As we head squarely into soup season this creamy delicious pot of love deserves to be on rotation.

Yes this soup is loaded with tender chicken and rice.

Making the Soup

However it is the signature ingredients (Avgo-lemono = egg + lemon) that give this comforting soup it’s fresh bright flavor and soothing creamy finish.

When time permits, begin by making a big batch of Homemade Chicken Broth. I even do this a day or two in advance. Then I have some for the soup pot and some for the freezer.

To make this classic Greek Chicken & Rice Soup, begin with a mirepoix sautéed in olive oil. Then add garlic and fresh parsley, followed by good quality chicken stock.

When the broth comes to a gently boil, add rice and simmer until just tender. Then juicy chicken meat is added along with fresh squeezed lemon juice.

Tempering the Eggs

The one important step in making this soup is tempering the eggs before adding them to the hot broth. We don’t want our eggs to scramble in the hot liquid.

To do this, beat eggs in a small bowl. Add a ladle full of the hot soup to the egg and whisk quickly. Then return this mixture to the soup pot, whisking continuously until well combined.

The result is a silky broth loaded with tender chicken and rice, with a kiss of lemon.

There’s no reason not to bring the Greek Islands into your kitchen with this delightfully fresh and beautiful soup.

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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Agolemono (Greek Chicken & Rice Soup)

Greek Chicken & Rice Soup, also known as Avgolemono, is a wonderfully hearty soup with fresh bursts of lemon throughout.

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 Tablespoon olive oil
• 1/2 large onion, about 1 cup fine diced
• 3 carrots, about 1 cup fine diced
• 2 celery stalks, about 1 cup fine diced
• 2 garlic cloves minced
• 2 Tablespoons fresh parsley fine chopped
• 8 cups chicken broth
• 1 cup rice triple rinsed
• 2 lemons, juiced about 1/2 cup
• 3 cups cooked chicken, cubed or shredded 2 breasts or a rotisserie chicken
• 3 eggs
• salt & pepper to taste

Instructions

• Over medium heat, heat olive oil in large dutch oven or soup pot. Add onion, carrot and celery and saute until just tender, about 5-7 minutes. Add garlic and parsley and cook an additional minute. Add chicken broth and bring mixture to a gentle boil. Reduce heat to low, add in rice and simmer for 20 minutes or until rice is tender. Stir in lemon juice and cooked chicken and heat through.
• To temper the eggs, beat eggs in a small bowl. Add one ladle of hot soup broth to eggs and whisk quickly. Return egg/broth mixture to soup pot and whisk to combine. Remove from heat. Season with salt & pepper to taste.

The post Avgolemono {Greek Chicken & Rice Soup} appeared first on Lemony Thyme.

She thought of us when she saw it in a magazine and cut it out for me. It’s been laying on my desk patiently waiting.

The ingredients are quite basic, most well stocked pantries could handle. The instructions are straight forward, albeit there is yeast and resting/rising involved. However I’m certain most modest cooks could tackle this recipe.

Yet day after day, week after week, I avoided eye contact. What was it about this recipe that I was avoiding?

Oh I knew. Deep down I knew. And I’m here to admit to you.

I’VE NEVER MADE A CINNAMON ROLL.

Nope, not one.

Like you, I’ve seen hundreds of cinnamon roll recipes floating around the internet. I’m fairly sure there are Pinterest boards entirely dedicated to this delicacy. Yet I have managed to avoid making them until now.

Fear of failure is the only thing I can think of that has kept me from attempting this family favorite breakfast treat. But on this day I’m going in!

Making the Dough

Step 1 of the instructions is to “dissolve yeast in warm water and cream until foamy.” Sounds simple enough. The picture above is the 3rd attempt at foamy, which also included sending my husband to the grocery store to buy more heavy cream. That’s how committed I was to making this Giant Cinnamon Roll.

