Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

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 Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

My husband’s ancestors also have roots in Catania! Lucky for me it’s where we visited on a dream vacation a few years back.

Catania, Sicily

One day I’ll share more about our trip to Italy, one of the most marvelous adventures I’ve had the privilege to experience!

Nick’s grandfather immigrated from Sicily to Boston in the 1930s. We researched and discovered that the Zappalà family name is still prevalent in the Catania region of Sicily. We were fortunate to be invited to tour the Zappalà cheese factory outside of Catania and sample their outstanding products :) <3

Pasta alla Norma

Eggplant is the star ingredient in Pasta alla Norma, which can be pan fried or oven roasted – which is what I prefer. The oven method was much easier than pan frying and yielded a nice golden brown batch of eggplant.

For the sauce I make a simple Pasta Sauce that begins with sautéed onion and garlic. Then I give a can of San Marzano tomatoes a whirl in the blender and add those to the pan, along with dried seasonings (basil, oregano, parsley, and crushed red pepper flakes). Season with salt & pepper and simmer for 15 minutes.

Recipe note: Do you dry your own herbs? Oregano is one of my favorites to dry. Check out this easy method.

The Sauce

The result is a nice rich pasta sauce that comes together in under 30 minutes but taste like it’s been on the stove all day!

To Build the Dish

To build the Pasta alla Norma, the roasted eggplant is added to the pasta sauce. Then the al dente pasta is folded in along with 1/4 cup of the pasta cooking liquid, coating each piece in the silky sauce.

A generous sprinkling of pecorino Romano (or classically Ricotta Salata) and a handful of fresh basil finishes the dish.

Pasta alla Norma deserves its spot among the top classic Italian pasta dishes. The simplest of ingredients quickly come together to deliver a hearty vegetarian dish that even your meat lovers will savor.

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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Pasta alla Norma

Pasta alla Norma deserves its spot among the top classic Italian pasta dishes. The simplest of ingredients quickly come together to deliver a hearty vegetarian dish that even your meat lovers will savor.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

For the eggplant

• 2 pounds eggplant (about 2 medium) cut into 1" cubes
• 3 Tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the sauce

• 2 Tablespoons extra virgin olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 28 ounce can San Marzano tomatoes blended
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

To serve

• 1 pound pasta (like rigatoni, penne or rotini) cooked al dente
• 1/4 cup pasta cooking water
• fresh basil leaves
• pecorino Romano (classically Ricotta Salata) grated

Instructions

For the eggplant

• Preheat oven to 450° F. Cut eggplant into 1" cubes. Toss with olive oil, salt & pepper and spread in a single layer on parchment lined baking sheet. Roast in oven for 15 minutes, then flip and roast another 10 minutes, until golden brown. Remove from oven and allow to cool.

For the sauce

• While eggplant is roasting, heat olive oil In a large skillet over medium heat. Saute onion until translucent, add garlic and saute another minute. Pour in blended tomatoes, dried herbs, salt and pepper. Simmer for 15 minutes. Fold in roasted eggplant.

To serve

• While sauce is cooking, boil pasta in salted water until al dente. Drain, reserving 1/4 cup pasta cooking water. Add pasta and 1/4 cup cooking liquid to pasta sauce. Toss pasta well to coat.
• Divide eggplant pasta into bowls. Sprinkle with fresh basil and grated pecorino Romano cheese. Buon appetito!

The post Pasta alla Norma {Eggplant Pasta} appeared first on Lemony Thyme.

The key ingredient are the canned San Marzano tomatoes. They are not at all difficult to find but should not be replaced by regular diced tomatoes.

San Marzano are whole plum tomatoes with very few seeds that are renowned for their balanced flavor. Rich tomato taste that is slightly sweet and less acidic. 

You can simply crush the tomatoes by hand for a ‘chunkier’ sauce or give them a whirl in the blender for a smoother sauce.

