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.

As an East Coast girl, if you tell a West Coast friend that you’re planning to visit say California – inevitably In-N-Out Burger will become a part of the conversation, including how and what to order.

Nick and I made our first California visit together in 2019 and In-N-Out Burger made our bucket list.

Last week we made our 2nd trip to sunny California and checked off another bucket list adventure. We watched our beloved LSU Tigers play at Rose Bowl Stadium!

While the result of the game was not what we had hoped for the stadium, the energy and the excitement far outweighed our expectations.

When the game was over we made a trip to In-N-Out! This time we were armed with a plan of what to order!

At first glance the In-N-Out Burger menu is fairly limited with four food items and 10 drink options. But it’s what’s not listed on the menu that are perhaps the most sought after items.

Like ordering your burger “protein style” which means with a lettuce bun. Or the “3X3” which has three burger patties – which is precisely what we ordered.

Here’s a link to In-N-Out Burger‘s “not-so-secret menu”. What we didn’t know to order the first time around were Animal-Style Fries.

We didn’t make that mistake twice! Animal Fries are crispy French fries topped with caramelized onions, melted cheese and their special sauce. Indulgent and delicious!

This game-day appetizer is now on rotation at home! They are definitely a fan favorite. My College Cooking kids should love this one!!

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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Copycat Animal Style Fries

Animal Fries are crispy French fries topped with sautéed onions, melted cheese and their special sauce. Indulgent and delicious!

Course Side Dish

Servings 6

Ingredients

For the Caramelized Onion

• 1 large onion fine diced
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• salt & pepper

For the Special Sauce

• 1/2 cup mayonnaise
• 3 Tablespoons ketchup
• 2 Tablespoons relish
• 1 Tablespoon yellow mustard
• 1 Tablespoon white vinegar

For the Fries

• 1 26 ounce bag frozen french fries
• 6 slices American cheese

Instructions

For the Caramelized Onions

• Saute fine diced onion in butter over medium-low heat until deep golden brown, about 35 – 45 minutes. Season with salt & pepper to taste.

For the Fries

• Meanwhile, oven bake french fries according to package instructions. Remove fries from oven. Top with caramelized onions and sliced American cheese. Return to oven for 3-4 minutes until cheese has melted. Serve topped with special sauce.

For the Special Sauce

• Combine all sauce ingredients in a bowl.

The post How To Make Copycat Animal-Style Fries 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.

Healthy Southwest Burrito Bowl.

I went to Pet Smart during lunch to replenish Lilah’s food.  Pet Smart is very close to Pier One.  I was smack in the middle of Healthy Lunch Bowl Week.  They sell really pretty bowls.

That is how I introduced two new bowls, with gorgeously coordinated cloth napkins to my kitchen which is currently under a ‘new dish ban.’  I think this story went over quite well presented with a fork.

I mentioned Healthy Lunch Bowl Week.  This is my fourth bowl creation and it’s one of my favorites.  Healthy Southwest Burrito Bowls pack a lot of protein which makes them great for lunch.  You’ll sail right through the afternoon without crashing.  I like to load my bowls with a base of leafy greens, then incorporate some nice textures and flavors.

I decided an Avocado Ranch Dressing would go well with this bowl, right until I reached for our jar of Homemade Buttermilk Ranch Dressing that was no where to be found.  Caesar will work just fine.  I have a new favorite in Avocado Caesar Dressing.  Just a little goes a long way when teamed up with fresh salsa and a squeeze of lime juice.  Delish!!

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Healthy Southwest Burrito Bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For avocado Caesar dressing…

• 1 avocado
• 4 Tbl. Caesar dressing

For the healthy southwest burrito bowl…

• 6-8 ounces cooked chicken breast sliced
• 3 cups fresh spinach leaves
• 1 cup cooked pinto beans
• 1 cup cooked brown rice
• 1/2 cup corn kernels
• 1/4 cup shredded cheese
• 10-12 cherry tomatoes halved
• fresh salsa
• lime wedges

Instructions

• Cut avocado in half, discard pit. Scoop out flesh and slice half for Burrito Bowls. Blend other half with Caesar dressing and reserve.
• Divide remaining ingredients between two bowls. Serve with Avocado Caesar Dressing.

The post Healthy Southwest Burrito Bowl appeared first on Lemony Thyme.

The things you dream of while laying in bed waiting for the first dog to stir.  Naan Flatbread is so versatile and delicious.  My favorite way to use it is as pizza crust.  Just add your favorite toppings and bake.  On this morning we turned naan into Bacon, Egg & Cheese Flatbread Pizza.  Got two thumbs up for this one.  Felt a bit guilty accepting praises when it took little to no effort but I got over that ;)

In the time it takes to heat up your pizza stone, you can have a couple slices of bacon & scrambled eggs cooked.  Layer those on your flatbread and sprinkle with shredded cheese or any other favorite toppings.  Into a hot oven for about 10 minutes and you’ve got a super tasty weekend or school day breakfast.

