Our first attempt at making ice cream in a Ziploc bag was the night I discovered Thin Mints in the freezer.  It was late.  For some reason we decided we couldn’t have one without the other.  The ice cream was a success. 

Monday morning at the water cooler I shared my story and was surprised to learn how few of my coworkers had heard of this quick & easy process.  So I’ve decided to join the ranks of many who have posted these 5 simple steps.

Step #1 – Gather Ingredients

Gather Ingredients (cream, sugar, vanilla, Kosher salt, quart & gallon Ziploc bags, crushed ice, towel)

Step #2 – Mix Ingredients

Mix Ingredients (combine cream, sugar and vanilla in quart sized Ziploc bag, seal well and shake gently to combine.  Slide quart bag inside gallon sized Ziploc bag then fill with ice and add 1/2 cup Kosher salt).

Step #3 – Shake

Shake (I called Batman to help with step #3.  The ziploc bag with ice/salt gets very cold, I suggest rolling it in a bath towel, then twisting the ends creating handles).  Now click here and prepare to shake, shake, shake.  Shake Your Booty.  Do this for about 10 minutes.

Step #4 – Check Cosistency

Check Consistency (if too soft, keep shaking.  When desired consistency is achieved turn bag inside out and scrape ice cream into a freezer container.  Keep frozen until ready to use).

Step #5 – Enjoy!

Enjoy!  (now is when you can add mix-ins like crushed Thin Mints, or chocolate chips, or sliced strawberries to name a few.  Or you can serve Homemade Vanilla Ice Cream with warm Peach Buttermilk Cobbler (which is how our second attempt came to be).

The post Homemade Ice Cream In a Ziploc Bag appeared first on Lemony Thyme.

It has the perfect balance of savory (hello pesto) with a hint of sweetness.

I’ve literally made five variations of it in the past several weeks, sharing it with friends & family along the way.

Rave reviews from all of my taste-testers!

For anyone following a gluten free diet, or looking to incorporate more veggies into their meals, or just loves sweet potatoes as much as I do….this is your new secret weapon!

Sweet potatoes are high in fiber, mineral rich (particularly potassium) and packed with vitamins (particularly immunity boosting Vitamin A / beta-carotene), which has anti-inflammatory properties – that’s music to my ears!

Sweet Potato crust is genius!

I first saw it in a Cooking Light post and instantly knew I would recreate it at home.

The Sweet Potato Crust Method

Because the crust is pre-baked before filling, causing the sweet potatoes to shrink, it’s important to overlap them a good bit and to be sure the diameter of the slices are large enough to stand above the edge of your quiche pan.

I’ve practiced several times now and believe I’ve found the right combination of slice thickness (1/8-inch), diameter (1-inch larger than the height of the pan), and spacing (overlap at least half of each slice).

Using a mandolin set at 1/8-inch thickness makes the slicing a breeze, but you can certainly cut the sweet potatoes by hand.

I found one large sweet potato will do the trick, but buy two just in case. The crust is baked at 375 degrees F. for 20 minutes before adding the fillings.

For the Veggie Quiche Filling

For this Veggie & Pesto Quiche I chose steamed broccoli, asparagus, and zucchini for my veggies, Basil Pesto, and feta and parmesan cheese.

The custard consists of 6 large eggs, 1 cup of heavy cream, salt, pepper and nutmeg.

Place the quiche on a baking sheet then bake a 350 degrees F. for 35-40 minutes, until the center is just firm to the touch.

Allow to cool slightly before slicing.

The result is a perfectly cooked sweet potato crust, with a delicious savory veggie filling.

The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Not too ‘eggy’ as my husband would say.

Sweet Potato Crust Veggie & Pesto Quiche is easily one of my new favorite quiches.