This Quick & Easy Homemade Pasta Sauce begins with onion and garlic sautéed in extra virgin olive oil. The tomatoes are added along with dried spices (basil, oregano, parsley, and crushed red pepper flakes), then seasoned to taste with salt and black pepper.

This Pasta Sauce is perfect with Spaghetti & Meatballs, on Pizza or tossed with eggplant in Pasta alla Norma. Enjoy!

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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Pasta Sauce

This quick and easy Pasta Sauce comes together in under 30 minutes yet tastes like it's been simmering all day.

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 1 28 ounce can San Marzano tomatoes
• 2 Tablespoons extra virgin olive oil
• 1 small onion finely diced
• 3 cloves garlic minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes or to taste
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste

Instructions

• Hand crush or blend tomatoes to desired consistency. Heat olive oil In a large skillet over medium heat. Saute onion until translucent, add garlic and saute another minute. Pour in crushed/blended tomatoes, dried herbs, salt and pepper. Simmer for 15 minutes.

The post Quick & Easy Homemade Pasta Sauce appeared first on Lemony Thyme.

Several years ago for Christmas, Shelby gave me a Flavors of the World subscription box. It was great fun each month to unpack and explore the contents.

Each box was designated to a different region of the world. There were often teas, chocolates, and assorted snacks as well as regional ingredients with recipe cards.

After enjoying my four-month subscription, the one item that left the biggest impression and was still lingering on my mind was this Braai Seasoning.

Braai is the South African equivalent to BBQ. And from what I understand Braai to South Africans is both a cuisine and a pastime. So much so they renamed their nation’s Heritage Day to Braai Day (September 24th)!

This smoky paprika blend is so full of flavor and is phenomenal rubbed on chicken and pork. However I enjoy it most often sprinkled on an avocado or liberally spooned into my Smoky Sweet Potato Hummus.

I tried for months to locate this brand online and scoured the shelves at Whole Foods, World Market and the like, to no avail. Yet I hung on to the empty jar for a couple years with the hopes that I might locate it.

It wasn’t until this summer, when we got on a Paella kick, that we found ourselves with an abundant supply of smoked paprika.

It hit me one day.

The smoky base flavor of that beloved Braai South African Spice Blend was just that.

Seems quite obvious now that I should have tried to recreate the blend at home long before now. Nonetheless, I have come up with what I believe to be the perfect balance of smoky, salty, herby goodness.

At present, the blend finds its way into marinades, dry rubs, dips, and dressings. Hope you’ll mix up a batch and give it a try! Enjoy!

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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Braai Seasoning

This smoky, salty, herby spice blend is the perfect companion for chicken or pork. And delightful sprinkled over avocado or eggs or stirred into hummus!

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Dried Basil
• 2 Tablespoons Dried Minced Garlic
• 1 Tablespoon Sea Salt

Instructions

• Combine all spices into a jar. Store in spice cabinet.

The post Braai South African Spice Blend appeared first on Lemony Thyme.

I’m a huge fan of Italian Grinders aka Italian Submarine Sandwiches. 

I sprung out of my seat today and announced I’m headed to the grocery store.  Normally that wouldn’t take anyone by surprise.

However.  Just the night before I declared that we didn’t need a damn thing at the store. Woohoo!! We had a high-five, go us, eat out of the fridge/pantry, winning.  So needless to say, one questioned my change of heart.

I need to make a salad.  A crazy good salad that will go so well with our smoked burgers.  Fine, pick up toilet paper, it’s on sale.

You may be familiar with the plastic flip-top pour bottle of submarine dressing that is often marketed at the deli-counter.  Love that stuff.

I stepped up to said deli-counter today to order the ingredients for my Chopped Italian Submarine Salad.  Casually glancing around for a bottle of Italian Sub Love.  Wait.  What?  You always have Submarine Dressing.  You can’t be out.  Are you sure?  Ugh!

I can do this!!

