You know I love to roll my favorite flavors into Meatballs of Love!

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

The Curry Spice Blend

Curry in its most basic form is a type of sauce used in Indian cooking. These sauces or gravies are seasoned with a blend of spices, typically including cumin, turmeric, coriander and others like garam masala (which is a blend on its own) and chili powder.

I’ve found preparing the curry spice blend first when making a recipe like this to be a great time saver. Measure once, use twice.

We’re going to incorporate the same seasoning blend in the meatballs and the curry sauce.

• Ground cumin
• Garam masala
• Ground coriander
• Turmeric
• Red chili powder
• Salt

The Chicken Meatball Ingredients

Ground chicken is a wonderful protein that loves big bold flavors. The meatball ingredients come together quickly!

• Ground chicken
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Egg
• Panko breadcrumbs

Meatball Preparation

• Mix all the meatball ingredients (except chicken)
• Then add the ground chicken and mix until just combined
• Roll into 1 1/2″ meatballs
• Place on a parchment lined baking sheet
• Bake the meatballs at 400 degrees F. for 20 minutes

The Butter Curry Sauce Ingredients

Like Chicken Tikka Masala, the curry sauce is savory with hints of ginger and garlic. However Butter Chicken also brings a smooth buttery consistency.

• Ghee
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Tomato paste & sauce
• Chicken broth
• Cream or coconut milk
• Butter
• Salt & sugar to taste

Butter Curry Sauce Preparation

• The sauce begins by sautéing grated onion with melted ghee or butter for 4-5 minutes
• Then the garlic & ginger are added and sautéed for an additional minute
• Add the curry spices and cooked off for a minute
• Add the tomato paste and tomato sauce along with a little chicken broth to bring the ingredients together

• The sauce is then blended until smooth and returned to the pan
• The cream and butter are whisked in
• A final seasoning of salt and a touch of sugar to taste bring the sauce together
• Serve meatballs over basmati rice, covered in curry butter sauce, garnished with fresh cilantro

This sauce is fragrant and full of spice flavor without heat. It’s luscious served over a bed of basmati rice topped with the tender butter chicken meatballs.

Simple Butter Chicken Meatballs over Basmati Rice is on our comfort food rotation!

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

Pin It For Later

Print

Simple Butter Chicken Meatballs Over Basmati Rice

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

Course Entree

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Curry Spice Blend

• 1 1/2 Tablespoons garam masala
• 1 1/2 Tablespoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons red chili powder
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons salt

For the Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup grated onion squeezed dry in kitchen or paper towel
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 2 Tablespoons Curry Spice Blend see above
• 1 egg
• 1/3 cup panko breadcrumbs (gluten free for GF Version)

For the Butter Curry Sauce

• 2 Tablespoons ghee or butter
• 1/4 cup grated onion
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 3 Tablespoons Curry Spice Blend see above
• 1 Tablespoon tomato paste
• 8 ounces tomato sauce
• 1/2 cup chicken broth
• 1/2 cup full fat coconut milk or heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon sugar
• salt to taste

For the Basmati Rice

• 1 cups basmati rice triple rinsed and drained
• 1 Tablespoon ghee or butter
• 1 3/4 cups water
• Cilantro leaves for garnish

Instructions

For the Curry Spice Blend

• Combine the curry spices in a jar.

For the Chicken Meatballs

• Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine all ingredients, except the chicken in a large bowl. Add in the ground chicken and mix until just combined. Roll meatballs into 1 1/2" diameter and place on prepared baking sheet. Bake for 20 minutes.

For the Basmati Rice

• Meanwhile, melt ghee in a skillet with a tight fitting lid. Saute rinsed and drained basmati rice for 2-3 minutes until all grains are nicely coated with ghee. Add water and stir. Bring to a boil, then reduce heat to low. Cover and cook an additional 15 minutes or until rice is tender. Fluff with a fork before serving.