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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Sweet Potato Crust Veggie & Pesto Quiche

This quiche has a perfectly cooked sweet potato crust, with a delicious savory veggie filling. The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Course Breakfast, Brunch, Entree, Lunch

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Prebake Sweet Potato Crust 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1-2 large sweet potatoes, peeled sliced 1/8-inch thick
• 2 1/2 cups steamed veggies (such as broccoli, zucchini, asparagus, yellow squash)
• 1/4 cup basil pesto recipe link in post
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded parmesan cheese
• 6 large eggs
• 1 cup heavy cream or half & half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch ground nutmeg

Instructions

• Preheat oven to 375° F. Peel and slice sweet potato(s) into 1/8-inch slices. Spray pie plate or quiche pan with cooking spray, then line with sweet potato slices. Slices should be 1-inch taller than sides of pie plate and should be overlapped by half. Place pie plate on a baking sheet and bake for 20 minutes.
• Meanwhile, steam veggies and prepare pesto, reserve. In a mixing bowl, beat eggs with cream, salt, pepper and nutmeg.
• Remove prebaked sweet potato crust from oven. Lower oven temperature to 350° F. Arrange veggies in crust. Sprinkle with pesto and cheeses. Slowly pour custard over filling. Bake for 35-40 minutes, until center is set and just firm to the touch. Allow to cool for 10 minutes before slicing. Delicious served warm or at room temperature.

Previous versions of sweet potato crust quiches. All delicious, but you’ll notice the crust is a bit wimpy. This is where using thicker and larger diameter sweet potato slices comes into play. Go big!

The post Sweet Potato Crust Veggie & Pesto Quiche appeared first on Lemony Thyme.

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!

The post Chicken Tikka Masala appeared first on Lemony Thyme.

I’m not sure how it happened but Spaghetti and Meatballs has become an absolute favorite meal for me.  And really, it’s all about the meatballs.  I like them big and soft and full of Italian flavors like garlic, basil and oregano.

My favorite combination for meatballs (or meatloaf for that matter) is a combination of ground beef, pork, and veal. Just add a few more simple ingredients and you are less than an hour away from heaven. Great. Big. Italian Meatball Heaven.

Making Meatballs

If I had to share one tip that I’ve learned about making meatballs (or meatloaf) is do not overwork the meat mixture.  

Combine all of your ingredients, except the meat, into a bowl then add your ground meat and gently mix until just combined.  I can do this with a few good squeezes of my hands before rolling into meatballs. 

One pound of ground meat will yield 8 great big meatballs.  Yes, they take a little longer to bake, but in my opinion it is so worth it.  You’ll find two meatballs is a generous serving, even for your hungry man.

Either pan brown the meatballs in olive oil, then transfer them to a baking dish.  Or bake them on a parchment lined baking sheet. Don’t get too particular about the browning process, this step lets the cooking process begin and tends to help the meatballs stay together before finishing in the sauce.

You can easily double or triple this recipe as I did above. Italian Meatballs are such a crowd pleaser and they’re just as good the next day!!

Once browned, cover your meatballs in a nice blanket of your favorite Marinara Sauce for baking or submerge them in a pot of your favorite tomato sauce and let them simmer gently.  If however, you’re not ready for baking…just cover them in plastic wrap and refrigerate them until ready. 

You can definitely prepare these a day ahead, which makes them perfect for entertaining. 

Who doesn’t love great big Italian Meatballs.

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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Italian Meatballs

My favorite combination for meatballs (or meatloaf for that matter) is a combination of ground beef, pork, and veal. Just add a few more simple ingredients and you are less than an hour away from heaven. Great. Big. Italian Meatball Heaven.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1/2 pound ground beef
• 1/2 pound ground pork or ground veal
• 1 egg
• 1/2 cup fresh bread crumbs
• 2 Tablespoons milk or cream
• 1 Tablespoon garlic minced
• 1/4 cup freshly grated Parmesan cheese
• a good handful of fresh parsley finely chopped
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly cracked black pepper

For Pan Browning

• 2-3 Tbl. olive oil for pan browning

For Serving

• 2 cups Marinara Sauce
• Cooked pasta optional
• Garnish with fresh basil and freshly grated Parmesan cheese

Instructions

For the Meatballs

• In a large bowl, combine all ingredients except the ground meat. Mix well. Add in ground beef and pork and gently combine with hands. Do not overwork mixture. Form mixture into (8) about 2 1/2-inch diameter balls.

For Pan Browning Method

• Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray and reserve.
• Add 1 Tbl. olive oil to a large skillet over medium heat. Working in batches, brown meatballs. Transfer to baking dish. Spoon marinara sauce over meatballs. Bake uncovered for 40-45 minutes. Allow to rest 5 minutes before serving.

