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.

If you love Chicken Enchiladas like we do, this casserole version is a time saver without sacrificing one ounce of flavor.

This week’s College Cooking recipe is a great weeknight meal. It comes together pretty quickly and it’s just as good leftover the next day.

If you’re looking to feed a game-day crowd, this casserole style is perfect for that too!

The Enchiladas Ingredients

• Enchiladas Sauce – Homemade is always better, but you can sub your favorite jar variety.
• Tortillas – I used 7″ flour tortillas, but you can use any size you like.
• Chicken – Rotisserie chicken is a nice shortcut. You can count on it being moist and super flavorful! However, you can cook chicken breasts in a crockpot or instant pot as well.
• Beans – I used refried beans in this casserole but you can use black beans or pinto beans.
• Peppers – To give this dish it’s classic Mexican taste, add mild diced chiles, jalapeno, or poblano peppers. Or use them all for great bold flavor.
• Corn – I love using fire roasted corn, but frozen or even canned works fine in this recipe.
• Cheese – Don’t skimp on the shredded cheese. Monterey Jack, Cheddar, Pepperjack all work great in enchiladas.
• Extras – I had salsa on hand and fresh cilantro so I included both. I served the casserole with extra cheese, sliced avocado, fresh cilantro and sour cream.

Recipe Tips

• Here’s a link to our Homemade Enchiladas Sauce Recipe with step-by-step instructions.
• When removing the chicken meat from a rotisserie chicken, it’s much easier to do while it’s still warm.
• Fire roasted corn & poblanos is easy to do with either a gas stove or on a grill. Check out this recipe for tips on removing the blackened skins from the poblanos.
• If using refried beans, microwave them for a minute to soften them before mixing with remaining ingredients.
• Feel free to add more or less of your favorite ingredients. This recipe allows for substitutions and don’t forget the toppings!

The Casserole Assembly

• Prepare your enchiladas sauce
• Dice your cooked chicken and combine with remaining ingredients
• Put a thin layer of sauce in the bottom of a 9×13 baking dish
• Top with a layer of flour tortillas, then a layer of the chicken mixture, then a layer of sauce
• Repeat two more times (3-layers total)
• Finish with a layer of shredded cheese
• Bake at 350 degrees F. for 30 minutes or until casserole begins to bubble around edges.
• Allow to rest for 5 minutes before cutting.

There’s a reason the word ‘casserole’ is in the title of this recipe. Because casseroles equal comfort food and this one definitely qualifies!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking .

All my best,
xo Libby

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Loaded Easy Chicken Enchiladas Casserole

Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

For the Enchiladas Sauce

• 3 Tablespoons canola or avocado oil
• 1 Tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Casserole

• 16 7" Flour Tortillas
• 3-4 cups cooked chicken diced 1 – 4 lb. rotisserie chicken
• 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
• 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
• 1 15 ounce can refried beans
• 1 4 ounce can mild green chiles
• 2 poblano peppers, roasted skins removed diced
• 1/2 cup enchiladas sauce see above
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup salsa optional

For the Toppings

• sour cream
• sliced avocado or guacamole
• fresh cilantro
• shredded cheese

Instructions

For the Enchiladas Sauce

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

For the Casserole

• Preheat oven to 350° F.
• In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
• Spread a thin layer of prepared enchiladas sauce in bottom of 9×13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
• Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.

The post Loaded Easy Chicken Enchiladas Casserole appeared first on Lemony Thyme.

You know the kind even your manly man will eat. But packed full of nutrients without extra calories. 

Because let’s face it, most of us don’t need empty calories and are perfectly happy as long as we’re satisfied.  This chili is definitely satisfying.

Building the Chili Flavor

The sweet potato is the star ingredient as it balances the chili seasonings so well. 

Because I was making this chili to share the love with one my work family members, I kept the heat out of it and instead focused on flavor.  Chili powder, ground oregano, garlic powder, and cumin will never let you down.

I also fire roasted the corn and poblano peppers, adding a little smoky flavor to the chili.