As it turns out the problem was not the temperature of my water and cream. Remember last year when covid first hit and everyone was home. We were all working on our honey-do lists, organizing closets, and baking bread. All that bread baking created a yeast shortage. Not sure the exact facts but my grocery stores were out for weeks, maybe longer. I finally broke down and ordered a 1 pound package of instant dry yeast online. That’s a lot of yeast and the same yeast I was using for this recipe, some 15 months later. There was no foamy action happening.

I thought about backing out. I mean this was part of why I have avoided making cinnamon rolls in the past. He must have seen the look in my eyes when he said “I’m going back to the grocery store to buy you fresh yeast.”

Bless him!

The moral of the story….face your fears & use fresh yeast.

As you can see in the above pictures I achieved “smooth and elastic dough” as Step 2 instructed. The dough also doubled in size and rolled out nicely into a 12″ x 15″ rectangle. The pizza cutter trick was brilliant too. Things were going my way. Confidence filled the air.

I rolled each 2-inch strip around the previous, creating a beautiful giant cinnamon roll, which doubled in size again! The magic that only fresh yeast can deliver (and an hour in a warm spot).

Making the Homemade Caramel Sauce

But then came the homemade caramel sauce. Good God. “Combine sugar and water in a small saucepan, cook over medium heat until it turns light amber.” Amber was no where to be seen. My sugar crystalized and turned to sugar concrete. Two batches in and we’re going with homemade “golden” syrup. It was buttery, sweet and delicious. One day caramel I’ll get you, but not today!

Recipe Note: because this recipe calls for caramel sauce I didn’t want to leave you hanging. But clearly I’m no expert. Here is a great link on how to make Quick and Easy Caramel Sauce. The trick….resist the urge to stir.

The Results

This iconic cinnamon bun, also known as a cinnamon swirl or danish was a giant hit with the whole family, including Ms. Pat. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout. I’m already thinking about my next attempt and how I’ll approach it with conviction.

Today marks what would have been my mom’s 90th birthday. Without question she would have loved this cinnamon roll. I have a folder of recipes cut, torn, rewritten from magazines and newspapers that mom knew I would like. It’s time for me to tackle the next one!

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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How To Make a Giant Cinnamon Roll

This Giant Cinnamon Roll was a hit with the entire family. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout.

Course Breads, Breakfast, Brunch

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Servings 12

Author Leah Rekau, Milwaukee, WI

Ingredients

For the Dough

• 1 pkg. (1/4 ounce) active dry yeast be sure yeast is fresh
• 1/2 cup warm water 110° – 115° F.
• 1/2 cup warm heavy whipping cream 110° – 115° F.
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 3-4 cups all-purpose flour
• 1 large egg beaten
• 3 Tablespoons butter melted

For the Cinnamon Filling

• 1/4 cup butter softened
• 1 cup sugar
• 1 Tablespoon ground cinnamon

For the Caramel Topping

• 1 cup sugar
• 2 Tablespoons water
• 6 Tablespoons butter
• 1/2 cup heavy whipping cream

Instructions

For the Cinnamon Roll

• Dissolve yeast in warm (110° – 115° F.) water and cream until foamy. I verified the temperature with my instant read thermometer. In a separate bowl, whisk together sugar, salt and 3 cups flour. Stir in yeast mixture, beaten egg and melted butter. Add enough remaining flour to create a soft dough.
• Turn dough out onto a floured surface. Knead until smooth and elastic, adding additional flour if mixture is too sticky. Place in a greased bowl, turn once to grease the top. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in size, about 30 minutes.
• Turn dough out onto a lightly floured surface. Roll into a 12-inch x 15-inch rectangle. Spread softened butter over dough, sprinkle with cinnamon sugar mixture. Using a pizza cutter, cut dough into (6) 2-inch wide strips. Roll one strip and place in center of greased 9-inch deep-dish pie plate. Wrap remaining strips around center. Cover with plastic wrap and let rise until doubled in size, about an hour.
• Preheat oven to 350° F. Bake until golden brown about 35-40 minutes.