For the Oven Browning Method

• Preheat oven to 400 degrees. Place meatballs on a parchment lined baking sheet. Bake for 25 minutes (for smaller meatballs reducee the cooking time). Transfer to a pot of marinara sauce and simmer gently for 15 to 30 minutes.

To Serve

• Serve meatballs over favorite cooked pasta. Sprinkle with freshly grated parmesan cheese and fresh basil.

The post Italian Meatballs {Great Big Italian Meatballs} appeared first on Lemony Thyme.

With the way I love meatballs, this food holiday is deserving of a celebration.

A Meatball Palooza if you will.

I have so many meatball recipes to share (and several I’ve yet to create) that we’ll need days to properly honor those perfectly packaged bundles of love.

I shall call this celebration March Meatball Madness and share a meatball recipe every day for the remainder of the month.

We shall begin with Chicken Marsala Meatballs.

Let me just put it to you straight.

If you love Classic Chicken Marsala you’re going to love those flavors rolled into tender savory meatballs.

I mean luuuuv them!!

In order to keep the meatballs soft and tender, I combine all the ingredients except the chicken first, then gently fold that mixture into the ground chicken.

Overworking the meatballs can make them tough.

Baking ground chicken meatballs is my preferred method. When the mixture is quite soft and these meatballs are large (2″ diameter) they do better in the oven. I baked them at 400 degree F. for 15 minutes to firm them up a bit before pan browning them in butter and sage.

Earlier today when I passed a Chicken Marsala Meatball over the fence to Ms. Pat {share the love}, she gave me a lovely complement on my mushrooms.

She said, “I don’t know how you do it but your mushrooms are always incredible.”

The truth is I work a little harder for just that reason.

If you take the time to pan brown your mushrooms in a single layer (remember Julia Child’s advice “never crowd the mushrooms”) they will caramelize and take on the most incredible texture.

No mushy mushrooms here.

You will brown the mushrooms on both sides then remove them from the pan. You’ll add them back near the end of preparation.

I apply this method to most every recipe that incorporates mushrooms.

For the Marsala Pan Sauce, I add butter, shallot, and garlic to the pan and sauté until the shallot is soft.

The Marsala wine is added, then allowed to cook down until reduced by at least half.

Marsala wine comes in a variety of finishes. They range from sweet to dry and are not created equally.

During a trip to Sicily we were able to visit the wonderful coastal town of Marsala and sample several varieties, ranging from very sweet to a wonderful dry marsala that’s perfect for making Chicken Marsala.

Below are a few pictures from our visit to Marsala.

Once the Marsala is incorporated, good rich chicken stock is added with a pinch of salt and pepper.

Once that comes to a simmer I dust it with a little arrowroot (for gluten free version) or flour to thicken it just a bit.

Then the mushrooms are returned to the pan along with a little cream and the browned meatballs.

Let the meatballs gently simmer in the sauce for 5 minutes or so before serving.

I chose to serve these meatballs over spaghetti but they would be fabulous over egg noodles or cauliflower rice.

Every tender bite is bursting with hints of marsala and buttery sage. I am so in love with these Chicken Marsala Meatballs. I can’t wait for you to try them and let me know what you think!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best, Libby

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Chicken Marsala Meatballs

Every tender bite is bursting with hints of marsala and buttery sage.

Course Entree or Appetizer

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (or GF Panko)
• 1/3 cup pecorino romano cheese grated
• 1 large egg
• 2 Tablespoons cream
• 2 Tablespoons fresh parsley fine chopped
• 1 Tablespoon dry Marsala wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic & herb seasoning recipe on blog

For the Marsala Pan Sauce

• 4 Tablespoons butter divided
• 2 Tablespoons olive oil
• 16 ounces fresh button mushrooms sliced
• 1 bunch of fresh sage 8-10 leaves
• 1 shallot fine diced, about 1/4 cup
• 2 garlic cloves minced
• 3/4 cup marsala wine
• 2 cups chicken stock
• 2 Tablespoons flour or arrowroot (for gluten free)
• 2 Tablespoons cream
• salt & pepper to taste

For Serving

• 1 pound spaghetti prepared al dente
• fresh parsley for garnish

Instructions

For the Meatballs

• Preheat the oven to 400° F. Line baking sheet with parchment paper. In a bowl combine breadcrumbs, Romano cheese, egg, cream, parsley, marsala wine, salt, pepper, garlic & herb seasoning. Fold mixture into ground chicken until just combined. Form into 12 meatballs, about 2 inches in diameter, place onto parchment lined baking sheet. Bake for 15 minutes.