If you want to stretch this Turkey & Sweet Potato Southwest Chili a little farther, double the quantity of veggies & diced tomatoes and season accordingly.  In addition to the sweet potatoes, I added carrots, onions, red bell & poblano peppers, zucchini, corn, diced tomatoes and black beans.

I hope you’ll give this dish a try and as always I welcome and enjoy your feedback.

Recipe inspiration.  My Healthy Choices lunch buddy shared a new favorite dish, which was baked sweet potato topped with taco seasoned ground turkey and salsa.  It was delicious and has been lingering in my mind ever since.

We are so ready for chili season and have a collection of recipes for your enjoyment.

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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Turkey & Sweet Potato Southwest Chili

My motivation for this Heart Healthy Turkey & Sweet Potato Southwest Chili was to deliver a flavor packed hearty chili.

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 lb. lean ground turkey cooked and drained
• 2 small sweet potatoes peeled & cubed (about 2 cups)
• 2 Tbl. olive oil divided
• 1 carrot peeled and sliced
• 1 med. onion diced
• 1 red bell pepper optional
• 1 poblano pepper fire roasted, skins removed
• 1 zucchini diced
• 2 ears corn on the cob or 1 cup frozen
• 1 28- ounce diced tomatoes
• 1 4.5- ounce can diced mild green chiles
• 1 14- ounce can black beans drained & rinsed
• 2 Tbl. chili powder
• 1 Tbl. dried oregano
• 1 Tbl. garlic powder
• 1 Tbl. cumin
• 1 tsp. salt
• cayenne pepper optional

Instructions

• Preheat oven to 350 degrees.
• Spread diced sweet potatoes on a cooking spray coated baking sheet. Bake for 15 -20 minutes or until just tender.
• Meanwhile in a Dutch oven, add 1 Tbl. olive oil and brown ground turkey. Remove from pan and reserve. Add additional 1 Tbl. of olive oil and diced onion and carrot to pot. Saute until onion is tender. Add in remaining veggies and tomatoes, chiles, black beans and seasoning and bring to a gentle simmer; cook for 10 minutes.
• Add cooked sweet potatoes and ground turkey to the pot; heat through. Adjust seasoning to taste.
• Serve with favorite toppings, such as shredded cheddar cheese, sour cream, cilantro.

Notes

Seasoning chili should be done according to taste. Adding gradually as the dish builds is how we arrive at the right balance.

The post Heart Healthy Turkey & Sweet Potato Southwest Chili appeared first on Lemony Thyme.

Southwest Salmon Salad Therapy. Right here.

There are those days, moments, situations when you just need to take your mind somewhere else. For me that typically means I’ll wind up in the kitchen. Slicing, fine dicing, fresh bright flavors and lots of beautiful bowls.

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it’s core is very simple.

Start with a nice big piece of salmon, seasoned with your favorite southwest spices. For me that looks like chili powder, cumin, ground oregano, touch of cayenne, salt & pepper.

Now make a mental list (or written list – total list-maker here) of all your favorite southwest ingredients. Black beans, fire roasted corn & poblano peppers, oven roasted sweet potato, tomatoes, scallions, cilantro, red onion, avocado, cilantro chili lime rice and vinaigrette all on a bed of crisp lettuce. The beauty of this salad is you make it your own with your favorite flavors and ingredients.

I love serving Southwest Salmon Salad family-style on a great big platter, to enjoy with friends and family.

Sidenote: I am a huge ‘thrifter’ aka Goodwill, consignment, thrift store junky. We scored this platter during last weekend’s road trip for $6.00.

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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Southwest Salmon Salad

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it's core is very simple.