For the Caramel Sauce

• To prepare the topping, combine sugar and water in a small saucepan over medium heat. Cook undisturbed until it turns light amber, about 8-9 minutes. Resist the urge to stir. Add butter, stirring vigorously. Remove from the heat, add cream and continue to stir vigorously. Cool slightly. Pour 3/4 cup over cinnamon roll. Serve with remaining caramel sauce.

The post How To Make a Giant Cinnamon Roll appeared first on Lemony Thyme.

Last week I shared what would be the first recipe in a new series called College Cooking. My 21 year old bonus-son and his roommates requested some recipe inspiration.

College Cooking Challenge

“Start a recipe series called College Cooking and give us a new recipe each week that we can prepare in our off-campus housing kitchens!

Be sure the ingredients are readily available (and affordable) but help us break free from blue box mac ‘n cheese, frozen pizzas, and fast-food meals.”

When we went down for their initial move-in visit, little did I know that they had planned a cooking challenge for me. A ‘Chopped-like’ College Cooking Competition.

They gave me 5 typical college survival ingredients and asked me to turn them into an Appetizer, Entree and Dessert.

Oh boy!

My College Cooking Challenge Mystery Ingredients

• Instant Mashed Potatoes
• Ramen Noodles
• Frozen Chicken Tenders
• Steak-umms
• Cap’N Crunch

I can honestly say all but ramen noodles were making their debut on Lemony Thyme!

Before I planned my recipes, I was able to ‘shop’ from their pantry and fridge/freezer. No question they have their staple ‘survival’ ingredients, but they also had a nice array of spices and cooking essentials.

We made a run to their local Walmart for the remaining ingredients! That was an adventure in itself. Envision a college town Walmart the day after move-in weekend. Chaos but we nailed it!

The College Cooking Challenge Results

Cooking for these kids was a blast! I found some pretty creative ways to incorporate their go-to staple ingredients. And most importantly they loved the results and ate every last bite!

For the Appetizer Round I made Nashville Hot Chicken & Waffle Sliders, incorporating the frozen chicken tenders.

And I also made these Loaded Baked Potato Tots with Sour Cream & Cheddar Dipping Sauce! They were a huge hit!

Loaded Baked Potato Tots

My challenged included a 4-pack of microwavable instant mashed potatoes. Let me say a couple things about that. Of all the mystery ingredients, this was the one I feared most. All I could envision were thin and flavorless ‘watery’ mashed potatoes.

I now feel a bit foolish! They are nice and thick and taste pretty darn good straight out of the microwave. I can see why these meat & potato loving kids stock their cupboards with them.

*Partly attributed to the sodium count which weighs in at 690 mg. per serving.

So for this recipe, whether you use instant or have leftover homemade mashed potatoes is completely your choice.

Loaded Tots Ingredients

• You’ll begin with 3 cups of mashed potatoes
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 1/2 cup flour
• 1/4 cup finely chopped crispy cooked bacon
• 2 Tablespoons snipped fresh chives
• Panko or plain breadcrumbs

• Combine all ingredients and mix well
• Using a teaspoon, scoop out mashed potatoes and shape into ‘tots’
• Roll each tot in breadcrumbs
• Place tots on a parchment or foil lined baking sheet
• Bake at 375 deg. F. for 25 minutes
• Serve with Sour Cream & Cheddar Dipping Sauce

You can certainly pan-fry these tots but oven-baked yielded a nice crispy tot with cheesy loaded mashed potato inside! And this dipping sauce is crazy good with cheddar cheese and bacony love.

There was not a tot to be found after the appetizer round!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our Instagram Story Highlights for how the entire College Cooking Challenge went down! More recipes to follow!

All my best,
xo Libby

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Loaded Baked Potato Tots Recipe

You can certainly pan-fry these tots but oven-baked yielded a nice crispy tot with cheesy mashed potato inside!