For the Marsala Pan Sauce

• While meatballs are baking, pan brown mushrooms in batches using large skillet over medium-high heat with 1 Tbl. butter & 1 Tbl. olive oil, adding additional butter/olive oil with each batch. Once deep golden brown, remove mushrooms from pan and reserve. In same skillet over medium heat, melt 2 Tbl. butter with fresh sage leaves. Allow to cook for 3-4 minutes until fragrant. Remove sage leaves and reserve as edible garnish.
• Remove meatballs from oven and add to skillet with sage butter; cook until nicely browned on all sides. Remove from pan and reserve.
• Add shallot and garlic to pan and saute over medium heat for 3-4 minutes until shallot is tender. Return the mushrooms to pan, add marsala wine and simmer until reduced by at least half. Add chicken stock, bring to a boil then dust with flour/arrowroot whisking until slightly thickened. Stir in the cream, then return meatballs to sauce to heat through.

For Serving

• Cook spaghetti al dente and divide into four bowls. Top each bowl with 3 meatballs, a generous serving of pan sauce and a sprinkle of fresh parsley.

The post Chicken Marsala Meatballs for National Meatball Day! appeared first on Lemony Thyme.

Home of one of my many dream jobs. 

It was one of several recipes that my sister uncovered in a misplaced recipe box. 

I could hardly wait to recreate it, and now that I have I can hardly wait to make it again.  I’m certain the family is completely on board with that.

I have an ongoing, long winded, yet-to-be-published blog post entitled My Dream Job. 

I add to it from time to time, but mostly use it for reflection. 

Below is an excerpt from that post.  Remember…..long winded. 

Feel free to scroll on by to the bottom of the page for this glorious Seafood Newburg recipe.

A stroll down memory lane…

By age 12 (way before child labor laws kicked in) I was ready to make real money.  It was summer.  I arrived at 6:30 am to The Woodbound Inn in Rindge, NH where I would begin every day by peeling 100 lbs. of potatoes.  When finished I would wash salad greens, pick parsley, inventory the walk-in freezer and clean anything that needed to be cleaned.  I eventually graduated to dish washer.  Boy that was a tough job on a busy hot Saturday night.  But I knew if I stuck with it, worked hard without complaint, and didn’t break too many dishes….I could graduate to the dream job.  Bus Girl.  At the coolest vacation spot imaginable.  What a fabulous place to work.

By age 15 I had graduated from bus girl to waitress (living the dream).  My sister had also joined the team.  We realized that we had a special ‘attention to detail’ gift.  Taking the time to ‘clean up’ our plates before they left the kitchen.  We added citrus slices, fresh picked parsley, or anything else we could find to ‘garnish’ the plates as we headed out the door into the dining room, as to not offend the chef.  We’d even pick wild blueberries and blackberries to offer our guests with breakfast.  Without discussion we both got this simple concept. “Go the extra mile.”  All credit to Mom.  Our common denominator.

Woodbound Inn

If you’ve seen the movie Dirty Dancing, envision that kind of resort on a smaller scale.  We had patrons that came back year after year and would stay for 2-3 weeks in the summer. We witnessed the growth of their families, who: always requested the same rooms in the Inn, the same tables in the dining room and could be found in the same front porch rockers most afternoons. 

Our job was to deliver the ‘Woodbound’ experience.  Whether it be during Wednesday Night Cookouts under the Pines (even in the middle of winter), delivering Boxed Lunches to the lakeside beach, serving Seafood Newburg from Friday Night’s Buffet or presenting Saturday Prime Rib Night (with Dott’s Yorkshire Pudding), Oooo and we always gave special attention to the Roast Turkey and Fried Shrimp on Sundays.  This is my chance to come clean.  I did once order an extra Fried Shrimp Dinner knowing full well that I was intending to consume it myself and did.  I later confessed.