Course Main Course, Salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salmon & Sweet Potato

• 1 lb. fresh salmon skin on
• 1 sweet potato 1/2" cubed
• 2 Tbl. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. ground oregano

For the Cilantro Rice

• 1 cup basmati rice rinsed well
• 2 cups water
• 1/4 cup Cilantro Chili Lime Vinaigrette see recipe below

For the Cilantro Chili Lime Vinaigrette

• 2 cups cilantro leaves
• 1/2 cup olive oil
• 2 Tbl. fresh lime juice
• 1 shallot rough chopped
• 1-2 garlic cloves peeled
• 1/2 tsp. Tajin chili lime seasoning or chili powder
• 1/2 tsp. salt

For the Fire Roasted Corn & Poblano Pepper

• 2 corn on the cob
• 1 poblano pepper

For the Salad

• 1 head green leaf lettuce rough chopped
• 1 cup cherry tomatoes halved
• 1 can black beans rinsed and drained
• 1 avocado sliced
• 3 scallions thinly sliced
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro leaves

Instructions

For the Salmon & Sweet Potato

• Preheat oven to 400 degrees F. Place salmon (skin side down) and cubed sweet potato on a parchment or foil lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Bake for 15 minutes.

For the Cilantro Rice

• Meanwhile, bring 2 cups water to boil. Rinse rice for 2-3 minutes until water runs clear. Stir in rice, cover and reduce heat to low. Cook for 15 minutes. Remove from heat, fluff with fork. Stir in 1/4 cup of Cilantro Chili Lime Vinaigrette.

Cilantro Chili Lime Vinaigrette

• Combine all ingredients in a food processor or high-powered blender.

For the Fire Roasted Corn & Poblano Pepper

• Fire roast poblano pepper (gas stove or broiler) until skin is blackened on all sides. Place in bowl and cover with plastic wrap for 5 minutes. Rinse under cold water removing charred skin, stem and seeds. Fine dice. Roast corn on the cob over open flame (gas stove) or under broiler, until slightly charred. Cut kernels from cobs.

To assemble the Salad

• Spread chopped lettuce on a large platter, top with cooked salmon and remaining prepared ingredients. Drizzle with Cilantro Chili Lime Vinaigrette. Serve family style.

Notes

The post Southwest Salmon Salad appeared first on Lemony Thyme.

A bright colorful summer salad made from simple ingredients. This salad is the perfect light meal or fresh-flavor side dish. It’s begging to be shared.

Summer Salads are a thing you know. Their pictures are gracing the covers of magazines at the grocery store checkout line. Social media newsfeeds are bursting with inspiration. Backyard picnic tables have come to life with these gorgeous edible artworks.

This Asparagus & Melon Salad was built around crispy Prosciutto. Crispy Prosciutto is simply achieved by baking at 400 degrees for 10-12 minutes. The prosciutto adds a delicate salty crunch, yet melt in your mouth, bacon-like happiness.

As I recall growing up, every cocktail party my mom would host included cantaloupe wrapped in prosciutto. The sweet and salty flavors are fabulous together.

Melons and corn are so fresh and flavorful this time of year. Making them a natural addition to our Asparagus & Melon Salad with Crispy Prosciutto.

Add fresh basil, fresh mozzarella, and a generous drizzle of basil vinaigrette and you’ve got a party on the platter. Every bite of this salad is literally bursting with flavor.

Our fresh herb gardens are doing quite well this summer. I’m happy to say the basil is thriving and begged to be included in this salad. We have become obsessed with this basil vinaigrette recipe from What’s Gaby Cooking. It has made it’s way onto many a salad, we’ve tossed it with roasted veggies, and stirred it into rice. It’s bright flavor is addicting and perfect with our Asparagus & Melon Salad with Crispy Prosciutto!

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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Asparagus & Melon Salad {with Crispy Prosciutto}

A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.

Course Salad

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salad

• 1 cantaloupe scoop into balls using small ice cream scoop
• 1 bunch fresh asparagus ends trimmed
• 2 ears raw corn on the cob kernels
• 8 slices good quality prosciutto
• 1 large ball fresh mozzarella

For the Basil Vinaigrette

• 2 cups fresh basil leaves tightly packed
• 1 small shallot chopped
• 1 clove garlic
• 2 Tbl red wine vinegar
• 1/2 cup olive oil
• 1 pinch red pepper flakes
• 1/2 tsp salt

Instructions

For the Basil Vinaigrette

• Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.

For the Salad

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
• Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
• To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!

The post Asparagus & Melon Salad {with Crispy Prosciutto} appeared first on Lemony Thyme.

Roasted Corn & Poblano Crab Dip.

There are sooo many fabulous hot dip recipes out there.  “There” being the fruitful internet.

