The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments 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,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

I’m certain every “authentic” Remoulade Sauce is slightly different.

Mayonnaise is the primary ingredient in this flavorful kicked up condiment. It’s believed that remoulade sauce originated in France and is derived from the word ramolas which means horseradish. One of the key flavor components in this mayonnaise based sauce.

My husband is from New Orleans and he’s certain this Louisiana version pairs perfectly with his favorite Shrimp Po’ Boys.

There is also a French version of remoulade which is very similar but often includes anchovy paste in place of creole mustard.

Comeback Sauce is also a kind of mayonnaise based remoulade but typically includes ketchup in place of hot sauce.

Since we’re talking about sauces – check out these Homemade Fry Sauce recipes. There’s nothing like dunking crispy oven fries into a trio of sauces!

We made this sauce to go with our Crab Cake Balls. Trust me you’ll want to dunk these delightful nuggets into this punchy sauce! We also serve remoulade sauce with our Classic Crab Cakes and Fried Shrimp Po’Boys.

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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Homemade Remoulade Sauce

This slightly spicy, super creamy Remoulade Sauce is the perfect pairing for crab cakes, fried fish or shrimp, po' boys, or even fried pickles

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon dill relish
• 1 clove garlic minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon paprika
• 1/2 teaspoon cajun seasoning

Instructions

• Combine all ingredients in a bowl. Chill.

The post Homemade Remoulade Sauce appeared first on Lemony Thyme.

You win them over hook, line and sinker. 

Once the baby new potatoes are boiled until just fork tender, this dish is transformed in a large skillet. 

First comes bacon, cooked until browned and crispy then removed.  Diced red onion is added to the skillet until tender.  Followed by minced garlic.

The dressing begins with the bacon drippings. To that add a little extra olive oil (if needed), Dijon mustard, red wine vinegar, salt & pepper, and a pinch of cayenne. 

You can adjust the amount of vinegar according to preference.  We prefer it not to overpower the other ingredients.

When the potatoes have cooled enough to handle, quarter them and toss them in the skillet with the dressing.   Nestle them into a single layer, set the heat to medium and let them be.  Let them sizzle and caramelize. 

I try for 5 minutes…although am often tempted to stir before that.  You’ll love how the edges of the potatoes crisp up a bit in the unctuous bacon dressing.

To finish, stir in the crumbled crispy bacon and some chopped fresh parsley. 

While it’s nearly impossible not to eat it straight from the skillet, Warm German Potato Salad is a wonderful picnic side dish because it doesn’t require refrigeration.

Have you got a signature recipe that captures the attention of your someone special?  I’d love for you to share in the comments section below.

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

All my best,
Libby

The post Warm German Potato Salad appeared first on Lemony Thyme.

Thinly sliced chicken breasts are layered with sliced Virginia ham and muenster cheese then rolled tightly and coated in Dijon herb mayo and seasoned panko breadcrumbs. 

The chicken rolls are then lightly browned in a skillet before finishing in the oven.

The Dijon cream sauce was a wonderful addition.  Spoon it around the chicken before baking then serve it with a simple side of steamed fresh broccoli.

If you like classic chicken dish you’re sure to love it in sandwich form.  Try our new Chicken Cordon Bleu 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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Chicken Cordon Bleu {with Dijon Cream Sauce}

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken cordon bleu…

• 2 boneless skinless chicken breasts about 1 lb., cut in half and pounded to about 1/2-inch thickness.
• 4 slices Virginia ham
• 4 slices muenster cheese
• 3 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 cup seasoned panko breadcrumbs
• olive oil for pan browning

For the Dijon cream sauce…

• 1 cup cream
• 1 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 1 Tbl. flour
• 1/2 tsp. garlic powder
• salt and pepper to taste

Instructions

For the chicken cordon bleu…

• Pound chicken pieces between plastic wrap until even thickness (about 1/2-inch). Layer with a slice of ham and a slice of cheese and roll tightly. Secure rolls with a toothpick.
• Combine mayonnaise, mustard and Mrs. dash seasoning in a small bowl. Coat the outside of each roll in mayo mixture then dredge in panko.
• Heat olive oil in oven proof skillet over medium heat. Gently brown rolls on each side until golden. Set aside or refrigerate until ready to bake.
• Preheat oven to 350 degrees. Bake chicken for 30 minutes or until done (internal temperature registers 165 degrees on an instant read thermometer).

