The original viral recipe from @liemessa got over a million views on TikTok! And I’m pretty certain every other food blogger has since posted some version of this feta dish.

And for good reason. It’s absolutely delicious!!!

So as my 21 year-old bonus son goes off to his senior year of college, I was presented with a challenge or a theme if you will (by he and a buddy – who are both quite capable in the kitchen).

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.

It’s fairly well documented here on the pages of Lemony Thyme that I love a good theme!

Challenge accepted!

Weekly College Cooking Series

• Recipes using readily available affordable ingredients.
• The recipes will include substitutions for items that may be hard to locate or intimidating.
• Will include how-to techniques for new cooks.
• We’ll stick to basic kitchen equipment, down the road a slow cooker will definitely be involved especially as we head into winter. Click this link to view my top “Essentials, Tips & Ingredients Lists.”
• Each recipe will be full of elevated flavor! Here we go!

I love this challenge already!

Easy Baked Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We’ll add broccoli and chicken and toss it all with cooked pasta at the end!

Check out my 30-second Recipe Video HERE!

Equipment Required

• Cutting board and sharp knife
• 9″ x 13″ Baking Dish
• Oven
• Pasta Pot & Strainer
• Spoon for stirring and serving

Recipe Note: yes, you can substitute a different size baking dish. The key is to find something similar to the same square inches. The dish below is 10″x12″ for example. Square, oval or round works for this recipe.

Ingredients Required for 4 servings

• 2 pints cherry tomatoes
• a head of fresh broccoli
• 1 1/2 lbs. boneless skinless chicken breasts
• 1 8-ounce block feta cheese (packed in water or brine is best)
• 1/2 cup extra virgin olive oil
• 1 pound dried pasta (I used Cavatappi)
• salt & black pepper
• 3 cloves garlic
• 1 handful fresh basil leaves (about 3 Tablespoons chopped)

Preparation

• Preheat oven to 400 degrees F.
• Rinse cherry tomatoes and place in baking dish.
• Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish.
• Cut chicken into 1″-1~1/2″ cubes. Add to baking dish and mix with tomatoes and broccoli.
• Add block of feta cheese to center.
• Drizzle with olive oil
• Sprinkle with salt & black pepper
• Bake for 35 minutes

While feta mixture is baking…

• Prepare pasta according to package instructions. You can use any dried pasta in this recipe: cavatappi, elbow macaroni, penne, spaghetti.
• Chop garlic and fresh basil (see Recipe Note below)
• Call mom or dad :)

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

For how to break down a head of garlic or chop fresh basil, see our quick How-To Videos linked in Instagram Story Highlights under College Cooking.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

Preparation Continued

• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil.
• There will be liquid in the baking dish which will mix with the soft feta to create a delicious sauce.
• Stir well.

• Stir in your drained cooked pasta and serve!

Baked Feta & Tomato Pasta with Chicken & Broccoli is meant to be a complete meal, but a side salad with Greek Red Wine & Feta Vinaigrette would go nicely with this dish!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking.

All my best,
xo Libby

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Easy Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We'll add broccoli and chicken and toss it all with cooked pasta at the end!

Course Entree

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pints cherry tomatoes
• 1 head broccoli cut into florets
• 1 1/2 pounds boneless skinless chicken breasts cut into 1" – 1~1/2" cubes
• 1 8 ounce block of feta cheese preferably packed in water or brine
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound dried pasta of choice I used cavatappi
• 3 cloves garlic minced
• 1 handful fresh basil chopped

Instructions

• Preheat oven to 400 degrees F. Rinse cherry tomatoes and place in 9"x13" baking dish. Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish. Cut chicken into 1"-1~1/2" cubes. Add to baking dish and mix with tomatoes and broccoli. Add block of feta cheese to center. Drizzle with olive oil and sprinkle with salt & black pepper. Bake for 35 minutes.
• While the feta mixture bakes, prepare pasta according to package instructions. Chop garlic and fresh basil (see Recipe Note below).
• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil. There will be liquid in the baking dish which will mix with the feta to create a delicious sauce. Stir well and serve.

Notes

Recipe adapted from Liemessa.

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

 

The post Easy Baked Feta & Tomato Pasta with Chicken & Broccoli appeared first on Lemony Thyme.

Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!