I can neither confirm nor deny that someone in our house uttered these words…”I don’t suppose anyone wanted country gravy with their breakfast pizza.”

Bacon, Egg & Cheese Flatbread Pizza…I hope you to see you again soon.

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Bacon, Egg & Cheese Flatbread Pizza

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 naan flatbread
• 2 eggs
• 2 Tbl. cream
• salt & pepper
• 1 tsp. butter
• 2 slices bacon cooked & crumbled
• 1/2 cup shredded cheese

Instructions

• Preheat oven and pizza stone to 450 degrees.
• Cook bacon slices to desired doneness. Drain on paper towels and reserve.
• Whisk together eggs, cream, salt & pepper. Melt butter in a small skillet over medium heat. Scramble eggs until just set.
• Top naan flatbread with scrambled eggs, crumbled bacon, and shredded cheese. Bake for 8-10 minutes or until cheese has melted.

The post Bacon, Egg & Cheese Flatbread Pizza appeared first on Lemony Thyme.

Spicy Shrimp & Spinach Quesadilla.  Sometimes you have a dish at a restaurant that needs to be recreated.  Typically it’s because that dish becomes engrained on your taste buds…..in a good way.

I can’t recall being this excited for a vacation.  I was counting down the days until it was time.  My vacation partner was equally excited, although half way across the country.  We met at the Atlanta airport to begin our week together.  My travel partner is my 12 3/4 year old niece Maya.  She has come from CT to GA to spend the week with me.

Our first full day of vacation involved some serious pampering.  Mani/Pedi’s, Haircuts & Highlights and a nice lunch out at a trendy local Mexican Taqueria.  We were excited by the vast menu and each dish sounded personality packed, including their Shrimp & Spinach Quesadillas.

Notice the gorgeous nails pictured above.  I’ve come to learn this is Maya’s color.

Before dinner we had our first driving lesson.  She will master the golf cart before week’s end.  I have no doubt.

Back to our quesadilla recipe.  What we ordered at the restaurant was not what we expected.  The concept was great, the execution was weak.  We decided we could do better.

We agreed there are some simple keys to a great quesadilla.  First is cheese.  It should be the bond that holds all other ingredients nicely in place.  Next should be the flavor infusion, not overpowering but present.  Lastly, we like our quesadillas with a little crispy-ness.  Pale white flour tortillas are not going to cut it with this crowd.

We’re pretty proud of our Spicy Shrimp & Spinach Quesadilla. Nothing complicated, just good fresh ingredients and simple keys.

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Spicy Shrimp & Spinach Quesadilla

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby & Maya with Lemony Thyme

Ingredients

For the shrimp…

• 1/4 lb. medium shrimp peeled & deveined
• 1 Tbl. butter
• 1/2 tsp. Cajun seasoning

For the spinach…

• 3 cups about 4 ounces fresh spinach
• 1 Tbl. butter
• 1 tsp. minced garlic

For the quesadillas…

• 2 ounces Monterey jack cheese grated
• 1 ounce Parmesan cheese grated
• 4 flour tortillas
• butter for pan frying

Instructions

• Heat a skillet over medium heat. Melt butter, add shrimp; sprinkle with Cajun seasoning. Sauté for 2 minutes, flip shrimp and sauté another 1-2 minutes until shrimp have turned pink. Remove from pan and reserve.
• Add 1 Tbl. butter to skillet, add spinach and sauté for 2 minutes, stirring occasionally. Add garlic and sauté for an additional minute. Remove and drain on paper towels.
• Melt butter in pan over medium heat; add flour tortilla. Top with shredded cheese, sautéed spinach, shrimp, and a bit more cheese. Top with second tortilla; flip when golden brown. Pan fry for an additional minute until golden brown. Remove from pan and cut into quarters or sixths. Repeat for second quesadilla.

The post Spicy Shrimp & Spinach Quesadilla appeared first on Lemony Thyme.

I declared I would share a different Grilled Cheese Sandwich recipe each day for the entire month of April, also known as National Grilled Cheese Month.  While we had a good amount in the archives we’ve had to put on our creative recipe hats to fill out our offering.  What a month!!  Are you ready?  Recipe links are below each photo.  Enjoy!!