For the Dijon cream sauce…

• In a small saucepan combine all ingredients and whisk over medium heat until smooth and slightly thickened. Spoon around chicken rolls before baking.

To serve…

• Plate chicken cordon bleu. Spoon sauce from pan over chicken and side of steamed broccoli (optional).

The post Chicken Cordon Bleu {with Dijon Cream Sauce} appeared first on Lemony Thyme.

Okay these were a hit.  Fresh asparagus coated in panko breadcrumbs then baked to crispy perfection.  Asparagus Fries.  Look at you giving Zucchini Fries a run for their money.

Seasoned flour, egg wash, seasoned panko breadcrumbs, then onto a rack lined baking sheet.  Into a 450 degree oven for 10 minutes until nice and crispy.  That’s it.  Serve ’em up.  I served our Asparagus Fries with a side of Maple Dijon Dipping Sauce.

Found this recipe on my personal Facebook page.  My sister is always on the look out for me/us type recipes and shares ideas on my page.  Let’s all thank Sarah for these yummy Asparagus Fries.

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Asparagus Fries {with Maple Dijon Dipping Sauce}

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author adapted from Rebecca Ortiz Mansfield

Ingredients

For fries…

• 1 pound asparagus trimmed
• 1/2 cup flour
• 1 tsp. of favorite seasoning
• 2 eggs lightly beaten
• 1 cup seasoned panko breadcrumbs
• 1/2 cup grated parmesan
• salt and pepper to taste

For maple Dijon dipping sauce…

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup

Instructions

For fries…

• Dredge the asparagus in the flour combined with seasoning, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.
• Place the asparagus on a wire rack on a baking sheet and bake in a preheated 450 oven until golden brown, about 10 – 12 minutes.

For maple Dijon dipping sauce…

• Combine ingredients and chill.

Notes

Easily converted to Gluten Free by using GF Panko.

The post Asparagus Fries {with Maple Dijon Dipping Sauce} appeared first on Lemony Thyme.

We love Caesar Salad.  For these reasons.  Homemade Croutons and Caesar Dressing.  I’m just being honest.  Yes, we enjoy the lovely crunch of romaine lettuce, and the nutty saltines of fresh shaved Parmesan cheese.  We even add warm boiled eggs, which are incredible on this salad.  But it all comes back to the Homemade Croutons and Caesar Salad Dressing.

For us, it’s always been Cardini’s Original Caesar Dressing.  In fact, I felt a bit foolish even bothering to make my own Caesar dressing.  But as I continue down this foodie path I find myself stepping up to ‘the challenge’ on more and more occasions.  And if I am ever stranded on a ‘fresh food only’ deserted island I want to be prepared.  And I will want Caesar Dressing.

Recipe Note:  We’ve found buying anchovy paste vs. anchovy fillets is more versatile.  It comes in a tube and can be stored in the refrigerator for several months after opening.  Anchovy paste adds a complexity to dishes, and in the case of Caesar dressing it’s essential.  You’ll find it sold at most Whole Foods Markets or specialty stores.  1/2 tsp. anchovy paste = 1 anchovy fillet.

Recipe Note2:  My plan was to follow a recipe from Food Network pretty closely.  Because, even though I know what Caesar Salad Dressing should taste like, this was my first attempt.  Well, things didn’t go quite according to plan.  There’s really no other way to put it, I forgot to add the vinegar and since the lemon was optional I didn’t use it.  My adapted version was so stinking unctuous (the kind that makes your husband declare this is the only salad dressing he ever wants to have from now on, ever)…that I have modified the recipe.

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Caesar Salad Dressing

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author adapted from Food Network

Ingredients

• 6 cloves garlic minced
• 1 tsp. anchovy paste or 2 anchovy fillets
• 1 Tbl. Dijon mustard
• 2 Tbl. mayonnaise
• 1/2 cup olive oil
• kosher salt & pepper

Instructions

• Combine garlic, mustard, mayonnaise, and anchovy paste in a blender or small food processor and mix thoroughly. In a slow stream add olive oil through the hole in lid. Scrape down sides of bowl. Season with salt, pepper to taste.
• Refrigerate unused portion for up to 7 days.