For the Butter Curry Sauce

• While meatballs bake and rice cooks, prepare the sauce. Melt ghee in a heavy bottom saucepan. Add in grated onion and saute for 4-5 minutes. Stir in garlic and ginger and cook for an additional minute. Add remaining curry spice blend and stir for 1 minute. Add tomato paste and stir to combine. Then add tomato sauce and chicken broth and whisk until incorporated well. Bring sauce to a gentle boil and simmer for 5 minutes.
• Transfer sauce to a blender and process until smooth. **Careful with hot liquids when removing blender lid** Add sauce back to saucepan and whisk in cream and butter, heat through. Season with sugar and salt to taste.

  Serve meatballs covered in butter curry sauce with a side of basmati rice. Garnish with cilantro leaves.

The post Simple Butter Chicken Meatballs Over Basmati Rice appeared first on Lemony Thyme.

Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

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

Print

Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.

This all-purpose blend is a delicious way to season meats, vegetables, soups and stews. You’ll find this spice blend is a key ingredient in many Latin, Mexican, and Caribbean recipes.

You’ve likely seen it on the grocery store shelves in the Latin/Mexican section.

Making your own seasoning blends are a great way to use ingredients you likely already have on hand. Did you know most ground spices lose the majority of their flavor within a year? When’s the last time you cleaned out your spice cabinet? Hmmm, might be time for me to tackle that too!

So use up those spices by making time-saving blends instead of buying another jar.

This particular flavor enhancer can be sprinkled directly onto meat or vegetables as a dry rub before grilling or roasting. Sprinkled directly into soups and stews. It’s also fantastic when used to make a marinade with lemon juice and olive oil.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper. It’s a key ingredient in Arroz Con Pollo (Latin Chicken & Rice). It’s not to be confused with Adobo Sauce which is a spicy pepper and tomato based sauce that’s big on flavor!

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

Print

Homemade Adobo Seasoning Blend

Make a batch of Homemade Adobo Seasoning Blend to have on hand. This all-purpose blend a delicious way to season meats, vegetables, soups and stews.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons garlic powder
• 1 1/2 Tablespoons salt
• 1 Tablespoon dried oregano
• 1 Tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Easy Homemade Adobo Seasoning Blend appeared first on Lemony Thyme.

Oh my!

Roasted Beets are such a treat for me. While I love traditional red beets, when I find the golden variety I feel special.

Their sweet earthy flavor makes them the perfect salad topper, veggie burger binder, savory soup enhancer, and super creamy dip ingredient.

This Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

To prepare the beets, simply roast them drizzled in olive oil and wrapped in foil for 45 minutes!

There are so many variations of hummus, each with its own personality and flavor profile, all pretty easy to prepare.

One of my favorites is sweet potato hummus, but I’ve always loved a good classic hummus as well.

Most of our grazing boards also include Hummus of one variety or another!

Roasted Golden Beet Hummus is such a lovely light snack, wonderful for Summer Thyme (pairs nicely with Summer Thyme Sangria too).

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

Print

Roasted Golden Beet Hummus

Roasted Golden Beet Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Beets

• 3 medium beets peeled and quartered
• 1 teaspoon olive oil
• salt & pepper

For the Hummus

• 3 medium roasted beets
• 2 cloves garlic
• 1/4 cup tahini
• 2 Tablespoons olive oil
• 1 lemon juice only
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt or more to taste
• 1/4 teaspoon black pepper or more to taste

Instructions

For the Beets

• Preheat oven to 400° F. Place quartered beets on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until beets are tender when poked with a fork. Allow to cool to room temperature or refrigerate until ready to use.

For the Hummus

• Cut one beet quarter into small cubes and reserve. Place reamaining roasted beets and all balance of ingredients into a food processor or high powered blender. Blend until pureed. Can add a tablespoon or two of cold water if too thick. Season with salt and pepper to taste.
• Serve in a bowl, sprinkled with beet cubes. Serve with favorite veggie sticks or crackers. Wonderful as a sandwich spread.

The post Roasted Golden Beet Hummus 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

Print

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.