~ Spinach & Avocado with Pesto Grilled Cheese Sandwich ~

~ Roasted Grape, Brie & Bacon Grilled Cheese Sandwich ~

~ Spinach Alfredo Grilled Cheese Sandwich ~

~ Pepperoni Pizza Grilled Cheese Sandwich ~

~ Fried Bologna & Mozzarella Grilled Cheese Sandwich ~

~ Caprese Grilled Cheese Sandwich ~

~ Chicken Cordon Bleu Grilled Cheese Sandwich ~

~ Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich ~

~ Monte Cristo Sandwich ~

~ Pimento Cheese Grilled Cheese Sandwich ~

~ French Onion Soup Grilled Cheese Sandwich ~

~ Smoked Turkey & Brie Grilled Cheese with Apples & Spinach ~

~ Tuna Melt Grilled Cheese Sliders ~

~ The Cuban Sandwich ~

~ Grilled Rosemary Ham & Gruyere Cheese Sandwich with Sundried Tomatoes ~

~ Roasted Lobster & Corn Cake Grilled Cheese Sandwich ~

~ The St. Patty’s Melt ~

~ Roasted Italian Veggie Grilled Cheese Sandwich with Kalamata Olive Ciabatta ~

~ Strawberry, Basil & Brie Grilled Cheese Sandwich ~

~ Jarlsberg BLT with Fried Egg ~

~ Apple, Smoked Bacon & White Cheddar Quesadilla ~

~ California Grilled Cheese Sandwich ~

~ Spaghetti & Meatball Grilled Cheese Sandwich ~

~ Mushroom & Thyme Truffled Grilled Cheese Sandwich ~

~ The Classic Reuben Sandwich ~

~ Three Cheese Mac ‘n’ Cheese Grilled Cheese ~

~ Roasted Buffalo Cauliflower Grilled Cheese ~

~ The ‘Real’ McGriddle ~

~ Monterey Chicken Grilled Cheese Sandwich ~

~ The Ultimate Grilled Cheese ~

~ Turkey Divan Grilled Cheese ~

~ Blueberry Balsamic Red Onion & Gruyere Grilled Cheese ~

~ Mediterranean Grilled Cheese ~

I’d love for you to leave a comment below and let us know if you’ve found a new favorite OR if you have a favorite you’d like us to recreate.  What’s YOUR Ultimate Grilled Cheese Sandwich?

The post Grilled Cheese Sandwiches {one-a-day for 30 days} appeared first on Lemony Thyme.

Chili & Cheese Topped Baked Potato {with Sour Cream & Bacon}. 

I love this combination so much that I got up bright and early one morning with the sole intention of making a pot of chili…so that I could picture it on top of this Perfectly Baked Potato.

If a baked potato is going to be served as a meal, I say serve it up loaded with this Beef & Bean Chili.  Then go ahead and load it some more with your favorite toppings like Sour Cream & Bacon.

The post Chili & Cheese Topped Baked Potato {with Sour Cream & Bacon} appeared first on Lemony Thyme.

We’ll all be looking for ways to use up some leftover roast turkey (or chicken).  Why look further than classic Turkey Divan.  Creamy sauce poured over roasted turkey and steamed broccoli then baked to into amazing.  It’s a comfort food classic and when it’s time for another Eat Out of the Fridge/Pantry Week, you’ll be glad to have this recipe on hand.

Sauté onion in melted butter, once translucent dust with flour and continue cooking 1-2 minutes until flour begins to bubble.  Slowly whisk in the broth, a dollop of Dijon mustard and seasonings.  Continue stirring, allowing mixture to thicken and come to a gentle simmer, then add in cream and shredded Parmesan and Gruyere cheese.  This simple sauce brings a nice richness to the Turkey Divan.

I’m most often Cooking for Two, so my recipe is enough for two generous portions.  Simply double or triple the recipe according to the number of people you’ll be serving.

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Turkey Divan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 cup cooked turkey or chicken breast (not deli meat)
• 1 cup steamed broccoli
• 1/3 cup onion diced
• 1 1/2 Tbl. butter
• 1 1/2 Tbl. flour
• 1 cup turkey or chicken broth
• 1/2 cup cream
• 1/2 tsp. Dijon mustard
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded Gruyere cheese
• 1/2 cup panko bread crumbs toasted

Instructions

• Preheat oven to 350 degrees.
• Cut turkey (or chicken) and broccoli into bite-sized pieces and place in buttered casserole dish. Reserve.
• In a skillet, sauté onion in melted butter. Once translucent dust with flour and continue cooking 1-2 minutes until mixture begins to bubble. Slowly whisk in the broth, Dijon mustard and seasonings. Continue stirring, allowing mixture to thicken and come to a gentle simmer, then add in cream and shredded Parmesan and Gruyere cheese. Remove from heat and continue stirring until cheeses have melted. Pour cheese sauce over turkey and broccoli. Sprinkle with toasted bread crumbs.
• Bake for 30 minutes. Enjoy.

The post Turkey Divan {Eat Out of the Fridge/Pantry Week} appeared first on Lemony Thyme.