Course Appetizer, Side Dish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Ingredients

For the Loaded Baked Potato Tots

• 3 cups mashed potatoes cooled
• 1 cup cheddar cheese shredded
• 2 eggs beaten
• 1/2 cup flour
• 1/4 cup crispy cooked bacon finely chopped
• 2 Tablespoons fresh chives snipped
• 1-2 cups dry plain breadcrumbs

For the Sour Cream & Cheddar Dipping Sauce

• 1 cup sour cream
• 2 Tablespoons cheddar cheese shredded
• 2 Tablespoons crispy cooked bacon finely chopped
• 1 Tablespoon fresh chives snipped
• 1/4 teaspoon garlic salt (or garlic powder & salt)

Instructions

For Loaded Baked Potato Tots

• Preheat oven to 375° F. Line a baking sheet with parchment paper or foil.
• Combine all ingredients in a bowl and mix well. Using a teaspoon, scoop out potato mixture and form into tots. Roll tots in breadcrumbs then place on prepared baking sheet. Bake for 25 minutes. Serve with Sour Cream & Cheddar Dipping Sauce.

For Sour Cream & Cheddar Dipping Sauce

• Combine all ingredients and chill until ready to serve.

Recipe adapted from Rachel Hollis.

The post Loaded Baked Potato Tots Recipe appeared first on Lemony Thyme.

That was good enough for me…

…so I made it for him again the next night.

Most people have that favorite local eatery where they go when they just don’t want to cook. For us that place is just down the road and we make our way there almost weekly. Good Italian-American cuisine.

We sit at the bar and know that our favorite bar tender will gladly allow us to order ‘off’ the menu (aka he willingly accepts substitutions). For Nick, more often than not, that means he’ll have the Chicken Francese…add artichoke hearts.

Is it Chicken Francese or Chicken Française? From everything I’ve read…. they’re the same dish.

I’m not sure why it’s taken me so long to recreate this delicious meal at home. It’s an easy straight forward recipe of pan fried egg-dipped chicken cutlets with a heavenly lemon pan sauce. Simply served over a bed of spaghetti with a beautiful Arugula Salad. Here’s how we do it!

The Chicken Cutlet Process

• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness
• Dip both sides of each cutlet in seasoned flour (salt, pepper, garlic & herb seasoning), shaking off excess
• Then in beaten egg, shaking off excess
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through
• Hold in a warm 250 degree F. oven while you make the pan sauce.

The Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits
• Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides
• Add in the artichoke hearts
• Pour in wine and stir with a wooden spoon for 1 minute
• Then add the lemon juice, chicken broth and 3 Tablespoons butter and bring to a simmer
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined
• Return to a simmer then remove from heat.

Like Chicken Piccata the lemon pan sauce takes this dish to the next level.

To Serve Chicken Francese

I like to serve this dish with a simple Arugula Salad with Lemon Parmesan Vinaigrette on the side.

• Baby arugula
• Thinly sliced red onion
• Freshly shredded parmesan cheese
• A generous drizzle of Lemon Parmesan Vinaigrette.

Serve family style on a platter with cooked spaghetti, pan fried chicken cutlets, and the glorious lemon pan sauce. Sprinkle with fresh parsley to finish.

I’ll have to agree that this is indeed The Best Chicken Francese with Artichoke Hearts!

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

My guy knows a good thing when he tastes it!

Have you got a favorite restaurant recipe you recreate at home? Or one you’d like me to recreate? Let me know 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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The Best Chicken Francese with Artichokes

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound spaghetti prepared al dente according to package instructions

For the Egg-Battered Chicken

• 4 boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic & herb seasoning
• 3 eggs beaten
• 4 Tablespoons olive oil divided

For the Lemon White Wine Butter Pan Sauce

• 4 Tablespoons butter divided
• 1 lemon cut into thin slices
• 1 14 ounce can quartered artichoke hearts drained
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• 1 lemon, juiced about 2-3 Tablespoons
• 1 Tablespoon all-purpose flour
• salt & pepper to taste
• fresh parsley to garnish

Arugula Salad

• 5 ounces baby arugula
• 1/4 cup red onion thinly sliced
• 1/2 cup grated parmesan cheese divided
• 1 lemon, juiced about 2-3 Tablespoons
• 1/2 cup extra virgin olive oil
• 1 clove garlic minced
• salt & freshly cracked black pepper to taste

Instructions

• Preheat oven to 250° F. Prepare spaghetti al dente according to package instructions.