Trust me on this one. You do not have to slave in the kitchen, or order take-out, to be able to enjoy this creamy dreamy eggplant dip at home.

After oven roasting the eggplant, this recipe requires less than 10 minutes of hands on time.

Hand me a pita…I’m going in!

The Process

• Choose a couple nice sized eggplant (about 3 pounds total)
• Slice them in half and brush the cut side with olive oil
• Place cut side down on a parchment lined baking sheet and roast at 450 degrees F. for about 45 minutes or until the eggplant are very soft to the touch and the skins start to wrinkle
• Once roasted, allow to cool
• Then gently scrape the flesh out of the eggplant skins (discarding the thin charred layer) into a mesh strainer for a few minutes to allow any excess liquid to drain off
• Squeeze in 3-4 roasted garlic cloves.

Since I had a hot oven and a recipe that calls for garlic, I oven roasted a head of garlic as well.

• Add Tahini (sesame seed paste), extra virgin olive oil, fresh squeezed lemon juice, and chopped fresh parsley
• Season with cumin and salt and whisk with a fork until well combined
• Adjust seasoning to taste and garnish with a drizzle of olive oil, chopped parsley and smoked paprika

How to Serve

On a side note, there are some food pictures that benefit greatly from having a hand model. It’s akin to the food videos that end with the cook taking a bite and telling us how delicious it tastes.

Baba Ghanoush is beautiful on the inside but she’s not the easiest to make look sexy in a picture.

There were no objections from this volunteer (my husband) when I made my request. And capturing his expression says this dip is creamy dreamy delicious!

The key to making this recipe “Easy” is using the oven roasting method vs. fire roasting on a grill or under the broiler.

Been there done that and in my opinion these results are equally delicious, perhaps less smoky but the smoked paprika brings that to the dip.

We incorporated our Easy Baba Ghanoush into a Levantine Mezze Platter that we shared with some close friends.

Our board included many of our favorite middle eastern dishes whose flavor profiles all play so nicely together.

We had Tabbouleh, Hummus, Falafel, Marinated Olives with Feta, Kofta Kebabs, Jerusalem Salad….

It was a heaven on a platter.

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

Print

Easy Baba Ghanoush

Baba Ghanoush is a wonderful middle eastern eggplant dip that's rich flavor and creamy texture will delight your taste buds.

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Finish Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3 pounds eggplant (about 2 medium-large) roasted
• 1 head garlic roasted
• 1/3 cup tahini
• 1/4 cup extra virgin olive oil plus more for brushing and drizzle
• 1 lemon juiced (about 2 Tablespoons)
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• chopped fresh parsley to garnish
• smoked paprika to garnish

Instructions

• Preheat oven to 450° F. Line baking sheet with parchment paper. Cut eggplant in half, brush cut sides with a little olive oil, place cut side down on prepared pan. Trim 1/4" off top of garlic, place on a piece of tin foil and drizzle with a little olive oil. Seal the foil and place on pan with eggplant. Roast in oven for 45 minutes or until eggplant is soft to the touch and the skins have wrinkled. Allow to cool for 10 minutes.
• Once cooled, gently scrape the flesh out of the eggplant skins (discarding the thin charred layer) into a mesh strainer for a few minutes to allow any excess liquid to drain off. Squeeze in 3-4 roasted garlic cloves. Transfer to a bowl and using a fork, whip the mixture breaking up the eggplant. Add in remaining ingredients and whisk with a fork until smooth. To serve, sprinkle with chopped fresh parsley, a drizzle of olive oil and a pinch of smoked paprika.

The post Easy Baba Ghanoush appeared first on Lemony Thyme.

The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

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

Print

Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

Simple ingredients.

Fresh bright flavors.

Fire roasting the corn and poblano peppers adds a subtle smoky flavor. I find the easiest way to do this is over your gas stove burner. However you can do this under the broiler or on a grill.

For the corn you’re really just looking to add some color, not fully charred.

On the other hand, for the poblano you want to get them completely blackened.

You’ll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.