Every other month I make a new appetizer to delight the appetite :)

I’ve worked hard not to repeat appetizers.  Which translates into combing Pinterest and the like for fabulous new recipes.  Which is precisely what my Healthy Choices buddy and I did last Saturday morning.

Bethany and I began a journey on January 1st, 2015.  We would walk (or run as it turns out) a combined two thousand fifteen miles in 2015.

This equated to 5.5 miles per day between us or 2.75 each.  No problem.  Until sinus infections, weather, and life kicked in.

It wasn’t as easy as we thought, yet we never questioned whether or not it WOULD happen.  Rain or shine, day by day, we made it happen.

Flash forward to August 22nd.  Beth and I agreed to meet bright and early at the ‘Greenway’ and knock out the remaining 13 miles (6.5 each) needed to reach 2015.

Way ahead of schedule.  Side note:  I have an urge to do a ‘Greenway’ post.  Just for the pictures. For any of you who enjoy being outdoors, walking, strolling, skipping, jogging, running, wogging. biking, dog walking, nature viewing…you would LOVE this place!!!  (I’m trying to emphasize the beauty of this outdoor space).

We pulled into the parking lot just as the rains came. What?!! 0% chance according to our not so trustworthy weather app.

So we sat in the car, waiting it out, surfing our smart phones for fabulous dip recipes.  Roasted Corn & Crab Dip sounded like a winner.  With that said the pop-up rain storm passed and we headed out to reach our goal.

One mile in and once again the skies opened up.  So we ran in the rain and laughed.  It felt good.  The cool rain AND knowing that we were on our way to achieving a major goal.

Yay Us!! I’m quite proud of this accomplishment. We achieved our #2015in2015 Team Goal and now we’re continuing on with Solo ‘Healthy Choices’ Goals.  I’ll keep you posted on our progress.

If you’re still reading along, thank you!!  As of this week’s WW weigh-in, I’m down 60.8 pounds and happily finding balance across my love to eat, love to cook, love food photography, need to be healthy life.

About that Roasted Corn & Poblano Crab Dip.  It was delicious.  You’ll want it to be nice and hot and bubbly, where you can rake crackers or crusty bread through it and get really, really happy.

Update 12/31/15.  As of today I’m officially down 70.4 pounds.  And have met my solo goal of walk/running 2,015 miles in 2015.  Now on to 2016.  I think I’m going to change it up a bit.  I’ll keep you posted.

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Roasted Corn & Poblano Crab Dip

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 8 ounces lump crabmeat
• 1 poblano pepper
• 2 ears fresh corn on the cob
• 1 cup shredded pepperjack cheese
• 1/3 cup cream cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 scallion thinly sliced
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• crackers or crusty bread to serve

Instructions

• Flame roast poblano pepper and corn over gas burner or under broiler. Poblano should be completely charred then placed in a covered bowl for 10 minutes to steam.
• Rinse charred skin off pepper, discard stem and seeds, fine dice. Cut corn kernels off cob.
• Preheat oven to 350 degrees.
• Combine pepper and corn with remaining ingredients; mix well. Coat a 2 quart baking dish with cooking spray. Pour dip mixture into prepared dish. Baked for 30-35 minutes or until bubbly.
• Serve with crackers or crusty bread.

The post Roasted Corn & Poblano Crab Dip appeared first on Lemony Thyme.

I lay in bed Sunday morning pretending to be asleep.  There was a steady rain tapping on the window, the kind that lulls you to sleep.  It was not my morning to get up with the dogs (yet if I were already awake when the first bark came would it seem only reasonable that I take them out, even though I did the day before).  These are my words, we’re not really score keepers.

I justified my silent stillness by creating recipes in my mind.  Savory Egg Stuffed Poblano Peppers nestled on a bed of enchilada sauced white beans.  I did not take the dogs out.

This dish was everything I hoped it would be.  It is savory and comfortable.  A little smoky yet fresh with avocado, fine diced red onion and cilantro.  And then there are baked eggs with yolks so creamy.  We enjoyed it for brunch.  Savory Egg Stuffed Poblano Peppers would make an equally wonderful protein packed vegetarian meal.