For the Egg-Battered Chicken

• Set up a dipping station. In a shallow bowl add the flour, salt, pepper and garlic herb seasoning. In a separate bowl add the beaten eggs.
• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness. Dip both sides of each cutlet in seasoned flour, shaking off excess. Then in beaten egg, shaking off excess.
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through. Hold in a warm 250 degree F. oven while you make the pan sauce.

For the Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits. Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides.
• Add in the artichoke hearts. Pour in wine and stir with a wooden spoon for 1 minute. Then add the lemon juice, chicken broth and 3 Tablespoons remaining butter and bring to a simmer.
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined. Return to a simmer then remove from heat.

Arugula Salad

• Place arugula, red onion, and 1/4 cup shredded parmesan cheese into a bowl. Combine remaining 1/4 cup shredded parmesan cheese, lemon juice, olive oil, garlic, salt & pepper in a jar with a tight fitting lid. Give it a good shake. Pour over arugula salad.

To Serve Chicken Francese

• Place cooked spaghetti on a platter. Top with chicken cutlets. Spoon pan sauce on top.

The post The Best Chicken Francese with Artichoke Hearts appeared first on Lemony Thyme.

It’s gluten free and easy to make.

And I love brunch. Serious love affair.

I recently had a brunch date with my boyfriend (aka my bff husband). He ordered Huevos Rancheros and I had the sweet potato eggs benedict.

Clearly the inspiration for this recipe.

For my gluten free friends, sweet potato rounds are my jam! They make the perfect english muffin substitute in this recipe and make a pretty mean burger bun in this —–> recipe!

The Method

Simply oven roasting the sweet potato rounds until they’re browned and tender gives you the perfect base to build upon.

We bought these flavored salts while vacationing in New Mexico. So I added a little ‘Woodfire’ salt to our sweet potato rounds creating one more layer of flavor.

The bacon and the sweet potato rounds bake in the oven at 400 degrees F for 20 minutes, turning halfway through cooking. I made a little foil tray to contain the bacon grease.

And here’s how we build our Sweet Potato Eggs Benedict!

Roasted sweet potato rounds. Smashed avocado. Crispy bacon.

The Poached Eggs

Then comes the perfectly poached eggs. There are a lot of great articles out there (like this one) on how to achieve perfection. Below is my method.

• Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling.
• Add a teaspoon of white distilled vinegar (helps whites stay together).
• Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together).
• One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through.
• Transfer egg to a ramekin, then gently slide into the water.
• Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.

The Blender Hollandaise

That incredibly creamy Hollandaise sauce was made in a blender. Actually I made it in my mini food chopper but a blender works great as well.

I’ve accurately named this Stress Free 5 Minute Blender Hollandaise.

The process is super easy. In fact I made a pretty cute video that I shared on TikTok. You should check it out.

• Melt 1/2 cup of butter over medium low heat until hot & foamy
• Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar
• With lid on, run blender on high for 2 minutes
• While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue)
• Turn off blender – adjust seasoning to taste

Add a poached egg to the sweet potato, avocado, bacon stacks and top with a generous drizzle of Hollandaise. Serve with a side of roasted asparagus and fresh berries and you’ve got yourself a date-worthy brunch!

The sweetness from the potato with the salty bacon and tart hollandaise will make your tastebuds so happy!