I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.

All of the ingredients go into your food processor, making this dressing quick & easy to make. I have a mini KitchenAid Food Chopper that I use almost daily. One of my most treasured kitchen appliances!

Homemade is better.

Especially homemade salad dressings. No chemicals or preservatives.

Just real good ingredients.

Garlic, shallot, lemon zest and a touch of honey infuse a base of extra virgin olive oil and red wine vinegar. Fresh basil and oregano add familiar Greek flavor. While the feta cheese adds a nice salty finish.

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer! Give our Greek Salad or Mediterranean Chopped Salad a try.

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

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Quick Greek Red Wine & Feta Vinaigrette

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer!

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 zest of one lemon
• 1 shallot
• 1 clove garlic
• 2 Tablespoons fresh oregano leaves
• 1/4 cup fresh basil leaves
• 1/4 cup feta cheese
• salt & pepper to taste

Instructions

• Combine all ingredients except feta, salt & pepper in bowl of a food processor. Purée. Add in feta and pulse until creamy, but with small pieces of feta still visible. Season with salt & pepper to taste.

The post Quick Greek Red Wine & Feta Vinaigrette appeared first on Lemony Thyme.

If you need a go-to summer time pasta salad that everyone will love….

Look no further. This is the one!

Italian Tortellini Pasta Salad has been the one dish I know I can put together quickly. It transports easily, please everyone and I always wish I had made a double batch!

There’s something so addicting about the submarine dressing. It’s tangy and herby. The traditional Italian flavors keep them coming back for more.

I start with a batch of homemade Submarine Dressing. This go-to dressing is packed with oil, vinegar and herbs. It delivers that classic Italian sub flavor to this pasta salad.

If time permits, I marinate the mozzarella pearls (you could easily cube up fresh mozzarella for this) for a couple hours to boost them with herby flavor too.

For this Father’s Day weekend, if you’re looking for a hearty pasta salad that dads and kids alike will love, give this one a try!

What’s in your go-to pasta salad? I’d love for you to 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,
xo Libby

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Italian Tortellini Salad

If you need a go-to summer time pasta salad that everyone will love….look no further. This Italian Tortellini Salad is bursting with fun flavors like fresh basil, mozzarella cheese, and pepperoni.

Course Pasta, Side Dish

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinate Mozzarella (optional) 2 hours hours

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 20 ounce package fresh cheese tortellini can sub frozen
• 1 8 ounce package mozzarella pearls or cubed fresh mozzarella
• 6 ounces sliced pepperoni cut into bite-sized pieces
• 1 6 ounce can small pitted black ripe olives
• 10 ounces cherry tomatoes halved
• 1/2 cup fresh basil leaves torn
• 1 recipe submarine dressing recipe link in post

Instructions

• Prepare tortellini according to package instructions. Allow to cool before preparing salad. Prepare Submarine Dressing (recipe link in post). Place mozzarella in a jar and cover with dressing, allow to marinate for 1-2 hours (optional). Toss cooled tortellini with remaining ingredients. Chill or serve at room temperature.

This Italian Pasta Salad is equally delicious made with bowtie (or your favorite) pasta!!

The post Italian Tortellini Pasta Salad My Go-To Family Favorite appeared first on Lemony Thyme.

Happy Monday!

Monday. The day I peer into my fridge and decide which leftovers from the weekend can be given a new outlook on life.

Kind of the way I give myself a new outlook on life. Mondays are my chance to reset. To start the week off right and forgive myself for veering off course by getting back to good intentions.

We had a glorious family-filled weekend.

Our whole crew came together to celebrate Will’s Birthday (21) with an Italian feast.

We started with an appetizer spread of 7-Layer Hot Italian Dip, Marinated Olives, Bruschetta, fresh mozzarella and pesto sauce, followed by a wonderful dinner of Chicken Parmesan, Caesar salad, and garlic bread.

Today I’m turning the leftover garlic bread, bruschetta, fresh mozzarella & basil into Bruschetta Panzanella Salad. Toasted bread cubes tossed with tomatoes, onion, cheese, herbs and balsamic vinaigrette.

It’s super simple, yet this rustic salad has so much flavor shining through.