The ‘bed’ for this recipe is simple.  White beans, such as Great Northern or Cannellini, combined with mild diced green chiles and a cup of Homemade Enchilada Sauce.

For the flame roasted poblano stuffing I sautéed corn, white onion, red onion, and jalapeno until tender, then stirred in cilantro, cream cheese and pepperjack cheese.

Recipe Note:  To remove the tough skin from the poblano peppers follow these easy steps:

1. Lay the peppers across your gas-stove burners, gas grill or under the broiler set on high.
2. Turn them with metal tongs until all sides are nice and black as shown in the picture above.
3. Put them in a bowl covered with plastic wrap until they are cool enough to handle.
4. Run them under water and gently loosen the blackened skin.  Most of it will just wash away.
5. Cut a T slit the length of the peppers to remove the seeds.
   

Stuff, and I mean generously ‘stuff’ your peppers full of the onion/corn/cheese mixture.  Then make a well in the center of each and add an egg.  Got a little extra shredded cheese (of course you do), sprinkle it over the entire dish.  Bake at 375 degrees for 25-30 minutes until egg whites are set.  Allow to cool for 5-10 minutes before adding sliced avocado, fine diced red onion and cilantro to finish.

This is a dream recipe, albeit a day-dream recipe.  I think taking the dogs out on any morning I served Savory Egg Stuffed Poblano Peppers would be considered a fair trade.

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Savory Egg Stuffed Poblano Peppers

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the stuffed peppers…

• 2 poblano peppers
• 1 Tbl. olive oil
• 1/2 cup corn kernels
• 1/2 cup white onion diced
• 1/4 cup red onion fine diced
• 1 jalapeno fine diced
• salt & pepper
• 1/4 cup fresh cilantro chopped
• 2 ounces cream cheese softened
• 2 ounces pepperjack cheese shredded
• 2 eggs
• 1/2 cup shredded cheese

For enchiladas sauced white beans…

• 1 can white beans such as Great Northern or Cannellini, rinsed & drained
• 1 can diced mild green chiles
• 1 cup Homemade Enchilada Sauce

To serve…

• 1 avocado sliced
• 2 Tbl. red onion fine diced
• 2 Tbl. cilantro leaves

Instructions

For enchilada sauced white beans…

• Prepare enchilada sauce. Combine with white beans and mild green chiles. Pour into a baking dish.
• Preheat oven to 375 degrees.

For the stuffed peppers…

• Flame roast poblano peppers (see Recipe Note in Post).
• In a large skillet, heat olive oil over medium heat. Sauté corn, onion and jalapeno until tender. Season with salt & pepper to taste. Remove from heat. Stir in cilantro, cream cheese and shredded cheese until well combined. Season with salt & pepper to taste. Allow to cool slightly.
• Remove seeds from peppers. Stuff generously with corn/onion/cheese mixture. Nestle into baking dish. Make a well in the center of each pepper. Add egg. Sprinkle with shredded cheese.
• Bake at 375 for 25-30 minutes until egg whites are set. Allow to rest 10 minutes. Serve with sliced avocado, fine diced red onion and fresh cilantro leaves.

The post Savory Egg Stuffed Poblano Peppers appeared first on Lemony Thyme.

Red, orange, yellow, green, blue, purple, brown, black.  The classic colors found in an 8 pack of Crayola crayons.

Tomato, carrot, corn, avocado, blue corn chips, purple onion, chicken, black bean puree.  The classic flavors found in our Rainbow Southwest Salad.

Warning.  This recipe post is a whirling twirling merry-go-round.

Our family moved about the time I was entering 4th grade.  A new school meant new friends and a chance to redefine myself.  My mom, ever the optimist, could spin a situation faster than the new merry-go-round I was about to discover.  I had been called ‘Libby’ for as long as I could remember, my entire life.  Could I now reinvent myself?! Yes! I shall be Elizabeth!!

I entered Jaffrey Grade School, as Elizabeth, on what would have been about September 3rd or 4th, 1974. The teachers wore long black dresses and conducted class with a ruler in their right hand.  I remember the three story brick building as a bit dark and intimidating, perhaps that was just a new kid perspective.

