds, ground them fine and added them to this wonderful African Chicken Peanut Stew.

Today we decided to elevate this dish and turn it into African Chicken Peanut Stew Pot Pies (anything served in pie crust gets high marks in this house).  I’ve said before, I’m a big fan of ready-made pie crusts.  They’re so versatile…you can even braid them.  Side note:  does the above picture feel upside down to you?

Or you can cut fun shapes to decorate your pies.

This time around we slightly modified the original recipe, found on Simply Recipes, according to ingredients on hand.  We replaced the chicken legs and thighs with boneless breasts, added new potatoes in addition to the sweet potato, and kicked up the heat by increasing the cayenne and black pepper.  The end result is a hearty flavorful stew with hints of ginger and peanuts and warmth and goodness.  I have eaten it hot in a bowl like soup…incredible.  I have had it over a bed of couscous which was delicious.  I’ve eaten it cold for breakfast, the best way to appreciate true flavors….divine.  And now I’ve enjoyed it from a flaky pie crust bowl and I am in heaven.

If you have yet to dabble in African cuisine I can’t tell you enough how much flavor you are missing out on.  I’m so hooked I’ve added a new Moroccan/North African Category to Lemony Thyme.  And while this African Chicken Peanut Stew is West African inspired it falls nicely in this category.

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African Chicken Peanut Stew {Pot Pies}

Course Stew

Cuisine African

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 6

Author Hank Shaw

Ingredients

• 1 pkg. Pillsbury ready-made pie crusts 2 crusts
• 4 boneless skinless chicken breasts or 2 lbs. of chicken legs, thighs, and/or wings
• 3 Tbl. canola oil
• 1 large onion. sliced
• A 3-inch piece of ginger peeled and minced
• 6-8 garlic cloves chopped
• 1 sweet potato peeled and cut into 1-inch cubes
• 2-3 small new potatoes cut into 1-inch cubes
• 1 15 oz. can diced tomatoes
• 1 qt. chicken broth
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbl. coriander seeds toasted and ground
• 1 tsp. cayenne pepper or to taste
• salt and pepper
• 1/2 cup chopped fresh cilantro

Instructions

• In a large soup pot or dutch oven, heat oil over medium-high heat and saute the onion for 3-4 minutes, add the ginger and garlic and saute another minute. Add the potatoes and stir to combine.
• Add the chicken breasts, chicken broth, diced tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer, cover the pot and simmer gently for 90 minutes (check for chicken doneness after an hour). When chicken is done and potatoes are tender remove from heat.
• Remove chicken pieces and shred or chop and return to pot. Taste for salt and pepper and add in as much black pepper as you can stand. The dish should be peppery. Then stir in fresh cilantro.
• Preheat oven to 425 degrees.
• Line individual baking dishes or one pie plate with ready-made pie crust and prebake for 5 minutes.
• Fill dishes with prepared stew, add a top crust or adornments, and return to the oven for 20 minutes or until pie crust is golden brown. Allow to rest 5 minutes before serving, sprinkle with fresh cilantro leaves.

The post African Chicken Peanut Stew {Pot Pies} appeared first on Lemony Thyme.

I’ve had requests for more fish and seafood recipes lately and since there aren’t enough hours in the day and days in the week, we’ll be sharing some recipes from the archives.  Like this beautiful Blackened Flounder with Creamy Polenta.

This might be a good time to give you a quick background on how it came to be that I can’t seem to eat anything without picturing it.  About a year and a half ago, my company decided it was time to have a facebook presence, and so I too bit the bullet and signed up for my own personal page (I was a little behind the times).  One of the first pictures I posted was of a Bodacious Roast Chicken.  I think 10 of my 20 friends at the time responded in some way.  So the next night I posted a picture of the Chicken Enchiladas we made from the leftover chicken, which created a little buzz amongst friends.  On the third day I shared a picture of our Mexican Spaghetti and Meatballs using the homemade enchiladas sauce….by this time I was called out for bragging (in a good way) and it hit me.  Not everyone shares the same passion for cooking that I do.  That’s when I created an album on my personal facebook page called “What’s for Dinner” and posted a picture of dinner every night for almost a year.  I wish there was a way to share a link to that album with you.  The evolution of recipes, plating, and photography is rather fun to see.

When I’d run into friends the first thing they would say is “What’s for Dinner Libby?”  It had become my thing.  I hadn’t ever really thought about starting a blog, since I was mostly intrigued by food pictures and much less about citing a recipe.  But as time went on and my daughter Shelby began to cook and share recipes I realized a blog might be the perfect way to record recipes and an occasional story with her.  As you can see, 451 words later and not even a mention of a Blackened Flounder with Creamy Polenta recipe, I’ve learned to open up some since we began Lemony Thyme back in June.   So while I still cook dinner almost every night I thought it might be fun to go back and share some of my favorites from our What’s for Dinner album archives.

To blacken the flounder, we dusted each side generously with our Cajun rub (garlic powder, cayenne pepper, paprika, ground oregano, brown sugar, and black pepper) and pan sauteed until cooked through.  We served it on a nice bed of Creamy Polenta with a side of Brussels Sprout Slaw.  This meal has the right balance of heat from the blackening seasonings offset by the creamy polenta and cooled slightly with a bite of slaw.  We may have to do more than bring back the ‘picture’ of Blackened Flounder with Creamy Polenta from the archives.