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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Bruschetta Panzanella Salad

Day old bread, fresh tomatoes & bruschetta salad, fresh mozzarella and basil, red onion & grapes. Layers of flavor that really come together in this Bruschetta Panzanella Salad.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the Balsamic Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 clove garlic minced
• salt & pepper to taste

For the Salad

• 3 cups large cubed day old crusty bread
• 1 cup bruschetta tomato sald (or sliced cherry tomatoes)
• 1/2 cup fresh mozzarella cut or torn into pieces
• 1/4 cup red onion thinly sliced
• 1/4 cup red seedless grapes halved
• 1/4 cup fresh basil leaves

Instructions

For the Balsamic Vinaigrette

• Combine vinaigrette ingredients in a jar with a lid and shake until well combined.

For the Salad

• Preheat oven to 350° F. Place cubed bread on baking sheet and toast for 10 minutes until crunchy.
• Add toasted bread cubes and remaining salad ingredients into a large bowl. Toss with 2 Tablespoons Balsamic Vinaigrette to begin. Add more to taste, tossing well between additions. Allow salad to sit for 15 minutes before serving.

Even the leftover cake is going to get repurposed. Cake Pops here we come!!

The post Bruschetta Panzanella Salad appeared first on Lemony Thyme.

Through all of this March Meatball Madness I have received several requests through social media (some subtle, some not) to share more vegetarian options.

This veggie-loving lady is happy to oblige!

I have shared before how fortunate we are to have two outstanding (and gigantic) year-round indoor Farmers Markets less than 30 minutes away ~ Buford Highway and Dekalb.

Both carry a wonderful selection of produce, so many varieties of fruits, vegetables and herbs that I find myself googling how to incorporate them into recipes.

The Process

For this Eggplant Meatball recipe I oven roasted one pound of eggplant cubes at 450 degrees F. for 25 minutes.

Then I pulsed them in the food processor a few times before incorporating them into the remaining ingredients.

For added flavor I used both fresh parsley and fresh basil along with garlic and parmesan cheese.

Then egg and Panko breadcrumbs to bind the mixture.

You should be able to get a dozen nice sized meatballs.

Eggplant Meatballs have a wonderful texture that is both ‘meaty’ and moist with fresh herbs smiling throughout.

We enjoyed them over pasta with tomato sauce and even had enough to share the love with our favorite over-the-fence neighbor Ms. Pat :)

Who in kind, returned the love by sending us two delightful Negroni cocktails.

No doubt the past twelve months have been difficult and for some heart breaking and tragic.

Cooking is my love language and being able to share that love, even if there’s a fence between us, fills my heart.

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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Eggplant Meatballs

Eggplant Meatballs have a wonderful texture that is both 'meaty' and moist with fresh herbs smiling throughout. Delicious served over pasta with tomato sauce or as an appetizer with a side of marinara.

Course Entree or Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 3

Ingredients

For the Meatballs

• 1 pound eggplant cut into 1-inch cubes
• 2 Tablespoons olive oil
• 1/2 cup panko breadcrumbs (Gluten Free for GF version)
• 1/4 cup parmesan cheese grated
• 1/4 cup fresh herbs (parsley and basil) finely chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

To Serve

• 1/2 pound favorite pasta prepared according to package instructions
• 1 cup favorite tomato sauce
• parmesan cheese
• fresh parsley or basil for garnish

Instructions

For the Meatballs

• Preheat the oven to 450° F. Line baking sheet with parchment paper. Toss eggplant cubes in olive oil and spread in single layer onto baking sheet. Bake for 15 minutes, then turn over cubes and bake an additional 10 minutes. Cool slightly before transferring to bowl of a food processor; pulse 2-3 times.
• Reduce oven to 400° F. In a bowl, combine eggplant with remaining meatball ingredients. Form into 12 meatballs and place on baking sheet. Bake for 10 minutes.

To Serve

• Serve meatballs over favorite pasta with tomato sauce and freshly grated parmesan cheese. Garnish with fresh parsley or basil. Also wonderful as an appetizer with a side of tomato sauce.

The post Eggplant Meatballs appeared first on Lemony Thyme.

It’s the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.

For these Chicken Parmesan Meatballs, we’re going to stuff balls of fresh mozzarella into perfectly seasoned meatballs. Fresh basil, parmesan cheese, and garlic all shine through.