I hope you’ll give this recipe a try and let me know what you think in the comments below!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our Sweet Potato Eggs Benedict TikTok video!

All my best,
xo Libby

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Sweet Potato Eggs Benedict with Blender Hollandaise

The sweetness from the potato with the salty bacon and tart hollandaise will make your tastebuds so happy!

Course Breakfast, Brunch

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Eggs Benedict

• 1 large sweet potato cut into 1/4-inch thick rounds
• 8 slices bacon
• 8 large eggs
• 1 teaspoon distilled white vinegar
• 1 avocado mashed with salt & pepper to taste

For the Blender Hollandaise

• 1/2 cup butter
• 3 egg yolks
• 1 lemon juiced about 2 Tablespoons
• 1/2 teaspoon salt
• pinch cayenne pepper

Instructions

For the Sweet Potatoes & Bacon

• Preheat oven to 400° F. Line baking sheet with parchment paper. Place sweet potato rounds on sheet. Season with salt & pepper. Place bacon on separate foil lined baking sheet pan. Bake potatoes and bacon for 20 minutes, flipping over half way through cooking time.

For the Poached Eggs

• Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling. Add a teaspoon of white distilled vinegar (helps whites stay together). Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together). One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through. Transfer egg to a ramekin, then gently slide into the water. Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.

For the Blender Hollandaise

• Melt 1/2 cup of butter over medium low heat until hot & foamy. Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar. With lid on, run blender on high for 2 minutes. While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue). Turn off blender – adjust seasoning to taste.

To Assemble

• Layer each roasted sweet potato round with a spoonful of mashed avocado. Then add a slice of crispy bacon and a poached egg. Drizzle top with hollandaise sauce. Enjoy!

The post Sweet Potato Eggs Benedict with Simple Blender Hollandaise appeared first on Lemony Thyme.

(thank you Ben & Jerry’s for that)

Be honest with me.

When you see {Gluten Free} is that a turn off?

I’m never sure if I should just slip in “Gluten Free’ or shout if from the roof top.

When you read gluten free, do you assume that whatever is pictured must have a weird texture or funny taste?

Because these muffins are really good! Yes, they happen to be gluten free, but not because they have funky earthy ingredients, but because oats ground into flour make damn good muffins.

For my non-Gluten Free friends, please give them a chance. Then let me know in the comments below what you think. Deal?

I know this is a post about Wholesome Chunky Monkey Muffins but when your kitchen is graced with such beauty as this bouquet of flowers, it’s hard to keep the camera off of them.

One of the many reasons I love going to our local Farmers Market each week. We’ve met some really great people, who happen to be flower farmers.

While I’m certain it has its challenges, waking up to fields of flowers must be an enchanting way to begin the day.

Back to these muffins. From the minute they come out of the oven, the sweet wholesome aroma will speak to your taste buds.

Hello….

You’re going to love my texture. Love my nutty sweet flavors. And most certainly want to share the love with your friends and family.

Chunky Monkey Muffins are moist, with nutty banana flavors, sweetened with chocolate chips.

I’m generally a savory breakfast girl, but there’s something special about a slightly sweet muffin with a cup of coffee. It’s kind of like having a biscotti with your coffee.

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, TikTok and Facebook!

All my best,
xo Libby

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The post Wholesome Chunky Monkey Muffins {Gluten Free} 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.

Chocolate lovers dream.

It’s like brownie meets fudge meets chocolate cake.

Every bite is meant to be savored and that I shall do.

Did I mention that it’s a 5-Ingredient super simple recipe (thank you What’s Gaby Cooking)!

Classically this cake is served with a dusting of powered sugar and fresh raspberries.

I made a gorgeous silky smooth Raspberry Puree (getting a little fancy) which looks so pretty on the plate.

Wouldn’t this make a beautiful Easter Dessert? It smiles of Spring.

And then there’s the decadent caramel drizzle version topped with scoops of ice cream.

Sometimes less is more I know.

But sometimes a celebration is in order and you just want to go big!