We were assigned seats and sat in rows, and when we veered off path,  the ruler.  Ms. Stratton called our names one by one.  I sat anxiously, waiting to hear her call Elizabeth. Yes, here!!  A tap on the shoulder, followed by “Libby!! Hi, I can’t believe you’re here!!” sent my personal reinvention squarely out the window.

Directly behind me sat Katrina, who had attended Kindergarten with me in my former home town.  I had been exposed before I ever got a chance to re-introduce the new me.

About 4 seats behind me, one row over, was Ronnie.  He became a complete distraction.  And while Ms. Ruler taught class, I was writing intro-love notes to Ronnie.  Anyone remember these?

The bright side of the school was the gymnasium.  The place where that oversized parachute came out on gym day once a year, and where they forced us to square dance in the name of exercise, on any given PE day.  Which may have provided a chance to hold hands with someone like Ronnie.  Please tell me I’m not alone in my elementary school memories.  We also practiced our ‘recorders’ in the Gym.  Surely, I’ve got you now!!

We played kickball, baseball, hopscotch, and Chinese jump rope at recess.  In the mostly paved, partially dirt back yard of our school, we spun out of control on a merry-go-round, climbed monkey bars, and played dodge ball.  We survived.

We got through 4th grade and graduated to Middle School, where our town Jaffrey merged with our neighbor Rindge, and St. Patrick’s school.  New friends, two years in a row.  Whoa!

Fifth Grade, meant changing class rooms and padlocks on lockers.  We survived.  In Science Class, I met Michelle aka Micky.  We both had a thirst for learning and developed a kinship with our teacher Mr. Lambert.  He was passionate in his presentation, made us feel worthy of the message, and inspired learning.  TEACHERS, on every level, make a difference!!

Small talk with Micky led to questions like, do you have any sisters or brothers?  Her response, at first, left me speechless.  There are 13 of us.  If emoticons had been invented I would have been the one with two eyes wide open.  Ann, Patty, Cathy, Martha, Nancy, Mark, Mary, Teresa, Clare, Michelle, Peter, Tommy, Laura. Why do I remember the names of her siblings?  Why did I memorize the Crayon colors all those years ago?

Thank you for allowing me to pull out memories, pour out reflections, and randomly spin them into recipes.  Ahh sixth grade…

Back to this fabulous Rainbow Southwest Salad, I’m equally as excited about the dressing.  Check out my Fire Roasted Poblano, Cilantro & Lime Dressing.

I shared this salad with my Healthy Choices buddy this week.  I got the nom, nom, nom nod.  I shared the Fire Roasted Poblano, Cilantro & Lime Dressing with the Customer Service team at my office (in the form of salsa) and they gave it a hearty mmmm Mmmm!! I hope you love it like we did.

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Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing}

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 head green leaf lettuce
• 2 to matoes diced
• 1 carrot spiralized or julienned
• 2 ears fresh corn
• 1 avocado diced
• 2 cups blue corn tortilla chips
• 1 small red onion thinly sliced
• 1 large boneless skinless chicken breast pounded to an even thickness
• 1 15- ounce can black beans rinsed & drained (or Black Bean Puree)
• Fire Roasted Poblano Cilantro & Lime Dressing (see recipe link in post)

Instructions

For salad…

• If making black bean puree, follow recipe link in post.
• Heat grill or grill pan to medium, cook chicken 8-10 minutes per side or until instant read thermometer reads 165 degrees. Remove and allow to rest 5 minutes before slicing.
• Boil corn on the cob for 5 minutes. Then fire roast over gas stove burner, grill, or under broiler until slightly charred. Remove kernels from cobs and reserve.
• Line a large platter or serving bowl with loose green lettuce leaves.
• Arrange ingredients in a rainbow shape in this order: diced tomato, carrot, corn kernels, diced avocado, broken blue corn chips, sliced red onion, sliced grilled chicken, black beans.

For dressing…

• Prepare dressing according to recipe link in post.

Notes

1/4th of this hearty salad with dressing = 10 WW Pts+

A few recipe notes.