After putting my time in at Woodbound and over the years those memories and favorite dishes became engrained.  Sarah finding this Seafood Newburg recipe was like a stroll down memory lane.

The Seafood

Seafood Newburg includes shrimp, scallops and lobster. I chose a lobster tail which I oven roasted with garlic & herb butter before adding the shrimp and scallops.

The Newburg Sauce

• While seafood is cooking, melt butter in skillet. Saute shallot until tender, then add cooked seafood and simmer for one minute. Add cream, sherry and tomato paste; whisk gently to combine. Bring to almost a boil, then reduce heat to low.
• Combine egg yolks with 1/2 cup of cream mixture to temper; then return skillet; whisk to combine. Season with nutmeg, salt and cayenne pepper. Stir in cooked seafood.

Seafood Newburg is luxurious and indulgent and worthy of any special occasion or treat yourself because you’re worth it meal. The sauce is rich yet delicate. Enjoy!

All my best,
xo Libby

The post Seafood Newburg and a Stroll Down Memory Lane appeared first on Lemony Thyme.

I’m off this week.  Off from work.  My day job is running a door lock and hardware company.  Strike that.  My day job is motivating and hopefully at times inspiring my work family.  Ultimately we all want the same, from work.  It’s where we make our living, which funds our passions.

This recipe has nothing to do with that.  But I wanted to share where I am right now.

I’m home.  On a Monday.  Happy feet.  I’m hungry.  Let’s have grits.  I’m sorry, but I’m channeling my twitter voice.  Roughly poetic.

Why stop at grits when the recipe on the side of the bag suggests casserole?  When you read casserole, what comes to mind first?  It’s a bit twisted for me.  Casseroles deliver comfort, but they’re also delivered to those who need comfort most, which we don’t celebrate, but embrace.

I’m on Day #23 of sharing Thanksgiving Side Dish Recipes. This might be better served to your HUGE family that rolled into town, waking up looking forward to brunch. This Cheesy Jalapeno Grits Casserole will satisfy their breakfast & brunch needs.

This morning, this cheesy gritty casserole with a hint of spice (not gritty in texture, this is creamy and smooth and buttery), hit the spot.  A great brunch dish or breakfast for dinner dish.

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Cheesy Jalapeno Grits Casserole

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 -10

Author slightly adapted from Jim Dandy

Ingredients

• 3 cups water
• 3/4 tsp. salt
• 1 cup Jim Dandy quick grits
• 2 cups shredded cheddar cheese
• 1/2 cup butter
• 1/3 cup milk
• 3 eggs beaten
• 1 jalapeno fine diced
• 1 jalapeno thinly sliced
• 1/2 tsp. black pepper

Instructions

• Preheat oven to 350 degrees. Grease an 8-inch or similar casserole dish.
• Combine water and salt in a large saucepan. Bring to a boil, whisk in grits. Cook for 5-7 minutes until slightly thickened; remove from heat.
• Add 1 1/2 cup shredded cheddar and butter until melted. Add milk, eggs, jalapeno, and pepper. Whisk until when combined.
• Pour into prepared casserole dish; top with remaining cheese.
• Bake until golden brown. about 50 minutes. Let stand 10 minutes before serving.

The post Cheesy Jalapeno Grits Casserole appeared first on Lemony Thyme.

We have a wonderful Used Book Store in town.  It’s in an old home, so imagine each section in it’s own little room, most complete with quiet reading areas.  On the day I discovered this Roasted Garlic Bread Soup recipe, Shelby and I went in opposite directions.  If I recall she was looking for books on the Dalai Lama and I was in cookbook heaven.

I was flipping through an old cookbook, one printed back before every recipe came with full sized color pictures.  There were a few pages with the corners turned down, which is why I stayed with it.  One of those pages had a recipe for Roasted Garlic Bread Soup.  I’m certain I did a double take.  Roasted garlic bread soup.  I read that right.

Here’s How to Oven Roast Garlic.

I recall the simple recipe called for heads of roasted garlic, a loaf of crusty bread, chicken broth, cream, shallot, thyme, salt & pepper.  Without a picture, I wasn’t exactly sure what the finished result would look like.