If you love this Fire Roasted Corn & Poblano Salsa you should give our Fire Roasted Tomatillo Guacamole a try!!

Cut the corn kernels off the cobs. For the poblano peppers, once skins are rinsed off remove the stem and seeds and dice.

Combine the roasted corn and poblano with diced red onion, fresh cilantro and lime juice, and a pinch of salt and ground cumin.

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

Print

Fire Roasted Corn & Poblano Salsa

Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasoning. Simple ingredients. Fresh bright flavors.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 ears fresh corn on the cob husks and silk removed
• 2 small poblano peppers
• 1/2 cup red onion fine diced
• 1/3 cup fresh cilantro leaves chopped
• 1 lime juiced
• 1 pinch salt or to taste
• 1 pinch ground cumin or to taste

Instructions

• Fire roast the corn and poblano over an open flame or under a broiler. For the corn you just want to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. Using metal tongs turn them frequently – be careful the tongs will get hot. You'll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
• Cut the corn kernels off the cobs. Remove the stems and seeds of the poblanos and dice. In a small bowl combine corn and diced poblano peppers to remaining ingredients. Adjust seasoning to taste.

The post Fire Roasted Corn & Poblano Salsa appeared first on Lemony Thyme.

It’s the perfect side dish for all your Mexican favorite meals. And pairs nicely with Asian dishes as well.

There’s a trick to making this rice. One step that makes all the difference. The reason I can use the word perfect. Do you know what it is?

I have made Cilantro Lime Rice for years, but only recently did I discover this game-changer version from Simply Recipes.

It’s Absolutely Perfect.

Every.

Time!

The said game-changer in this recipe is lightly toasting the rice first like you would do for rice pilaf.

It enhances the flavor and keeps the rice in individual light & fluffy grains instead of sticky & lumpy.

Trust me don’t skip this step. It only takes a couple minutes but makes all the difference!

Lime zest and salt are added to the cooking water, then lime juice, cumin and fresh cilantro are stirred into the cooked perfect rice at the end.

Did I mention perfection?!!

Keep this recipe close at hand. You never know when the family will request a Loaded Burrito Bowl.

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

Print

Cilantro Lime Rice

The key to this recipe is lightly toasting the rice first like you would do for rice pilaf. It enhances the flavor and keeps the rice in individual light & fluffy grains.

Course Side Dish

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Author adapted from Simply Recipes

Ingredients

• 2 Tablespoons olive oil
• 1 1/2 cups basmati rice
• 1 clove garlic minced
• 2 1/4 cups water
• 1 teaspoon salt
• zest of one lime
• 3 Tablespoons lime juice
• 1 cup fresh cilantro leaves chopped
• 1 teaspoon ground cumin

Instructions

• In a medium saucepan, heat olive oil over medium high heat. Add rice, stirring to coat. Cook until rice begins to brown; stir occassionally. Add the garlic and stir for one minute.
• Stir in the water, lime zest and salt and bring to a boil, then reduce heat to low and cover. Cook undisturbed for 15 minutes. Remove from heat and allow to rest for 10 minutes.
• Fluff rice with fork, then transfer to a serving bowl. Stir in lime juice, cilantro and cumin.

The post Perfect Cilantro Lime Rice Recipe appeared first on Lemony Thyme.

When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.

The result of nonstop cooking for a week straight.

Have you seen our March Meatball Madness posts??!

When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.

Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.

This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.

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

Print

Spring Thyme Green Minestrone

This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

Veggies

• 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
• 2-3 cloves garlic minced
• 8 cups vegetable broth
• 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
• 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
• 2 Tablespoons freshly grated ginger
• 2 Tablespoons fresh squeezed lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ditalini pasta cooked al dente and reserved
• 1/2 cup basil pesto optional, to swirl in soup for serving
• freshly grated parmesan cheese optional, to grate onto soup for serving

Instructions

• In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
• Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
• Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
• To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!

The post Spring Thyme Green Minestrone appeared first on Lemony Thyme.