Garlic & Herb Seasoning Blend

There are a few pantry staples that I try to always have on hand.

THIS Hemis’fares Fusilli Bucati Lunghi pasta is amazing. It’s bucatini (with a hole down the middle) meets fusilli and it cooks up perfectly.

I’m pretty sure most pasta lovers have already discovered RAO’s sauces. If I find them on sale, I’m definitely stocking up. These are the ingredients in their Marinara: ITALIAN WHOLE PEELED TOMATOES (PEELED TOMATOES, TOMATO PUREE, SALT, BASIL LEAF), OLIVE OIL, ONIONS, SALT, GARLIC, BASIL, BLACK PEPPER, OREGANO. Nothing chemical here.

And lastly, most of my meatball recipes include Panko Breadcrumbs. Which in our house always means Ian’s Gluten Free regular or Italian Style. They are perfect and allow me to eat all the meatballs I desire. Winning!

I used all three of these favorite ingredients in our Chicken Parmesan Meatball Bake. Aka great big pan of love!

This family friendly meal comes together quickly and is ready to put on the table in no time.

Serve with an Italian Tossed Green Salad and Parmesan & Herb Bread Knots and you’ll be pushing HERO status!

If you love this Pasta Bake, you might also love our Chicken Parmesan Meatball Sliders!

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

All my best,
xo Libby

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Chicken Parmesan Meatballs {over Bucatini}

This is the kind of dish you deliver to a friend when they need a little reassurance that everything is going to be O.K.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1/4 cup parmesan cheese freshly grated
• 1 large egg
• 2 cloves garlic minced
• 1/4 cup fresh basil finely chopped
• 1 teaspoon Garlic & Herb seasoning see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 15 mini-fresh mozzarella balls

For the Pasta Bake

• 1 pound Hemis'fare Fusilli Bucati or favorite bucatini pasta
• 1 jar 32 ounce RAO's Marinara or favorite pasta sauce
• 1/2 cup parmesan cheese freshly grated
• fresh basil to garnish

Instructions

For the Meatballs

• Preheat oven to 400° F. Lightly coat 9×13 baking dish with olive oil. In a bowl, combine all meatball ingredients except mozzarella balls. Form mixture into 15 meatballs press a mozzarella ball into the center of each and roll to encase. Place in baking dish. Bake for 12 minutes until meatballs are firm to the touch.

For the Pasta Bake

• Reduce oven temp. to 350° F. Cook pasta al dente according to package instructions. Drain and toss with marinara sauce. Pour pasta/sauce into baking dish with meatballs. Nestle meatballs around pasta. Top with grated parmesan cheese. Bake for 20 minutes.

The post Chicken Parmesan Meatballs Over Bucatini 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.

For as much cooking as I/we do there remains an incredible gap in my culinary knowledge.

I am drawn to classic recipes like this one. It’s the history that surrounds them that draws me in. Which inevitably leads to recipe inspiration.

Like many of the classic Italian dishes, the origin and precise ingredients of Bucatini all’Amatriciana are often debated.

Amatriciana was thought to be created by shepherds or even peasants. They would have used ingredients on hand or readily available.

Onion is one of the debated ingredients. Would white wine have been included as Bucatini all’Amatriciana? Wouldn’t wine have been considered a luxury!

The ingredients pictured above are for my interpretation of Amatriciana sauce, there is much debate regarding the authentic version.

If you love the history of food as I do you will enjoy this article: The Origins of Rome’s Pasta Classics.

The Ingredients

There are two key elements in Bucatini all’Amatriciana, actually three if you count the bucatini pasta. None of which are complicated.

First is the guanciale, which is salt-cured pork cheek. I found guanciale difficult to source. Even from an International Market. However if you have an Italian deli nearby you may have better luck. You can substitute a good quality pancetta if needed.

The second key ingredient are the canned San Marzano tomatoes. San Marzano are whole plum tomatoes with very few seeds. They have a rich tomato taste. They’re slightly sweet and less acidic. Making them renowned for their balanced flavor.

Simply crush the tomatoes by hand to break them down to bite-sized or smaller pieces.

The Method

• Cook the guanciale until it’s golden brown and crispy
• Remove from the pan and add in the diced onion, garlic and red pepper flakes, sauté until translucent
• Return the crispy guanciale to the pan, reserving about 1/3 of the pork pieces to sprinkle on top of the pasta when serving
• Add the crushed tomatoes.