I chose to top our soup with sautéed mushrooms and shaved parmesan cheese.  The finished result was a garlic lovers dream.  I’ve categorized this recipe under Appetizers as well as Soups.  While we loved the richness, we thought it was a bit heavy to eat a large bowl full.  Much better in cup sized servings, where every silken bite is savored.

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Roasted Garlic Bread Soup

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 -8

Author Libby with Lemony Thyme

Ingredients

• 1 loaf of crusty bread we used Tuscan Roasted Garlic Bread, about 5-6 cups cubed
• 2 heads of garlic
• 2 Tbl. olive oil divided
• 8 ounces fresh mushrooms sliced
• 2 Tbl. butter
• 1 shallot minced
• 2 sprigs fresh thyme
• 3 1/2 cups chicken broth
• 1/2 cup cream
• salt & pepper to taste
• parmesan cheese

Instructions

• Preheat oven to 400 degrees.
• Roast heads of garlic (see How To link in post).
• Large cube bread and spread on baking sheet. Toast in oven for 10-15 minutes, until slightly crispy. Reserve 1 cup of toasted cubes for serving.
• While garlic roasts, melt butter in a large skillet over medium heat, sauté mushrooms until browned nicely on both sides. Do not overcrowd pan. Work in batches if necessary. Reserve.
• In a soup pot, sauté shallot in 1 Tbl. olive oil until tender, add in thyme sprigs, chicken broth; bring to a simmer over medium heat for 5 minutes. Reduce to low; remove thyme, stir in cream, roasted garlic and toasted bread (less reserved one cup).
• Fold to combine, then puree lightly. Season with salt & pepper to taste.
• To serve, sprinkle with freshly grated parmesan cheese, sautéed mushrooms & reserved toasted bread cubes.

The post Roasted Garlic Bread Soup appeared first on Lemony Thyme.

My kid.  I love her completely.

Her hugs. Listening skills. Eye contact. Thirst for knowledge. Hugs. Witt. Sense of adventure. Genuine interest in what you’re saying.

Having said that, there is an I want this now and my listening skills have gone out the window at this moment, because I want this now quality about her that I admire. Go get it girl. Which is exactly what she did last week.  I’ll tell you more about that, after I introduce our newest savory dish.  I made a bit of heaven. Rosemary Ham & Swiss Savory Bread Pudding…inspired by a Sunday’s with Shelby outing (which on occasion happens on a Saturday).

My kid, aka Shelby, has lived in a very nice townhome in a great town for 3 years.  Albeit OTP (outside the perimeter).  Those that know the Atlanta scene will recognize that there’s a clear divide between ‘inside’ and ‘outside’ of the perimeter.  Side note, most every time we have a Sunday’s with Shelby outing we rely on my car’s navigation system to direct us to the newest hot spot eatery.  And when ‘Rosie’, my car’s navigation spokesperson, says….in 200 yards, turn left on Peri. Meter. Center.  We crack up.  Please tell me you too have named your navigation spokesperson.  Anywho, she’s been yearning to live closer to the action.

She’s forever combing social media, Craig’s list and the like for an opportunity to make the move.  Often what she found was price prohibitive and when something affordable became available it was snatched up faster than the last chicken nugget on the platter.

Shelby’s luck took a turn for the better.  My phone lit up with text messages and pictures with captions.  ‘Potentially mine!!’ ‘This is perfect and I was the first one to come across it.’ ‘Hardwood floors, high ceilings, lots of light.’ ‘The rent is perfect and a prime location!!!!’ followed by six emoticons (the one with the teeth clenched).  Then the phone rang, ‘Eeeek!!! It’s so perfect mom, they even have the same picture in their living room that I have.’ ‘I’m on my way to meet them.  It’s meant to be.’

Stop right there.  When your kid says it’s meant to be, you might as well jump on the band wagon ’cause their mind is made up.

Yep.  Within a week, she was signed, sealed and delivered.

Saturday, after passing a few blocks of cool urban vibe, I arrived at her new destination…Eeeek!…OMG! My first thoughts were that my mom would have loved Shelby’s new neighborhood. Sundays with Shelby are about to get a whole lot hipper.