The post Homemade Caesar Salad Dressing appeared first on Lemony Thyme.

Ingredients

• 1/4 cup red wine vinegar
• 1 Tbl. Dijon mustard
• 1 tsp. sugar
• 1 shallot, minced
• kosher salt & freshly cracked pepper to taste
• 1/2 cup olive oil

Instructions

• Whisk together all ingredients, except the olive oil.  Whisking constantly, slowly drizzle in the olive oil.  Continue whisking until the dressing thickens slightly.
• Store unused portion in the refridgerator for up to a week.

The post Red Wine Vinaigrette Recipe appeared first on Lemony Thyme.

I have been so excited about making ‘waffles’ out of hash browns from the time I first spotted this on Pinterest.  Today is the day we shall create a spin on the soul-food classic Chicken & Waffles.  Presenting our Chicken & Waffle Fries with Honey Dijon Syrup.

Dust off the waffle iron and let’s get ready to do this!!  Heat waffle iron to high.  Working in batches, in a medium bowl, combine 2 cups of shredded potatoes with half an onion, shredded, and 1 fine diced jalapeno.  Lay potato mixture in a non-terry cloth kitchen towel and ring to remove all excess moisture.  Then add 2 Tbl. melted butter, salt & pepper and any other seasoning you like, and stir to combine.  Brush waffle iron with canola oil before adding the potatoes.  Mound potatoes, be sure top iron is brushed with oil, then close lid and leave for at least 5 minutes before checking.  It will take about 15 minutes to get hash browns nice and brown and crispy.  Repeat for additional Waffle Fries.

For the chicken, we cut boneless skinless chicken breasts into strips and soaked them in buttermilk for an hour before coating them in a seasoned panko bread crumb and corn flake crumb mixture.  Then we pan fried them to a golden brown and served them atop our Waffle Fries with Honey Dijon Syrup.

We may never have hash browns any other way…..so crispy and well…so yum.  The combination of the tender fried chicken on top of crispy hash brown potatoes drizzled in a slightly sweet honey Dijon syrup…crazy good!!

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Chicken & Waffle Fries {with Honey Dijon Syrup}

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken tenders…

• 2 boneless skinless chicken breasts cut into strips
• 1 cup buttermilk
• 1 cup panko bread crumbs
• 1/2 corn flake crumbs
• salt & pepper
• 1 cup canola or peanut oil for frying

For the waffle fries…

• 1 20 oz. pkg. shredded hash brown potatoes
• 1 small onion grated
• 2 jalapenos fine diced
• 4 Tbl. butter melted
• 1/2 tsp. salt
• 1/2 tsp. pepper

For the honey Dijon syrup…

• 1/8 cup honey
• 1/8 cup Dijon mustard
• 2 Tbl. olive oil
• 1/8 tsp. cayenne pepper

Instructions

For the chicken tenders…

• Cut chicken breasts into strips and soak in buttermilk for one hour in refrigerator.
• Heat oil in skillet to 375 degrees.
• Combine panko and corn flake crumbs, then dip chicken strips, coating completely.
• Fry 3 strips at a time, turning once, until done. Recommended internal temp. is 165 degrees, although we cook to less and let rest and rise to temp.

For the waffles…

• Heat waffle iron to high and coat with canola oil.
• Working in batches, combine 2 cups of shredded potatoes, with 1/2 shredded onion, and 1 fine diced jalapeno pepper at a time. Lay on a non-terry kitchen towel, then roll and squeeze out excess liquid.
• Add melted butter and seasoning, then mound onto oiled waffle iron, spreading slightly. Cook on high until nicely browned, about 15 minutes. Wait at least 5 minutes before checking.

For honey Dijon syrup…

• Whisk all ingredients and pour over chicken and waffles.

The post Chicken & Waffle Fries {with Honey Dijon Syrup} appeared first on Lemony Thyme.