To Serve

• Pull the bucatini out of the pasta water a couple of minutes before it’s done. Very al dente.
• Transfer to the sauce to finish cooking
• Toss the pasta in the sauce along with 1/4 cup of the pasta cooking liquid to coat each piece. This step alone is what gives this dish deep unctuous flavors throughout every bite.

• Sprinkle grated Pecorino Romano cheese into the pasta and stir quickly to incorporate
• Bucatini all’Amatriciana is a beautiful dish to serve family style
• Garnish with fresh basil, remaining crispy guanciale and a handful of grated Pecorino Romano cheese

Buon Appetito!

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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Bucatini all’Amatriciana

The ingredients are not complicated but there are two key elements in Bucatini all'Amatriciana – guanciale and San Marzano tomatoes, actually three if you count the bucatini pasta.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 4 ounces guanciale or pancetta cut into 1/4" strips
• 1 28 ounce can whole San Marzano tomatoes hand crush
• 1 small sweet onion fine diced
• 2 cloves garlic minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup grated Pecornio Romano cheese plus more for garnish
• fresh basil leaves to garnish
• 1 pound bucatini pasta
• 1 teaspoon salt for pasta water

Instructions

• Bring large pot of salted water to boil.
• In large skillet, saute guanciale until browned and crispy. Remove from pan and reserve. Add diced onion to pan and saute for 3-5 minutes until translucent. Add in garlic and red pepper flakes and cook for 1 minute. Add hand crushed tomatoes and about 2/3 of the crispy guaciale; simmer for 10 mimnutes.
• Meanwhile, cook bucatini until very al dente, about 2-3 minutes less than recommended cooking time. Drain, reserving 1/4 cup of pasta cooking liquid. Add cooked pasta to sauce along with reserved water. Toss to coat bucatini well. Sprinkle with pecorino romano cheese and stir quickly to incorporate.
• Transfer to serving platter. Sprinkle with fresh basil, remaining crispy guanciale and a handful of pecorino romano.

The post Bucatini all’Amatriciana appeared first on Lemony Thyme.

And I have several favorite roast chicken recipes throughout Lemony Thyme.

Yes, there’s double butter happening here.

Something special happens when chopped fresh herbs are swirled into creamy butter then tucked under the skin of a whole chicken.

In an instant she becomes a self-basting bird. That guarantees the most beautiful crispy skin and undeniably juicy results.

The Herb Butter Process

Loosen the skin on your chicken by sliding your fingers under the skin, over the breasts and thighs, lifting gently.

Then again, using your hands work the herb butter mixture underneath the skin. Finish with a nice rub on top of the skin.

Once she’s buttered up, place on a rack in a baking dish and roast in a 425 degree oven for 30 minutes uncovered. Then reduce the temp. to 350 degrees and cook an additional 1 hour or until juices run clear (and/or thermometer inserted into the thickest part of the thigh registers 160 degrees).

Tent loosely with foil midway through cooking to prevent over browning.

Remove from the oven and allow to rest at least 15 minutes (the temperature will rise 5 degrees to 165 degrees while resting), this insures your juices remain in the bird and not on your cutting board.

Serve your Herb Butter Whole Roasted Chicken with Basil Butter – made by adding chopped fresh basil and grated Parmesan cheese to softened butter.

This is seriously the best way to serve chicken. The parm brings a little salty and the basil adds a nice bright herb 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

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Herb Butter Whole Roasted Chicken {with Basil Butter}

Something special happens when chopped fresh herbs are swirled into creamy butter then tucked under the skin of a whole chicken. In an instant she becomes a self-basting bird that guarantees the most beautiful crispy skin and undeniably juicy results.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4

Ingredients

For the Chicken

• 1 4-5 lb. whole chicken
• 4 Tbl. butter room temperature
• 1/4 cup fresh basil leaves chopped
• 1 Tbl. fresh oregano leaves chopped
• 1 tsp. fresh thyme leaves chopped
• 1 tsp. fresh rosemary minced
• salt & pepper to taste