Not to mention she’s only blocks away from an entrance point to the BeltLine.  An urban renewal project that utilized abandoned railroad tracks to create miles of bicycle and pedestrian trails, connecting parks and green spaces to shops, restaurants and neighborhoods.

After I had my OMG I want to live-your-life moment, we headed off on foot to Krog Street Market.  Designed to be as authentic as the 1920’s warehouse it’s built in. A west-coast style market, in the heart of Inman Park, with a rich history in cooking.  It was originally home to the Atlanta Stove Works.

Atlanta Stove Works introduced a revolutionary form of cast-iron cooking. I researched and soaked in the stories behind the story.  Inman Park is rich in history, the first street car suburb in Atlanta. Street cars have recently been reintroduced to Atlanta, and while they’ve been met with mixed reviews, I hang on to the nostalgia.

We arrived at Krog Street Market hungry!!  The choices were diverse.  Shelby went with the Pimento Cheese Club from Fred’s Meat & Bread with a side of BBQ Fries with White BBQ Sauce.  Whoa.  Applewood smoked bacon, fried green tomato, poblano pepper, spicy mayo, piled into a grilled pimento cheese sandwich. Great folks, passionate about sandwiches and speaking my love language.  Collectively, we didn’t even finish half of this creation.

I couldn’t get past the vast array of choices from Yalla.  The best way I can describe them is as a Middle Eastern Chipotle.  Lots of fresh punchy ingredients, well-balanced with veggies and proteins, prepared in 1 of 3 ways, delivered by a skilled and dynamic staff.  I went with a Pita Sabich.  Hummus, fried eggplant, labne, tahini, amba, herbs, hard boiled egg.  Oh my!

While waiting for our meals to be prepared we discovered several ‘viewing windows’ where eateries were preparing dishes…or in this case making bacon.

We were at Fred’s when I was drawn in to what the gal in the window next door was hand mixing.  At first I thought chicken salad, with bread chunks and greens. Long story short, I dug in and learned she was making Savory Bread Pudding Muffins.  Brilliant.

It’s taken me 800+ words, many pics, and a bunch of pride for my kid’s choice of a new neighborhood to cut to the chase.  Rosemary Ham & Swiss Savory Bread Pudding delivered as individual servings are pure heaven.  The next day I recreated my interpretation for this recipe.

I chose Boar’s Head Rosemary & Sundried Tomato Ham, we first discovered it here, and paired it with Jarlsberg and Parmesan cheese, and sundried tomatoes.  Added day old bread cubes and soaked with seasoned beaten eggs with cream.  Spooned into ramekins or muffin tins and into the oven for about 20 minutes.

I was so giddy about the results that within minutes of picturing, I was on the way to to Share the Love.  We exchanged hugs, how you doings, and then they went straight in.  Two thumbs up from two of Lemony Thyme’s biggest fans.  Love.

Print

Rosemary Ham & Swiss Savory Bread Pudding

Author Libby with Lemony Thyme

Ingredients

• 3 cups day-old bread, cubed
• 1 cup diced Boar’s Head rosemary ham or favorite
• 1 cup shredded Jarlsberg cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped sundried tomatoes fine diced
• 1 cup cream
• 3 eggs
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/4 tsp. black pepper
• butter for remekins

Instructions

• In a medium bowl, add ham, cheese, sundried tomatoes, and bread cubes.
• In a separate bowl, beat eggs with cream and seasoning and pour over meat/cheese/bread. Mix well and allow to sit for 10 minutes.
• Preheat oven to 400 degrees.
• Spoon into 8-ounce buttered ramekins or muffins tins.
• Bake for 20-25 minutes or until set.

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Sausage & Potato Soup with Spinach & Bacon could be the cousin of Olive Garden’s Zuppa Toscana.  That however, was not at all my motivation for making this new recipe.  Did I tell you the story of how we scored 30+ pounds of bacon and sausage??  Can you imagine the delight when this text message hit my phone.

We’re food bloggers.  We never turn down free food.  And we certainly don’t turn down bacon and sausage. The next day this cooler showed up outside my door.  We shoved and crammed every last package into our freezer and one pound at a time we’ve been working through this gold mine.

 Check out our Chili Gumbo that I made for Mardi Gras.  That used three packages of the Chicken Andouille.  It was delicious!!

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