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Blackened Flounder & Creamy Polenta {with Brussels Sprout Slaw}

This meal has the right balance of heat from the blackening seasonings offset by the creamy polenta and cooled slightly with a bite of slaw.

Course Seafood

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the blackened flounder…

• 1 – 1 1/2 lbs. flounder 4 fillets
• 1/4 cup Cajun rub
• 2 Tbl. butter
• 2 Tbl. sunflower or canola oil

For the polenta…

• 1 cup raw Polenta yellow cornmeal
• 4 cups chicken broth or water
• ½ cup cream
• 1 tsp. salt
• 1 Tbl. butter
• 1 cup Parmesan cheese grated
• Salt
• Pinch cayenne pepper
• 2 cups Brussels Sprout Slaw optional
• fresh cilantro leaves and thinly sliced scallion for garnish

Instructions

For the polenta…

• Bring chicken stock, cream, and salt to a boil. Slowly whisk in the polenta and bring mixture back to a boil, stirring constantly.
• Reduce heat to low and continue cooking for 20-25 minutes, stirring often. Add additional tablespoons of broth or water if needed.
• When polenta is done, stir in butter and Parmesan cheese. Season with salt & cayenne to taste.

For the blackened flounder…

• Generously coat both sides of flounder fillets with favorite Cajun rub.
• In a large skillet, heat 1 Tbl. butter and 1 Tbl. oil to high. Add two fillets at a time browning 2-3 minutes per side until fish flakes with a fork. Add additional Tbl. of butter and oil and repeat with remaining fillets.
• Serve flounder on a bed of creamy polenta. Sprinkle with fresh cilantro leaves and scallions.
• Delicious with a side of coleslaw.

The post Blackened Flounder & Creamy Polenta {with Brussels Sprout Slaw} appeared first on Lemony Thyme.

Santa Claus is quite perceptive.  I mean he brought me a Terracotta Tagine for Christmas and it wasn’t even on my list.  How did he know?!!  Working perfectly into our Winter Thyme Spice Exploration plan, we put that baby to good use tonight.  We turned a basic beef stew into a fragrant adventure with this Beef Tagine with Butternut Squash.  Paprika, cinnamon, ginger, and cayenne came together with tangy tomatoes and sweet butternut squash to create a BIG flavor sauce.  The beef was tender, as slow braised beef should be, and completely infused with Moroccan love.  I’m smiling.

Simple steps to wonderful flavor.  The Tagine’s dome-shaped cover is designed to return all of the condensation to the bottom, allowing a slow braising process, resulting in tender moist meats.  If Santa didn’t bring you a Tagine don’t let that stop you from making this wonderful Beef Tagine with Butternut Squash.  Feel free to use your dutch oven and get happy.  Trust me, the aromas alone dancing through your kitchen will make you happy.

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Beef Tagine with Butternut Squash

Course Entree

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Author Inspired by Cooking Light, January 2011

Ingredients

• 2 tsp. paprika
• 1 tsp. ground cinnamon
• 3/4 tsp. salt
• 1/2 tsp. ground ginger
• 1/2 tsp. crushed red pepper
• 1/4 tsp. freshly ground black pepper
• 1 1 lb. beef shoulder roast, trimmed and cut into 1-inch cubes
• 1 Tbl. olive oil
• 4 shallots sliced
• 4 garlic cloves minced
• 1/2 cup beef broth
• 1 14.5 oz can no-salt-added diced tomatoes, undrained
• 3 cups 1 inch cubed peeled butternut squash
• 1/2 cup frozen peas
• 1/4 cup fresh cilantro leaves chopped

Instructions

• Preheat oven to 350 degrees.
• Combine first 6 ingredients in a medium bowl. Add beef, toss well to coat.
• Heat oil in a saute pan over medium-high heat. Add beef and shallots, cook 4 minutes or until browned, stirring occasionally.
• Add garlic, cook 1 minute stirring frequently. Stir in broth and tomatoes, bring to a boil. Cook 5 minutes. Add squash.
• Transfer mixture to Tagine. Bake covered for 90 minutes. Remove from oven, stir in frozen peas and allow to rest for 10 minutes.
• Serve over rice sprinkled with fresh cilantro.

The post Beef Tagine with Butternut Squash {B is for Braising} appeared first on Lemony Thyme.

Warm Bacon Dressing.  What’s not to love.

Bacon cooked until it’s browned and crispy, then reserved.  Thinly sliced shallot added to the bacon drippings and sauteed until tender.  Olive oil, apple cider vinegar, brown sugar, pinch of cayenne, and salt & pepper whisked in.  A final taste to adjust the sweet/tart flavor by adding more sugar or vinegar.  Bacon returned to the goodness. 

Prepare to fall in love.

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Warm Bacon Dressing

Course Dressing

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. bacon browned and crumbled reserve drippings
• 1 large or 2 small shallots thinly sliced
• 3 Tbl. olive oil
• 2 Tbl. apple cider vinegar
• 1 tsp. brown sugar
• dash cayenne
• Sea salt & fresh cracked pepper

Instructions

• In a medium skillet, cook bacon until it’s browned and crispy, drain on paper towels, reserving drippings.
• Add thinly sliced shallot to the bacon drippings and saute over medium-low heat until tender. Remove from heat, whisk in olive oil, apple cider vinegar, brown sugar, pinch of cayenne, and salt & pepper.
• Adjust the sweet/tart flavor by adding more sugar or vinegar to taste.
• Serve warm. Return crispy bacon to the salad or the dressing just before serving.

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