For the Basil Butter

• 4 Tbl. butter room temperature
• 1/4 cup fresh basil leaves chopped
• 2 Tbl. Parmesan cheese freshly grated
• salt & pepper to taste

Instructions

For the Chicken

• Preheat oven to 425 degrees F. Discard neck/gizzards or save for making broth. Pat chicken dry with paper towels. Combine remaining ingredients in a small bowl.
• Loosen the skin by sliding your fingers under the skin, over the breasts and thighs, lifting gently. Using your hands work the herb butter mixture underneath the skin and finish with a nice rub on top of the skin.
• Place chicken on a rack in a baking dish and roast in a 425 degree oven for 30 minutes uncovered, then reduce the temp. to 350 degrees and cook an additional 1 hour or until juices run clear and/or thermometer inserted into the thickest part of the thigh registers 160 degrees. Tent loosely with foil midway through cooking to prevent over browning.
• Remove from the oven and allow to rest at least 15 minutes (the temperature will rise 5 degrees to 165 degrees while resting), this insures your juices remain in the bird and not on your cutting board. Carve and serve with Basil Butter.

For the Basil Butter

• Combine all ingredients in a small bowl and serve at room temperature with roasted chicken.

The post Herb Butter Whole Roasted Chicken {with Basil Butter} appeared first on Lemony Thyme.

A bright colorful summer salad made from simple ingredients. This salad is the perfect light meal or fresh-flavor side dish. It’s begging to be shared.

Summer Salads are a thing you know. Their pictures are gracing the covers of magazines at the grocery store checkout line. Social media newsfeeds are bursting with inspiration. Backyard picnic tables have come to life with these gorgeous edible artworks.

This Asparagus & Melon Salad was built around crispy Prosciutto. Crispy Prosciutto is simply achieved by baking at 400 degrees for 10-12 minutes. The prosciutto adds a delicate salty crunch, yet melt in your mouth, bacon-like happiness.

As I recall growing up, every cocktail party my mom would host included cantaloupe wrapped in prosciutto. The sweet and salty flavors are fabulous together.

Melons and corn are so fresh and flavorful this time of year. Making them a natural addition to our Asparagus & Melon Salad with Crispy Prosciutto.

Add fresh basil, fresh mozzarella, and a generous drizzle of basil vinaigrette and you’ve got a party on the platter. Every bite of this salad is literally bursting with flavor.

Our fresh herb gardens are doing quite well this summer. I’m happy to say the basil is thriving and begged to be included in this salad. We have become obsessed with this basil vinaigrette recipe from What’s Gaby Cooking. It has made it’s way onto many a salad, we’ve tossed it with roasted veggies, and stirred it into rice. It’s bright flavor is addicting and perfect with our Asparagus & Melon Salad with Crispy Prosciutto!

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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Asparagus & Melon Salad {with Crispy Prosciutto}

A bright colorful summer salad is the perfect light meal or fresh-flavor side dish begging to be shared.

Course Salad

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salad

• 1 cantaloupe scoop into balls using small ice cream scoop
• 1 bunch fresh asparagus ends trimmed
• 2 ears raw corn on the cob kernels
• 8 slices good quality prosciutto
• 1 large ball fresh mozzarella

For the Basil Vinaigrette

• 2 cups fresh basil leaves tightly packed
• 1 small shallot chopped
• 1 clove garlic
• 2 Tbl red wine vinegar
• 1/2 cup olive oil
• 1 pinch red pepper flakes
• 1/2 tsp salt

Instructions

For the Basil Vinaigrette

• Combine all ingredients in a food processor or blender and blend for one minute. Reserve. Unused dressing can be stored in refrigerator for up to 5 days.

For the Salad

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Place prosciutto slices in circles about 1" apart, turning edges under slightly to prevent burning. Baked for 10-12 minutes until golden brown. Cool on a rack.
• Meanwhile, bring a large saute pan of water to a boil, add trimmed asparagus and blanch for 1 minute. Remove and place in bowl of ice water to stop cooking. Drain and reserve.
• To plate, arrange melon, blanched asparagus, raw corn kernels, pieces of fresh mozzarella and crispy prosciutto on a large platter. Generously drizzle with basil vinaigrette and fresh basil leaves. Enjoy!

The post Asparagus & Melon Salad {with Crispy Prosciutto} appeared first on Lemony Thyme.