Having a bottle of Basil infused Olive Oil from our local olive oil vendor certainly helped.  Don’t fret if you don’t have access to infused oils, you might just want to let your oil hang out with the dried basil and oregano for a while…the longer the better. Or throw a handful of fresh basil in your food processor with the remaining ingredients and puree. The result will be a delicious herby dressing!

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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Submarine Dressing

I'm a huge fan of Italian Grinders aka Italian Submarine Sandwiches.  For me, it's the Submarine Dressing that kicks up all those Italian meats and cheeses as they nestle into crusty Italian sub rolls.

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup Basil infused olive oil
• 1/4 cup red wine vinegar
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

• Combine ingredients in a cruet and shake. Serve with your favorite sub sandwich or salad.

Notes

Don’t fret if you don’t have access to infused oils, you might just want to let your oil hang out with the dried basil and oregano for a while…the longer the better. Or throw a handful of fresh basil in your food processor with the remaining ingredients and puree. The result will be a delicious herby dressing!

The post Submarine Dressing appeared first on Lemony Thyme.

I had this vision of presenting a big bowl of Cream of Tomato Soup with Basil Pesto & a side of Mozzarella Dunkers aka Baked Mozzarella Cheese Sticks.  You know the scene, a gorgeous bowl of tomato soup with a side grilled cheese sandwich.  One glimpse and you’re committed.  The epitomy of comfort.  

It’s all about comfort in this house and I’m proud to say that we’ve learned to adapt to a lighter lifestyle.  Our Baked Mozzarella Cheese Sticks start with Weight Watchers String Cheese.  They’re just 1 Pts+ per cheese stick BEFORE you bread them.  I decided to cut them in half so that after breading each piece is still just 1 WW Pts+.

First thing to do is freeze your cheese sticks.  This helps keep the cheese from oozing out during baking.  Cut them in half, then roll them in flour, dunk in egg whites and coat in seasoned parmesan panko/Italian bread crumbs before baking.  A little olive oil spray goes a long way towards achieving golden goodness.

Being on a Healthy Choices eating plan doesn’t mean we can’t enjoy cheesy love.  These Baked Mozzarella Cheese Sticks make a great appetizer and are fantastic dunked in Cream of Tomato Soup.

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Baked Mozzarella Cheese Sticks

These Baked Mozzarella Cheese Sticks make a great appetizer and are fantastic dunked in Cream of Tomato Soup.

Author Libby with Lemony Thyme

Ingredients

• 6 WW 1 Pts+ Mozzarella String Cheese cut in half
• 2 Tbl. flour
• 3 Tbl. egg whites
• 1/2 cup panko bread crumbs
• 1/2 cup Italian bread crumbs
• 1/4 cup parmesan cheese shredded
• 1 tsp. dried basil
• 1/2 tsp. garlic powder
• olive oil cooking spray

Instructions

• Unwrap cheese sticks, cut in half and freeze (about one hour).
• Place oven rack to the top third position. Preheat oven to 400 degrees. Spread panko and Italian breadcrumbs on a shallow baking sheet and toast in oven for 5-8 minutes until golden brown. Remove from oven and transfer to shallow bowl to cool. Line baking sheet with foil and spray with olive oil spray.
• In a shallow bowl beat egg whites until foamy. Put flour in a second bowl. Combine toasted bread crumbs, parmesan cheese, basil and garlic powder in a third bowl.
• Coat frozen cheese sticks in flour, then dip into egg. Next roll in breadcrumb mixture until coated well. Place onto prepared foil lined baking sheet. Continue dipping each cheese stick, then lightly spray tops with olive oil spray.
• Bake for 5 minutes, then turn them over and coat with olive oil spray. Bake for an additional 5 minutes. Remove from oven and serve immediately.

Notes

Each Cheese Stick = 1 WW Pts+

The post Baked Mozzarella Cheese Sticks appeared first on Lemony Thyme.