Lemony Thyme

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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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  • Appetizers,  Gluten Free,  Mexican/Latin

    Chipotle Salsa is Addicting

    January 25, 2021 / 1 Comment

    This Chipotle Salsa is super addicting!! We put in on everything from Carnitas to rice to homemade tortilla chips! For that matter it was the star of our Southwest Breakfast Tacos and Vegetarian Tacos!

    Read More
    Libby Zappala

    You May Also Like

    Korean Pork & Kimchi Sliders

    Korean Pork & Kimchi Sliders

    August 18, 2015
    Queso Fundido with Fire Roasted Poblano Peppers

    Queso Fundido {with Fire Roasted Poblano Peppers}

    January 27, 2015
    Mardi Gras Wing Seasoning

    Mardi Gras Wings {Publix Copycat}

    February 3, 2019
  • Gluten Free,  Healthy Choices,  Main Course,  Mexican/Latin,  Vegetarian

    Mexican Tamale Pie

    September 20, 2014 / 2 Comments

    I’ve been wanting to recreate my favorite Mexican Tamale Pie since about the moment I began sharing recipes on Lemony Thyme.  Which also happens to be when I realized that the most important part of cooking isn’t the recipe, it’s the ingredients.

    Read More
    Libby Zappala

    You May Also Like

    Grilled Jerk Chicken Wings are a real crowd-pleaser. Pair them with plantains, Caribbean couscous and cold beer!

    Jerk Chicken Wings are a Crowd-Pleaser

    June 3, 2021

    Miser Wot {with Baked Eggs}

    November 12, 2013

    Stuffed Poblano Peppers

    August 12, 2012

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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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