There was an evening last summer, much to the kid’s delight, that we made a Flourless Chocolate Ice Cream Cake. Big fun!

No matter how you serve it, whether you follow a Gluten Free diet or not, Flourless Chocolate Cake is a legitimate treat and one of my favorite Adventures in Chocolate.

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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Flourless Chocolate Cake

No matter how you serve it, Flourless Chocolate Cake is a legitimate treat.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For the Cake

• 1 cup unsalted butter
• 8 ounces semi-sweet chocolate chips
• 1 1/4 cup sugar
• 1 cup unsweetened cocoa powder
• 6 large eggs

Optional Toppings

• Powdered Sugar
• Fresh Raspberries
• Raspberry Puree see Recipe Link in post
• Caramel Sauce
• Scoops of Ice Cream

Instructions

For the Cake

• Preheat oven to 350° F. Butter 10-inch springform pan, then line bottom with parchment paper. In a heavy sauce pan over low heat, melt butter with chocolate chips until melted and smooth. Whisk in sugar and cocoa powder until smooth. Add eggs and whisk until mixture is combined well and smooth. Pour batter into prepared pan.
• Bake for 45 minutes until toothpick inserted in center comes out clean. Allow to cool completely on a wire rack. Run a knife around egde of pan then release pan sides.

Optional Toppings

• For Powdered Sugar with Fresh Raspberries, using a fine mesh strainer dust top with powdered sugar and decorate with raspberries and raspberry puree.
• For Caramel and Ice Cream, it's best to scoop ice cream balls several hours in advance and refreeze them so they hold their shape. Drizzle cake with caramel sauce and top with ice cream balls.

The post Gluten Free Flourless Chocolate Cake appeared first on Lemony Thyme.

Since breakfast is my favorite meal of the day it was only fitting that before March Meatball Madness came to a conclusion that we come up with a Breakfast Meatball.

I stumbled on this idea quite by accident.

When ALDI delivered my sister’s groceries, they inadvertently substituted frozen breakfast meatballs for frozen breakfast sandwiches.

Who knew such a thing even existed?!!

I mean we’ve all heard of sausage balls, but to incorporate French toast to the mix….brilliant!

Minimal ingredients and a very simple process make these French Toast Breakfast Meatballs a wonderful school or work day breakfast.

Of course no one would turn them down on the weekend either!

If you cook up a batch of Buttermilk French Toast over the weekend, save a couple slices to incorporate into your meatballs during the week or pop them into the freezer to pull out when needed.

The Meatball Ingredients

• For the meatballs I combined a pound of all-natural ground sausage
• An egg
• 2 tablespoons of pure maple syrup
• 1 teaspoon of ground sage
• 1/2 of teaspoon of salt & pepper
• 2 cups of small cubed (1/4-inch) prepared French toast

The Process

• Roll the mixture into balls about 1 1/2″ in diameter. I made 32 meatballs.
• Bake on a parchment lined baking sheet at 400 degrees F. for 15 minutes.
• Remove from the oven and serve with warm pure maple syrup.

Growing up in New Hampshire made me a bit of a maple syrup snob.

Once you’ve had ‘real’ maple syrup there’s no turning back. Every year, just before spring, I buy my maple syrup from Ben’s Sugar Shack, located just a few miles from my hometown.

Their prices are reasonable, they ship quickly, their bottles are gorgeous, and their syrup is delicious!

Speaking of delicious :)

French Toast Breakfast Meatballs were definitely a hit! You totally get the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy.

It’s a wonderful flavor fusion!

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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Libby with Lemony Thyme

French Toast Breakfast Meatballs have the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy. It's a wonderful flavor fusion!