Fire roasting corn is a simple step that adds character to a dish.  I steam or boil the corn for about 5 minutes before roasting.  Then cut kernels off cobs and enjoy in your recipe.

For this Rainbow Southwest Salad, plain black beans will be delicious.  However, our Black Bean Puree was over the top.  You’ll love this recipe as a dip, filling, or salad addition.

We have a Sous Vide, a counter contraption (temperature controlled water bath) that cooks foods to precise temperatures with delicious moist results.  That frozen chicken breast that you forgot to thaw…no problem.  Want to infuse fresh herb flavors…no problem.  I’m working on a dedicated post for Sous Vide cooking.  Bring your protein up to ‘done’ temperature, then grill or sear it to add color.  For this salad however, all you need is a cooked chicken breast, preferably grilled.

The post Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing} 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 other day I was digging through my recipe inspiration folder, the place I keep pages upon pages of notes, printed recipes, magazine pages and the like.  What I found was a scrap piece of paper with these handwritten words Crab Stuffed Chile Rellenos.  That night I made this fabulous dish.

This dish came together in my mind as I entered the grocery store.  Crabmeat.  I wonder what choices will be available today.  I stepped up to the seafood counter where they were offering samples of their Cajun Crab Krab Dip.  Hmm.  I’m not ashamed to admit that I love this dip.  It might just be the perfect flavor pairing with our chile rellenos.  All I’d have to do is doctor it up with roasted corn, onion, and some shredded cheese.

Which is precisely what I did.

If your market doesn’t sell a premade dip or you prefer to start from scratch, I’ve listed my modified version of this dip in the recipe below.

First things first.  To remove the tough skin from the poblano peppers, simply char them, then let them steam in a covered bowl for a few minutes.  I use my gas stove and lay the peppers across the burners, turning them with metal tongs.  You can also use your gas grill or put them under the broiler.  The key is to get them nice and black as shown in the picture above.  Then put them in a bowl covered with plastic wrap until they are cool enough to handle.  Run them under water and gently loosen the blackened skin.  Most of it will just wash away.  Cut a slit the length of the peppers to remove the seeds.

Generously fill each pepper with the crab mixture.  Traditionally Chile Rellenos are battered and deep fried.  But my egg wash and cornmeal coating is also an accepted method.  I pan browned them before topping them with cheese to finish in the oven.

The only problem with this recipe is that I only made three Crab Stuffed Chile Rellenos.  Since they reheat nicely they would be great leftover for lunch the next day.  Definitely adding this recipe to our weeknight dinner rotation.

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Crab Stuffed Chile Rellenos

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• Either purchase a tub about 12 ounces of Cajun Krab Dip or make from scratch which will yield more than needed for this recipe.

For the Cajun crab dip…

• 8 ounces cream cheese softened
• 4 ounces sour cream
• 1/2 cup shredded cheddar cheese
• 8 ounces crab meat
• 1 Tbl. Frank’s hot sauce
• 1 tsp. Worcestershire sauce
• 1/2 tsp. or more to taste Cajun seasoning
• 1/2 tsp. garlic powder

For the chile rellenos…

• 3-4 Poblano peppers
• 1 Tbl. olive oil
• 1 cup corn kernels
• 1 cup diced onion
• 4 ounces Monterey Jack or Pepperjack Cheese
• 1 egg beaten
• 1 cup yellow cornmeal
• oil for pan frying

Instructions

For the Cajun crab dip…

• Combine all ingredients and reserve.

For the chile rellenos…

• Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin.
• Meanwhile, sauté onion in olive oil until tender. Add in corn and cook for another minute. Combine onion/corn mixture to 1 1/2 cups Cajun crab dip, along with 1/2 cup shredded cheese.
• Slice pepper lengthwise and remove seeds. Generously fill each pepper with crab/corn mixture. Dip in beaten egg, then roll in cornmeal.
• Preheat oven to 350 degrees.
• Gently pan brown stuffed chiles then transfer to a baking dish. Top with remaining shredded cheese. Bake for 25 minutes, allow to rest for 5 minutes before serving.

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