Course Breakfast

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

For the Buttermilk French Toast

• 6-8 slices french bread, sliced 1-inch thick you'll want 2 cups once cooked and cubed
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon cinnamon
• 1 Tablespoon butter for pan frying French toast

For the French Toast Breakfast Meatballs

• 1 pound all-natural ground sausage
• 1 large egg
• 2 Tablespoons pure maple syrup
• 1 teaspoon ground sage
• 1/2 teaspoon salt optional
• 1/2 teaspoon black pepper optional
• 2 cups 1/4-inch cubed prepared French toast see above

To Serve

• 1/2 cup warm maple syrup for serving

Instructions

For the Buttermilk French Toast

• In a shallow bowl, beat eggs with buttermilk and cinnamon. Dip bread slices in egg mixture, turning several times so they absorb some of the liquid. Heat butter in a skillet over medium heat. Pan fry the dipped bread slices until golden brown on both sides. Cool slightly then chop into 1/4-inch cubes.

For the French Toast Breakfast Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine ground sausage with egg, maple syrup, sage, salt & pepper. Then mix in the chopped French toast until thoroughly incorporated. Make 1 1/2-inch diameter meatballs and place on parchment lined baking sheet. Bake for 15 minutes. Serve with warm maple syrup.

The post French Toast Breakfast Meatballs appeared first on Lemony Thyme.

It has to be the flavor packed tiny meatballs.

No…no, actually it’s the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth.

Oh wait, I’m certain it’s the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

The Process

This soup, like many we make, starts with a classic mirepoix of diced celery, onion, and carrots sautéed in a little butter and olive oil with a nice fresh thyme sprig. 

We add good rich chicken stock and a handful of tiny pasta.

The meatballs are baked then added to the broth to finish cooking. As a result, Italian Wedding Soup is know for its soft tiny meatballs.

To finish the soup, I add a couple handfuls of fresh spinach leaves, followed by what might be my favorite part….swirled egg.  If you prefer to leave that step out, it’s still an amazing bowl of love!

Top with shaved Parmesan….serve with crusty bread. 

What’s not to love?! 

I will Share the Love today with my sister Sarah and my wonderful over-the-fence neighbor Ms. Pat. 

Italian Wedding Soup makes everyone happy.

Italian Wedding Soup is definitely near the top of my comfort food list! There’s something about tiny meatballs bathing in a wonderful broth!

There is no question! This hearty soup is made with love!

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 Wedding Soup

It has to be the flavor packed tiny meatballs….no actually it's the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth…oh wait I'm certain it's the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

Course Soup

Cuisine Italian

Servings 6

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 1 pound lean ground turkey
• 1 egg
• 1/3 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 2 Tablespoons fresh parsley finely chopped
• 1 Tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch nutmeg

For soup…

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup onion diced
• 1 cup celery fine diced
• 1 cup carrot fine diced
• 1 thyme sprig
• salt & pepper
• 8 cups chicken broth
• 1 cup uncooked small pasta like Stars or Orzo
• 3 cups fresh baby spinach
• 2 eggs
• 2 Tablespoon Parmesan cheese grated
• Shaved Parmesan cheese for topping

Instructions

For meatballs…

• Preheat oven to 400 degrees.
• Combine all meatball ingredients, except turkey, until just blended. Add in turkey and mix to combine (do not overwork or they be hard meatballs instead of soft meatballs) and shape into small quarter-sized meatballs, about 50.
• Bake for 8 minutes on parchment lined shallow baking pan. They will be almost done, but will finish cooking in soup broth.

For soup…

• Saute onion, celery, carrot and thyme sprig in olive oil and butter until tender, season with salt & pepper. Add chicken broth, bring to a boil. Add uncooked small pasta – cook for about 5 minutes (gentle boil). Then add meatballs and fresh spinach, cook for 2-3 more minutes until pasta is tender.
• Beat eggs with Parmesan cheese. Swirl soup with a fork as you slowly pour in the egg/cheese. It will form strands of cooked egg – cook for 1 min. more. Serve in big bowls with shaved Parmesan cheese and crusty bread.

The post Italian Wedding Soup {Share the Love} appeared first on Lemony Thyme.